Cran-Blue Berry Sauce

Cran-Blue Berry Sauce

I know some people only like the canned gel-like cranberry sauce.  I personally can’t get on that band wagon.  A sauce shouldn’t be gel, if you ask me.  Fresh cranberry sauce is so easy and I love having something tart and fresh on the table with the feast.  I usually make my cranberry sauce with blackberries in it, but I thought this batch with blueberries was amazing.

CRAN-BLUE BERRY SAUCE

1/2 cup water
1 cup sugar
12 oz cranberries
1/2 cup orange juice
zest of 1 orange
2 cups blueberries (fresh or frozen)
1 granny smith apple, chopped fine

Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped.  Serve warm or at room temperature.
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Cran-Blue Berry Sauce

Cran-Blue Berry Sauce

Ingredients

  • 1/2 cup water
  • 1 cup sugar
  • 12 oz cranberries
  • 1/2 cup orange juice
  • zest of 1 orange
  • 2 cups blueberries (fresh or frozen)
  • 1 granny smith apple, chopped fine

Instructions

  • Put all ingredients in a pot and cook over medium heat for about 10 minutes, or until cranberries have popped. Serve warm or at room temperature.
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    Butternut Squash Pasta Sauce

    Butternut Squash Pasta Sauce
    You may be familiar with making your own pumpkin puree, but butternut squash is another favorite of mine.  I make some every fall and freeze in 15 oz containers (so it translates well for recipes that use a 15 oz can).  I use it to make sauces, like this one, or gnocchi (you can follow the recipe for the pumpkin gnocchi, just sub out the butternut).
    Butternut squash has a great texture and mouth feel so it makes a wonderful sauce without needing to add milk or cream.  This is such a quick and easy recipe, and having the squash made ahead of time makes it ridiculously easy.

    BUTTERNUT SQUASH PASTA SAUCE (With homemade bacon!)

    8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
    4 garlic cloves, minced
    2 T fresh sages, very finely minced
    15 oz butternut squash puree
    2 cups chicken stock
    salt and pepper to taste
    1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
    1/2 cup Parmesan cheese, grated or shredded

    Cook the bacon in a large skillet over medium heat until crispy.  Drain and set aside.
    Remove all drippings but a light coating in pan.  Add garlic and sage and saute until fragrant.
    Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.
    Season with salt and pepper to taste, add pasta and toss to combine.
    Top with Parmesan cheese and reserved bacon.

    NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.
    If you have fresh butternut squash, peel, seed, and cube it.  Add about 2 1/2 cups to pan instead of the puree along with the chicken stock.  Cover pan and cook through, then puree.  Proceed again per recipe.

    Butternut Squash Pasta Sauce

    Ingredients

    • 8 oz (or a pound if you like) bacon lardons (you could also use chopped bacon, or panchetta, or omit entirely)
    • 4 garlic cloves, minced
    • 2 T fresh sages, very finely minced
    • 15 oz butternut squash puree
    • 2 cups chicken stock
    • salt and pepper to taste
    • 1 pound pasta (something with lots of nooks and crannies to hold the sauce works best)
    • 1/2 cup Parmesan cheese, grated or shredded

    Instructions

  • Cook the bacon in a large skillet over medium heat until crispy. Drain and set aside.
  • Remove all drippings but a light coating in pan. Add garlic and sage and saute until fragrant.
  • Add squash and chicken stock to pan and cook for 5-10 minutes over medium to medium high heat until reduced slightly and thickened slightly.
  • Season with salt and pepper to taste, add pasta and toss to combine.
  • Top with Parmesan cheese and reserved bacon.
  • NOTES: To make this without any meat, just use a tsp of olive oil to saute the garlic and sage.
  • If you have fresh butternut squash, peel, seed, and cube it. Add about 2 1/2 cups to pan instead of the puree along with the chicken stock. Cover pan and cook through, then puree. Proceed again per recipe.
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    Basil Pesto

