Recipes

Passion fruit and cognac syrup

Passion fruit and cognac syrup

Passion fruit is brightly colored yellow, sweet-tart tropical fruit that is quite nice with vanilla custard, panna cotta or a lemon mousse. The fruit is pulpy and full of seeds, however, so we like to use a passion fruit purée concentrate, like the one available at Perfect Purée, for this preparation, which is more syrup than sauce. The cognac is just a flavoring agent so mix it in after the syrup is prepared and cooled.
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Ingredients

MAKES: 360 ml

  • 240 mlwater
  • 2 cups 400 g sugar
  • 60 ml passion fruit purée
  • 15 ml cognac

Instructions

  • Combine the water and sugar in a small saucepan and bring to a simmer.
  • Whisk well to combine and dissolve the sugar.
  • Continue to simmer until the mixture is reduced to a thick syrup, about 26 to 28 minutes.
  • Stir in the passion fruit purée and cognac and remove from the heat.
  • Chill and store in a sealed container for up to 5 days.
  • Serve with vanilla custard, crème brûlée or coconut panna cotta.
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Course; Fruit / Sauce

Rum and orange glaze

Rum and orange glaze

This wonderfully simple dessert sauce has a lovely orange flavor and hue that is made even more tropical with the spicy sweetness of rum, star anise cinnamon. It is quite nice for dressing up simple desserts like pound cake or angel food cake. The rum is a key flavor component so use the best quality rum that you can find. We like to use a good quality orange marmalade with bits of visible orange zest because it makes for a nice presentation within the finished sauce.
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Ingredients

Instructions

  • Combine the marmalade, water and rum in a small saucepan and whisk very well to combine.
  • Add the cinnamon stick and star anise pod and heat over medium heat.
  • Bring the mixture to a boil then lower the heat to a simmer.
  • Simmer the sauce until it is reduced to a syrup, about 18 to 20 minutes.
  • Allow it to cool completely, then remove the cinnamon stick and star anise.
  • Store in an airtight jar.

Notes & Wine Advice

Serve with pound cake or angel food cake.
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Course; Fruit / Sauce

Sweet almond and cardamom cream sauce

Sweet almond and cardamom cream sauce

This sauce is an essentially crème anglaise enriched with almond butter and almond extract. Crème anglaise is the classic French vanilla sweet-cream sauce that is the base for vanilla ice cream and crème brûlée. You must use whole milk rather than lower fat varieties or the sauce won’t set. Almond butter is available in most supermarkets as an alternative to peanut butter. Make sure you get an extra smooth variety. Vanilla bean really puts this sauce into the realm of the spectacular. Cardamom and almond are a pairing common in the Middle East, and a flavor that was very popular in Europe during the Medieval period. The cardamom adds an almost minty aroma and flavor to the sauce that makes it an ideal pairing with fruit-based desserts like an apple or pear strudel.
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Ingredients

MAKES: 360 ml

Instructions

  • Combine the milk and heavy cream in a medium saucepan.
  • Using a sharp paring knife, score the vanilla bean lengthwise and scrape out the seeds.
  • Add the seeds and the whole bean to the pot with the milk and cream and set over medium heat.
  • Bring the milk mixture to just under a simmer, about 3 to 4 minutes.
  • Whisk in the cardamom, almond butter and almond extract.
  • Whisk very well to combine and ensure the almond butter is melted.
  • Bring the milk to a simmer once again.
  • Combine the egg yolks and sugar in a medium bowl and whisk very well to combine.
  • Remove the vanilla bean from the milk mixture then slowly add the hot milk mixture to the egg yolks in a thin stream, while whisking vigorously.
  • When all the milk has been added to the yolks, pour the whole mixture through a fine mesh sieve back in to the saucepan over medium-low heat.
  • Cook the crème anglaise until it thickens, while whisking, about 5 to 6 minutes.
  • Do not allow the mixture to boil.
  • When the crème coats the back of a spoon without dripping it is ready.
  • Chill the crème in a bowl with plastic wrap placed right against the surface of the crème.

Notes & Wine Advice

Serve chilled with pear or apple strudel.
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Course; Nuts / Sauce

Hibiscus syrup

Hibiscus syrup

We absolutely love the syrup made from dried roselle hibiscus flowers. Hibiscus syrup is common in Central America and the Caribbean, where it is the basis of a traditional drink called sorrel. Our hibiscus syrup is the perfect mix of sweet and tart. We make a batch of this and keep in the refrigerator to use in place of syrup over pancakes. It’s also wonderful with poppy seed cake and as an accompaniment to iced tea.
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Ingredients

MAKES: 480 ml

Instructions

  • Combine the water, sugar and hibiscus flowers in a large saucepan.
  • Bring to a boil, stirring occasionally and continue to simmer until a thick syrup forms, about 12 to 15 minutes.
  • Remove from the heat and stir in the lemon juice.
  • Split the vanilla bean lengthwise and scrape out the seeds.
  • Add both the seeds and the bean to the hibiscus mixture.
  • Let the mixture steep for 30 minutes then strain through a fine sieve.
  • Strain again through a cheesecloth to remove fine powdered hibiscus debris.
  • Let the syrup stand at room temperature until cool, about 1 hour, then transfer to an airtight jar or bottle and refrigerate for up to 3 weeks.

