Web Archive‎ > ‎2012‎ > ‎2012: Quarter 4‎ > ‎2012: 12 (Dec)‎ > ‎

Holiday Recipes

Relish Fabuloso 

This relish is a holiday favorite at the Maniscalco home. Tired of the regular Cranberry Sauce? I suggest you give this a try. It is easy to do and compliments from your family and guests will follow. It makes about 31/4 cups.

You will need the following ingredients:
  • 1 ½ c. sugar 
  • ½ c. water 
  • 1 12-oz pkg. cranberries (~ 3 c.) 
  • 2 med. Pears, cored and cubed (~ 2 c.) 
  • 1/3 tsp ground nutmeg 
  • ½ tsp ground all spice 
  • 4 in. stick cinnamon 
Bring sugar and water to boiling in a two quart saucepan, stirring to dissolve sugar. Bring to a rapid boil. Uncovered for 5 minutes, then add cranberries, pears, and spices. Return to boil. Cook about 3 or 4 minutes. Look for the cranberry skins to start to pop. Stir occasionally. Remove from heat. Cover the pot and let it chill in the refrigerator. Before serving remove the stick of cinnamon. This will keep for about a week in the fridge. Mom often served this on ice-cream or on pound cake or as a side for turkey and dressing. Try it you’ll like it.

Remoulade Sauce Fantastico 

When I lived in New Orleans my next door neighbor was a sous chef at the Ponchatrain Hotel Restaurant. He shared with me their recipe for Remoulade Sauce served with their boiled shrimp. It is an easy recipe and delicious. In honor of his memory and as a gift to you I’ll share.

Ingredients:
  • ½ c. mayonnaise ( I use Hellmans) 
  • 2 TBL chopped gr onion 
  • 2 TBL sweet pickle relish 
  • 1 TBL Creole Mustard 
  • 1 TBL ketchup 
  • 1 TBL chopped fresh parsley 
  • 2 tsp capers (rinse and drain) 
  • 1½ tsp horseradish 
  • ½ tsp minced garlic 
  • ½ tsp hot pepper sauce 
  • ½ tsp Worcestershire sauce 
  • ½ tsp black pepper 
Combine all ingredients in the bowl of your food processor. Process until well blended. Cover and refrigerate until ready to serve. Makes about 1 cup of sauce. Serve with boiled shrimp, raw or fried oysters, and crab. Also pour over broiled fish. Delicious. Enjoy at Christmas or anytime of year.

--Philip Maniscalco



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