Author Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....  (Read 23029 times)

Offline Front-Ranger

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #80 on: November 23, 2018, 11:46:13 am »
Chuck, I did serve something Italian for Thanksgiving: fennel. I put out a tray of veggies and dip, and fennel, or finocchio, was one of them.
May 2019 be better for us all.

Offline CellarDweller

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #81 on: November 25, 2018, 06:44:29 pm »
Ah, a little Italian on the table!  ;)


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline Front-Ranger

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #82 on: December 10, 2018, 07:15:01 pm »
A question for everyone. I like to serve pickles, relishes, olives and things like that before the holiday meal. But I've heard some Millennials call these "junk foods". What are your thoughts? I wondered why hardly anyone was nibbling on them!
May 2019 be better for us all.

Offline Jeff Wrangler

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #83 on: December 10, 2018, 08:02:11 pm »
Pickles and olives junk food? That's just plain weird.

I suggest try switching to a tray of carrots, grape tomatoes, and other veggies just to see what happens.
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Offline CellarDweller

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #84 on: December 11, 2018, 11:53:14 am »
I've never heard anyone call these items "junk food".  Strange.


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline Front-Ranger

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Re: The Condiment Aisle: Cumberland Sauce
« Reply #85 on: December 20, 2018, 09:31:38 pm »
The red currant jelly is destined to become part of this recipe which I like to make every year:

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.

Once a recipe gets to be 10 years old, you have to change it up a bit. This year, instead of zesting the citrus, I cut it into bite-sized strips. I strained the citrus out of the sauce and put it in a dish on my counter. I think those candied citrus bites are even more tasty than the Cumberland Sauce!
May 2019 be better for us all.