Homemade Butter

Making your own butter is easy and if you bake a loaf of beautiful bread what better way to enjoy it than with some fresh homemade butter.  You can add some sea salt or leave it as is. Create some lovely compound butter by adding fresh herbs and lemon zest or add a pat on top of a beautiful steak. 

At holidays most people buy whipping cream for desserts and inevitably buy too much and have lots leftover, this is the perfect way to use whipping cream since you cannot freeze it. I make butter and then you can wrap and freeze the butter if you have too much or make different compound butters which store in the fridge or freezer for ages. It takes a few minutes and you can use any amount of cream you have on hand.

You will need:

• 500 ml/2 cups whipping cream (any amount will work I have just used an amount for people who need an exact recipe)
• 1/2 tsp salt -optional

Tools

• a food processor
• some cheesecloth

Step 1: never throw out whipping cream! take any amount you have and put it in a food processor. I have used 500ml/2 cups because that is what I had.

Step 2: turn on your food processor and let it go. It takes approximately 5-8 minutes. The cream will go through a few stages. First, it will become whipped cream, then it will become curdled and over whipped and finally it will separate solids from liquids. You will hear it change and it will sound all wet and sloshy (that’s a technical term!) This is what it will look like. 

Step 3: place the butter in a sieve with a layer of cheesecloth lining it. Gather the cheesecloth and gently squeeze the butter to remove some of the liquid. Squeeze 5-6 times.

From my 2 cups of whipping cream 1 cup is removed from the finished butter. Discard.

Step 4: take your little package of butter and place in fridge for 5-10 minutes.

Step 5: remove from fridge and take some paper towel squeezing again to absorb any excess liquid remaining.

Step 6: add some nice sea salt (mine is grey salt) and fold in and mix with your clean hands until blended. If you want to add herbs or citrus zest do it here. The butter is nice and easy to blend.

put in a small crock to serve or wrap in wax paper and Ziploc bags to freeze for later.

TA DA!!! you made butter. Do it with your kids as an experiment and then slather it on a nice piece of bread and enjoy!

Layered Vegetable Bake

You can make a lovely layered vegetable bake with your favourite vegetables. I just make sure to cook each layer before assembly. This way the final bake is just to heat and melt the cheese. It’s like a vegetable lasagna but, without the noodles. You can also make one to eat and freeze one for a day when you don’t feel like cooking. Just heat and serve

You will need:

Sauce

• 1 can 796ml/28oz. tomatoes-whole or diced
• 1 tbsp Italian seasoning spices
• 1 tsp dry oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp tomato paste
• 2 cloves garlic crushed
• 3 tbsp olive oil
• optional: a handful of fresh basil leaves

Layers

• 2 cups grated Fontina
• 1 cup grated Gruyere
• 1/2 cup grated Parmesan

• 1 eggplant
• 1 cup breadcrumbs
• 1 tbsp Italian Seasoning spices
• 1/4 grated Parmesan cheese
• 2 eggs
• 1/2 cup flour 
• grapeseed/vegetable oil for frying

• 1/2 onion -chopped fine
• 10 mushrooms- sliced

• 2 cups spinach
• 4 cloves garlic- chopped fine

• 4 potatoes- boiled and sliced
• 1 tsp fresh chopped rosemary
• 2 cloves garlic -chopped fine

• olive oil
• salt/pepper

When you have an abundance of vegetables why not make a vegetable bake with layers of different flavours.

Step 1: make the sauce. This is an unbaked sauce quickly made in a blender. Add your canned tomatoes, spices and seasonings, tomato paste, garlic, olive oil and fresh basil. Set aside.

Step 2: put potatoes in cold water and heat on high to boil and cook potatoes.

Step 3: grate cheeses and mix together. Set aside.

Step 4: slice eggplant. Generously sprinkle salt all over eggplant and let sit 10 minutes to draw out any bitterness. Rinse and pat dry on paper towels.

Step 5: create a breading station. In one bowl whisk eggs. In a second bowl add flour and in last add breadcrumbs Italian seasoning and grated Parmesan. Dip eggplant in flour, then egg, than in breadcrumbs to coat.

Step 6: pan fry in a thin layer of  grapeseed or vegetable oil and drain on paper towels. Set aside.

Step 7: in a small pan fry onions for a few minutes to start to brown with salt and pepper. Once they  start to brown add sliced mushrooms and saute until they start to brown. Remove from heat and set aside.