Notes & Wine Advice

Serve with pancakes, waffles, cake or light mousses.
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Course; Sauce

Golden beet sauce

Golden beet sauce

This slightly sweet, musky, glossy, yellow-orange sauce is beautiful on a white plate with roasted vegetables set on top or some browned gnocchi. It pairs well with root vegetables like parsnip, turnip and Jerusalem artichokes. Like its red beet counterpart, it’s also tasty with potato turnovers, latkes or fritters. We’ve even served this sauce with Aloo pie, the spicy potato stuffed pastry popular in Trinidad.
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Ingredients

Instructions

  • Preheat the oven to 400°F (204°C).
  • Scrub the beet well and pat dry then place it on a square of tin foil that is large enough to wrap it completely.
  • Drizzle the beet with the olive oil and season well with salt and pepper then wrap it in the foil.
  • Place the wrapped beet on a baking dish and bake until it is tender, about 45 minutes.
  • Remove and peel when the beet is cool enough to handle.
  • Place the roasted beet in a medium saucepan with 480 ml of water and bring to a simmer.
  • Simmer the beet about 15 to 20 minutes.
  • Remove the beet from the water, reserve the water and allow the beet to cool completely.
  • Grate the beet finely and set aside.
  • Heat a medium sauté pan over medium heat and add the safflower oil.
  • Add the carrot and celery and sauté until they begin to soften, about 2 minutes.
  • Add the shallot and thyme leaves and cook for 2 minutes more.
  • Stir in the shredded beet and mix well, then sauté for 1 to 2 minutes.
  • Pour in the beet broth and simmer for 10 to 12 minutes more.
  • Pour the mixture through a fine mesh sieve into a smaller saucepan, pressing on the solids to remove all liquid.
  • Place the saucepan with the cooking liquid over a medium low heat and bring to a simmer.
  • Dissolve the cornstarch in 1 tablespoon (15 ml) of water so that the mixture resembles heavy cream.
  • Pour the cornstarch into the beet cooking liquid and whisk well.
  • Allow to simmer for 1 minute or until the mixture is thick enough to coat the back of a spoon.
  • Serve with potato turnovers, latke or gnocchi.
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Course; Sauce

Roasted purple carrot and ginger sauce

Roasted purple carrot and ginger sauce

Japanese ginger and carrot salad dressing is one of our favorites. We love the combination of sweetness from the carrot and fresh tang of ginger and decided to create a sauce for cooked vegetables that made use of the same flavors. Here we roast purple heirloom carrots with a little brown sugar before puréeing with ginger and other ingredients for a sauce that works well with steamed or roasted green beans, cauliflower or Brussels sprouts. If you can’t find purple carrots, regular orange ones work just as well. For a milder carrot flavor try parsnips.
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Ingredients

MAKES: 240 ml

Instructions

  • Preheat the oven to 400°F (204°C).
  • Arrange the carrot slices in a single layer on a cookie sheet or baking dish and drizzle with 1 tablespoon (15 ml) of the sesame oil.
  • Season with salt and pepper and 1 tablespoon (4 g) of sugar.
  • Mix well and roast for 45 minutes to 1 hour or until the carrots are fork tender.
  • When the carrots are cooked, scrape them into the bowl of a food processor along with the remaining sugar, sesame oil, ginger, shallot, lemon juice, rice wine vinegar and soy sauce.
  • Process into a smooth, loose paste, adding rice wine vinegar as needed to achieve this consistency.
  • Pour the mixture into a medium saucepan over medium heat and bring to a simmer.
  • Simmer 5 to 10 minutes for the flavors to combine.

Notes & Wine Advice

Serve over vegetables or even as a salad dressing. Sauce may be stored, refrigerated, in a well-sealed container for up to 1 week
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Course; Sauce

Fiddlehead fern and garlic pesto

Fiddlehead fern and garlic pesto

Fiddlehead ferns are a favorite spring ingredient. They are the furled fronds of a young fern. They have a short season, and their flavor has been compared to other green vegetables including artichokes, asparagus and green beans. When choosing them, look for fiddleheads that are small, firm and tightly furled. You should store them in the refrigerator wrapped tightly in plastic. They won’t spoil quickly, but they will lose flavor and firmness after a couple of days. The extra bite from the walnuts and umami flavor from the anchovy fillet makes this a lovely sauce for grilled vegetables, pasta and roasted potatoes.
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Ingredients

