KUMQUAT PRESERVES

Makes about 24 half-pint jars or 12 pint jars 

32 cups (2 gallons) kumquats 

10 to 12 cups sugar 

4 cups water 

Juice of 1 lemon 

1 thinly sliced lemon or lime 

Wash kumquats. Quarter kumquats by cutting in half crosswise (to cut seeds) and then lengthwise. 

In a (very) large pot, dissolve sugar in water and then add quartered kumquats, lemon juice and lemon or lime slices. Bring to a boil and let simmer for 11/2 to 2 hours, stirring frequently. 

Using a canning funnel, pour kumquat mixture into sterile half-pint or pint jars. Process in a boiling water bath for 10 to 15 minutes.

HOMEMADE SWEETENED CONDENSED MILK

3/4 cup sugar

1/2 cup warm water

1 cup plus 2 tablespoons instant dry milk

Dissolve sugar in the warm water and add dry milk. Mix until smooth. Set in the refrigerator 1 to 2 hours to thicken.

PATATAS BRAVAS

PATATAS Bravas

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 4

These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!

INGREDIENTS

Patatas Bravas Ingredients

For Potatoes

• 2 and a half pounds yukon gold potatoes, cut into a ¾ inch dice
• ½ teaspoon baking soda
• ¼ cup olive oil
• salt
• pepper
• chopped parsley (for garnish, optional)

For Salsa Brava

• 2 tablespoons olive oil
• 1 28 ounce can crushed tomatoes
• 3 garlic cloves, minced
• 1 spanish (sweet or yellow) onion, diced
• 2 teaspoons spanish smoked paprika
• ¼ teaspoon cayenne pepper (or to taste)
• a few dashes of hot sauce (to taste)
• salt

For Garlic Aioli

• ¼ cup good quality mayonnaise
• 1 garlic clove, grated or pressed
• 1 teaspoon lemon juice

For the potatoes

1. Place a large baking sheet in cold oven and preheat oven to 500 degrees.*
2. Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
3. Return potatoes to pot and stir for 30 seconds, then add ¼ cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
4. Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.
5. Return to oven and bake for 15 minutes.
6. Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.

For the Salsa Brava

1. Heat olive oil in a saute pan over medium heat.
2. Add onion and saute until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.
3. Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
4. If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.

For Garlic Aioli

1. Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.

To serve

1. You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.

MANGO RASPBERRY SANGRIA

Ingredients

	Mango	2 Medium , pitted (and diced)
	Raspberries	1 Pint
	Sugar	2 Tablespoon
	Cointreau flavored liqueur	3 Tablespoon
	Rose wine	1 Bottle (1 l)
	Club soda	4 Cup (64 tbs)

Directions

MAKING

1. In a glass pitcher combine mango, raspberries and sugar, using a wooden spoon muddle everything for few seconds.

2. Pour Cointreau and rose wine and stir everything, allow it to sit for 1 hour.

3. After 1 hour pour club soda and stir everything until well combined.

4. Refrigerate and chill until needed.

SERVING

5. Serve the Mango Raspberry Sangria chilled.

TANGERINE GINGER SAKE SANGRIA

Ingredients

	Sugar	1 Cup (16 tbs)
	Water	1 Cup (16 tbs)
	Sake	1 Bottle (1 l) (nigori unfiltered sake)
	Fresh ginger	1/4 Cup (4 tbs) , chopped
	Tangerines	3 1/2 Medium , sliced (3 for sangria and 1/2 for garnish)
	Fresh mint leaves	1/2 Cup (8 tbs) (1/3 cup for sangria and remaining for garnish)

Directions

GETTING READY

1. Peel and coarsely chop ginger.

2. Using a sharp knife, thinly slice, the tangerines, reserve slices of ½ tangerine for garnish.

MAKING

3. In a small saucepan, put together water and sugar, bring to a boil.

4. Once the sugar melts and water starts to boil, add in chopped ginger, stir to mix and allow to steep for about 30 minutes.

5. In a glass, strain the ginger syrup, allow to cool and put in freezer for 10 minutes or until chilled.

6. In a glass, put mint reserving some for garnish, add in about 1/2 cup sake and muddle mint with pestle.

7. In a pitcher, put the tangerine slices, mint mixture, remaining sake and ginger syrup and stir to mix.

SERVING

8. In three glasses, pour the sangria evenly, garnish with reserved tangerine slices and mint leaf and serve.

TIPS

You can also serve this sangria in sugar-rimmed glasses.

