Chive Blossom Vinegar

Linda Pecht gave me some chive blossom vinegar last year. I loved using it for vinaigrette. I have all kinds of chive plants so I decided to make my own this year (June 2026)

This link will take you to the recipe I used from Leite's Culinaria

The vinegar is cooling then
on to a 2 weeks rest in a dark place

Pineapple Ginger Sauce

Recipe from Chef Patrick Moran

This makes a ton so cut it in half or even in thirds.

Ingredients
3 whole pineapples, diced.
2 cups pineapple juice
1 cup red wine
1/2/cup soy sauce
4 T grated fresh ginger
3 green peppers finely diced
1 T Cinnamon
1 T nutmeg
cornstarch
2 cups finely diced tomato
1 cup chopped parsley

Directions
Dice the pineapple.
Saute the finely diced green peppers, when almost done add the pineapple slices.
Add all the liquid ingredients.
Add sugar to taste.
Along with the cinnamon and nutmeg
Create a corn starch slurry and add to thicken the sauce
Cool slightly
Add 2 cups of finely diced tomato and 1 cup parsley
After cooled, blur mix it slightly

It's 3whole pineapples diced 2cups pineapple juice I cup red wine vin 1/2 cup soy4tbsp grated fresh ginger. Start with sauté 3 he pepper. Add all liquid sugar to taste 1tbsp ea cinnamon and nutmeg corn starch slurryto thicken. When cooling add 2 cups fine diced tomato and 1cup chop parsley. After cooled burr mix it slightly.

Roasted Tomato Sauce

I don't know where I found this recipe but I absolutely love it. Best made when tomatoes are ripe and plentiful. Buy a bushel.  The sauce freezes well.

3# of tomatoes - as ripe as you can get them before they mold
1/2 cup pure olive oil
8 medium to large cloves of garlic peeled. Yes buy the garlic at a framers market.
1 cup fresh basil OR 3 tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Preheat the over to 325 Degrees F

Remove stems from tomatoes. Halve the tomatoes horizontally and place in a shallow baking pan with cut sides up.
Place olive oil, garlic, basil or rosemary, salt and black pepper in a food processor bowl equipped with a steel blade. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake for 2-3 hours or until the tomatoes collapse, become saucy, and actually caramelize. Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunky sauce, remove from oven. If the amount of tomato skin is objectionable, run all or part of the sauce through the food processor.

Makes 4.5 cups

French Dressing from Arla

Recipe from Arla Thompson, Feb 2016

Ingredients:

• 1 can tomatoe soup
• 1 cup sugar
• 1/4 cup catsup
• 1/2 cup vinegar
• 1 cup oil
• 1/4 t. Salt
• 1/4 t. Pepper
• 1/2 t. Dry mustard
• 1 T. Worcestershire sauce
• 1 t. Paprika
• 1 Sam onion - finely chopped

Mix and refrigerate

Sweet-Sour Sauce

I love this sauce with egg rolls.

Ingredients
1 cup sugar
1/2 cup white vinegar
1/2 cup water
1 T  chopped green pepper (optional)
1 T chopped canned pimento (optional)
1/2 t salt
2 t. cornstarch
1 T water
1 t paprika

Directions
In a sauce pan, mix 1 cup sugar. 1/2 cup each white vinegar and water, I T chopped green pepper and chopped canned pimento, and 1/2 teaspoon salt.. (You can skip the green pepper and pimento.)

Simmer for 5 minutes,

Combine 2 teaspoons cornstarch and 1 T cold water. Add the hot mixture. Cook and stir until sauce thickens and bubbles.

Cool. (This is makes the next step work more smoothly.)

Add 1 teaspoon paprika.

Makes 1/12/cup.
Keeps well in refigerator

Blue Cheese Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
1 cup (4 oz) crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp finely chopped fresh chives
Freshly ground black pepper

Directions:
In medium bowl, thoroughly mix together the blue cheese, mayonnaise, and sour cream. Stir in the chives and add a few grinds of black pepper Taste and adjust the seasoning. Transfer to a serving bowl. Serve immediately with vegetable dippers, pita chips, bagel chips, or other dippers.

Caramelized Onion Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
3 Tbsp olive oil
3 large sweet onions (about 3lbs) such as Walla Walla, Vidalia, or Maui, cut into 1/2 inch dice
2 large shallots, finely diced
1 1/2 Tbsp sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 Tbsp mayonaise
3/4 tsp salt
1/2 tsp freshly ground pepper

Directions:
In a 12 inch saute pan over medium-low heat, warm the oil an swirl to coat the pan. Add the onions and cook ,covered, stirring frequently, until the onions soften and turn translucent, about 10 minutes. Uncover the pan and continue sauteing, adjusting the heat to low if the onions begin to brown, until the onions are completely softened and begin to caramelize, about 15 minutes longer. Add the shallots and saute until softened, about 5 minutes longer. Add the sugar and continue to cook, stirring constantly, until the onions turn a beautiful caramel color, 5 to 7 minutes longer. Add the balsamic vinegar and stir to combine. When the vinegar has evaporated, remove the pan from the heat. Transfer the onion mixture to a bowl and cool about 15 minutes. Add the sour cream, mayonnaise, salt and pepper to the onion mixture. Stir until completely combine. Taste and adjust the seasonings. Transfer to a serving bowl and serve slightly warm or at room temperature.

