~ Sauces, Gravies, Marinades, Salsas and Dips ~

White Peach Chutney Can some pints of Chutney to give at gifts this fall and winter. Your friends and family will love your thoughtfulness. This recipe makes about 12 pints. 20 pounds ripe white peaches, preferably seconds, peeled, pitted and sliced (see Note below) 1 1/2 cups white wine or champagne vinegar 4 pounds sugar 1 garlic bulb, cloves separated and peeled 6 to 8 serranos, stems removed, sliced into very thin rounds 2 1/2 ounces (1 medium piece) fresh ginger, peeled and grated 4 or 5 cardamom pods 2 teaspoons white peppercorns 1 teaspoon coriander seed 3 to 4 drops black pepper oil, optional Directions: Put the sliced peaches into a large heavy pot, add the vinegar and the sugar and stir. Cover with a tea towel and let sit 2 to 3 hours. Put the garlic through a food processor fitted with the grating blade and stir the grated garlic into the peach mixture, along with the serranos and ginger. Put the spices in a large tea bowl or spice bag or tie in a piece of cheesecloth, add to the peach mixture, cover and let sit another 2 to 3 hours. Set the pot over medium-low heat and slowly bring to a simmer. Simmer gently for 11/2 hours. Remove from the heat and let cool to room temperature. Use a ladle to transfer the liquid from the chutney into a small heavy saucepan. Remove the spices, add them to the liquid, bring to a boil over medium heat and simmer until thick and syrupy, about 30 minutes. Discard the spices and stir the reduced liquid back into the chutney. Stir in the black pepper oil, if using. Ladle the chutney into sterilized pint jars and process in a water bath for 20 minutes. Cool, check seals and store in a cool pantry for up to 1 year. Refrigerate after opening. Alternately, ladle the chutney into clean glass jars, store in the refrigerator and use within 4 to 6 weeks. Note: Ripe peaches are easy to peel with your fingers or a very small sharp knife. The skin should simply slip off. Do not drop the peaches into boiling water to peel them. If you have trouble peeling your peaches it is likely because they are not quite ready. It's hard to imagine a simpler recipe than this one, especially when you have already made the chutney. It makes a wonderful breakfast and is good as an appetizer or first course in the evening. It is not dessert.   Peach and Raisin Chutney 4 ripe peaches, peeled and cut into 8 wedges 1/4 cup raisins 1 medium onion, finely diced Zest of 1 lemon Zest of 1 orange 3 tablespoons white wine vinegar 1/2 cup white sugar 1 cup fresh squeezed orange juice Pinch of salt and cayenne pepper Directions: Combine above ingredients in large saucepan AND bring TO a boil. Reduce heat to simmer, stirring occasionally. Cook for 25-30 minutes UNTIL liquid IS REDUCED BY half.  Store in refrigerator FOR 1-2 weeks.  Creamy Thai Dip Makes 3/4 cup 1/4 cup creamy peanut butter 1/4 cup firmly packed brown sugar 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 teaspoon sesame oil 1/8 teaspoon ground ginger Preparation: Combine all ingredients, mix well. Variation: For "Oriental Dip," omit peanut butter.     Golden Raisin-Granny Smith Apple Chow Chow by: Chef Geoff Southwick A sweet spicy apple-raisin condiment for pork, ham and other meats. 2 cups granulated sugar 2 cups apple cider vinegar 8 garlic cloves 1 piece fresh gingerroot (about 3 inches), peeled and chopped 1-1/2 tablespoons salt 1 teaspoon red pepper flakes 1-1/2 pounds Granny Smith apples (at least 6), cut into 1/2-inch cubes 1-1/2 cups California golden raisins 2 tablespoons yellow mustard seeds Directions: In saucepan, dissolve sugar in vinegar; heat and simmer 10 minutes. Measure garlic, gingerroot, salt and pepper flakes into food processor and blend well. Add to sugar-vinegar mixture along with apples, raisins and mustard seeds. Continue to simmer and stir about 45 minutes or until apples are soft and mixture thickens. Store in refrigerator. makes a great condiment for pork, ham and other meats. Yields: 5 cups You might want to make up a batch or two of the Golden Raisin-Granny Smith Apple Chow Chow and can in pretty canning jars for gifts.  Step-by-Step Home Canning   Honey Mustard Dip Makes about 3/4 cup 1/4 cup prepared mustard 2 tablespoons cider vinegar 2 tablespoons soy sauce 2 tablespoons honey Preparation: Combine all ingredients; mix well.   "Ship Ahoy!" Dip Makes about 3/4 cup 1 can (6-1/2 ounces) minced clams 2 tablespoons reserved clam juice 3 ounces cream cheese softened 1 teaspoon lemon juice 1/4 teaspoon garlic salt Preparation: Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. http://artichokes.org/

Thank you for visiting.  Since we add new recipes every week, I hope you come back often.  If you have a favorite recipe you would like to share, please send it to me.  And, when it's time for you to buy or sell real estate be sure to give m  Joanne L. Gardiner, Broker, e-PRO Realtor® Advantage Realty Advantage Mortgage Associates 3205 Whipple Road - Union City, California 94587 (510) 429-4800   Our primary services on the San Francisco East Bay are:  Alameda County real estate and Contra Costa County real estate: Castro Valley real estate,  Danville real estate, Dublin real estate, Fremont real estate, Hayward real estate, Newark real estate, Niles real estate, Oakland real estate, Pleasanton real estate, San Leandro real estate, San Lorenzo real estate, San Ramon real estate, Sunol real estate and Union City real estate.  Types of real estate in which we specialize:  houses, condominiums, townhomes, garden homes, PUDs, single family homes, mobile homes, module homes, duets, residential income property, duplexes, tri-plexes, four-plexes, small apartment complexes and special use properties. ~  Affiliations ~

top of page

Recipe Index