Read more at https://ifood.tv/sangria/467273-tangerine-ginger-sake-sangria#3Q4hK41GXVyqJ3oL.99

WHITE SANGRIA

Ingredients

• 1 medium lime (thinly sliced into rounds)
• 1 medium lemon (thinly sliced into rounds)
• 1/4 cup organic cane sugar (or sub agave, powdered coconut sugar, maple syrup, or stevia to taste // for drier sangria, omit)
• 1/4 cup apple brandy (Laird’s Apple Jack brand // or sub brandy, but apple brandy has a subtler apple flavor + smoother, gentler finish)
• 1/2 medium organic green apple (cored, skin on, chopped into small pieces)
• 1 medium ripe peach or nectarine (thinly sliced)
• 1 cup sliced strawberries
• 1 750-ml bottle dry, crisp white wine (chilled // I prefer white table wine from Spain (I liked Alianca brand!) but Sauvignon Blanc adds a nice complexity, and Pinot Grigio works, too)

FOR SERVING

• Ice or frozen berries for serving
• Sparkling water (optional)
• Fresh mint (optional)

Instructions

1. Add lime, lemon, and sugar (or other sweeteners) to a large pitcher (or use multiple pitchers if making a larger batch) and muddle with a muddler or wooden spoon for 45 seconds.
2. Add apple brandy and muddle again to combine for 30 seconds. Add apple, nectarine, and strawberries and stir to incorporate. Then add wine and stir once more.
3. Taste and adjust flavor as needed, adding more sweetener of choice for sweetness, lemon or lime juice for acidity, or fruit. Stir to combine.
4. Add ice or frozen berries and stir once more to chill. Serve as is or with a bit more ice and mint (optional). To dilute the mixture, top off glasses with a bit of sparkling water (optional).
5. Store leftovers covered in the refrigerator for up to 48 hours, though best when enjoyed within the first 1-2 days.

SANGRIA RED

1 orange, halved and cut into 1/4-inch slices 1 lime, thinly sliced crosswise 1 Granny Smith apple, cored and cut into 1-inch pieces 1 cup green grapes, halved 1/4 cup brandy 1 bottle (750 ml) dry red wine, such as Rioja or Cabernet Sauvignon 4 cups (32 ounces) chilled lemon-lime soda Ice

DIRECTIONS

• 1.
  In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.

SWEET ONION MARMALADE

Makes about 1 1/2 cups 

2 tablespoons olive oil 

4 cups finely chopped sweet onions 

Salt and freshly ground black pepper to taste 

1/4 cup sugar 

2 tablespoons white distilled vinegar 

1 tablespoon finely chopped fresh parsley leaves 

Heat the oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring, until the onions are golden, 10 to 12 minutes. Add the sugar and cook, stirring, for 2 minutes. Add the vinegar and parsley and cook, stirring, for 1 minute. Remove from the heat, cool, and serve. 

It can be stored in an airtight container in the refrigerator for up to 1 week.

REFRIGERATOR DILL PICKLES

Ingredients

• 10-12 pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar
• big bunch of dill
• 1 head of garlic skins removed, cloves smashed (less if its a strong garlic)
• 10 peppercorns
• Instructions

1. Slice cucumbers into 1/4 inch slices or spears. Set aside
2. To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar rand salt dissolve. Remove from heat and cool to room temperature.
3. Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
4. This recipe made enough for me to one pint and fill two quart jars.

Recipe Notes

Makes 3 quart sized jars

REFRIGERATOR PICKLES

1 cup white vinegar

1/4 cup sugar (or 2 teaspoons Sweet and Low, or 1 1/2 teaspoons Sweet and Low plus 1/2 teaspoon Equal)

1 tablespoon sea salt

1/2 teaspoon freshly ground black pepper

6 whole cloves

2 bay leaves

1 teaspoon red pepper flakes

1 teaspoon dill seeds or 2 sprigs fresh dill

1 small white onion, thinly sliced, or more to taste

4 or 5 small cucumbers, sliced 1/8-inch thick

In a 1-quart jar, combine vinegar, sweetener, salt, black pepper, cloves, bay leaves, red pepper and dill. Shake jar until sugar or sweetener dissolves.

Layer cucumber slices and onion in the liquid, using a wooden spoon to press them tightly into the jar. Put on lid, and shake well.

Refrigerate at least 4 hours before using, shaking jar occasionally. Will keep at least a month -- if they last that long.

GUINNESS MUSTARD

Makes about 3 1/2 cups

1 (12-ounce) bottle Guinness Extra Stout

1 1/2 cups brown mustard seeds (10 ounces)

1 cup red wine vinegar

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Combine all ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1 to 2 days so that the mustard seeds soften and the flavors meld. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

Refrigerate overnight and use immediately or refrigerate for up to 6 months. The flavor of the mustard will mellow as the condiment ages.

