Containing various different berries, diced fresh pear, lemon zest and a variety of spices, this sauce has a somewhat Christmassy touch, but with such a delicious, complex, layered taste I refuse to banish it to one mere season!
You don't need a lot of this intensely flavored marinade to infuse meat or fish—just enough to coat the surface. The ratios below of two parts oil and vinegar to one part soy sauce can be easily multiplied for larger portions.
A stunningly coloured, lightly sweet, smooth, silky, tart, fruity, floral sauce. Great for drizzling on cheesecake, mousse, cakes and meringue (any dessert that would benefit from a little tart balance) or blending into boozy cocktails.
Here are four sauces perfect for your grilled foods. Full of flavor to enhance your holiday BBQ: Spicy Bourbon-Root Beer BBQ Sauce, Zesty Cilantro-Chile Sauce, Green Harissa Sauce, and Smoky, Spicy Salsa Butter.
As a canner, it’s long been a great disappointment to me that there’s no way to safely preserve homemade caramel sauce so that it can be shelf staple and given as gifts. All that changed when I discovered fruit-based caramel sauces.
A flavour sensation! The olive oil, Dijon mustard, garlic, lemon and basil work together in a glorious harmony that is much more than the sum of its parts, from ingredients that are fresh, whole, nutritious, identifiable and minimal. And delicious!