Mayonnaise

With an immersion blender, blend together:

• 1 egg
• 1 c. oil
• 1 Tbsp vinegar or citrus juice
• 1/8 tsp salt

This is the easiest way I have ever seen to make your own mayonnaise.

Spouse saw another version that used a Mason jar so that you didn’t even have to transfer it to a different container to put it in the fridge.

He said the other one had a dab of prepared mustard in it, too.

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ChowChow

Original recipe found here: https://www.tasteofsouthern.com/chow-chow-relish/

Ingredients

• 1/2 head Cabbage (@4 cups)
• 4-5 Green Tomatoes (@3 cups)
• 1 medium Onion
• 1-1/2 cups  Sweet Peppers
• 6 Jalapeño Peppers
• 2 Tbsp Pickling Salt
• 1-1/2 cups Granulated Sugar
• 2 teaspoons Celery Seed
• 2 teaspoons Dry Mustard
• 1 teaspoon Mustard Seed
• 1 teaspoon Turmeric
• 1/2 teaspoon Ginger
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Crushed Pepper Flakes
• 2-1/2 cups White Vinegar

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Instructions

1. Chop and dice all vegetables.
2. Place in non-reactive container (glass, stainless, ceramic)
3. Sprinkle with salt. Gently mix well.
4. Let stand 4 to 6 hours, or overnight if possible.
5. Drain well.
6. Rinse and drain again.
7. Combine Sugar, Spices and Vinegar in a large sauce pot.
8. Simmer 10 minutes.
9. Add vegetables, simmer 10 minutes.
10. Bring to a boil, cook until veggies are tender.
11. Pack hot relish into hot jars, leaving 1/4inch headspace.
12. Remove air bubbles.
13. Wipe jar rims.
14. Adjust two piece caps.
15. Boil for 10 minutes in a boiling water canner. (Start the timer when it gets to a boil.)

This made exactly 4 pints.

Also, it does NOT matter how lovely all the vegetables are when you are prepping them. They will all be the same color when you get them cooked and canned.

Huacatay sauce

1 Tbsp chopped garlic
1 Tbsp avocado oil
1 Tbsp onion, roughly chopped
1.5 Tbsp aji amarillo paste
1 Tbsp huacatay paste
1/4 cup mayonnaise
1 Tbsp chopped cilantro
Salt and pepper to taste

Saute the garlic in the oil to infuse the flavor. Then, zip it all together in a food processor. Refrigerate until ready to use.

Starting recipe found here https://www.internationalcuisine.com/peruvian-sauces/

This isn’t identical to what we get from Mi Peru. But, it’s close enough.

These are the pastes I use.

Lemon Curd

3 lemons, zested and juiced (1/2 c. juice)
1 1/2 cups sugar
4 oz unsalted butter, room temperature
4 extra-large eggs
1/8 teaspoon kosher salt

Combine zest and sugar in a food processor. Pulse until zest is very finely combined with the sugar.  With a mixer, cream the butter and slowly add the lemon sugar. Add eggs, one at a time, blending well between additions.  Add lemon juice and salt and blend well.

Pour into a sauce pan and cook over low heat until thickened (approximately 10 minutes to reach 170ºF/77ºC).

Cool.  Store in the refrigerator

Mushroom gravy

Extra-virgin olive oil
1 c. onion, finely chopped
8 oz. mushrooms, finely chopped
1 Tbsp. thyme
1 Tbsp. fresh sage
1 stem rosemary
3 Tbsp. all-purpose flour
2 c. vegetable stock
S&P to taste

Saute onions in olive oil. When they begin to clarify and brown a little, add the mushrooms. As they get sweated out, shake in the flour. Then, add the stock and herbs. Simmer until it has a nice consistency. Taste to add S&P. Remove rosemary stem when the flavor is as strong as you like.

Deb’s Tomato Jam

“I couldn’t find a recipe I liked (I’ve done the ginger & cumin that’s all over the webs, don’t really care for it), but I do have a tomato tapenade recipe that uses lemon, garlic, capers, & herbes de Provence, so went with that. 4 pints of cherry tomatoes, quartered; 1 cup of sugar, zest & juice of 2 lemons, 1 tsp salt, 2 tsp herbes de Provence, 1/2 jar of salt cured capers, and a glut of red wine vinegar. It’s still cooking down to a jam, but it tastes AMAZING!”

Pickled Onions

I don’t think this is what Nanny Ogg had in mind.  But, I’m hoping it is similar to what we had at Bucha Brewhouse & Bistro in Princeton, WV.

Recipe stolen shamelessly from https://www.rachelcooks.com/2017/06/12/how-to-pickle-red-onions-in-five-minutes/

Red onions, thinly sliced (use a mandolin if you have one)

1 cup hot or warm water
1/2 cup apple cider vinegar
1 tablespoon granulated sugar
1/2 tablespoon salt

Slice the red onions as thin as you can.

Stuff all the red onions in the jar of your choice. A bowl will work too.

In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt.

Pour this pickling mixture over your sliced onions, making sure they are immersed in the liquid, and let them set for an hour.

After an hour, cover and store in the fridge for up to three weeks.