Marinade for Beef

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 cup bottled Italian dressing
1/2 cup low-sodium soy sauce
3 Tbsp Worchesteshire sauce
2 tsp. hot Chile oil
1/4 cup dark brown sugar
2 to 4 tsp balsamic or red wine vinegar

Directions:
Whisk all ingredients together. Add beef, coat and marinate in refrigerator, the longer the better (up to 3 days).

Another variation is to delete the worchesteshire sauce and add fajita seasoning to taste.

Marinade for Chicken or Pork

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 cup low-sodium sauce
Juice from 2 large limes
3 tsp freshly grated ginger, or 1 tsp dried
2 large cloves garlic, minced
6 oz pineapple juice
1 Tbsp hot Chile Oil (Sesame oil)
1/4 cup dark brown sugar
1/4 to 1/2 cup honey
3 tsp sesame seeds

Directions:
Whisk all ingredients together in marinating dish. Add meat, coat well. Marinate at least 2 hours, preferably overnight.

Marinade for Fish

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
3/4 cup mayonnaise
Juice from 1 large lime
1/2 cup dry white wine
1 tsp shallots, finely minced
1 tsp white pepper
2 tsp Dijon mustard
2 tsp dried dill

Directions:
Whisk all ingredients together in a marinating pan or other large pan. Add 4 to 6 fish fillets (we have used catfish, salmon, and snapper) and coat all of the fish well. Refrigerate at least 2 hours, preferably 6 hours. Occasionally shake the dish to re-coat all of the fillets. Fish can be either grilled or baked.

Queso Sauce

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 lb velveeta light cheese, cut into cubes
1/2 green pepper, finely chopped
1/2 cup finely chopped scallions
1/2 cup finely chopped celery
Pace medium piquante sauce

Directions:
In a large microwave-safe bowl, put velveeta chunks and about 1 cup of piquante sauce and all of the vegetables. Microwave on medium-high power for about 10-15 minutes, stirring every 2-3 minutes. Do not overcook.

Lemon Oregano Vinaigrette

Recipe from: Chef Keith Foster, Minocqua Country Club

Ingredients:
1 1/2 cups lemon juice
1/2 cup champagne vinegar
1/4 cup Dijon mustard
2 each garlic cloves and shallots, chopped
1/2 tsp toasted and crushed fennel seeds
1/2 tsp crushed red pepper
1/4 cup honey
1 tsp black pepper
1 Tbsp. kosher salt
3 cups olive oil
1 Tbsp. chopped parsley
2 Tbsp. dried oregano or 3 Tbsp. fresh chopped oregano

Directions:
Combine the first ten ingredients in a blender large enough to accommodate eight cups or use an appropriate container and a hand blender. Blend thoroughly. While blending, slowly drizzle the olive oil into the mix to emulsify. Add the chopped herbs and enjoy on your favorite salad or dress fresh vegetables before grilling.

Herb dip

Great veggie dip and also works well as a cracker spread.

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonaise
4 scallions, white and green parts, minced
2 Tbsp. fresh parsley leaves, minced
1 Tbsp. fresh dill, minced
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper

Directions:
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Corn Relish with Roasted Peppers

Recipe from the August 2010 issue of Food and Wine

First made in August 2010

Active: 40 min; Total = 1 hour

MAKES  4 pints

INGREDIENTS:

12 ears of corn, shucked

1 red bell pepper

1 green pepper

4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)

1 ½ cups apple cider vinegar

1 ½ cups sugar

1 Spanish onion (I used a Vidalia onion)

2 T. whole-grain mustard (I used some other sort of mustard)

Salt

DIRECTIONS:

1. Fill a large bowl with ice water.  In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
2. Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly.  Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
3. In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4. Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.

September 2024. I am trying a little variation by roasting the corn.

Instructions

1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can err on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.

Mom's Turkey Dressing

My mom passed away in November 1995 just before Thanksgiving. My brother, and my sister and I were faced with making Thanksgiving dinner without her. 

Pat and Zach Moran, Thanksgiving 2013

Thank goodness my brother Pat had asked mom for her Turkey dressing recipe before she died. We were able to recreate it from his memory and then capture it in writing to share with other generations. We miss you mom.

In 2013 Pat, Zach and I made this together and refined the recipe a little further.