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    Pesto is the ultimate spring food.  It makes everything taste so darn fresh and tasty.  I dare you not to taste it and see rainbows and flowers blooming.
    Pesto is  easily adjusted and incredibly easy.  I usually make it with my food processor but you could do it by hand with a knife if you want a work out.  🙂   The nuts can be omitted completely or exchanged with almonds or other nuts.   I actually leave it out altogether.  I just prefer the taste of pesto nut free.   The basil can be switched with many kinds of herbs or combination of.  When making a big batch sometimes I cut the basil with about 25% parsley.  The vinegar or lemon juice will help retain that bright green color and add some acidic brightness.  You can find my pesto pizza sauce recipe  here, the main difference is I add more olive oil for a thinner sauce and up the garlic.  This is a great all purpose pesto, and my favorite.  I use it on many things, even just smearing sandwiches… brushing rolls towards the end of cooking… rubbing under chicken skin when roasting.. tossing with roasted vegetables just before serving.. toss with pasta.. I don’t usually eat it straight from the jar with a spoon.. but pretty close to it 😉

    BASIL PESTO

    2 cups packed fresh basil leaves
    2 garlic cloves
    ¼ tsp salt
    ¼ cup grated Parmesan cheese
    ¼ cup olive oil
    3 T pine nuts, optional
    splash lemon juice or vinegar, optional

    Put everything in the bowl of a food processor and pulse until finely minced.   Place in an airtight container and cover with a thin layer of olive oil and refrigerate.
    To freeze leave out the parmesan.  Freeze in containers or ice cube trays then transfer to a ziplock.

    Basil Pesto

    Ingredients

    • 2 cups packed fresh basil leaves
    • 2 garlic cloves
    • ¼ tsp salt
    • ¼ cup grated Parmesan cheese
    • ¼ cup olive oil
    • 3 T pine nuts, optional
    • splash lemon juice or vinegar, optional

    Instructions

  • Put everything in the bowl of a food processor and pulse until finely minced. Place in an airtight container and cover with a thin layer of olive oil and refrigerate.
  • To freeze leave out the parmesan. Freeze in containers or ice cube trays then transfer to a ziplock.
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    Turkey Gravy 101

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Gravy is essential for the holiday meal.  Good gravy that is. 🙂
    The best gravy starts from homemade turkey stock, and is easier than you think.  The turkey stock can be made days ahead of time as well.
    If you don’t make homemade stock, just use the best quality chicken stock you can.  I don’t care how moist your turkey is, it will only be better with this.  This gravy is smooth, velvety even, and the flavor is beyond amazing.

    TURKEY GRAVY 101
    makes approx. 3 cups

    FOR THE GRAVY
    Drippings from turkey roasting pan, optional
    4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
    4 T unsalted butter
    6 T flour
    salt and pepper to taste

    FOR THE TURKEY STOCK
    1 tsp oil
    neck and giblets from turkey
    1 onion, peeled and quartered
    1 carrot, cut in thirds
    1 celery stalk, cut in thirds (leaves left on the top)
    12 cups water
    1 tsp dried rosemary (or 1 sprig fresh)
    1 tsp dried thyme (or a couple sprigs fresh)
    2 bay leaves
    1 tsp peppercorns

    Make the turkey stock:
    Heat oil in a large pot and heat over medium high heat.  Add the neck and gizzards and sear.
    Add the onion, carrot, and celery and cook for several minutes to sear.

    Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil.   Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

    Make the gravy:
    After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

    Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

    If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off.  You can also not use the drippings at all if you’d rather.  I find that I get a much less greasy gravy using a fat separator with great flavor.
    Pour drippings into a large measuring cup and add turkey broth to measure 4 cups.  (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
    If making the gravy in your roasting pan, place over 2 burners on medium high heat.  I prefer to use a saucepan.
    Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

    Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
    Reduce heat to low and let simmer until thickened, about 10-15 minutes.
    If it gets thicker than desired, just whisk in more broth.  Season with salt and pepper as needed.

     LEFTOVER GRAVY TIP:
    Heat over medium heat, whisking in turkey or chicken broth to thin as needed. 