MAKES: 360 ml

  • ¾ cup 100 g fiddleheads
  • 2 cups 120 g fresh basil leaves, packed
  • â…“ cup 35 g walnuts, toasted and chopped
  • 2 cloves garlic smashed
  • 1 anchovy filet chopped
  • ½ to ¾ cup 120 to 180 ml extra virgin olive oil
  • ¼ cup 25 g grated pecorino cheese

Instructions

  • Cook the fiddleheads in a steamer basket set over a saucepan of boiling water.
  • Steam for 5 to 7 minutes.
  • Remove, rinse with cold water and drain completely.
  • Place the fiddleheads in a food processor along with the basil, walnut, garlic and anchovy and process into a coarse paste.
  • While processing, add the oil in a thin stream, pausing to scrape down the sides of the bowl with a rubber spatula as needed.
  • Scrape the mixture into a bowl and stir in the cheese.
  • Use immediately over roasted baby potatoes, pasta or vegetables.

Notes & Wine Advice

Store, refrigerated, in a tightly sealed container up to 5 days, or portion into small containers and freeze for up to 2 months.
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Course; Sauce / Side Dish / Tapas

Grilled japanese eggplant and roasted tomato sauce

Grilled japanese eggplant and roasted tomato sauce

We like to grill the eggplant for this sauce because it lends a smoky, almost meaty quality to the sauce. This is an excellent do-ahead sauce because you can cook the eggplant earlier in the day or the day before and complete the sauce after the tomatoes come out of the oven. We use Japanese eggplant for this sauce because it is thin-skinned and not as bitter as Italian varieties. This sauce is just as good at room temperature as it is hot. Use this sauce as a different twist on traditional tomato-based pasta sauces.
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Ingredients

MAKES: about 3 cups (720 ml)

  • 1 lb 454 g Japanese eggplant, trimmed and cut Into ½-lnch (12 mm) thick slices
  • 80 ml extra virgin olive oil divided
  • 2 cups 300 g cherry tomatoes, halved
  • 3 cloves garlic thinly sliced
  • 2 sprigs of thyme chopped
  • 240 mlVegetable Stock
  • 6 leaves basil cut finely
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Instructions

  • Preheat the oven to 400°F (204°C).
  • Lightly brush the eggplant slices with some of the olive oil and sear on a hot grill, about 2 to 3 minutes per side.
  • Place the eggplant on a cookie sheet to cool.
  • When they are cool enough to handle, roughly chop the eggplant and set aside in a large bowl.
  • In another bowl, toss together the cherry tomatoes, garlic, remaining olive oil and thyme.
  • Place the tomatoes flat side down on a non-stick sheet pan.
  • Cook in the oven for about 30 to 40 minutes.
  • Remove and cool.
  • Scrape the grilled Japanese eggplant and tomatoes into the bowl of a food processer and add the vegetable stock, basil, salt and pepper.
  • Process to a rough paste.
  • Scrape this mixture into a medium saucepan and place over medium heat.
  • Simmer for 2 to 3 minutes so the flavors combine and set aside to cool completely.
  • Adjust salt and pepper to taste.
  • Serve over heartier pasta such as penne or fusilli or over grilled asparagus.
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Course; Sauce

Coconut nectar, pineapple and thyme glaze

Coconut nectar, pineapple and thyme glaze

This is a good fruity glaze for roasted hearty fall and winter vegetables such as carrots, parsnips, hard squashes and sweet potatoes. It also serves double duty as a nice finish sauce on roasted chicken slices. Try to get pineapple juice in a carton versus a can since the can often adds a metallic taste to the finished sauce. Coconut nectar is sometimes called coconut molasses and is available in most gourmet stores or the natural aisle of conventional supermarkets.
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Ingredients

MAKES: 240 ml

Instructions

  • Heat the coconut oil in a medium saucepan over medium heat and add the shallot.
  • Sauté until the shallot softens, about 2 to 3 minutes.
  • Add the thyme leaves and sauté 1 minute more.
  • Stir in the coconut nectar and pineapple juice and whisk well.
  • Season with salt and pepper.
  • Simmer until the mixture is reduced by about two-thirds, or until it is the consistency of thick maple syrup, about 10 to 12 minutes.
  • It will also thicken as it cools.

Notes & Wine Advice

Serve with roasted vegetables like cubed kabocha squash.
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Course; Fruit / Sauce

Spicy red pepper aioli

Spicy red pepper aioli

Aioli is essentially a mayonnaise to which garlic paste has been added. It’s very easy to make but is sure to impress your guests. We use this spicy aioli as a drizzle on fish stew and steamed clams. It adds a delicious layer of heat and creaminess to the dish. If you want the spice to be milder, substitute mild paprika for the hot and keep the cayenne pepper
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Ingredients

MAKES: 240 ml

Instructions

  • Combine all the ingredients in a blender and process on high until the mixture comes together into a thick sauce, slightly looser than mayonnaise.
  • Use as a dip for crudite, as a side for grilled vegetables or use as a sandwich or burger condiment.
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Course; Sauce