I have a sweet tooth. I didn’t have that problem when I was younger, but the older I get, the more I am attracted to sweets. That is NOT a good thing. However, it does send me online looking for great dishes that are sweet. Keep in mind that most of these sauces are great on fruit, sponge cake and ice cream. Also keep in mind that most of them will work fine with Splenda for baking as a sugar substitute. The only way to know for sure is to try it. However, they don’t work as well using sweet n’ low or equal.
The first recipe is a blueberry sauce. It’s sinful on ice cream but makes a great blueberry shortcake too. Just save some blueberries to put on the dessert in addition to the ones cooked into the sauce.
The second recipe is almost the same except its cherry instead of blueberry. It also calls for cognac or sherry but you can leave that out. I don’t add that.
The third is my favorite. I like tart. This one is lemon lime and it’s great. This is also good drizzled over chicken! Yummo, as Rachael Ray would say.
The next one is using ricotta. I don’t care for ricotta by itself but it’s wonderful as a filler for other things. It gives texture without adding a lot of fat and calories. This one is almost a dessert by itself but is great as a topper for berries.
The last one is for the chocolate lovers! It’s hot fudge sauce. Obviously, it’s good on anything!
1/4 cup sugar
1 tbs. lemon juice
1 tsp. cornstarch
1 cup blueberries
Bring 3/4 cup of water and the sugar to a boil and stir until the sugar to a boil and stir until the sugar has dissolved. Add the lemon juice.
Mix the cornstarch with one tbs. water and add, stirring, to the syrup.
Cook, stirring, one minute. Add the blueberries and cook one-half minute.
Yield: 2 cups
1 pound sweet cherries, pitted
1/2 cup water
1/2 cup corn syrup or sugar
1 tbs. cornstarch
Kirsch, cognac, sherry or cherry liqueur (optional)
Place the cherries, one-quarter cup of the water and the syrup in a saucepan and bring to a boil.Blend the cornstarch with the remaining water and add, stirring, to the cherries.
Cook, stirring, until clear or for about one minute.
Add lemon juice and kirsch to taste. Serve warm or cold over pudding over ice cream.
Note: Can be stored in a the refrigerator
Yield: 2 1/2 cups
Lemon Lime Sauce
Serve over fruit or sponge cake.
1/3 cup sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
4 very thin lemon slices
4 very thin lime slices
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)
Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens.
Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice.
Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract.
Add food coloring, if desired.
Yield: Serves 1 2/3 cups.
Ricotta Dessert Crème
1 cup ricotta cheese
2 tablespoons honey
Finely grated zest of 1 lemon
2 to 3 drops pure almond extract, to your taste
Fresh berries of your choice
Place all the ingredients except the berries in a blender, cover, and blend on medium speed until smooth.
Refrigerate for 1 hour, then spoon over the berries and serve.
Hot Fudge Sauce
1/2 cup cocoa
1 cup sugar
1 cup light corn syrup
1/2 cup light cream or evaporated milk
1/8 tsp. salt
3 tbs. butter
1 tsp. vanilla extract
Combine all the ingredients except vanilla in a saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil. Boil briskly three minutes, stirring occasionally.
Remove the mixture from the heat and add the vanilla.
Note: The sauce may be stored in the refrigerator.
To reheat, place in a pan of hot, not boiling, water until the sauce has thinned to pouring consistency.
- Karen's Kitchen
Reductions add zip to flavor
When I cook, I often don't have a lot of time to spend making exotic meals, so I decided that I want to get more for less. In cooking that often means reductions. It’s amazing how the taste of something can change just by cooking it down until most of the liquid is gone. Reductions are so ridiculously easy that I often ask myself why I don’t use them more often. They also keep well in the refrigerator for several days.
When creating reductions, it’s important that the ingredients be good quality. Concentrating a flavor that was mediocre to begin with changes it from mediocre to terrible. That particularly applies to wines, oils and vinegars. Buy the best that you can afford and don’t use anything that you wouldn’t want to taste alone.
