This season, prepare some delicious condiments and scrumptious sauces at home.
For a quick and easy homemade BBQ sauce, start with the ketchup. You can use your favorite ketchup as the base and whisk in apple cider vinegar, brown sugar, honey and Worcestershire sauce. To add extra zest, add lemon juice, and a dash of hot sauce. Let the BBQ sauce simmer on low heat for about ten minutes to deepen the flavors and thicken the sauce.
To get started, add a neutral oil, one egg, ground mustard, and salt to the bowl of a food processor. Avoid using extra virgin olive oil as it turns bitter in the food processor and the flavor is too strong anyway. Process the ingredients for about 30 seconds, until combined and pale yellow. The liquid will be quite thin. Next, with the food processor running, slowly drizzle in an additional cup of oil. This makes the mayonnaise creamier and thicker. Blitz in a couple tablespoons of fresh lemon juice, and it’s done.
Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer for three minutes. If you do not have maple extract, add a bit of butter instead.
Take two cups dry roasted peanuts, one tablespoons honey or sugar and some salt to taste. Place peanuts in a food processor and let it run for 4-5 minutes. During this time, the peanuts will go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. Stir in the sugar, honey and salt. Store in the fridge or at room temperature.
Take six cups of apple peeled and chopped. Combine apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Add sugar or sweetener. Return mixture to a boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Take one teaspoons active dry yeast, ½ teaspoon sugar, whole-wheat flour (1/4 cup), all-purposed flour (2 1/2 cups), salt, 2 tablespoons olive oil. Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar and dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes. Add salt, olive oil and nearly all remaining all-purpose flour. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Leave until dough has doubled in size, about 1 hour.
Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Roll to an 8-inch diameter. Carefully lift the dough circle and place quickly on hot baking sheet in a hot oven. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Serve hot.