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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.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Condiments & Canning, Drinks
A simple syrup made of Concord grapes and sugar to be used for drinks, dessert and even savory recipes.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Condiments & Canning
Add green tea, a classic Japanese flavor for sweets, to desserts, ice cream, and drinks.
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Sweet, crunchy, salty almonds and black sesame seeds add texture, flavor and beauty to desserts and salads, or you can just nibble on them.
A sweet slightly thick vanilla cream sauce to serve with desserts like puddings, pies, cakes, and more
Jackie Gordon
Condiments & Canning
Jackie Gordon
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.
Three Ingredients give you sweet, heat and acid in this glaze for my Cooked The Sh*t Wings or a whole chicken or a pork loin, corn on the cob, etc.
Jackie Gordon
Condiments & Canning
Combine dry roasted Sichuan peppercorns with salt to sprinkle an aromatic and mouth numbing flavor to any dish.
To this native New Yorker, it’s not a hot dog without onions, sauerkraut and mustard. These are better than the onions I grew up with.
Jackie Gordon
Soups & Salads, Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Condiments & Canning
I like to add candied nuts on top of desserts, salads, a cheese board, and more. This is a quick way to make them.
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!
Jackie Gordon
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.
Jackie Gordon
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.
Jackie Gordon
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.
Jackie Gordon
Gluten-Free, Vegetarian & Vegan, Breakfast & Brunch, Condiments & Canning
Yes, please. A blend of butter, maple syrup and maple sugar crystals that you can slathered on toast or just eat with a spoon.
Jackie Gordon
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.
Jackie Gordon
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.
Serve dukkah with sliced bread and olive oil. Roll a log of goat cheese in it and serve with crackers. Also delicious for crusting fish or chicken.
A simple salad dressing made with preserved lemons, olive oil and aromatic spices
Raita is a seasoned yogurt with an endless possibility of combinations. I welcome you to go wild with your favorites.
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.
A sauce for dipping chicken sushi, dumplings and other Asian appetizers in. It’s gluten-free if you use gluten-free soy sauce.
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.
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.
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.
Garlic chips and garlic dust are a garlic freaks wet dream. I like to sprinkle them on salads, vegetables, sandwiches, chicken wings and more. You can crumble them on buttered popcorn.
Jackie Gordon
Condiments & Canning
The end of the harvest of 2013, I had what seemed like a zillion green cherry tomatoes that I “put up”. Since I love bread and butter pickles made from cucumbers I figured green cherry tomatoes would be a treat ‘bread and buttered”.
Jackie Gordon
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.
The end of tomatoes brings me to tears. But the bright side is chutney. I rescue the green tomatoes and I make 4G green tomato chutney.