Crawfish Seasoning

Garlic powder
Onion powder

Two peppers

Cajun seasoning

Sugar

Butter

Hong Jones

Marmalade & Victorian Creams

Alice Liddell’s Own Orange Marmalade Recipe

Take 1 dozen Seville oranges, put them into a large pan of water, boil them gently 2 or 3 hours in two waters until quite tender.  Drain them.  Take out the pips only.  Slice the fruit very fine, boil well for half an hour with 2 lbs. of loaf sugar and half a pint of fresh water to every lb. of fruit.
The first boiling may be done the day previously.  If the marmalade is preferred bitter, the water that the oranges were first boiled in can be used instead of fresh water.*  1 dozen oranges will make 8 common 12 oz. jars of marmalade.  *Note: Fresh water was always used for Grandmama’s marmalade, which was what we liked.

Mary Jean St. Clair,

Alice’s granddaughter

Note: Seville oranges are a cross between pomelos and wild mandarin oranges.


Clotted Cream

1 C heavy cream
2 T powdered sugar
1/2 C sour cream, room temp

In a stand mixer, whip cream and sugar to stiff peaks.
Gently fold in sour cream and mix until very thick.
Cover and refrigerate until ready to serve.
Will keep in the refrigerator up to 4 hours.
Serves 4-6.


Devonshire Cream

1 8-oz package cream cheese
1 t vanilla
3 T sugar
1/4 C whipping cream
1/4 C sour cream

In a stand mixer, beat cream cheese until fluffy.
Beat in all remaining ingredients until well blended.
Cover and refrigerate until ready to serve.

Will keep in the refrigerator up to 4 hours.
Serves 4-6.

Taking tea with Alice by Dawn Hilton & Diane Sedo

Love Dip

16 oz cream cheese

1 clove garlic
1/4 bunch cilantro
1 T lemon juice
1/2 C chunky medium salsa
1 t dried tarragon
1/2 t salt

Soften and beat cream cheese.
Mince garlic and beat with cream cheese until light and fluffy.
Meanwhile, finely chop cilantro and juice lemon.
Fold in cilantro, lemon juice, salsa, tarragon, and salt.
Refrigerate before serving.

thekitchn

Chuy's Creamy Jalapeño Dressing & Salsa Fresco

.4 oz packet hidden valley ranch
1 C buttermilk

2 C mayo

3/4 C tomatillo sauce

3/4 C pickled jalapeños, sliced

2 T jalapeño juice

1 oz cilantro, washed and chopped

Immersion blend.

Chuy's

2 large serrano peppers, stemmed & seeded

1/2 large onion

6 roma tomatoes (can remove liquid for a thicker salsa

1/2 batch packed cilantro

1/3 C lime juice

1 t salt

1 t garlic salt

Food process; doesn't have to be all at once.

bigoven

Herb Compound Butter

1/2 C butter, room temp
2 garlic cloves, minced

1 small bunch chives

1 small bunch basil

1/2 bunch parsley
    (other stellar options include thyme, rosemary, dill, tarragon)

1/2 t salt

Mix together ingredients.

Roll into a log with parchment paper.

Store in the refrigerator.

downshiftology

Note:

For Blue Cheese Compound Butter, add up to 4 oz blue cheese.

Pumpkin Curd

1 C pumpkin puree

200 g sugar
2 eggs

2 yolks

1 T orange juice

1 t cinnamon

1 t ginger

1/2 t nutmeg

1/2 C butter

Add all ingredients except the butter into a small saucepan.

Heat over medium low until sugar dissolves.

Add the butter a few small pieces at a time, stirring until dissolved.

Cook until curd thickens.

Let cool.

bonnibakery

Unagi Sauce

1/2 C soy sauce

1/2 C sugar

1/2 C mirin

2 T non-instant clearjel

In a small pot, combine ingredients.

Bring to a boil and cook 2-3 mins.

Let cool.

Yields 1 1/4 C unagi sauce.

therecipecritic

Cashew Tamari Dressing

1 C extra-virgin olive oil
1/4 C balsamic vinegar
3/4 C tamari
1 C cashews
1/2 C water

Measure ingredients directly into blender with side measurements.

Pulse, leaving pieces of cashews.

Store refrigerated in an airtight container for up to 3 weeks.

epicurious

Miranda's Dip

15 oz tub of Fage 5% Greek plain yogurt
1/2 batch cilantro
2 cloves garlic
2 jalapeños
juice of 1 large lime
salt to taste

Blend all ingredients with an immersion blender.

Miranda Massey

Bourbon Caramel

1 C heavy cream
300 g sugar
1/2 C water
6 T butter, softened
2 T bourbon
1 t vanilla

Heat heavy cream in the microwave 1 min so it's not cold.

Place sugar in small pot, add water, cover, and heat over medium-high.

Drip water down edges if necessary to remove sugar crystals.

Once caramel turns amber, remove from heat.

Add cream; caramel will bubble.

Once caramel calms down, add butter, bourbon, and vanilla.

burrataandbubbles

Note:

Add 1/2 C caramel to

1 batch ABC and an extra 120 g powdered sugar for caramel buttercream.

Chunky Applesauce

any amount of any apples

up to 2 T brown sugar per lb apples (optional)

up to 1/4 t cinnamon per lb apples (optional)

up to 1/16 t salt per lb apples (optional)

up to 1 t vanilla extract per lb apples (optional)

Peel, core, and cut apples into roughly 4 pieces per half.

Place prepared apples in Dutch oven.