GRAPEFRUIT MARMALADE

Makes 8 half pints

Scrub the skin of 5 grapefruit. Save the seeds as you halve and coarsely chop the rind and pulp. In a food processor, pulse the rind and pulp 8 to 10 times, until it's finely chopped. Measure the fruit and juice into a large pot with a sturdy bottom. And add 3 cups water for each cup of fruit/juice mixture. Tie seeds in a cheesecloth square and add to mixture. Let this stand for 12 hours.

Bring fruit mixture and seeds to a boil. Boil it for 20 minutes, and let it stand again for 12 hours. Remove seeds.

Measure the mixture and add 3/4 cup sugar for each cup of the mixture. In 1 or 2 heavy saucepans, no more than 5 cupfuls at a time, cook the ingredients, stirring often, until the fruit is clear, the syrup sheets from a spoon and a candy thermometer registers 220 degrees.

Remove the saucepan from the heat and let the mixture cool for about 5 minutes, stirring frequently. Put the confiture into hot sterilized (run through the dishwasher) jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once wi

ARGENTINIAN CHIMICHURRI SAUCE

Makes about 1-1/2 cups

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 cup finely chopped yellow onions

1 teaspoon finely chopped garlic

1/4 cup finely chopped fresh parsley leaves

1 teaspoon finely chopped fresh oregano leaves

1/4 teaspoon cayenne

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

In a bowl, combine the oil and vinegar, and whisk together. Stir in the onions, garlic, parsley, oregano, cayenne, salt and black pepper. (You can leave it as is or pulse it a couple of times in the food processor.) To develop its flavor, let the sauce stand at room temperature for about 3 hours before serving.

MEYER LEMON MARMALADE

Makes about 1-1/2 to 2 cups

3 to 6 Meyer lemons

2 cups granulated sugar

Cut lemons in half and squeeze the juice for another purpose. Put the lemon hulls (with pulp) in a Pyrex container. Pour boiling water over them to cover. Let sit overnight.

Drain lemons, reserving the lemon liquid. Cut the hulls (and pulp) into small, bite-sized pieces. Put into a nonstick pot with sugar and 1 cup of the reserved liquid.

Stir to combine and bring to a boil. Turn it down to a good, steady simmer. Simmer for 30 to 45 minutes (more fruit will take more time), stirring occasionally, until the marmalade looks like amber.

Pour into a glass container and let cool. Delicious

ROUILLE

For fish, soups or chicken.

Makes 1-3/4 cups

1/2 cup roasted red bell peppers, jarred or homemade

1 large garlic clove, peeled

1 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

Pinch of piment d'Espellete* or cayenne

In a blender or food processor, finely chop peppers and garlic. Add mayonnaise, oil, lemon juice and piment d'Espelette or cayenne and process until smooth. Serve immediately or store in a covered jar in the refrigerator for up to two days.

*Piment d'Esplette is a hot dried Basque pepper. 

CRANBERRY CATSUP

Cranberry Ketchup

Makes 3 half-pint jars

1 thumb-sized piece fresh ginger, cut crosswise into slices

1-1/2 pounds (2 bags) fresh cranberries, sorted and rinsed

1-1/4 cups cider vinegar

1-1/4 cups water

1/2 cup finely minced onion

2 teaspoons freshly grated orange zest

1 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

3/4 teaspoon salt, or to taste

Stick a bamboo skewer through ginger slices and place in a large nonreactive (non-aluminum) pot, along with cranberries, vinegar, water, onion and orange zest. Bring to boil; then reduce heat to medium-low and simmer until cranberries are soft, 10 to 20 minutes.

ROOT BEER BQQ SAUCE

You can't be in a hurry when you make it. The first step is evaporating all but one cup of a two-liter bottle of root beer.

Root Beer Barbecue Sauce

Makes about 3 cups

1 (2-liter) bottle root beer

1-1/2 cups apple cider vinegar

1/2 cup ketchup

1/4 cup yellow mustard

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons unsalted butter

In a large saucepan, reduce root beer to 1 cup over medium heat (takes about 1 hour).

Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt and pepper. Stir well to combine. Simmer 20 minutes.

Finish with butter to give the sauce extra body and flavor.

RUM BBQ SAUCE

Rum Barbecue sauce

Makes about 2 cups

6 ounces tomato paste

1/3 cup dark rum

1/4 cup distilled white vinegar

1/4 cup molasses

2 medium cloves garlic, crushed

1 tablespoon Jamaican Pickapeppa Sauce

1 tablespoon soy sauce

1/4 teaspoon hot pepper sauce

Combine all ingredients in blender or food processor for two minutes. Pour into saucepan and bring to quick boil (prolonged boiling will caramelize the molasses and make the sauce too thick). Cool, pour into jar, cover tightly, and refrigerate. If covered tightly and refrigerated, this sauce will remain fresh for months.