EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Sauces & Dips & Spreads (Page 2 of 3)

Cranberry Sauce for Meat

November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry Sauce for Meat

Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.

Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.

I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!

Horseradish and Beets Relish

November 3rd, 2012 in Salads, Sauces & Dips & Spreads by Julia Volhina
Horseradish and Beets Relish

Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.

In Ukraine it is often served on Christmas and New Year.

Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.

Homemade Mayo with Egg Yolks and Mustard

August 4th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Homemade Mayo with Egg Yolks and Mustard

I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.

So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.

Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.

I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.

Sour Cream and Garlic Dip

April 21st, 2012 in Sauces & Dips & Spreads by Julia Volhina
Sour Cream and Garlic Dip

If you are bored with plain sour cream for dipping, try this improvement: add garlic, fresh greens and a dash of ground black pepper and you will get the same creamy but a bit spicy dip.

It goes great for any kind of savory vegetable pancakes (potato, zucchini, cauliflower), meat or vegetable dumplings, or even like a salad dressing for fresh vegetables – tomatoes, cucumbers, radishes, etc.

Prepare dip can be stored in fridge for 2-3 days, just stir it from time to time.

Avocado Salad Dressing

July 9th, 2011 in Sauces & Dips & Spreads by Julia Volhina
Avocado Salad Dressing

This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.

However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.

Ready spicy avocado dressing can be stored in the airtight container in fridge for several days.

Tomato and Basil Sauce

April 30th, 2011 in Sauces & Dips & Spreads by Julia Volhina
Tomato and Basil Sauce

This light tomato based sauce will add a hint of mediterranean cuisine to any dish.

It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.

Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.

Spicy Guacamole Dip

February 26th, 2011 in Sauces & Dips & Spreads by Julia Volhina
Spicy Guacamole Dip

First time I tried this green dip, it was served as a side dish to something very spicy in mexican restaurant, and it didn’t impress me. Probably, that was about color: I never seen avocados before and their bright green color seem almost artificial.

Nevertheless, I tried it and since then these unusual and very nutritious fruits are very important part of my diet: amusingly they have more potassium than bananas, have high fiber content and rich on vitamins E, B and K.

This variant of guacamole is a bit spicy. If you want to make it mild: either increase amount of avocados or reduce amount of serrano peppers and onion; adding sour cream can help reduce hotness as well.