Peel apples and quarter. Coook in apple cider until soft, stir often. Process through a food mill. Place pulp in a large pot. Stir in remaining ingredients. Boil hard stirring constantly. Continue cooking until thickened so you’re able to spread. Pour into sterilized Jars and seal.
Combine all of the ingredients in a food processor and blend until smooth. Store in glass or plastic covered containers. The sauce will keep refrigerated for 7 to 10 days.
Serve the sauce with fried seafood, as a salad dressing or dip, or as a spread for sandwiches. It’s good for dipping French fries or chips.
Homemade Mayonnaise
3 large egg yolks
2 teaspoons dry mustard powder
1 teaspoon onion powder
2 teaspoons sugar
2 teaspoons freshly squeezed lemon juice
3½ cups peanut oil
1 tablespoon white wine vinegar
Salt and freshly ground white pepper
In a stand mixer fitted with the whisk attachment, combine the yolks, dry mustard powder, onion powder, sugar, and lemon juice and whisk on high speed for 2 to 3 minutes, until the yolks are creamy. Drizzle the oil into the yolks in a slow, steady stream until the mixture forms a thick emulsion.
Blend in the vinegar and a good pinch each of salt and white pepper and combine well. Adjust the seasoning to taste. Transfer to a clean container, cover, and refrigerate for up to 2 weeks.
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon ground white pepper
1 tablespoon ground black pepper
4 tablespoons chili powder
1 tablespoon garlic powder
Combine spices and store in a cool, dark place in a tightly sealed container.
This tropical drink hails from Cuba.
1 (750-Ml) Bottle Dark Rum
1 (6-Ounce) Can Frozen Pink Lemonade Concentrate
1 (6-Ounce) Can Frozen Orange Juice Concentrate
2 Ounces Freshly Squeezed Lime Juice
1½ Ounces Grenadine
4 Cups Water
Garnishes: Orange Slice and Maraschino Cherry, sometimes the addition of fresh mint.
Combine all ingredients except the garnishes in a large container; stir well.
Chill until ready to serve, then ladle or pour into ice-filled cocktail glasses. Add the garnishes.
2 sprigs fresh mint
1 teaspoon sugar
A few drops of water
2 jiggers bourbon whiskey
Ice, finely crushed
Put the sprigs of fresh mint in the bottom of a glass. Add the sugar and a few drops of water. Using a wooden muddler, thoroughly bruise the mint with the sugar and water.
Pour in 1 jigger bourbon whiskey. Pack the glass to the brim with finely crushed ice. Add the remaining 1 jigger whiskey and let it trickle down to the bottom of the glass. Put a sprig of fresh mint in the top of the glass and serve.
3 pounds (2½- to 3-inch) okra pods
3 cups white vinegar (5% acidity)
⅓ cup canning-and-pickling salt
2 tsp. dill seeds
5 garlic cloves, peeled
3 small fresh hot red peppers, halved
Sterilize jars, and prepare lids.
While jars are boiling, wash okra and trim stems, leaving caps intact. Combine vinegar, salt, dill seeds, and 3 cups water in large saucepan. Bring to a boil.
Place 1 garlic clove and 1 hot pepper half in each hot jar. Pack okra pods tightly in jars, leaving ½-inch headspace. Cover okra with hot pickling liquid, leaving ½-inch headspace.
Seal and process jars processing 10 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. Store jars in a cool, dark place up to 1 year. Refrigerate after opening.
7 pounds Zucchini sliced thin
1 cup lime juice
Gallon of water
Syrup
9 Cups sugar
2 Quarts Of vinegar
1/4 teaspoon celery seed
1/2 tablespoon mustard seed
1 tablespoon whole cloves
1 teaspoon pickling spice
Soak zucchini in water lime mixture for 24 hours. Drain and rinse 4 to 5 times. Soak in clear cold water for 3 hours. Drain.
Mix syrup and bring to a boil. Pour over zucchini and let stand for 3 hours. Boil 35 to 40 minutes. Can hot
3 Quarts Half-And-Half
1 Bottle (750-Ml) Of Bourbon
¼ Cup Vanilla Extract
2 Cups Powdered Sugar
Garnish: Grated Nutmeg
Combine all ingredients except the nutmeg in a gallon-size container. Cover and freeze until the mixture is slightly frozen.
Use an ice pick to make the mixture slightly slushy. Pour into a punch bowl or chilled pitcher. Add more powdered sugar, if desired. Sprinkle with nutmeg.
Pour into small cocktail glasses or wine goblets (not over ice). Garnish each drink with an additional pinch of nutmeg.
Serve very cold.
1½ Cups Pineapple Juice
1¼ Cups Orange Juice
1 Cup Pomegranate Juice
½ Cup Grenadine
½ Cup Simple Syrup
½ Cup Freshly Squeezed Lime, Plus More To Taste
1¼ Cups Light Rum
1½ Ounces Dark Rum
2 Ounces Triple Sec
Garnishes: Orange And Lemon Slices, Maraschino Cherries With Stems
Combine all ingredients except for the garnishes in a large pitcher and stir well. Serve in 16-ounce glasses over lots of cubed ice, adorned with the garnishes.
Mark Bere Peterson’s Counterculture, Urban Legends, Paganism & Witchcraft 