DailyKitchen » Sauces and Dips

Fruit Sauce

DailyKitchen — Tue, 28 Jul 2009 16:12:13 +0000

Blueberry Sauce on Vanilla Ice Cream…. MMM-MMM GOOD!!

Fruit Sauce

2 cups fresh or frozen fruit (approx.) – eg. peaches, blueberries, or strawberries
1 cup water
1/2 cup sugar

Bring to a boil, then simmer until fruit is soft and liquid is thick and syrup-y, about 30 minutes. This is a really basic recipe that you can play around with – a little more or less sugar or water.

Here’s another Blueberry Sauce recipe I came across that you might like to try (I haven’t tried it yet):
2 Tbsp butter
2 pints blueberries
1/2 cup sugar
1 tsp cornstarch
2 Tbsp lemon juice or juice from one lemon

Combine all ingredients in pot. Bring to a boil over medium-high heat and simmer, stirring occasionally, until berries are very soft. When the sauce cools, it will thicken up even more. Serve over vanilla ice cream.

Peach Sauce on Buttermilk Pancakes

Cuttha (Raiti)

DailyKitchen — Fri, 19 Jun 2009 20:57:02 +0000

approx. 1 cup, or about half a 16oz carton of regular, or reduced fat/light sour cream
approx. 3 cups, or about 2/3 to 3/4 of a 1-quart jug of low-fat buttermilk
a good shaking of pepper – to taste
salt (opt) to taste (I don’t add it)
1/4 tsp. pure hot chili powder or cayenne pepper (or a little less)
1/4 – 1/2 tsp. garam masala
Adjust spices to taste. (Start with lesser amounts). Some also like to add ground cumin, as well (I don’t).

Blend with a whisk until smooth. Refrigerate.

Variation: Add a handful of boondi (little fried dough balls) and refrigerate overnight. Or, if you’re in a hurry (and this is how I alwasy make it), pour boiling water over boondi in a bowl to soften. Let soak 1-2 minutes, drain, then add to cuttha and refrigerate.

Note: This is a pretty flexible recipe. I don’t usually make quite a full batch and just eyeball the measurements: about 2/3 of the quart of buttermilk and approx 3/4 cup sour cream – or just enough to thicken the buttermilk to a nice consistency.

Enchilada Sauce

DailyKitchen — Fri, 19 Jun 2009 00:28:33 +0000

2 Tbsp. vegetable oil
2 Tbsp. flour
1 Tbsp. chili powder (or to taste)
1/2 tsp. ground cumin
1 – 8oz. can tomato sauce
2 cups water
1 tsp. salt (or to taste)
1/4 tsp. garlic powder

Heat oil in pan, stir in flour, chili powder and cumin. Heat for about 1 minute, and then add remaining ingredients. Simmer for 10 minutes. Makes approximately 3 cups sauce.

French Bread Spinach Dip

DailyKitchen — Thu, 18 Jun 2009 19:30:07 +0000

1 pkg. frozen spinach – thawed, drained and chopped
1 cup mayonnaise
5 water chestnuts, chopped
1 cup sour cream
2 green onions, chopped
1 pkg. vegetable soup mix

1 loaf French bread, or sourdough bread

Mix first 6 ingredients (all except bread) in a bowl, cover, and refrigerate overnight.

Slice off top one-third of bread loaf and cut into bite size chunks. Hollow out the remaining loaf to make a bowl and fill with spinach dip.

Place on a tray or serving dish and surround with bread chunks and crackers for dipping.