This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

We had a couple folks who hadn't been with us in a long time and a few new faces share the hour with us. We learned all about all kinds of edible flowers and spices to make the perfect homemade dressings, sauces and meal accompaniments. Enjoy!

Welcome back Around Our Kitchen Table. Usually about this time of year, we highlight some salad recipes, but we decided to do something a little different and go with some homemade condiment recipes. We'll be sharing some spiced up mayo, salad dressings, ketchups and mustards that you can make in your own kitchens or give as a gift to friends or neighbors. So, enjoy tonight's hour and chat away while we talk Homemade Condiments!

French Dressing
1/4 cup sugar
1-1/2 t. paprika
1 t. dry mustard
1-1/2 t. salt
1/8 t. onion powder
3/4 cup vegetable oil
1/4 cup vinegar
1 t. celery seeds
Place all ingredients in a jar with a tight fitting lid and shake until sugar is dissolved. Chill before serving. Makes about 1-1/4 cups.
***End of Recipe***
LEMON - LEEK SALAD DRESSING

This is great for strong flavored salad greens.

Makes 1 1/2 cups.

1/2 cup olive oil
3 Tbs. white wine vinegar
3 Tbs. fresh lemon juice
1 medium leek, white part only, cleaned and finely chopped
1 egg
1 Tbs. chopped shallot
1 Tbs. Dijon-style mustard
1 tsp dried tarragon, crumbled
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Whisk in bowl. Chill for several hours before serving.
***End of Recipe***

CHRYSANTHEMUM SALAD DRESSING

1/2 cup young chrysanthemum leaves or tips
2 green onions, including some of the tops, sliced
1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil
1/4 tsp. grated lemon peel
1/3 cup lemon juice
1 tsp. each sugar and salt
1/4 tsp. freshly ground pepper
1 tsp. capers, drained
2 med. sized cloves garlic
1 egg

1 1/2 cups salad oil
Place chrysanthemum leaves and other ingredients in blender. Blend until smooth, slowing pour in oil. Pulse to incorporate all of oil.
Chill, covered in refrigerator. Makes 2 1/2 cups.
***End of Recipe***


SPICY LEMON DRESSING

2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning

Shake in jar or stir well. Allow to stand at room temperature for at least 1 hour to allow flavors to mellow before serving. Cover and refrigerate for up to 3-4 weeks. Stir or shake before serving. Makes 1 1/4 cups dressing.


In addition to salad greens, this dressing is also good on cold,
cooked bulgar or rice accented with nuts, raisins, chopped apple;
or cold cooked vegetables such as broccoli, asparagus, green beans
or cauliflower.
***End of Recipe***

JOANNE'S BLUE CHEESE or ROQUEFORT DRESSING


1/4 lb. Roquefort or Blue cheese
1 small onion, grated
Juice of 2 lemons
2 cups sour cream
1/2 cup mayonnaise
salt and pepper

Mix all ingredients in blender. Makes 1 qt. Will keep refrigerated for 1 month.
(Note, if you like chunky dressing...mix 1/2 of the cheese with the remaining
ingredients in blender, then add the remainder of the crumbled cheese at the end.)
***End of Recipe***
Ballpark Mustard
2 T Mustard Powder
1 T Honey
1 T Turmeric
1/4 t Sea Salt
Mix in water and Apple Cider Vinegar to your desired consistency
***End of Recipe***
Spicy Mustard
1 T Cinnamon
3 T Prepared Mustard
1/4 t Ground Cloves
1 t Honey
1T Olive Oil
1T Any other dry spice
Heat in small sauce pan add water and Apple Cider Vinegar to taste and consistency
***End of Recipe***
Worcestershire Sauce
3 c Apple Cider Vinegar
1/2 c Plum Jam
1 Minced Garlic Clove
1/3 c Dark Molasses
1t Ground Allspice
1/4 t Chili Powder
1/4 t Ground Cloves
1/4 t Cayenne Pepper
1 sm. Minced Onion
1/4 t Dry Mustard
Combine all ingredients in large saucepan. Stir over heat until boiling. Simmer uncovered one hour. Strain mixture or blend and place in hot sterile jars. Seal when cool. Makes 2 cups.
***End of Recipe***
Black Olive Mayonnaise

1 cup good quality mayonnaise
2 cloves garlic
1/4 cup Nicoise olives, pitted
1 tablespoon fresh lemon juice
Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Serve with sandwiches
***End of Recipe***




Horseradish Cranberry Sauce (for Turkey)

2 cups canned, whole cranberries, chopped
1/2 small red onion, minced
3/4 cup sour cream or yogurt
2 tablespoons horseradish, or more to taste