    Turkey Gravy 101

    Ingredients

      FOR THE GRAVY
    • Drippings from turkey roasting pan, optional
    • 4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
    • 4 T unsalted butter
    • 6 T flour
    • salt and pepper to taste
      FOR THE TURKEY STOCK
    • 1 tsp oil
    • neck and giblets from turkey
    • 1 onion, peeled and quartered
    • 1 carrot, cut in thirds
    • 1 celery stalk, cut in thirds (leaves left on the top)
    • 12 cups water
    • 1 tsp dried rosemary (or 1 sprig fresh)
    • 1 tsp dried thyme (or a couple sprigs fresh)
    • 2 bay leaves
    • 1 tsp peppercorns

    Instructions

    Make the turkey stock:
  • Heat oil in a large pot and heat over medium high heat. Add the neck and gizzards and sear.
  • Add the onion, carrot, and celery and cook for several minutes to sear.
  • Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil. Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.
  • Make the gravy:
  • After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:
  • Scrape all the drippings into a fat separator or large measuring cup
  • If you have a fat separator, you'll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off. You can also not use the drippings at all if you'd rather. I find that I get a much less greasy gravy using a fat separator with great flavor.
  • Pour drippings into a large measuring cup and add turkey broth to measure 4 cups. (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
  • If making the gravy in your roasting pan, place over 2 burners on medium high heat. I prefer to use a saucepan.
  • Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.
  • Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
  • Reduce heat to low and let simmer until thickened, about 10-15 minutes.
  • If it gets thicker than desired, just whisk in more broth. Season with salt and pepper as needed.
  • LEFTOVER GRAVY TIP:
  • Heat over medium heat, whisking in turkey or chicken broth to thin as needed.
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    Pork Schnitzel and Easy Gravy

    Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
    While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
    Serve with popovers, mashed potatoes, or spaetzle and some veggies.

    PORK SCHNITZEL
    1 lb pork loin roast (or boneless pork loin chops)
    Oil for cooking (about 1/2 inch deep)
    1 1/2 cups bread crumbs

    Batter:
    1 cup milk
    1/2 cup flour
    1 tsp salt
    1/2 tsp black pepper
    2 tsp paprika
    1 tsp garlic powder
    1/2 tsp black pepper

    Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
    In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
    Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
    In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
    When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
    You can place this in the oven on warm if desired.

    EASY GRAVY
    2 cups cold water
    1/4 cup flour
    1/2 cup instant powdered milk
    1 tsp chicken base (or another desired base- I like Penzey’s the best)
    salt and pepper to taste

    Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

    Pork Schnitzel and Easy Gravy

    Ingredients

    • 1 lb pork loin roast (or boneless pork loin chops)
    • Oil for cooking (about 1/2 inch deep)
    • 1 1/2 cups bread crumbs
      Batter:
    • 1 cup milk
    • 1/2 cup flour
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 2 tsp paprika
    • 1 tsp garlic powder
    • 1/2 tsp black pepper
      EASY GRAVY
    • 2 cups cold water
    • 1/4 cup flour
    • 1/2 cup instant powdered milk
    • 1 tsp chicken base (or another desired base- I like Penzey's the best)
    • salt and pepper to taste

    Instructions

  • Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
  • In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
  • Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.
  • In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you've got) heat the oil over medium to medium high heat.
  • When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
  • You can place this in the oven on warm if desired.
  • EASY GRAVY
  • Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.
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    Zesty Peach BBQ Sauce (Canned)

    This is a canning recipe I use all the time.  I am so upset with myself if peach season passes and I don’t get around to making any!
    This sauce is very versatile, I use it on grilled chicken, toss meatballs in it, you name it.
    This sauce is a tangy BBQ sauce, and if you want it sweeter you can add brown sugar before using, or one of my favorite ways, which is to add some tomato based BBQ sauce to it.
    I won’t be a broken record about canning safety, but please head to National Home for Food Preservation to brush up and make sure you are doing it correctly.  If you follow some super simple guidelines, canning is very safe and lots of fun.
    And you have all the pretty little jars at the end to admire. 🙂
    You could also just freeze this in freezer containers if you’d rather, as well.

