Desserts, Sauces and Glazes

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Habanero Jelly
A firey sweet jelly that is great as a glaze on grilled meats served on the side cold or spread on top of cream cheese as everybody's favorite appetizer.
Prep Time 15 Minutes
Cook Time 5 Minutes
Servings
Half Pints
Ingredients
Prep Time 15 Minutes
Cook Time 5 Minutes
Servings
Half Pints
Ingredients
Instructions
  1. Pour vinegar and add peppers to a saucepan.
  2. Mix in sugar and stir until mixed well with the vinegar.
  3. Bring to a boil for one minute.
  4. Remove pan from heat and stir in both pouches of pectin.
  5. Return to heat and boil for two more minutes.
  6. Turn off heat and skim the foam. Tip: Stir in a spoon of butter and the foam will go away
  7. Pour into six sterlized half pint jars.
  8. Wipe the jar rims and top with new flat canning lids and rings. Tighten rings.
  9. Process for 5 minutes in a waterbath canner
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Chipotle in Adobo
Spicy smoked chipotles in a handy sauce. You can add this to grilled meats or experiment with sandwich sauces or dips. You can substitute dried chipotles for fresh smoked. Just be sure to rehydrate in a small amount of warm water first.
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Cups
Ingredients
Instructions
  1. Add 1/2 cup of the diced onion and all the rest of the ingredients in a saucepan
  2. Mix well and bring to a boil
  3. Reduce the heat and simmer until the onion turns clear.
  4. Stir in remaining onion and return to a boil just to bring onion to temp
  5. Remove pan from heat and let cool.
  6. Spoon into a large jar and store in the fridge.
Notes:
  1. You can leave the peppers whole or slice in half lengthwise before cooking. Your choice. (I like them in half)
  2. The sauce is as useful as the peppers are. Experiment with mixing it into a small amount of mayo,sour cream or greek yogurt.
  3. The photo is of a canning recipe quantity. If you are familar with waterbath canning and would like the canning recipe drop us a note.
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Roasted Salsa Verde
A chunky version of salsa verde great for dipping tortilla chips or on the side of meats. Blended a little smoother it makes a great enchilada topping. For those of us who are not anosmiacs use caution with too many jalapeños.
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. verde-anosmia
  2. tomatillos
Stove Top
  1. Place all the vegetables except the cilantro in a cast iron skillet. Drizzle well with your oil.
  2. Get the pan very hot and stir the vegetables until the onions wilt and the tomatillos start to change color.
  3. Dump into a large bowl and a hand chop into a chunky salsa or blend for a smoother sauce.
  4. Mix in chopped cilantro and the juice of one lime.
  5. This sounds funny but salt to taste (or no taste as the case may be)
  6. Optional for anosmiacs: If you need more “flavor” boost drizzle a little vinegar over the salsa
Grill
  1. You can char everything over an open flame on your grill. If you do leave the skin on the garlic and squeeze the insides out when you chop it up.

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Pears in Cranberry and Red Wine
A wonderful way to end a meal that will please not only someone with anosmia but all your guests. Firm bites of sweet pear, tart pops from the dried cranberries and the crunch of slivered almonds.
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Peel your pears, cut in half and core. Set aside
  2. Combine your wine, honey, sugar and dried cranberries in a pan deep enough so the pears will be covered.
  3. Stir well and bring to a boil for two minutes. Carefully add your pear halves, reduce heat and allow to simmer. Turn your pears if they aren’t completely covered.
  4. Test the firmness after five minutes with the tip of a small knife as they cook. Softer varieties of pears will not take as long as a cooking pear.
  5. When your pears reach your desired tenderness remove them along with the cranberries with a slotted spoon and set them aside. It’s not necessary to catch all of the cranberries.
  6. Return your poaching liquid to a boil and reduce it until it thickens into a syrupy consistency. As it starts to get thick remove the cinnamon stick.
  7. Plate two halves per person, drizzle with your wine reduction and sprinkle the cranberries around. Top with slivered almonds
Suggestions
  1. The toppings are important so don’t skimp on extra cranberries or almonds. Think crunch. Anosmiacs will not notice things like the cinnamon.
  2. You can also add chunks of dark bitter chocolate and toasted pumpkin seeds
  3. If you are cooking for yourself then you can skip the cinnamon
Notes:
  1. This will work for poaching a whole pear if you’d like a more visual presentation. Peel your pear leaving the stem attached. Slice the bottom end flat so your pear will stand upright when you plate it.
  2. Really soft pear varieties will release a lot of juice into your wine reduction as it’s poaching. This will dilute the dark dramatic color some pears show in photos you see. If you want a dark vibrant looking pear use a barely ready cooking variety of pear.

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