Category Archives: Sauces

Arugula Pesto

I would have to say that arugula is my favorite lettuce, it’s got a crisp, peppery flavor that compliments everything from hamburgers to turkey sandwiches.  The one problem with my arugula love affair is that I very often end up with more than I can eat before it goes bad.  The solution?  Make pesto.


3 cups Arugula Leaves

1/4 cup Pine Nuts, toasted

1 tablespoon Lemon Juice

2/3 cup Extra Virgin Olive Oil

1/3 cup Parmesan Cheese, grated

3 Cloves of Garlic

1 tablespoon Salt

1 teaspoon Pepper

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Cranberry Fig Chutney

Cranberry Fig Chutney

When it comes to cranberries there are many ways to jazz them up. This recipe allows for a bit of an exotic twist. Chutneys, hailing originally from India, are a happy marriage between sweet and sour. Just in time for the holidays, here is a unique take on the classic Thanksgiving side dish that may just become the star of the meal.


1 cup fresh Cranberries

1/2 cup Dried Figs, diced

2/3 cup Yellow Onion, small diced

1 clove Garlic, minced

1/3 cup packed Brown Sugar

1/2 tablespoon Orange Zest

1/3 cup fresh Orange Juice (about 1 orange)

1/2 cup Cider Vinegar

1/2 teaspoon grated Ginger Root

1 tablespoon Olive Oil

1/2 stick of Cinnamon

1/2 Star Anise

2 Cloves

1 teaspoon Mustard Seeds

1/4 teaspoon Nutmeg, freshly grated

1/4 teaspoon Salt

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Cumberland Sauce

Cumberland Sauce is a great condiment to use in the Fall.  It goes well with almost any cold meat from turkey to pork loin.  It’s a great way to jazz up your holiday party left overs or even to add some interest to your holiday party meat and cheese platter (warning: it does not pair well with parmesan style cheeses, it does, however, go well with a bleu such as Maytag).

Cumberland Sauce

Cumberland Sauce with Smoked Duck and Bleu Cheese


2 Oranges

1 Lemon

1 medium Shallot

1 tablespoon Vegetable Oil

6 1/4 teaspoon of finely minced Ginger

1/2 cup of Ruby Port

6 oz Red Current Jelly

2 teaspoons Coleman’s English Mustard

1 teaspoon Salt

1/8 teaspoon Cayenne Pepper

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