Step 8: in a small pan saute garlic in a bit of olive oil cook for 1 minute then add spinach and cook another 2 minutes until spinach wilts and some water evaporates. Remove from heat and set aside.

layer with sauce on bottom

then egg plant 

a sprinkle of cheese

your spinach

the sliced potatoes and another sprinkle of cheese.

a bit more sauce to keep it moist

Top with cheese and breadcrumbs

Bake in a 375 degree F oven until the top is browned and bubbling. Approx 20-30 minutes.

Enjoy with a glass of wine and a nice cool salad. Now that is getting your vegetables!

Baked Chicken Tenders

Chicken Strips don’t have to be fried to taste fantastic. I have breaded these and baked them. You can then drizzle with a Buffalo Hot Sauce or your favourite Plum or Sweet Chili Sauce. Less mess and better than frying.

You will need:

• 2 chicken breasts- cut into slices
• 1/2 cup flour 
• 1 tsp garlic powder
• 1 tsp salt
• 2 tsp onion powder
• 1/4 tsp ground ref pepper flakes
• 1/2 tsp hot paprika
• 2 eggs plus 1 tbsp water
• 1/2 cup regular breadcrumbs
• 3/4 cup panko breadcrumbs
• 1/4 cup olive oil
• 1 tbsp Italian Seasoning spices
• 1 tbsp garlic powder
• Olive oil to drizzle on breaded chicken

Sauce

• 1/3 cup Frank’s red Hot Sauce
• 1 tbsp melted butter
• 1 tbsp apple cider vinegar

Or your favourite plum sauce or store bought sweet chili

Step 1: slice chicken into similar sized strips (so they cook evenly in the oven) 

Step 2: create three part breading station. In one bowl add eggs and water and whisk. In second bowl add flour, garlic powder, red pepper flakes, paprika. Stir to combine. In the last bowl add breadcrumbs, olive oil, Italian seasoning and garlic powder. Stir and then place each piece of chicken in the flour mix first, then the egg, then the breadcrumbs. 

Step 3: Place breaded tenders on a piece of parchment paper on a baking sheet. Drizzle the tops with olive oil.

Step 4: bake in 375 degree F oven until golden and crispy. Approx 20 minutes, flip after 10 to get crispy on both sides.

Panettone- Sweet Italian Bread

Panettone is a sweet Italian bread originally from Milan and always available in stores at Christmas and New Year. Growing up in Toronto I always remember giant displays of Panettone in big fancy boxes. It is a sweet bread like a brioche with lots of eggs, butter and usually with candied orange and raisins. My version turned out exceptionally well and is filled with butter, eggs, dried blueberries and homemade candied orange and lemon. It is a 2 day process but, it is so worth it! The bread is tall and fluffy and scented with vanilla and orange. It is wonderful served warm with more butter and makes great toast or french toast!

Instead of buying one this year think of how special your family will feel if you make it fresh!

You will need:

Poolish

• 1 cup flour -all purpose
• 2/3 cup warm water
• 1/2 tsp dry active yeast

Starter

• 1 cup starter (see link to making a starter)

Dough

• 4 cups flour -all purpose flour (+ 1/2 cup just before adding fruit pus more for counter)
• 1/2 cup sugar
• 1 tbsp salt
• 2 1/2 tsp dry active yeast (or 1 package yeast)
• 3 eggs
• 6 egg yolks
• 1/3 cup milk
• 1 cup dried blueberries
• 1/4 cup raisins
• 1/4 cup brandy
• 1 cup chopped orange and lemon peel (see recipe link to make candied peel)
• 4 tbsp honey
• 4 tbsp olive oil
• zest of 1 lemon
• zest of 1 orange
• 1 vanilla bean- seeds scraped out
• 12 tbsp unsalted butter- chopped into small chunks- room temperature (12 tbsp = 1 1/2 sticks of butter or 3/4 cup)
• 2 tbsp butter to grease pans

Glaze

• 1/2 cup hazelnuts
• 1/2 cup icing sugar
• 2 egg whites
• 2 tbsp olive oil
• course sugar to sprinkle on top (optional)

Step 1: the day before you want to bake your panettone prepare your poolish which helps with the nice high rise of the bread. The long time provides a good ferment time which creates a richer beautiful bread.

 In a small bowl add the flour, the warm water and the yeast. Cover and put in fridge for 10 – 18 hours before using. I make the poolish at night and started the bread the next morning.

Step 2: The morning of baking remove your starter from the fridge, stir and let come to room temperature (1-2 hours) When at room temperature add 1 cup flour and 3/4 cup warm water to your starter to get it foaming and active again. (1 hour) Remove your poolish from fridge and let come to room temperature while your starter gets active. Use 1 cup of starter for this recipe and return the rest of the starter to the fridge. You will be using all of the poolish.

