Sauces & Condiments Archives - Page 6 of 11

Baked Brie – A Primer

December 20, 2019February 20, 2017 by Matt

A Baked Brie can turn the standard cheese board into a highlight of a gathering: a warm, gooey communal comfort food.

A party without cheese is like Valentine’s Day without chocolate, and, while a well-curated cheese plate will likely do the job for any occasion, a wheel of baked Brie will deliver maximum impact with a minimum of effort. Especially at a winter party, it can turn the standard cheese board into a highlight of a gathering: a warm, gooey communal comfort food.

Making a baked Brie (or a baked Camembert, Brie’s soft-rind cousin) can be as simple as tossing the cheese in the oven with some kind of drizzled topping, or you can go all out by serving it en croûte—wrapping it up in puff pastry with any number of store-bought or homemade sweet condiments.

Note: This Baked Brie series is also available on Serious Eats!

Crispy AF, Oven-Fried Sriracha-Honey Wings

February 17, 2021January 23, 2017 by Emily

Seriously crispy and coated with a sweet and spicy Sriracha-honey glaze, these oven-baked wings rival fried ones any day. This is game day food done right.

I’m pretty sure you haven’t come to a site called “Nerds with Knives” expecting sports talk because we are not sporty people. Any yelling and screaming you might hear from our house on a late Sunday afternoon is more likely to be about the crossword puzzle than the N.F.L. – and, just an aside to Will Shortz at the New York Times, there had better not be too many sports related questions or these two bespectacled nerds will not be happy.

But just because we don’t know a touchdown from a layup doesn’t mean we don’t know game day snacks. That, we have covered.

We got your spicy meatballs, your savory meatballs, your mini shrimp cakes, your spiced and candied peanuts. And now… these wings.

Truly crispy wings with a sticky, sweet and spicy glaze. And the best part? They’re baked, not fried.

Garlic and Herb Roasted Pork Loin with Crackling (and Apple Chutney)

November 29, 2021January 16, 2017 by Matt

A hearty family roast, done right, is a cause for celebration – and a great reason to know your local butcher! This roasted pork loin is flavored with herbs and served with spiced apple chutney. And look at that crackling!

As a Brit living in the US, there are times when I’m asked to explain a particularly confusing aspect of my native culture. One of these is the age-old conundrum of what, exactly, is the difference between lunch, dinner, tea, and supper, and how and when the terms can be used interchangeably. The full answer requires a lot of hand-waving about geography, generational differences, and social class, but inevitably will touch at some point upon the concept of a Sunday lunch which is often a large family gathering involving a roast of some kind, at which the most important element, by far, is crackling.

Note: This recipe is part of our series with Serious Eats. You can also find this, and other fantastic recipes on their site!

Hoisin-Glazed Cocktail Meatballs

February 17, 2021December 26, 2016 by Emily

These sticky, sweet and savory Hoisin-glazed Cocktail Meatballs are the ultimate party snack.

There’s a reason why cocktail meatballs have been a perennial party favorite since the 1960s. They’re incredibly tasty and exactly the kind of snack you want to munch on while holding a martini glass in one hand.

Warm and savory, these little meatballs are pretty much always the first things we run out of at every holiday party we’ve ever hosted.

Cranberry Sauce Whisky Cocktail

March 30, 2021December 2, 2016 by Emily

A delicious, festive cocktail that makes excellent use of leftover cranberry sauce. A shot of bourbon adds spicy depth, along with a squeeze of fresh lemon juice and a splash of ginger beer.

We all know that one of the very best parts of Thanksgiving is the leftovers. In fact, after cooking for days, cleaning the house for guests and finding a place for sixteen people to sit in our tiny living room, I’m usually so tired that I barely eat on Thursday night (except for dessert because I’d have to be fully dead to refuse a slice of Maple Cheesecake).

Luckily we always have enough of most everything for a repeat Friday night, made even more special by the fact that we can stay in our pajamas and be as messy as we please. But even after leftover night and multiple sandwiches, we often still have at least one tupperware filled with homemade cranberry sauce left.

What to do? As is the answer to so many of life’s questions: drink it.

Concord Grape Jelly

February 19, 2021October 7, 2016 by Matt

Making concord grape jelly is really easy and you don’t have to be a homesteader to do it. All you need is grapes, sugar and lemons – no added pectin!

I may as well put it out there straight away: we’re not homesteaders. At least, not yet. If you’re reading this (frankly, if you’re not reading this, I don’t know what the hell’s going on), you’re no doubt into food, and home cooking, and perhaps you subscribe to the newsletters of people who have acreage and live off the land and have their very own scoby and sourdough starter, both of which have names (I’d name my sourdough starter “Scrimshaw”, I think. How about you?) People who pickle. People who can.