Sprinkle with sugar and salt, if using, and give a quick stir.

Place on stovetop, cover, and cook over medium low heat for 40 mins.

Remove from heat and select your favorite pieces.

Chop these as desired.

With an immersion blender, blend remaining stewed apples until uniform.

Stir in chopped apples and vanilla.

LTK

Doña

1 T canola oil

2 lbs jalapeños
2 bulbs peeled garlic cloves

1/3 bunch fresh cilantro

1/2 t salt

1/3 C canola oil

Preheat oven to broil.

Coat jalapeños in 1 T oil.

Place in a single layer on a silpat lined baking sheet.

Broil 6 mins and flip.

Continue to broil 4-6 mins or until mostly blackened and soft.

Place jalapeños in a bowl, cover, and let steam 10 mins.

Coat garlic in oil and broil 4-5 mins or until browned.

Once jalapeños have cooled, remove skins.

Deseed as many as you wish.

(For the mildest version, deseed all jalapeños.)

Blend jalapeños, garlic, cilantro, and salt.

Purée until mostly combined and slowly drizzle in oil.

Yields 2 C.

delishknowledge

French Onion Dip

16 oz sour cream

6 T dried onion flakes
3 T low sodium beef bouillon
1/2 t onion powder
1/2 t parsley flakes
1/4 t celery seed
1/4 t paprika
1/4 t black pepper

Combine everything but the sour cream.

Fold into sour cream.

Let sit overnight.

allrecipes

Béchamel

1/2 C butter
1/2 C (63 g) flour

4 C cold whole milk

In a large saucepan, heat butter over medium heat.

Swirling regularly, cook 2-3 mins or until butter stops spattering.

Add flour, stirring constantly until smooth, 2-3 mins.

Paste should not smell of raw flour and color should remain light.

Whisk milk in, 1/2 C at a time.

Heat until sauce simmers and is slightly thicker than cream.

Babish

Enchilada Sauce

1 C olive oil
1 C flour
5 T chili powder
2 T cumin
1 T garlic powder
1 1/2 t dried oregano
1 1/2 t salt
1 t black pepper
1/2 t cinnamon
6 oz can tomato paste
2 1/2 quarts broth
2 T apple cider vinegar

In a large saucepan, heat oil over medium heat.
Combine flour and spices together.
Check to see that oil is hot enough for flour mixture to sizzle.
Once oil is hot enough, whisk in flour mixture.
Cook 1 min and add tomato paste.
Whisk in broth.
Raise heat to medium high and bring to a simmer.
Stirring constantly, cook for 7 mins or until sauce has thickened.
Remove from heat and whisk in vinegar.
Yields 3 batches of 4 cups each for 3 enchiladas casseroles.

cookieandkate

Note:
Cover bottom of casserole dish with sauce.
Dip corn tortillas in warm enchiladas sauce before filling.
Fill, roll, and place seam side down.
Top with more sauce and cheese before baking at 350 for 20 mins.

Easy Caesar Dressing

1 large clove garlic
1/4 t salt
1 small lemon
2 t dijon mustard
2 t Worcestershire sauce
1 1/2 t anchovy paste
1 t pepper
1/3 C olive oil
1/2 C parmesan cheese (cheap is fine)
1 C mayo

Finely chop garlic, combine with salt, and scrape into paste.
Juice lemon.
Whisk together garlic paste, lemon juice, mustard, and Worcestershire.
Whisk in anchovy paste, pepper, olive oil, and parmesan.
Add mayo.
Serve over romaine with good parmesan and croutons.
Yields 2 C dressing, enough for 2-3 romaine hearts.

hellmans

Pumpkin Spice Syrup

1 pumpkin
1 1/2 C sugar
3 T pumpkin pie spice
pinch of salt

Roast and purée the pumpkin.
Place in a fine nylon strainer and collect 1 C pumpkin water.
(I call this "liquid gold" and Vivi calls it "pumpkin blood.")
In a saucepan, whisk together sugar, pumpkin pie spice, and salt.
Over high heat, add pumpkin water, and whisk until boiling.
Turn off heat and strain through cleaned nylon strainer.

LTK

Apple Butter

5 1/2 lbs golden delicious apples, cored and chopped
200 g brown sugar
150 g sugar
1 T cinnamon
1 t pumpkin pie spice
1/4 t salt

Place all ingredients in crock pot.
Cook 10 hours.
Blend with immersion blender.
Cook 2-3 more hours with no lid.

Yields 8 8-oz mason jars.
Best if used within two weeks.

sugarspunrun

Prepared Fish Sauce

1 t fresh red Thai chili, thinly sliced
1 T white vinegar
1/2 C fish sauce
1/4 C fresh lime juice
1 carrot, sliced into thin straws squeezed dry
2 small cloves garlic, minced
100 g sugar
1 1/2 C warm water

Soak chili in vinegar for 2 mins.
Combine fish sauce, lime juice, carrot, garlic, and sugar.
Stir in water and red pepper vinegar.
Serve room temp.

Mom

Spinach Dip

2 boxes frozen chopped spinach
2 packages Knorr vegetable soup mix
8 oz mayo
24 oz sour cream
1 bunch spring onions
2 serranos

Thaw spinach in refrigerator.
Smooth out the soup mixes (still in package) with a rolling pin.
Mix soup mix, mayo, and sour cream.
Food process onions with chilies and add.
Squeeze all water out of the spinach and add.
Let sit at least 2-3 hours before serving.

Shail Butani