I seem to be all about mangos these days so how about incorporating them into a delicious barbecue sauce. Both Scotch bonnet and habanero chiles work in this recipe. The habanero has straightforward heat, while Scotch bonnets tend to be more floral and on the sweeter side. Remember to wear rubber gloves when chopping hot chile peppers. Trust me, I’ve learned the hard way!
The versatility of this fresh berry sauce cannot be exaggerated. Use a single variety of berry or your favorite combination. The acidity of the berries complements the sweetness of many desserts, such as vanilla ice cream and pound cake. Perfect for pancakes and French toast too.
Try this gently spicy chutney alongside roasted or grilled meats, or with a cheese plate.
Basic Creole Sauce can be used with shrimp, fish, oysters, chicken, pork, eggs or whatever strikes your fancy. It’s so good you may want to eat it with just a spoon.
I never buy prepared sauces at the market because I like to experiment making my own. Try making a barbecue sauce with your favorite soda. You’ll be surprised at how great it tastes
Make this creamy lemon sauce just before serving. It’s wonderful on top of green vegetables, fish, steak, roast beef, and Eggs Benedict.
You may use Crème Fraîche in so many instances where sour cream or heavy cream is called for. It’s perfect over vegetables or fruit and makes delicious sauces. The great thing about Crème Fraîche is that it doesn’t curdle with heat. You can whisk it into pan juices just as you would cream or butter. It’s easy to make at home. You must use non-ultrapasteurized heavy cream however. Try to use cream that is organic and comes from a small dairy.
Summer peaches and savory spices are so good in this very versatile barbecue sauce. I like to use it on chicken, ribs and pork chops.
Super Easy Cranberry Sauce
Please, please, please don’t buy canned cranberry sauce! I cringe every time I see it sitting out on a holiday table. It’s so easy to make your own and here is your Super Easy recipe to get you through the holidays.
1 Cup Sugar
1 Cup Water
2 Cups (8 Ounces) Fresh Cranberries
In a medium-size saucepan stir together sugar and water. Bring to a boil and boil for 5 minutes. Make sure to stir to dissolve the sugar. Add cranberries. Bring back to a boil and then reduce the heat to medium-high. Cook for 5 minutes (uncovered). You will want cranberries to pop. Stir occasionally. Remove from heat. Serve either warm or chilled. Makes 2 cups.
I love making Tzatziki Sauce because it’s so easy to make and homemade is so much better than store bought. It seems like the store bought stuff is sugary which is horrible. All you need is a food processor or a blender and a few ingredients.
1 Cup Plain Greek Yogurt
1 Garlic Clove
1/4 Cup Minced Red Onion
1/4 Cup Diced Cucumber
3 Tablespoons Fresh Lemon Juice
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Place all of the ingredients into a blender or food processor. Pulse for 30 seconds to 1 minute. You want to keep it just a bit chunky. Pour the Tzatziki Sauce into a bowl, cover and place into the fridge for 2 to 4 hours. Remove from the fridge when you are ready to use. Transfer to a serving bowl and serve. Makes about 2 cups.