Combine all ingredients and serve with turkey. This is a great cranberry addition for Thanksgiving and wonderful as a spread for leftover turkey sandwiches.
***End of Recipe***

Citrus Salsa

Ingredients:
1 large pink grapefruit
1 naval orange
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
1 tsp. minced, seeded jalapeno pepper

Remove peel and white pith from grapefruit and orange. With sharp knife, over medium bowl, cut grapefruit and orange sections from membranes, allowing fruit and juices to fall into bowl. Add remaining ingredients; toss to combine. Serve with tortilla, bagel or pita chips.
***End of Recipe***

Papaya Ketchup

Makes 2 cups

2 tablespoons vegetable oil
1 tablespoon butter
1/2 onion, sliced thin
1 tablespoon ginger, minced
4 cloves garlic, minced
2 large papaya, ripe
1/2 cup cider vinegar
1/4 cup water
1/2 cup sugar
1/8 teaspoon cloves, ground
1/4 teaspoon allspice, ground
1/2 teaspoon hot sauce

In a medium saucepot, heat the oil and butter. Add the onion, ginger and garlic. Reduce heat to medium and cook for 5 minutes.

Add the papaya and cook an additional 4 minutes.

Add the cider vinegar, water, sugar, cloves, allspice and hot sauce. Bring to a boil and reduce to simmer. Cook for 20 minutes, or until thickened. Purée in food processor and cool completely.
***End of Recipe***

Chipotle Salsa

4 chipotle peppers
1/2 cup water
2 teaspoons vinegar-such as cider or white
1 1/2 cups red ripe tomatoes, diced in 1/2 inch squares
3 cloves garlic, minced
3/4 teaspoon salt
1/3 cup freshly squeezed lime juice
1/2 cup cilantro leaves, coarsely chopped

Place the chipotles in a medium-sized glass bowl (for the microwave) or small pan (for top of the range) and add the water and vinegar. Cover and simmer to soften the chiles-5 minutes in the microwave or about 30 minutes on top of the range. When done, uncover and allow to cool. In the meantime, prepare all the remaining ingredients and combine together, except for the cilantro.

Finely mince the chilis, peel and all, and stir in, adding some juice as needed to make a salsa of the desired consistency. Add the cilantro.
***End of Recipes***

Tequila Lime Caesar Salad Dressing

2 tbs. Dijon mustard
2 tbs. pureed garlic
2 cups grated parmesan or dry Monterey Jack Cheese
4 tbs. Rose's lime juice
1 1/2 cup red wine vinegar
1 shot Cuervo Gold Tequila
1 1/2 cup Worcestershire sauce
2 cups olive oil
8 anchovy filets

In a blender or food processor, puree garlic, cheese, lime juice, tequila, anchovies, Worcestershire, Dijon mustard and 1/2 cup olive oil. Add vinegar to this paste and pulse, slowly drizzling in remaining oil. Season with cracked black pepper.
***End of Recipe***
Chipotle Mayonnaise

This is excellent on a grilled chicken sandwich with some pepper jack cheese!

1 chipotle chili in Adobo sauce diced
1/2 tsp Adobo sauce from chili
2 tsp Worcestershire sauce
1 cup of Mayonnaise

Mix well and refrigerate, allowing flavors to blend a few hours before serving.
***End of Recipe***
Peach of the Old South BBQ Sauce


This sauce is for ribs, chicken,& shrimp. Because of the sugar content wait to baste it on your meat towards the end of the cooking time.

1 28 oz can crushed tomatoes with puree
1/2 cup chunky peach preserves
1/2 cup Dijon mustard
1/2 cup Southern Comfort
1/3 cup fresh lemon juice
1/4 cup packed brown sugar
2 Tbs hot sauce
1 tsp salt

Place all ingredients in sauce pan over medium heat and bring to a boil. Reduce heat, partially cover the pan and simmer stirring occasionally for 35 minutes or until reduced to 4 cups. Cool to room temperature. Can be stored in the refrigerator for up to one month.
***End of Recipe***


Caesar Salad Dressing

1. Yield : 1 1/8 cups
3 cloves garlic - minced
1/2 lemon - juice of
3/4 cup real mayonnaise - low-fat okay
2 - 4 Tbls. anchovy paste - to taste
2 Tbls. grated Parmesan cheese - low-fat okay
2 tsp. minced fresh parsley OR 1 tsp. dried parsley flakes
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
salt and pepper - to taste
Puree all ingredients in a blender for 1 minute. Cover and refrigerate for at least 2 hours before serving.
***End of Recipe***

Buttermilk Orange Dressing

2 tbs Flour
1 1/2 ts Salt
3/4 ts Dry mustard
2 tbs Sugar
Few grains cayenne
1 2/3 c Buttermilk
1 Egg
1/2 c Orange juice
1 tbs Lemon juice
Combine flour, salt, dry mustard, sugar, cayenne and 3 tablespoons buttermilk in top of double boiler. Beat egg well; stir in remaining buttermilk and orange juice. Stir into flour
mixture slowly. Cook, stirring constantly, until thickened. Remove from heat; stir in lemon juice and chill. Serve on vegetables, mixed greens or fruit salads. Yields 2 cups.
***End of Recipe***

Poppy Seed Dressing
This is the best poppy seed dressing you have every tasted!