It’s also important to cook the reduction sauce moderately and until it reduces to a thick, syrupy consistency. It doesn’t take very long, but don’t be in a hurry or it will burn.
My husband and I love to entertain. We also love fondue. There is no more fun way to surprise guests with a great meal than to fondue. I have 4 or 5 fondue pots. I use them regularly.
There are several ways to fondue. You can make the dessert fondue and I have a great chocolate fondue recipe below. Another fondue option is to have a cheese fondue for a starter before the meal or at a party.
The last fondue option is to make the main course the fondue. With this option you can use either wine, a broth or oil for the fondue. I alternate usually between the broth and the oil. Sometimes I use peanut oil and sometimes I use canola oil. I don’t generally use vegetable oil because it has a lower smoke point.
The first recipe is my wine fondue. The important thing to remember is to use a good white wine. Never cook with a wine that you wouldn’t serve to guests. It doesn’t have to be expensive but it does have to be a table wine. You can play with the spices to find the taste that you like.
How to Make Knock off Latte's and more...
One of my weaknesses is Starbuck's Grande latté with 3 packets of Splenda. However, I live in a small town, like Tarboro, that doesn't have a Starbucks and I'm a cheapskate and don't want to spend that kind of money on a regular basis. The answer to that is to learn to make your own. Obviously I am not the only one who has that I idea as I found recipes all over the internet. Many of the called for buying expensive equipment. If I have to do that, I might as well drive to Starbucks. So, these recipes don't require anything except blenders and pots. In a few cases they require a little patience. Find me on Facebook and let me know what you think!
Even though the weather has been very warm lately, it will be cold again soon. When the cold comes back, it will be soup time. Of course, any time can be soup time! We love soup around our house.
Our first recipe is ham and potato soup. It's a simple soup but will smell good and taste even better.
The second soup is my all-time favorite - French Onion. I love it with a good gooey cheese on top. It's not a hard soup to make, so give it a try.
The third is potato and cheddar. That's a hardy soup but will become one of your favorites. It also has ham so it's almost the same as the first soup but with cheddar cheese.
The last soup is a leftover or potluck soup with pasta in it. This recipe makes 20 servings so you will have some to freeze or share!
When winter rolls back around, enjoy the cold with one of these soups.
Comfort food is different for everybody, but the deep satisfaction each mouthful brings is the same. To warm the body and the soul on a chilly day, give your favorite comfort foods a delicious makeover with recipes that use Wisconsin-made Grand Cru Gruyere cheese. Gruyere is a great melting cheese with lots of flavor, which means you get more flavor in every bite.
Crockpot Sweet Things
If you stay busy, your crockpot can be your best friend. Even for dessert. These recipes take 2-3 hours to cook in your crockpot, so they can be cooking away while you are enjoying little league games or t-ball.
Cooking with Rum
A few weeks ago, a colleague went to Jamaica. He came back with bottles of Rum for our team. A very nice gesture and of course that made me start looking for rum recipes! There are a lot of them out there. Here are a few that I really liked and that I think you will enjoy too.
Bounty of the Sear
I'm currently working in Charleston. Probably until about the end of November. Of course that means great seafood. I can go down and buy it within a few hours of it coming off the boats. I love it! There is absolutely nothing that I love more than good seafood. Besides, I need the Omega 3's that come from eating seafood. So do you!
Butternut Squash is easy and delish!
My garden is beginning to fade away! It's hard to believe that summer is so close to being a memory. I'm not ready! But, one of the things that I love about the end of summer is harvesting my winter squash. This season we planted butternut squash. We vary what we plant each season.
Cool Summer Drinks
It has been sooo hot! I guess that we are paying for the mild winter that we had. I know I felt that heat here in Charleston, where I'm working right now. So, when it feels like 110 in the shade, it's a great time to cool down with icy cold and delicious summer drinks. Especially since you can find fresh fruit to go in them right now!
- More Karen's Kitchen Headlines
- Reductions add zip to flavor