Mayonnaise has completely lost its place as a homemade condiment – and what a pity that is!
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What’s a Thanksgiving feast without a deliciously tart cranberry sauce?
Here’s a modern remix of the perennial Thanksgiving favorite. Spiked with ginger, cardamom and a touch of chili pepper, this cranberry chutney is a bold and exotic take on the classic cranberry sauce. Dried figs and a dash of Cointreau add to the chutney’s lusciousness.
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Capers are the tiny buds of the caper bush, a shrub-like plant with shiny leaves and delicate white flowers adorned with graceful, violet stamens. After being harvested and pickled in salt and vinegar, these buds become the intensely flavored and salty little morsels that are so beloved in Mediterranean cuisine.
But when you pan-fry capers, they become even more intensely flavored. And coating them with a bit of corn flour adds a delightful crunchy-bite to them.
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I created this vinaigrette to drizzle on these grilled vegetable napoleons. But once I tasted it, I knew it deserved its own spot on this blog. Not only is it fabulous with anything grilled, it turns out to be a great salad dressing too, especially with summer vegetables.
The cayenne gives the vinaigrette a little kick, while the scallions add plenty of zest to it. This vinaigrette is a keeper!
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This flavorful coulis can be used as a dip for fritters, finger foods and grilled sandwiches, as a sauce for appetizers or main courses, or as a condiment. In the summer and fall, you can make it with vine-ripened tomatoes. In the winter and spring, use organic canned tomatoes. Either way, this is a versatile, delicious and indispensable sauce.
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