‘Sauces’ Category

  1. Quick Sour Cream Dressing

    April 6, 2007 by Tarrant Figlio

    This is a nice one to just memorize and keep up your sleeve for when you need to throw a quick dressing on the bumper crops of cucumbers you are about to have or want to whip up a quick cole slaw. I don’t normally use the mustard (and if I did I would be inclined toward dry mustard to just add a smidge of color) I might also throw a little garlic in, depending on the mood and what I am going to use the dressing with. There is a list of what it is good on…but you know what? I like it on just about anything!

    Quick Sour Cream Dressing

    ½ cup sour cream
    2 or 3 dashes black pepper
    1½ teaspoon sugar
    ½ teaspoon salt
    1 teaspoon cider vinegar
    â…› teaspoon prepared mustard, optional.

    Put all ingredients in a mixing bowl and stir until well blended. Delicious on sliced cucumbers and onions, or sliced cucumbers , onions and tomatoes, or cole slaw. Makes ½ cup. The Modern Family Cookbook

    Category Recipes, retro food, Salads, Sauces | Tags: | No Comments

  2. Eggs Benedictine and Hollandaise Sauce

    March 23, 2007 by Tarrant Figlio

    There are some Eggs Benedict lovers in our house and an Eggs Benedict hater in our house. Then we have the Eggs Benedict, hold the eggs, lover in our house. In any case, it is popular for the most part and makes for a nice brunch. Though, I do have to say, AVOID Eggs Benedict in any sort of buffet brunch situation. BLECK! Meta uses ham slices, and while I have been known to do this as well when there is leftover ham, Canadian Bacon really is the meat of choice for eggs Benedict. Wonder if this is why she calls them Eggs Benedictine?

    As for the Hollandaise Sauce…yes, you can buy a mix. But, it is like white sauce and gravy, you really should take the time to learn how to make a good Hollandaise. Not quite as versatile…but still…a woman (or man) who can whip up a Hollandaise Sauce that doesn’t fall apart and tastes good…can do anything in life.

    Eggs Benedictine

    6 ham slices, cut thin
    Butter or bacon fat
    3 large English Muffins
    6 eggs, poached
    â…” cup Hollandaise Sauce

    Pan-broil ham in fat until edges are curly. Split muffins in halves and toast. Place hot ham slices on hot toasted muffins, then put hot poached eggs on the ham and pour Hollandaise Sauce over all. Serve hot. 6 servings.

    Hollandaise Sauce

    ¼ cup butter
    ¼ cup cream (sweet or sour)
    2 egg yolks, beaten
    1 tablespoon lemon juice
    Salt to taste
    Dash cayenne

    Melt butter in top of double boiler; add cream and beaten egg yolks, stirring well. Add lemon juice and salt, and cook over boiling water, stirring constantly, until thick. Remove from heat and beat until light. Stir in cayenne if desired. Makes â…” cup.

    Mock Hollandaise Sauce

    3 tablespoons butter
    2 tablespoons flour
    ½ teaspoon salt
    â…” cup milk
    1 tablespoon lemon juice
    2 egg yolks, beaten

    Melt butter in saucepan, blend in flour and salt, then stir in milk; cook with constant stirring over direct heat until sauce boils and thickens. Remove from heat, add lemon juice and stir into beaten egg yolks. Place over boiling water and cook with constant stirring for 2 minutes or until sauce is somooth and thick. Serve with cooked vegetables such as asparagus, broccoli, green beans or green onions which have been thoroughly drained. About 1 cup.

    The Modern Family Cookbook

    Category Eggs, Recipes, retro food, Sauces | Tags: | 2 Comments

  3. Floating Island

    December 5, 2006 by Tarrant Figlio

    More in the creative use of meringue and custard. Surely for a retro presentation this dessert can’t be beat…ok, so it could be topped by any number of Jello desserts but…it is still a good one

    2 cups milk
    ½ cup sugar
    ¼ teaspoon salt
    4 eggs, separated
    1 teaspoon vanilla

    Scald milk with 4 tablespoons of the sugar in top of double boiler. Beat egg yolks well, and slowly stir in the hot milk. Return to double boiler and cook over simmering water, stirring constantly until custard just coats a metal spoon. Remove immediately from heat, add vanilla and chille. Just before serving time, beat the egg whites until fluffy, add remaining sugar slowly and continue beating until very stiff. Drop meringue on top of chilled custard in individual serving dishes, and serve immediately. For cooked meringue, use only 2 egg whites and â…“ cup sugar, then poach spoonfuls about 2 minutes in simmering water, covered. 5 servings.

    Note: 2 or three left-over egg yolks may be used in making this dessert, in which case smaller “islands” will result unless you can combine the smaller quantity of beaten whites with some whipped cream.

    Category Desserts, Eggs, retro food, Sauces | Tags: | 2 Comments

  4. Fruit Salad Dressing

    December 4, 2006 by Tarrant Figlio

    This dressing is suggested as an accompaniment to canned fruit salad. The mustard is an interesting touch.

    Fruit Salad Dressing

    3 tablespoons butter
    2 tablespoons flour
    ½ cup milk
    ¼ cup egg yolks (about 3 yolks)
    ¼ cup orange juice
    1½  tablespoons lemon juice
    2 or 3 tablespoons sugar
    ¼ teaspoon salt
    ¼ teaspoon prepared mustard

    Melt butter, blend in flour, add milk and cook over direct heat, stirring constantly until mixture boils and thickens. Stir in beaten egg yolks and cook one minute longer, continuing to stir. Remove from heat; stir in fruit juices, sugar, salt and mustard. Chill thoroughly before using. About 1 cup. The Modern Family Cookbook

    Category Fruits, Recipes, retro food, Sauces | Tags: | No Comments

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