1 cup sugar
3 teaspoons ground mustard
1 teaspoon salt
2/3 cup rice vinegar
1/4 cup chopped white onion
2 cups extra-virgin olive oil
2 tablespoons poppy seeds
In a blender or food processor, combine sugar, ground mustard, salt, rice vinegar, and onion. With the motor on, slowly add vegetable oil in a slow, steady stream; whirling until dressing is smooth and has a creamy texture. Add poppy seeds and blend thoroughly. Store, covered, in refrigerator. Serve at room temperature.
Yields approximately 3 cups dressing.
***End of Recipe***

Fruit Salad Dressing This is delicious on a fresh fruit salad made of bananas, cantaloupe, honeydew, watermelon, grapes, cherries and apples.

1/3 cup granulated sugar
4 teaspoons cornstarch
1/4 teaspoon salt
Juice of 1 lemon
Juice of 1 orange
1 cup unsweetened pineapple juice
2 eggs
6 ounces cream cheese, whipped

In a double boiler mix sugar, cornstarch and salt. Add lemon juice, orange juice and pineapple juice. Cook over warm water for 20 minutes, stirring constantly. Beat eggs and slowly add to cooked mixture. (It is best to add a little cooked mixture to the eggs and blend well, then return to double boiler.) Cook, stirring, 5 minutes more. Cool and blend with cream cheese. Stores well in refrigerator for several weeks. Makes about 2 cups.

***End of Recipe***

BRANDIED MARINADE FOR CHICKEN


1/2 cup brandy
1/4 cup soy sauce
2 tblsp unsulfured molasses
1/2 tsp Dijon mustard
1 tblsp grayed fresh ginger
1/2 cup dry white wine
Mix all ingredients and marinade several hours or overnight. Grill or roast chicken.
***End of Recipe***

MARINADE FOR CHICKEN AND PORK

5 oz Scotch Bonnet chilis (or other hot chili, like serrano)
2 tblsp fresh rosemary
2 tblsp fresh basil
2 tblsp fresh thyme
2 tblsp fresh parsley
2 tblsp mustard seed
1/4 cup lime juice
2 tblsp orange juice
2 tsp salt
2 tblsp white vinegar
Puree the ingredients in a blender and use for marinade for about 2 lb. of meat.

Marinade the meat overnight if at all possible and grill it over indirect heat.
***End of Recipe***

MARINADE TO TENDERIZE STEAK

seasoning salt,
lemon pepper,
garlic powder
ca. 1/2 bottle of Italian dressing

I usually use sirloin steak about 1 - 1 1/2 inch thick and put seasoning salt, lemon pepper, garlic powder and then put about 1/2 bottle of Italian dressing in a gallon Ziplock bag and seal for about 4 hours or overnight.
The Italian dressing marinates the meat and this is the most tender meat we have ever eaten. ***End of Recipe***

Teriyaki Marinade
3/4 cup prepared teriyaki sauce
2 tablespoons dry sherry
1 tablespoon chopped fresh ginger

In a small bowl, combine all of the ingredients and mix well. Marinate
meat for at least 6 to 8 hours, or overnight, in a resealable plastic bag. Turn occasionally.
*Use on pork, beef or chicken.
***End of Recipe***

Mustard is the second most used spice in the United States. Its use is only exceeded by peppercorn. All parts of the plant are edible, including seeds, leaves and flowers. It is no wonder, since mustard with all types of meats, pork, poultry and seafood. Most of us are used to the standard yellow prepared mustard, but there are many wonderful varieties.

Coarse Grain Mustard with Beer

Makes about 1 to 1-1/2 pints

This is an excellent mustard, easy to make and full of good flavor. I find it rivals all but the very best commercial coarse grain mustards, and I particularly enjoy the spicy variation.