    ZESTY PEACH BBQ SAUCE
    Makes about 8 half pint jars

    6 cups pitted, peeled, and finely chopped peaches*
    1 cup finely chopped seeded red bell pepper
    1 cup finely chopped onion
    3 T minced garlic
    1 1/4 cups honey
    3/4 cup cider vinegar
    1 T Worcestershire
    2 tsp dry mustard
    2 tsp kosher salt

    Put all ingredients in a large pot and bring to a boil over medium-high heat.
    Reduce heat and boil gently for 25 minutes, stirring often.  Consistency should be like a thin bbq sauce.
    Ladle into 8 oz (half pint) jars leaving 1/2″ head space.
    Process for 15 minutes in a boiling water bath canner.

    (If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).

    To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.

    *To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
    Rinse under cold running water and peels should come off easily.  If your peaches are a little green this won’t work so well.  Just use a paring knife o cut the peels off.
    Recipe slightly adapted for The Ball Complete Book of Home Preserving 

    Zesty Peach BBQ Sauce (Canned)

    Yield: 8 half pints

    Ingredients

    • 6 cups pitted, peeled, and finely chopped peaches*
    • 1 cup finely chopped seeded red bell pepper
    • 1 cup finely chopped onion
    • 3 T minced garlic
    • 1 1/4 cups honey
    • 3/4 cup cider vinegar
    • 1 T Worcestershire
    • 2 tsp dry mustard
    • 2 tsp kosher salt

    Instructions

  • Put all ingredients in a large pot and bring to a boil over medium-high heat.
  • Reduce heat and boil gently for 25 minutes, stirring often. Consistency should be like a thin bbq sauce.
  • Ladle into 8 oz (half pint) jars leaving 1/2" head space.
  • Process for 15 minutes in a boiling water bath canner.
  • (If you want a spicier sauce, add 2 tsp hot pepper flakes to sauce at beginning, we found it was too spicy with these so I left them out).
  • To serve: If you want a sweeter sauce, add 1/4 cup brown sugar to a jar, or equal parts tomato based bbq sauce when ready to use.
  • *To peel peaches: drop in a pot of boiling water, leave for 30-60 seconds.
  • Rinse under cold running water and peels should come off easily. If your peaches are a little green this won't work so well. Just use a paring knife o cut the peels off.
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    Hot Dog Sauce

    This recipe is for my nephew Ian.  The world’s greatest hot dog fan.
    You may think I’m kidding… trust me, I’m not.  Ian can carry on quite the conversation about how much he loves hot dogs.
    While I’m not the biggest hot dog fan, I don’t mind the Nathan’s brand for bbqs and this sauce definitely dresses them up.  My hubby loves it and it’s so easy to make.  It’s basically a bean-free chili.  The simmering time is important here, just like in most chilis, so make sure to leave at least half an hour, ideally an hour to simmer.  If you don’t have time to watch it, just throw it in the crockpot for a few hours and that would work great.
    So when you are getting ready for a summer bbq, don’t forget to dress your hot dog up a little!

    HOT DOG SAUCE

    1 lb ground beef
    1/2 cup water
    8 oz tomato sauce
    1/2 cup finely chopped white onion
    1 tsp smoked paprika
    2 tsp Worcestershire
    1 T sugar
    1 tsp garlic powder

    For serving:
    Hot Dogs, Nathan’s brand are our favorites
    Buns
    Shredded cheese (we like sharp cheddar)
    Chopped fresh tomatoes
    Crumbled cooked bacon
    Cook beef in a skillet over medium high heat, breaking up with a wooden spoon.  When cooked through add remaining ingredients and simmer for 30 to 60 minutes.  (You could also put in the crockpot for a few hours).
    Sauce should be thick like a chili.  Serve over hot dogs with shredded cheese, chopped tomatoes, and crumbled cooked bacon.

