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Avonaise

INGREDIENTS

  • 2 avocado
  • 2 tsp mango powder
  • 2 tsp Dijon mustard
  • 2 tbsp vinegar, apple cider
  • 1 squeeze honey
  • ~ salt, sea, to taste
  • ~ pepper, black, freshly ground, to taste

 

INSTRUCTIONS

  1. Place all the ingredients into a container.
  2. Season well.
  3. Blend using a stick blender or mash with a fork for a chunkier texture.

Notes: An easy thick egg-less oil-less mayonnaise substitute.

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Niter Kibbeh / Ethiopian Spiced Clarified Butter

INGREDIENTS

  • 1 lb butter, unsalted
  • 4 cardamom pod, lightly smashed
  • 1 tsp coriander seed, coarsely crushed
  • 1 tsp Fenugreek seed, coarsely crushed
  • 1 tsp long pepper, coarsely crushed
  • 1 tsp Nigella seed
  • 1/2 tsp grains of paradise, coarsely crushed
  • 1 tsp dried basil
  • 1 tsp dried thyme

 

INSTRUCTIONS

  1. Melt the butter in a small, heavy-bottomed pot over low heat.
  2. Skim away any foam that forms on the surface using a spoon.
  3. Discard the foam.
  4. Pour the clear liquid into a clean saucepan once the solid milky residue has sunk to the bottom of the pot.
  5. Leave the solids behind in the first pot.
  6. Add the cardamom, coriander, Fenugreek, long pepper, Nigella, and grains of paradise to the clarified butter.
  7. Set the mixture back on the stove over very low heat.
  8. Cook for 5 min, stirring occasionally.
  9. Add the dried basil and thyme.
  10. Continue cooking about 10 min more until the butter is very fragrant but the herbs and spices are not burned, stirring occasionally.
  11. Line a strainer with a few layers of cheesecloth.
  12. Set it over a clean, heat-proof container.
  13. Strain the butter.
  14. Discard any solids.
  15. Let cool completely at room temperature.
  16. Use immediately or refrigerate, tightly covered, for up to 2 months.

Notes:  When butter is clarified – cooked until the water has evaporated and the milk solids have separated – it becomes a brilliant yellow oil that can be stored for 2 months without spoiling.  Ethiopian cooks simmer a range of fragrant spices, onions, or garlic into their clarified butter before filtering it and using the clear liquid in various dishes.

Creamy Cauliflower Sauce

INGREDIENTS

  • 8 large cloves garlic, minced
  • 2 tbsp butter
  • 5 to 6 cup cauliflower florets
  • 6 to 7 cup vegetable broth or water
  • 1+ tsp salt, to taste
  • 1/2+ tsp pepper, to taste
  • 1/2+ cup milk, to taste

INSTRUCTIONS

  1. Saute the minced garlic with the butter in a large non-stick skillet over low heat.
  2. Cook for several min or until the garlic is soft and fragrant but not browned.  Browned or burnt garlic will taste bitter.
  3. Remove from heat and set aside.
  4. Bring the water or vegetable broth to a boil in a large pot.
  5. Add the cauliflower.
  6. Cover.
  7. Cook for 7 to 10 min or until cauliflower is fork tender.  Do not drain.
  8. Use a slotted spoon to transfer the cauliflower pieces to the blender.
  9. Add 1 cup vegetable broth or cooking liquid, saute-ed garlic/butter, salt, pepper, and milk.
  10. Puree for several min until the sauce is very smooth.
  11. Add more broth or milk depending on how thick you want the sauce.  You may have to do this in batches depending on the size of your blender.
  12. Serve hot.
  13. Add a few drops of water, milk, or olive oil if the sauce starts to look dry.

Notes:  This creamy cauliflower sauce is a hit. Perfect for pasta, pizza, or anything else you might want to cover in white cauliflower creamy deliciousness.  Add a little bit of olive oil for the flavor and to help keep the sauce really smooth.  Parmesan cheese is a good addition, as well.