1 cup dark beer, chilled
1/2 cup yellow mustard seed
1-1/2 cups apple cider vinegar
1 small yellow onion, chopped (use a sweet onion, if available)
5-6 cloves garlic, minced
1 shallot, chopped
2 ounces mustard flour
1/8 cup very cold water
1-1/2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon allspice, ground

Pour the dark beer over the mustard seed and let it sit at least four hours or overnight. Place the vinegar, onion, garlic, and shallot in a heavy saucepan and simmer slowly until mixture is reduced by 2/3. Strain the liquid and chill it. Make a paste of the mustard flour and water and let it sit for 20 minutes. Stir in the vinegar reduction, salt, sugar, and allspice and add this mixture to the wet mustard seeds. Place the mustard in the container of a food processor and pulse until the mustard seeds are partially ground and the mixture is well blended. Transfer the mustard to the saucepan and simmer over very slow heat until it thickens, 10-15 minutes. Cool the mixture, place in a glass jar, and age on a cool, dark shelf for two or three weeks before using.

Variation: Spicy Coarse Grain Mustard
Using the above recipe, add 1/8 teaspoon ground cardamom; 1/4 teaspoon each of ground cinnamon and ground clove; 1/2 teaspoon ground cumin; 1 teaspoon freshly grated ginger; 2 tablespoons very finely minced candied ginger.
***End of Recipe***

Creole Mustard Recipe

1 cup dry white wine
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
Pinch nutmeg or mace

1 cup mustard seeds, toasted and ground (see Notes below)
2 tablespoons tarragon vinegar
2 tablespoons malt vinegar

Sterilize three 1-cup jars and their lids, and leave in hot water.

Combine the white wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small, heavy saucepan. Bring the mixture to a simmer over medium-high heat. Remove the pan from the heat and allow to sit, uncovered, for two hours.

In a large bowl, mix the ground mustard seeds (see notes below) and tarragon and malt vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 18-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening.

Notes - To toast and grind mustard seeds:
Heat a heavy skillet over medium heat and add 1 cup whole mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes.

Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle or rough grind in a spice or coffee grinder for use in other recipes. Another method to grind seeds is to place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface.
Yield: about 2-1/2 cups
***End of Recipe***

Our next recipes are for Mayonnaise

To do a Real Mayonnaise:

Have everything at room temperature. To the bowl of your food processor, with the steel blade at ready, add:

2 egg yolks
1 whole egg
1 Tbl. French style mustard
grind of black pepper, or bit of white or red
pinch of salt
juice of lemon

Turn on food processor, and let run for 10-15 seconds. Then, while still running, dribble in:
2 cups oil.

Use corn, peanut or other oil. For the distinctive taste, some or all of the oil can be olive. Be careful though, in a Mayonnaise made with all olive oil, if the oil is the least bit heavy the Mayonnaise will be a heavy thing indeed.

When all the oil has been added, shut off the machine and taste the Mayonnaise. You might want to add a bit more lemon juice or salt. This is also the time to add a bit of Tarragon, or a few chives, maybe a tiny touch of a fine curry powder, or anything else that might give it a distinctive flair. Whirl it few more seconds, and scrape into a stainless steel or glass bowl. Enjoy fresh and warm, or chill well before using.
***End of Recipe***

Aioli sauce - garlic mayonnaise

Yield: 1 Cups
5 Garlic cloves
1 Egg at room temperature
1 c Olive oil at room temp.
1 tbs Lemon juice

Crush the garlic in a food blender. Add the egg and blend for 15 seconds. Very slowly add the oil through the top of the blender so that an emulsion can take place. Stir in the lemon juice by hand. Hint: To get the smell of garlic off your hands simply rub your hands in used coffee grinds. End of odor. In Italy it is common to eat a whole coffee bean after a big meal so that your lover will not be bothered by garlic.
***End of Recipe***

BLENDER MAYONNAISE

In a blender with motor on high blend 1 large egg at room temperature, 5 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1/4 teaspoon each salt and pepper. Add 1 cup of olive or other vegetable oil in a stream until completely emulsified. Makes about 1 cup.

Variations:

GREEN MAYONNAISE:

To 1 cup of mayonnaise add 1 tablespoon minced fresh parsley, 1 tablespoon snipped fresh chives, 1 tablespoon minced fresh tarragon, 1 teaspoon snipped fresh dill weed, and 1 teaspoon minced fresh chervil or 1/4 teaspoon dried.

THOUSAND ISLAND DRESSING:

To 1 cup of mayonnaise add 2 tablespoons bottled chili sauce, 1 tablespoon minced green pepper, 1/2 teaspoon minced pimiento and 1/2 teaspoon snipped fresh chives.

MUSTARD MAYONNAISE:

Combine 3-4 tablespoons salad mustard with 1 cup mayonnaise. This is especially good in potato salad.

"ORIENTAL" MAYONNAISE
To 1 cup of mayonnaise add 1 teaspoon thick soy sauce. Blend well. Makes an interesting dip for raw vegetables.
***End of Recipe***