Step 3: In the bowl of a stand mixer with the dough hook add dry ingredients: flour, sugar, salt and yeast.

Step 4: in a large bowl you will put all your wet ingredients. Add your  1 cup of starter and all of the poolish.

Step 5: Add 3 eggs, 6 yolks and milk. Keep 2 egg whites in a small bowl for the glaze and you can freeze the other egg whites for another use.

Step 6: take the blueberries and soak in 1/4 cup of brandy for 20 minutes, then discard the brandy before using.

Step 7: chop your orange and lemon rind into small dice. Place in a small bowl. Slice the vanilla bean in half (lengthwise) and scrape out the black seeds and into the bowl. Zest lemon and orange. Add honey and olive oil.

Step 8: add the wet ingredients from the large bowl into the dry ingredients in the stand mixer. Start machine on slow and mix on medium speed until incorporated 5 minutes. Turn off machine and leave mixture for 20 minutes to rest.

Step 9: Beat on medium/high for 6-8 minutes until dough starts to pull away from the sides of the bowl. Add butter a few pieces at a time until mixed in. Add candied peel and blueberry mix and 1/2 cup additional flour. Once mixed a few times pour mix out on floured counter to mix by hand to make sure fruit gets mixed in but is not damaged by machine. Once smooth and incorporated place in a buttered bowl (very large)

Step 10: Cover with plastic wrap and put in fridge for 10-18 hours until doubled in size.

Step 11: On a floured counter turn out your dough and form into 2 balls.  Each should be approx. 800 grams. Generously butter your baking pans. I used 2 tall 7 inch pans that are 3 inches high and worked perfectly. You can buy cardboard molds or make them and butter them before placing the cuff around your pans to make a tall loaf.

Step 12: in a food processor make glaze. Add hazelnuts and icing sugar and pulse until finely ground. Then add egg whites and olive oil until it creates a thick paste.

Step 13: place half the glaze over each bread and let bread rise for final rise until doubled. This may take 3-4 hours on a warm counter. Sprinkle with course sugar.

Step 14: Bake in 350 degrees F oven for 40 minutes until brown and fragrant. The temperature in the middle should be between 180-190 degrees.  You may need to tent the bread with foil. Let cool for 5 minutes and then remove from pans, you may need to carefully loosen to remove as some sugar might stick to sides. Place on  a cooling rack for at least 40 minutes. If you use panettone molds place 2 skewers in the middle of the panettone and flip upside down to cool completely. Then slice and enjoy!

Truly spectacular bread!!

Candied Orange and Lemon

Candied Lemon and Orange peel is typically bought for baking. You can make this with grapefruit, lines or any citrus fruit. Why buy it when you can get such a superior product by making your own. It is a simple process and is good in so many things. I am planning on making an Italian Panettone for Christmas. You can use it in your fruitcakes or even eat it as a candy. Dip one end in chocolate to make it extra special. It will store in a sealed container for ages and you know what is in it when you make it yourself. Sugar and water!

You will need:

• 2 cups sugar
• 1 cup water
• 2 oranges peeled
• 2 lemons peeled

I am making a Panettone which I want to add both lemon and orange to but, if you wish to keep the flavours pure then make the batch all lemon or all orange instead of both.

• 2 cups sugar
• optional melt some chocolate to dip ends of candied fruit.2 cups water
• 1/2 cup sugar to toss at the end

Step 1: wash the skins of your oranges and lemons with soap and water. Dry. I like to use organic here because you are eating the peel.

Step 2: remove the tops and bottoms of fruit and discard. Score the skins of each fruit in quarters. Peel carefully to remove 4 peels from each fruit. 

Step 3: cut into thin slices.

Step 4: in a small pot add 2 cup sugar and 1 cup water. Add peel and stir. Let come to a boil then turn down heat to medium and let simmer for 15 minutes.

Step 5: drain and rinse under cold water.

Step 6: add 2 cups sugar and 2 cups water to peel and once again bring to a boil, then reduce and simmer for 45 minutes to 1 hour.

Step 7: drain water, rinse and  drain again. Toss peel in remaining 1/2 cup sugar until coated. Place peel on a cookie rack to dry for at least 2 hours. Then you can dip if you like or cover and store for baking.

If you do not want the pith when baking (because it does have a slight bitterness -which I actually like the taste of) then slice the pith off each strip before chopping or using in your recipe. Some candied peel recipes tell you to remove the white pith before candying but, I like leaving it because the end result is a more chewy, pliable peel rather than a crisp, hard version. 

