INGREDIENTS: 1/2 cup apple jelly 1/2 cup orange juice 1/2 cup golden raisins 1/2 cup rum 1 tablespoon dry mustard 2 tablespoons brown sugar 2 tablespoons cornstarch METHOD: In a small saucepan, whisk together apple jelly, orange juice, raisins, and rum. Cook over low heat and cook until the jelly melts and the mixture is...Read More

Baste ham with glaze during the last 30 minutes of baking. Be sure to reserve some glaze to serve with the ham. INGREDIENTS: 1 cup Blenheim apricot preserves 1 cup orange juice 1 tablespoon cornstarch 3 tablespoons brown sugar 3 tablespoons brandy 2 teaspoons Dijon mustard METHOD: Place preserves in blender jar and process until...Read More

Use this tangy syrup in cordials, cocktails, or desserts. It’s delicious on top of vanilla ice cream and can be used in smoothies to add tropical flavor. You’ll find fresh cherry guavas at Borba Farms. INGREDIENTS: 2 lbs. cherry guavas, washed 4 cups water (enough to cover guavas) 1 teaspoon rosewater 1/2 cup sugar METHOD:...Read More

Preserved lemons are used in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance. INGREDIENTS: 4 lemons (unwaxed) plus at least 2 more for juice (or use Meyer lemons) 6-7 tablespoons Kosher large flake salt 1 bay leaf (optional) 12 black peppercorns (optional)...Read More

Maltaise Sauce is a classic sauce made by adding the juice of blood oranges to Hollandaise sauce. Maltaise sauce can be served with asparagus or broccoli, but is also delicious with an eggs benedict made with shrimp and avocado or a crab cake benedict.   INGREDIENTS: 1 pint Hollandaise sauce 1/4 cup freshly squeezed blood...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More

This shortcut spice mix is often called for in pumpkin pie recipes, but it is also delicious used in savory baked pumpkin or squash recipes, cookies, sweet potato pie, custard, cheesecake, and more. Made with ingredients most of us have in our pantries, why buy a spice mix when you can easily blend your own?...Read More

Toss a few toffee walnuts in green salads with roasted pears and gorgonzola, or place them in a bowl for guests to snack on. Toffee walnuts make great holiday gifts for friends and family! INGREDIENTS: 3 cups walnuts, shelled 1/2 cup brown sugar 1/2 cup granulated sugar 2 tablespoon water 4 tablespoons butter 1 teaspoon...Read More

This is a basic recipe for gravlax or cured salmon. Easy to do, less expensive, and tastes better than store-bought. Once you have this recipe down, you can start playing with other flavorings, like adding dill or mint. The fattier the salmon, the better for gravlax.Read More

Sorrel sauce is a French classic and is the perfect complement to salmon or halibut. Its lemony-fresh flavor also lends itself as a sauce for eggs benedict and smoked salmon. When sorrel leaves are shredded and cooked, they wilt and melt into the sauce. Save a few shredded leaves for garnish. INGREDIENTS: 1/4 pound fresh...Read More