Sauces & Spreads

Fresh Pumpkin Puree

While using canned pumpkin puree is convenient, give a try roasting and pureeing your own fresh pumpkin using a local, heirloom variety.  You won't be disappointed!

Cheddar Sauce

For spectacular macaroni and cheese, skip the box! Use your favorite sharp cheddar (we tried Cabot Seriously Sharp) for a creamy and delicious dish. 

Béchamel Sauce

One of the five “mother sauces” of classic French cuisine, the béchamel sauce can be the base for many others. 

Miso-Maple Caramel Sauce

Don’t doubt the miso! Added umami gives this caramel sauce an out-of-this-world flavor. This recipe was taught at a Depth of Flavor class with Krissy Ruddy. 

Cucumber Melon Chutney

This chutney makes a fantastic seasonal bruschetta, spread on crusty baguette slices sprinkled with salty feta cheese and extra mint. Or add a spoonful or two to curried fish filets or fish tacos for a fresh summer flavor.

Peach Butter

Spread peach butter on waffles, pancakes, toast, scones or biscuits to liven up your breakfast, or drizzle over a chunk of salty blue cheese on an appetizer platter. Add vanilla, mango or strawberries for more exotic flavor combinations. Peach butter will keep refrigerated for a few weeks.

Root Beer Sriracha BBQ Sauce

This sauce makes a delicious and unique marinade for chicken, beef, or pork.

Tzatziki

A refreshing yogurt-based Greek sauce and dip eaten with pita, vegetables, rice or meat. 

Roasted Heirloom Tomato Herb Butter

This is not your typical butter! Use the best of the summer season – heirloom tomatoes – to make a savory spread, perfect for serving on a baguette or over pasta. 

Quick Strawberry Jam

This is a fresh, sweet jam that will brighten up baguettes, crackers, or even your PB&J!

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