Buchty – Slovak Sweet Rolls

Buchty (pronounced like book-tee with the k sounding like you are clearing your throat!) are a Slovak sweet yeast bun with fillings like jam or cheese or cheese and jam, nuts or poppy seeds inside. They are really like a baked jelly donut with powdered sugar on top.  My mother always made them with jam or cheese and as a kid I remember how nice the house would smell when she would baked these. They are best when eaten warm or same day. The nice thing is you can make them and make a few and freeze the rest unbaked. Then when you want to eat them first,  let them come to room temperature and  then they will have their second rise and can be baked. Perfect for a nice weekend or holiday breakfast.

You will need:

• 3 1/2 cups all purpose flour
• 1/2 tsp salt
• 4 tbsp vanilla sugar (or just regular white sugar)
• 1 cup milk (any kind) warmed in microwave 30 seconds
• 2 tsp dry yeast
• 1/4 cup melted butter (1/2 stick)
• 1 large egg
• 2 tbsp honey
• 1 tsp vanilla (or vanilla paste- this is really nice stuff lots of vanilla seeds in it too!)

Fillings

• your favourite jam
• your favourite jam + some cream cheese and sugar/honey mixed together
• your favourite ground nut and sugar/honey mixed
• pie filling
• poppy seed filling

Step 1: Mix flour, salt and sugar in a medium sized bowl. Add milk to a measuring cup and heat in microwave for 30 seconds to make warm but, not boiling. Add yeast to warm milk and leave a few minutes to make sure yeast starts to bubble and activate. Melt butter in small container (mine is clearly a bit too small!) in microwave 20-25 seconds.

Step 2: add the butter, egg, honey and the vanilla to the milk/yeast mixture and stir to mix. Pour the liquid into the dry ingredients and mix with a wooden spoon until it is too difficult to continue in the bowl.

Step 3: turn out the mix onto the counter and continue folding and kneading until it forms a smooth, soft dough. I like to use a plastic scraper to make sure all the flour and dough comes off counter easily. Add more flour (a bit at a time if the dough is too sticky) You are kneading it until the dough no longer sticks to your hands and is soft and smooth. Takes approx 4-5 minutes.

Step 4: cover the dough with plastic wrap and let rise until it is double in size this can take 1-2 hours depending on how warm your home is.

Step 5:  turn the dough out onto a lightly floured counter and roll out a rectangle shape with a rolling pin. Do not roll out too thin you are looking for enough dough to form around the filling so it does not break when baking. Slice the dough into squares. I prefer mine on the smaller size. (3-4 inch squares) but, you can make them the size you like. Place a small amount of jam on the middle (I used blueberry and also black current) Pinch opposite corners and then pinch the remaining corners. It is similar to making a dumpling. You form the little purse and keep pinching until the entire bundle is sealed. Then do it again and again. These are traditional fillings using in Slovakia but, you can fill them with anything you like. The dough is a rich sweet brioche type of dough and is easy to work with.

This is some ground pistachios and cinnamon and honey.

You can use a poppy seed filling. I bought this from a European grocery store.

Step 6: place them on a parchment lined baking pan or freeze the same way (once frozen you can peel off parchment and place in a Ziploc bag then you can bake as many as you like at a time) If you are baking them the same day then let them rise for a second time 15- 30 minutes until they puff up again. Heat the oven to 350 degrees F and brush with egg wash or just some milk. Bake until lightly browned 20-30 minutes (depending on how big or small you made them this may take a bit more or less) 

Let them cool 10 minutes then sprinkle with icing sugar and dive in!!

These have cream cheese and black currant jam.

You cannot eat just one!! Yummy blueberry.

Asparagus Ricotta Ravioli

OMG people, do not underestimate the power and magic of homemade pasta. I am not kidding you! Yes, it takes a bit of time to make the pasta but, spread it out over a weekend. Make the dough and the filling one day and then fill and cook the next. This ravioli is filled with Asparagus, ricotta and Parmegiano-Reggiano and is gorgeous with the soft beautiful pasta. I boiled them for 3-4 minutes and then tossed them in some browned butter with some garlic slices and some fresh chives. Bellisima!!

You will need:

• 1 small tub of ricotta 250 grams- drained 
• 1 bunch of asparagus -bottoms removed
• 1 tsp fresh grated nutmeg
• 1/4 -1/2 cup of freshly grated Parmegiano-Reggiano 
• salt and pepper to taste

Dough

• 3 cups flour
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp salt

Step 1: drain your ricotta at least 2 hours to remove as much water as possible.

Step 2: remove woody bottoms of asparagus and chop into large pieces. Boil in salted water for 3-4 minutes. Drain.

. 

