I’m caught up in ketchup at the moment.
Do any of you say catsup instead of ketchup?
Yesterday I fully intended on giving you at least six recipes for ketchup, but it all went pear shaped. I have been trying to find a plugin that will allow me to easily add and categorize recipes. I thought I had found one, only to be chuffed on the chin when I found out you could only add one recipe per post.
As you know, I usually have a theme and then fiddle with the variations of that theme. This generally results in three or four or a lot of different recipes related to the theme. One recipe per post isn’t going to work for me.
So, while the Parsnip continues to research every plugin ever available for recipes, I’m going on my merry. The Parsnip, while a scoffer, is also the computer geek extraordinaire. If it’s out there, he’ll find it. If it’s not, he just may write it.
In the meantime…more ketchup…err….catsup….um….you know, the stuff in a bottle that you get with fries.
Today I’m giving you the recipe for Mushroom Ketchup. I’m calling it that because that’s what the author of the recipe called it. It would be better suited with another name, but I’m at a loss as to what that might be. Minced Mush doesn’t sound very appealing. How about Spore-addict Spread? Get it? Because of the spores and it’s a spread and you might become addicted…I need coffee.
Ah well, here it is. Let me know if you think of a name for it. This takes two days, but not really, the first day is soaking for the most part. I mean, it really takes about ten minutes to make jello but you can’t eat it for six to eight hours. You don’t fret about the wait, although your children may, you just know that’s part of it. Same with this.
One final note about this sauce. It’s, how do I put this gently? It’s ugly. Truly, it isn’t attractive in the least. It tastes great, it smells fine, it has a nice consistency. It’s just not a looker. You have been warned.
- 1 pound portobello mushrooms (I actually have used buttons and a mix of a few others with fine results as well, so if portobellos are not available, no worries) caps halved and stems sliced thin
- 1 Tablespoon sea salt
- 2 large shallots cut into chunks
- 2 cloves of garlic
- 2 cups of water
- 1 cup red wine vinegar or apple cider vinegar is fine as well
- 1 Tablespoon paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 Tablespoons sweet red wine or port (I have sometimes replaced this with beef broth, it changes the flavor a bit but it’s still quite nice)
In a ceramic, stoneware, glass or stainless bowl (something non-reactive) put your mushrooms, mix with the salt, cover with a clean dishcloth or a plate, allow to set undisturbed in a cool spot for 24 hours.
See you’re already to…
In a blender or food processor, combine the mushrooms along with the accumulated liquid, with the shallots, garlic, and some of the water to puree it evenly.
You may have to do that in two batches in order to get a nice, smooth consistency, which is what you’re after.
Spoon the puree into a non-reactive saucepan, pour in the remaining water, the vinegar, and the spices. Bring to a boil over high heat, reduce to low and simmer 45 minutes, stirring occasionally. Add the port and cook for 3 additional minutes.
You can use this recipe warm or chilled. It keeps for about three weeks or so refrigerated.
It makes a really nice sauce with just about every meat, even pork is yummy with it. Let me know what you think.
In case you thought I wasn’t serious about it’s homeliness…
Mango Banana Ketchup
Oooh I’ll call this one Monkey Sauce! Paddy will love that one! I’m going to give you two versions, the spicy one could be called Mad Monkey Sauce!
2 mangos, peeled and coarsely chopped
* 1 very ripe banana, peeled and coarsely chopped
* 1/4 cup finely diced sweet onions
* 1 Tablespoon tomato paste
* 1 clove garlic, chopped
* 1 teaspoon kosher salt
* 2 Tablespoons light brown sugar, packed
* 1 Tablespoon molasses
* 1/4 cup balsamic vinegar
* 1 Tablespoon Worcestershire sauce
* 1/2 teaspoon ground chipotle pepper
* 1/4 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon ground allspice
* 1/4 teaspoon freshly-grated nutmeg
* 1/4 teaspoon ground cloves
* 1/2 cup water
Place the mangos, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
Transfer puree to a saucepan. Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine. Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes. Let cool to room temperature to serve. Cover and refrigerate leftovers and use within two weeks.
Mad Monkey Sauce
Add 1-2 Habanero peppers (seeded and chopped) to the mix of puree, omit the chipotle pepper if desired, it’s just supposed to be a mad monkey, not a psychotic monkey.
Both recipes can be canned with the addition of citric acid or 1/2 cup 5% acidic vinegar, process 10 minutes in water bath canning pot for pint jars, 15 minutes for quarts. Of course, you’ll also need to adjust your recipe as the above recipe makes about 2 cups.
This is particularly delicious on Turkey Burgers, really any burgers, but it’s also good with chicken and pork. It’s a good condiment.
These sauces are fun to put in those fancy flip top bottles you can find at restaurant supply, or sometimes even the box stores. They should be refrigerated if you don’t seal them. They keep about two to three weeks…as if they’ll last that long!
Monkey Sauce? Now there’s some paisley ketchup!
Have a great day!~KeriAnne