Chestnuts are the key to this recipe. You may need to order them as some grocery stores do not carry them. Allow time for this.

INGREDIENTS
1 pound bread crumbs, less if turkey is under 14#

2013 in Minocqua

8 celery stalks, finely diced (6 -8)
1 large onion, finely chopped
1/2 stick butter, 1/4 cup
giblets from the turkey
Buy an extra turkey back
Salt and pepper, to taste
Sage, to taste
1 pound fresh chestnuts

DIRECTIONS

1. I suggest preparing the chestnuts the night before. This is "putsy" work, get a helper.  We have always placed the chestnuts in a large pan, cover with water and then cook for about 15 minutes. The next time I make this, I plan to roast them in the oven.  Remove the hulls.  Look for some shells within the layers as well. You will likely need to chop the chestnuts to a small consistency.
2. This is a good thing to also do the night before. Cook the giblets in a large sauce pan covered in water, about 1 gallon. Cook slowly until tender. This will take about 2 - 3 hours. The liquid will reduce to 2 - 3 cups. Save this liquid you will use this to moisten the stuffing. This is key!
3. Put all the scraps from the celery and onion into the stauke above. Melt the butter and saute the onion and celery.
4. Finely chop the giblets.
5. Mix the bread crumbs with the giblets and slowly add the reserved liquid in a large pan. You are working to develop a certain consistency. Add salt, pepper and sage to taste. Save some of this liquid to baste the turkey.
6. There is a little different thinking about whether the turkey should be stuffed with dressing or not. Mom always stuffed the turkey and often cooked some dressing separate. If you do stuff the turkey do not pack it inside too tightly. I like to put the remaining stuffing in muffin pans.  I put it in the oven with the sweet potato casserole after the turkey comes out.
7. In 2013 we tried something a little different with the turkey.  I put a dry brine on the turkey 2 days before we cooks it.  After we stuffed the turkey we coated the outside melted butter then placed it in a 450 degree oven for 45 minutes.  Turned the heat down to 350 degrees after that and continued cooking until the internal temp reached 170 degrees.
8. If cooking on the grill coat with peanut oil. Baste the turkey with the reserved liquid from the giblets.

Poor Man's Caviar

Recipe from: Karen Brzezinski

nice alternative to traditional salsa

2 c. tomatoes peeled and diced fine

2 c. blackeyed peas, cooked and drained

1 yellow bell pepper chopped fine

2 cloves garlic minced

1 onion chopped fine

2 Tbl. Fresh basil, chopped

½ c. olive oil

¼ c. red wine vinegar

juice from ½ lime

salt and pepper to taste

Mix all ingredients, Let set for 4 hours or overnight.  Serve with tortilla chips.

Alfredo Sauce

Recipe from: Karen Brzezinski

4 oz cream cheese, cubed

1 c. parmesan cheese

½ c. butter

½ c. heavy cream.

Heat cream and butter in saucepan until hot (not boiling) add cream cheese and stir until melted, add parmesan cheese and stir until melted.  Serve immediately.

Salsa

Recipe from: Joanne

Ingredients:
12 large tomatoes, chopped
2 small red hot pepper, can omit to reduce the heat
1/2 cup vinegar
5 cloves garlic, minced
1 Tbsp. chili powder
1 Tbsp. lime juice, use fresh
2 Tbsp. cilantro, choppedm use fresh
2 Tbsp. olive oil
2, 6 oz. cans, tomato paste
3 green chiles, chopped, can use canned chilis
2 green peppers, chopped
3 medium onions, chopped
1 tsp. Paprika
6 tsp. lemon juice, use fresh
2 Tbsp. parsley, use fresh
4 Tbsp. salt
1/4 cup sugar

Simmer
Cool
Can

Mustard Sauce

I got this recipe from my mom and she got it from Mary Griswald. On one copy of the recipe is a note that it is from the Amish of Indiana.

Recipe:
2 eggs, beaten slightly
1 cup sugar
6 tbsp. dry mustard
6 tbsp. white vinegar
dash of salt
2 tbsp. flour
1/2 tpsp. butter

Directions:
Cook over low heat until thick. Stir constantly. DO not over cook. Then add 1/2 tbsp. butter.

Yield: 1 cup

Serving Ideas: I have this mustard on sandwiches. It is sweet and tangy at the same time. It is a great side dish with ham.

Hot Fudge Sauce

Recipe from my Mom's recipe box. Delicious!

Recipe:
1/2 cup butter
2 oz. bitter chocolate
2 cups powdered sugar
1 small can evaporated milk (5.5 oz.)
Pinch of salt
1/2 tsp. vanilla

Directions:
Melt butter and chocolate in a double boiler. Add powdered sugar and work into a smooth aste. Add evaporate milk and cook for 10 minutes. Stir constantly. Add salt and vanilla.

Serve hot over ice cream or cake.