1/2 tsp. finely shredded orange or lemon peel (optional)
1 cup fruit juice (suach as orange, cranberry, or grape)
2 to 3 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1 cup finely chopped fresh, frozen, or canned (drained) fruit such as raspberries, blueberries,
or peaches
In a saucepan combine peel, juice, sugar, cornstarch, and cinnamon. Cook and stir till bubbbly. Cook for 2 minutes. Stir in fruit. Heat through. Serve warm. Chill leftover syrup, covered, up to 3 days. Makes 1 1/2 cups.
1 cup dry white wine
3 cups veal or chicken broth
1/4 cup Dijon mustard
2 tablespoons chopped chivesBoil wine in large saucepan until reduced by half, about 5 minutes. Add broth and boil until reduced to 1 1/2 cups, about 15 minutes. Remove from heat. Whisk in mustard. Simmer 1 minutes. Mix in chives.1 Tbsp. cornstarch
1/4 tsp. finely shredded orange peel
3/4 cup orange juice
1/3 cup maple syrup
2 tsp. margarine or butter
In a small saucepan combine cornstarch and orange peel. Stir in orange juice and maple syrup. Cook and stir the maple syrup mixture till thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from heat and stir in margarine or butter. Serve warm. Makes 1 cup.
In a small heavy saucepan prepare hollandaise sauce according to the package directions. Remove from heat; stir in wine and tarragon. Cool for 10 to 15 minutes. In a small mixing bowl fold hollandaise sauce into yogurt. Serve at room temperature. Makes about 2 cups.
6 tablespoons butter
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
freshly ground pepper
pinch of nutmeg (optional)
Melt butter in a medium saucepan. When butter foams, stir in flour. Let mixture bubbly gently, over low heat 1 - 2 minutes, stirring constantly, until it becomes honeycombed in appearance. Add milk all at once, whisking constantly. Add salt, pepper and nutmeg, if using. Bring mixture to a boil, reduce heat slightly, then simmer gently for 3 - 5 minutes, whisking constatnly, until sauce has a medium-thick consistency. Use immediately, or place a piece of plastic wrap directly onto the surface of the sauce, so a skin does not form. Makes 2 1/4 cups.1/2 pound hot Italian sausage
olive oil (about 2 tablespoons)
3 - 4 cloves garlic, thinly sliced
1 onion, chopped
2 tablespoons finely chopped fresh parsley
1 small can tomato paste
1 28 ounce can Italian plum tomatoes
1 15 ounce can tamato sauce
2 teaspoons Italian herbs, i.e. oregano, thyme, basil, bay leaf
salt and pepper
1/2 teaspoons sugar
Crumble sausage (remove casings) and saute in a large dutch oven over medium heat until brownws. Remove from pan and set aside. Pour off the sausage drippings and return pan to stove top. Coat bottom of the pan with olive oil, add garlic and onion and cook until onion is soft and transparent. Add parsely and stir and cook another minute. Turn heat up to medium high and add tomato paste to pan. Saute and stir until tomato paste just begins to turn slightly brown. Fill tomato paste can with water and add to pan. Add al remianing ingredients, including the reserve sausage and simmer over low heat about 30 - 40 minutes, or until flavors are blened and mellowed. Serve over 1 pound freshly cokked pasta, and sprinkle with grated parmesan, if desired. 2 cups fresh basil leaves, packed fairly tightly
1/2 cup olive oil
2 tablespoons pine nute, or walnuts, or almonds
2 cloves garlic, coarsely chopped
1 teaspoon salt
1/2 cup freshly grated Parmesan
2 tablespoons freshly grated Romano
Put everything but the 2 cheeses into a food processor or blender. Process until evenly blended, stopping occasionally to scrape down sides of contained. When mixture is blended well, transfer to a non-metallic bowl. Stir in the cheeses. Just before serving the pesto on pasta or gnocchi, stir in one tablespoon of the water the pasta (or gnocchi) was cooked in. Pour over pasta and serve immediately. Makes about 1 cup.2/3 cup water
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise
2 1/2 cups (1 pound) cherries, pitted
Combine water, sugar and lemon juice in heavy medium saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Bring to boil over high heat, stirring until sugar dissolves. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold.
