Orange Melba Sauce
Escoffier’s original sauce is a heady mixture of raspberries, current jelly, sugar, and cornstarch. In this version, I’ve done away with the current jelly and the cornstarch (a generous amount of sugar helps thicken the sauce as it reduces), and added a little orange juice. It’s my favorite thing to drizzle over cheesecake. I’m also totally guilty of eating it straight, with a spoon.
Brown-Sugar Cranberry Sauce
Ever since I was a kid, cranberry sauce has always been one of my favorite things about the fall. Most of the time, my mom made homemade cranberry sauce. Now, she’s an amazing cook. Sometimes, though, if I was lucky and she didn’t have time, she’d bust out that ubiquitous canned cranberry sauce log. (Come [...]
Labor Day Special: Bourbon Barbecue Sauce
At the risk of needing to rename this blog The Thirsty Mouse, here’s my recipe for Bourbon Barbecue Sauce. This is what I’ll be putting on my pork ribs this Labor Day weekend. It’s quick and easy to make, as barbecue sauces go. (Barbecue purists beware: File this one under “halfway-homemade,” since we’re starting with [...]