    Hot Dog Sauce

    Ingredients

    • 1 lb ground beef
    • 1/2 cup water
    • 8 oz tomato sauce
    • 1/2 cup finely chopped white onion
    • 1 tsp smoked paprika
    • 2 tsp Worcestershire
    • 1 T sugar
    • 1 tsp garlic powder
      For serving:
    • Hot Dogs, Nathan's brand are our favorites
    • Buns
    • Shredded cheese (we like sharp cheddar)
    • Chopped fresh tomatoes
    • Crumbled cooked bacon

    Instructions

  • Cook beef in a skillet over medium high heat, breaking up with a wooden spoon. When cooked through add remaining ingredients and simmer for 30 to 60 minutes. (You could also put in the crockpot for a few hours).
  • Sauce should be thick like a chili. Serve over hot dogs with shredded cheese, chopped tomatoes, and crumbled cooked bacon.
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    Mozzarella Stuffed Meatballs with Tomato Cream Sauce

    I always have a stash of meatballs in my freezer for quick dinners, but every now and again I’ll make these for something a little more special.
    This is one of my hubby’s favorite meals, and on the top of my list as well.  I love that it’s so simple to make, but feels like a special dinner.
    Especially if you serve it with fresh baguettes.
    One warning though, if you don’t get these to the table and serve dinner promptly… well, there won’t be any for dinner. : )
    Between my hubby and 5 year old, these can be polished off in a flash.

    MOZZARELLA STUFFED MEATBALLS
    WITH TOMATO CREAM SAUCE
    For the Meatballs:

    3 T olive oil
    1 cup finely chopped onion
    4 garlic cloves, minced
    2 slices firm bread, cut in small cubes
    1/2 cup milk
    1 lb ground beef
    1 lb ground pork
    1 egg
    1/4 cup grated Parmesan cheese
    1/2 tsp kosher salt
    1/4 tsp black pepper
    2 T Italian seasoning
    8 oz mozzarella cheese, cut into 24 cubes

    For the Sauce:
    3 garlic cloves, crushed
    28 oz can crushed tomatoes
    2 tsp thyme
    2 tsp oregano
    1 tsp sugar
    salt and pepper, to taste
    1 cup milk or cream

    To serve:
    1 lb spaghetti, cooked al dente
    1/4 cup chopped fresh basil

    Heat 1 T olive oil in a saute pan over medium high heat.  Add onion and garlic, saute until softened, then put on a plate to cool.
    Place the bread cubes in a bowl and pour the milk over.  Let soak.
    Combine the beef, pork, egg, Parmesan, salt, pepper, and Italian seasoning in a large bowl.
    Squeeze excess milk from bread and add to meat mixture along with cooled onions.
    Use your hands to gently combine everything.  Divide mixture into 24 balls (I find it easiest to divide bowl contents in quarters, then each quarter into 6).

    Wrap each meatball around a cube of mozzarella, incasing completely.
    Place on a cookie sheet and repeat until done.
    Heat the  remaining 2 T olive oil in a large skillet (I find a large electric skillet makes this go quite faster.)
    Working in batches, sear the meatballs on all sides, don’t cook all the way through, just brown the outside.
    Then return to the cookie sheet and bake at 350 degrees for 15 minutes or until cooked through.

    While meatballs are baking, cook the noodles and make the sauce.
    In same skillet used to sear meatballs, saute garlic.
    Add crushed tomatoes, thyme, oregano, and sugar.
    Let simmer for a few minutes, add salt and pepper to taste.
    Stir in cream or milk, then add noodles and toss with sauce, then add meatballs and top with basil.

    Recipe adapted from Tyler Florence

    Simple Tomato Basil Sauce


    Let’s face it.  As much as I enjoy cooking, life happens.  And it is a life saver to have meals like this in my game plan to keep me sane.
    And you know what? It tastes better than anything you’ll get passed to you thru your car window.  Especially if served with some hot baguettes.

