Cocktail Sauce

  This cocktail sauce is highlighted by the addition of fresh horseradish and is a natural companion to seafood.  Especially good on shrimp, oysters or even hushpuppies, this sauce should contain enough heat to satisfy even the toughest of palates.

Horseradish is one of the five bitter herbs of the Jewish Passover.

 Thoroughly mix together in a small bowl:

● ½ cup ketchup

● ½ cup chili sauce

● ¼ cup finely grated fresh horseradish (or 4 tbsp. prepared horseradish)

● ½ teaspoon hot sauce

● ¼ Old Bay seasoning

● ¼ freshly ground black pepper

● Juice from 1 lemon, freshly squeezed

Serve at room temperature.

Makes around 1 cup.

Crème Fraîche

  Crème fraîche (pronounced krem fresh) is a thickened cream that is used in many traditional French dishes.  It has a tangy and nutty flavor that is similar to sour cream.  The main advantage of using crème fraîche is that, unlike sour cream, it does not separate or curdle when heated.  This makes it perfect for using as a thickener in soups or sauces.  It is also delicious on eggs, fruit and can serve as a substitute for sour cream in most recipes.  Still hard to find in many areas, a convincing facsimile can be made in your very own kitchen. 

The winner of the 1985 Belmont Stakes was a gelding named Creme Fraiche.

 

● 1 cup heavy cream, warmed to 100° F (avoid ultra pasteurized) 

● 1 tbsp. sour cream or cultured buttermilk (I have had the most success with sour cream.  Again, avoid ultra pasteurized.) 

Combine ingredients in a jar and allow to sit, loosely covered, at room temperature for 12-24 hours before refrigerating. 

Crème fraîche will keep in the refrigerator for 2-3 weeks.

Honey-Mustard Dressing

  Honey-Mustard dressing is a healthier and delicious alternative to dressings made with mayonnaise.  The sweet/hot/sour combination really compliments each ingredient to the fullest.  Not only is this dressing good on, for instance, a spinach and bacon salad, it also makes a fantastic dip or sauce for fish, chicken and pork.  This basic recipe is only a starting point.  You can easily customize the flavors here by adding your own dried herbs and spices to suit your tastes.

Honey-mustard also makes a tasty sandwich spread.

Whisk together thoroughly in a bowl:

• ¾ cup good quality honey (the darker, the better)

• ½ cup Dijon mustard

• 4 tbsp. white wine vinegar

• Ground red pepper to taste

Makes around 1½ cups

For a thinner dressing, whisk in extra-virgin olive oil until you reach the desired consistency.