Condiments & Canning

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Caramelized Onions

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
The rich and sweet flavor of caramelized onions comes from cooking them slow in olive oil, salt, pepper and their own juices until they’re a rich, golden brown. You can flavor them by using various liquids to deglaze the cooking pan and-or sweeteners to change the taste and sugar levels. When I’m making Whole 30 compliant, caramelized onions I only use olive oil and water or stock to deglaze the onion pan and no sugar of any kind.

Brooklyn Purple: Concord Grape, Pear & Ginger Chutney

Condiments & Canning
This is my original recipe. When I decided to try to make chutney from the grapes a few years ago there were no recipes for grape chutney online. The recipe changes slightly each year and this one made about 8 quarts of chutney. I had to start it in two pots and I cooked it down to one. I call it Brooklyn Purple.

Ginger Bred Chutney

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Fresh ginger is one of my favorite flavors and dry ginger is one of my least. So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger. I substituted fresh ginger and it was FABULOUS!

Gingered Creme Fraiche

Condiments & Canning
This simple recipe is a sparkling alternative to whipped cream. I serve it with my Cupboard Harvest Pie. It goes well with rich fruit filled pies and hand pies, but could totally work with a sweet potato or squash pie.

Curried Roasted Carrot Habanero Hot Sauce

Condiments & Canning
I tasted a similar sauce at a press party for a national hot sauce festival and fell in love with it. Use this Curried Roasted Carrot Habanero Hot Sauce to add a spark to any meat, poultry or fish preparation, toss it with potatoes or mix it through some Greek yogurt for a delicious dip.

Maple Vinaigrette

Condiments & Canning
I first tasted this maple vinaigrette on a endive salad at Dominion Tavern in Montreal in 2011. I never forgot it. It’s perfect for every day.

Elderflower Syrup

Gluten-Free, Vegetarian & Vegan, Condiments & Canning, Drinks
Making your own elderflower syrup is a BREEZE! Mix it with seltzer and lime for a delish beverage. You could throw some vodka or tequila in that too! If you don’t have an elderberry tree, find the flowers by foraging or friend with one.

Divalicious Ruby Sunsplash Tomato Relish

Condiments & Canning
I created this recipe when I lived in Australia and introduced it to the audience during my first U.S. show “Say Cheese: a tongue-titillating tasting of artisan cheeses, wines and the songs they inspire” as a condiment to have with the cheese platter.

Yuzu, Honey & Lime Vinaigrette

Vegetarian & Vegan, Condiments & Canning
A light, tangy vinaigrette made from yuzu vinegar, fresh lime and raw, local honey. Yuzu is an incredibly aromatic, tart citrus fruit that looks like a small grapefruit and tastes like the love-child of a mandarin and a grapefruit and lemon. If I’m putting this dressing on something that’s rich like smoked duck breast and sweet like mango I like to add a little bit of Yuzu kosho to the dressing to give it a little bite; it’s a spicy yuzu-and-chili condiment that you can find in a Japanese grocery or online. Yuzu vinaigrette is frequently made with yuzu juice, but I was gifted some O yuzu rice vinegar, so I made this recipe. I see now that it’s not that common. Feel free to substitute yuzu juice and rice vinegar for the yuzu vinegar.

Jackie’s Sassy BBQ Sauce

Mains, Vegetarian & Vegan, Condiments & Canning
Back in the Stone Age, I found the base recipe for Jackie’s Sassy BBQ Sauce in a compilation cookbook that was from a neighborhood association or the Rotary Club, which I’ve long since lost. I tweaked it and changed it and made it my own, so I renamed it. I’ve made it all over the world. In the 90’s, I had to bring my own Mexican chili powder to Australia to make it because they didn’t sell it there. In my family, it’s evolved to a comfort food and my little brother likes it every Christmas Eve as part of his birthday dinner along with my Confetti Potato Salad and Pot Licker Greens. No, we don’t live or celebrate his birthday in a warm climate. I oven-barbecue it every year.

Sweet Pickled Jalapeños

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
I love the contrast of sweet and spicy. Jalapeños are highly inconsistent chilies. Sometimes they are mild and other times they pack some heat. I made sticky rice stuffed jalapeños for a potluck that were delicious, but like a game of “mouth Russian roulette.” Some were quite hot and some were fine so I had to warn people before they ate them. I find that pickling them evens out the heat levels.

Sweet Spiced Pickled Cherries

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Can you hear me singing, “Life is like a bowl of cherries”? There’s nothing I love more than a perfectly ripe cherry when it’s sweet and firm so it bursts in my mouth when I bite into it. I could eat them every day of my life. But, alas, local cherry season is over before you know it. One way to save a bit of it for the darks days of winter is to pickle them.

Strawberry Rhubarb Compote

Gluten-Free, Desserts & Chocolate, Breakfast & Brunch, Condiments & Canning
After being in the chocolate fountain business for ten years, I’ve gotten sick of strawberries. I can only eat perfectly ripe, sweet organic ones, preferably just picked. But there’s an exception and that’s when there’s rhubarb to pair with them. I will eat this combo anytime. That said, it tastes best with perfectly ripe, sweet organic strawberries, preferably just picked. I made this strawberry rhubarb compote to go with cheese blintzes on Mother’s Day for my mom.