    SIMPLE TOMATO BASIL SAUCE
    Olive oil to coat pan (about 2-3 T)
    1 shallot, finely minced
    3 garlic cloves, finely minced
    2 cans (14.5 oz ea) whole peeled tomatoes
    2 cups basil leaves
    12-16 oz spaghetti

    While you cook the sauce, cook the spaghetti in a pot.
    Coat the bottom of a pan with olive oil over medium heat.
    When hot, add shallot and garlic.  Cook a few minutes, until softened.
    Roughly chop tomatoes, and add to pan with juice and all.
    When noodles are a just under done, add to pan with sauce with a scoop of the pasta water (the starch from the pasta will help make a sauce).  Let noodles finish cooking in the sauce until done.
    Chop the basil and add to dish off the heat.

    Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

    I wanted some dips to serve with the pretzel bites at our German dinner party.
    I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
    They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
    And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
    HORSERADISH CREAM SAUCE
    1 cup sour cream
    1/4 cup grated fresh horseradish
    1 T dijon mustard
    1 tsp white wine vinegar
    1/2 tsp salt
    1/4 tsp black pepper
    Whisk everything together in a bowl until well combined and smooth.
    Store in the refrigerator for at least 4 hours for flavors to meld.
    Keeps in the fridge for 2-3 weeks.
    Recipe source: Alton Brown
    GERMAN MUSTARD
    1/2 cup brown mustard seeds
    2 T dry mustard
    1/2 cup cold water
    1 cup cider vinegar
    2 T dried minced onion
    3 T brown sugar
    2 cloves garlic, minced
    3/4 tsp salt
    1/4 tsp tarragon
    1/4 tsp cinnamon
    Combine mustard seeds, dry mustard, and cold water in a bowl.
    Cover and let stand 4 hours to overnight.
    Combined remaining ingredients in a saucepan and bring to a boil over high heat.
    Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
    Pour hot vinegar mixture into the bowl of a food processor.  Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
    Pour back into saucepan and cook on low heat until thick, stirring constantly.
    Store in an airtight container in the fridge for up to 1 year.
    PINEAPPLE HONEY MUSTARD
    1/2 cup dry mustard
    1 cup honey
    1/2 cup white vinegar
    2 tsp kosher salt
    1 cup pineapple juice
    Place everything in a saucepan and bring to a boil over medium high heat.
    Reduce heat and simmer until thickened, stirring constantly.
    Store in an airtight container in the fridge.
    Recipe by My Stained Apron
    Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

    Ingredients

      HORSERADISH CREAM SAUCE
    • 1 cup sour cream
    • 1/4 cup grated fresh horseradish
    • 1 T dijon mustard
    • 1 tsp white wine vinegar
    • 1/2 tsp salt
    • 1/4 tsp black pepper
      GERMAN MUSTARD
    • 1/2 cup brown mustard seeds
    • 2 T dry mustard
    • 1/2 cup cold water
    • 1 cup cider vinegar
    • 2 T dried minced onion
    • 3 T brown sugar
    • 2 cloves garlic, minced
    • 3/4 tsp salt
    • 1/4 tsp tarragon
    • 1/4 tsp cinnamon
      PINEAPPLE HONEY MUSTARD
    • 1/2 cup dry mustard
    • 1 cup honey
    • 1/2 cup white vinegar
    • 2 tsp kosher salt
    • 1 cup pineapple juice

    Instructions

    HORSERADISH CREAM SAUCE
  • Whisk everything together in a bowl until well combined and smooth.
  • Store in the refrigerator for at least 4 hours for flavors to meld.
  • Keeps in the fridge for 2-3 weeks.
  • GERMAN MUSTARD
  • Combine mustard seeds, dry mustard, and cold water in a bowl.
  • Cover and let stand 4 hours to overnight.
  • Combined remaining ingredients in a saucepan and bring to a boil over high heat.
  • Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
  • Pour hot vinegar mixture into the bowl of a food processor. Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
  • Pour back into saucepan and cook on low heat until thick, stirring constantly.
  • Store in an airtight container in the fridge for up to 1 year.
  • PINEAPPLE HONEY MUSTARD
  • Place everything in a saucepan and bring to a boil over medium high heat.
  • Reduce heat and simmer until thickened, stirring constantly.
  • Store in an airtight container in the fridge.
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