Jamaican Banana Porridge

INGREDIENTS

  • 3 bananas, green
  • 1-1/2 cup milk, coconut
  • 4 cup water
  • 1/2 cup flour, all-purpose to thicken the porridge, optional
  • 1/2 tsp. salt
  • 1/4 milk, condensed
  • 1/2 nutmeg, to taste
  • 1 tsp vanilla extract, pure

 

INSTRUCTIONS

  1. Wash, peel, and slice bananas.
  2. Place in a blender with the 1 cup water.
  3. Puree the mixture.
  4. Add flour and salt.
  5. Mix well until smooth.
  6. Pour mixture into boiling water.
  7. Stir constantly to prevent lumping.
  8. Stir until mixture thickens.
  9. Continue cooking for 10 min.
  10. Add milk
  11. Sweeten to taste.
  12. Add nutmeg and vanilla.
  13. Let it simmer over low heat for about 5 mins.
  14. Add sugar to taste and spices.
  15. Serve hot.

Notes:  Jamaican Banana Porridge is a favorite of Jamaicans especially those from the rural areas on the island where banana are plentiful.

Jamaican Cornmeal Porridge

INGREDIENTS

  • 1 cup water
  • 1/3 cup cornmeal
  • 1/4 cup milk, whole
  • 1/4 cup milk, coconut
  • 3 tbsp sugar, granulated
  • 1/2 tsp vanilla extract, pure
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 2 tbsp raisins, optional

 

INSTRUCTIONS

  1. Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender.
  2. Blend until smooth.
  3. Pour mixture into a medium-size saucepan.
  4. Bring the mixture to a boil.
  5. Whisk occasionally about 5 min until beginning to thicken.
  6. Reduce heat when slow bubbles form.
  7. Stir frequently about 5 min until as thick as you like.
  8. Add raisins.
  9. Remove from heat.
  10. Cover.
  11. Let cool about 5 min before serving.

Notes:  You may also blend the cornmeal mixture in a Nutri-Bullet or shake well in a sealed container.

Tangerine Pudding

INGREDIENTS

  • 1/2 cup sugar, granulated
  • 3 tbsp cornstarch
  • 1/4 tsp salt, table
  • 2 cup juice, tangerine, fresh
  • 1 tangerine, medium
  • 3 egg, large
  • 3 tbsp butter, unsalted
  • 2 tsp fresh lemon juice
  • 1/4 tsp vanilla extract, pure
  • ~ Sweetened whipped cream
  • ~ citrus slices, pineapple mint, to garnish

 

INSTRUCTIONS

  1. Whisk together first 3 ingredients in a 3-qt. heavy saucepan.
  2. Whisk in tangerine juice until smooth.
  3. Remove a (2-in) strip of peel from tangerine using a vegetable peeler.
  4. Add to pan.
  5. Bring to a boil over medium-low heat, stirring occasionally.
  6. Boil 1 min or until mixture is thick and bubbly, stirring constantly.
  7. Remove pan from heat.
  8. Whisk egg until frothy.
  9. Gradually whisk 1/4 cup hot juice mixture into egg.
  10. Add egg mixture to remaining hot juice mixture, whisking constantly.
  11. Return to heat.
  12. Cook 2 min or until thickened, stirring constantly.
  13. Transfer mixture to a medium-size bowl.
  14. Stir in butter and next 2 ingredients.
  15. Cook until butter is melted.
  16. Place heavy-duty plastic wrap directly onto warm custard to prevent a film from forming.
  17. Chill 2 hours.  Mixture will thicken as it chills.
  18. Discard peel, if desired.
  19. Serve with whipped cream.

Notes:  Substitute any variety of oranges or mandarins if you’d like.

Pistachio Buttercream Frosting

INGREDIENTS

  • 1/2 cup butter, salted
  • 1/2 cup milk, whole
  • 3 tbsp instant pudding powder, pistachio
  • 2 to 2-1/2 cup sugar, powdered

 

INSTRUCTIONS

  1. Cream the butter using the paddle attachment on a stand mixer until light and fluffy.
  2. Combine the milk and the pudding in a measuring cup.
  3. Mix until it’s completely dissolved.  You will have gritty icing if you do not dissolve it all at this point.
  4. Beat the pudding mixture into the butter completely.
  5. Add in the powdered sugar, half a cup at a time, beating in completely.
  6. Chill the icing for approximately 20 min to allow the jello and the butter to set more completely.

Notes:  Yield: Approximately 1-1/2 cup of icing.  This will frost one standard sized bundt cake perfectly.  Use to ice cake and cupcake.