Step 3: in a food processor pulse until asparagus is fine but still has some texture to it. You want it small enough to be contained in the pasta but still large enough to identify it as asparagus when eating it. Drain for 30 minutes.

Step 4: add asparagus to ricotta and mix in nutmeg, grated cheese, salt and pepper. Taste it and adjust if necessary. Set aside. I usually make this the day before assembly and keep in fridge covered.

Step 5: make dough in a bowl by hand or in a food processor (which is way easier!) By hand I just put flour and salt in bowl, stir with a fork and make a well in the middle of the bowl. Add eggs and then gradually mix with the fork until the flour gets worked into the eggs. When it can no longer be mixed with the fork. Turn out to the counter and knead with your hands until you have a smooth ball. In the food processor you add flour and salt and then add the eggs and the machine mixes it until it forms a ball. Cover dough with plastic wrap or place in a Ziploc bag for at least 1 hour (or overnight) 

Step 6: slice in 8 piece and dust in flour. Set up a pasta machine or you can roll by hand. I use a KitchenAid attachement which I love but, a hand crank pasta machine is pretty inexpensive.

Step 7: start on the largest setting and run pasta through and each time run through on a smaller setting until it is thin enough to make your ravioli. I usually run it through to 1 or 2 settings before the   last setting. I don’t want it so thin that it breaks during the cooking.

Step 8: I place a small teaspoon all the way down the sheet. You need enough room in between each ravioli to seal and cut your individual ravioli. I then fold over the side without the filling and use my fingers and base of my palm to press the dough together. I am always trying to remove any air and form a nice tight seal. 

Step 9: You can use a ravioli cutter (an inexpensive tool you can buy in the grocery store) or what I think is easier just use a knife and cut your ravioli by hand. If you use a ravioli cutter you need to be more precise on amount of filling you use. It’s too fussy for me. I like the speed I can get buy just doing it with a knife.

Step 10: place your finished ravioli on a floured sheet of parchment paper. You can then put in the fridge before cooking or freeze and once frozen place in a Ziploc bag.

If you have any extra dough you can flour and roll up the sheets and slice them to make Tagliatelle. You can pile into nests and let dry slightly before cooking or you can freeze them. Delicious with a nice simple tomato sauce and some sprinkled Parmegiano!

To cook the ravioli boil a large pot of heavily salted water and cook for 3-4 minutes. They will float to the top of the water and then you cook them for another minute of two. In a saute pan I add slices of garlic and a tbsp of butter and 1 tbsp of good quality olive oil. I cook on medium heat to avoid burning for a few minutes, add the cooked ravioli and toss for another minute and serve with fresh chives and fresh Parmegiano!! Gorgeous.

Mangia!

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Mango Lime Frozen Yogurt

Just dreaming of someplace warm on a cold day in Alberta. I made a 30 second frozen yogurt and now I am back in the saddle again! Feeling Groovy. Take any frozen fruit, add some yogurt and a bit of sweetness and puree in a food processor….instant sunshine!

You will need:

• 2 cups of frozen mango (if you want to make enough for 4 people use the entire bag)
• 1/2 an individual container of vanilla yogurt (if you are making for 4 add the whole container)
• 1 tbsp lime zest
• 1 lime juiced
• 2-4 tbsp of sugar, honey or agave syrup (I add 2 and taste to see if I need more)

optional 1 tbsp fresh mint 

Step 1: gather your ingredients and a food processor.

Step 2: zest and juice lime and add yogurt, sweetener and mango. Puree for approx 30 seconds until smooth.

Step 3: once smooth add to a container and freeze until set (at least 1 hour)  or bring back to soft by leaving it on the counter for 15 minutes once it freezes hard.

top with a bit of coconut or some chopped mint.

Pistachio and Pomegranate Salad

The other day when I was grocery shopping I found this package of mixed greens called Superfood blend. It was baby kale, spinach and Swiss chard and I thought I should try it. I added some romaine and some nuts and cheese and a sprinkle of pomegranate and made a great salad. It looked like Christmas with all the greens and reds. Hmmm? maybe I will serve it on Christmas eve this year.

You will need:

• 2-3 handfuls of your favourite blend of greens- I used Superfoods (baby kale, spinach, chard and romaine)
• 1/4 cup toasted pistachios (or whatever nut you like)
• 1/2 cup pomegranate seeds
• 1/4 cup of goat cheese or boursin or fontina- chopped or crumbled (this would also be good with blue cheese)
• 3 white button mushrooms -sliced thin

Dressing

• 1 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 1 tbsp aged balsamic vinegar
• 4 tbsp good quality olive oil
• 1/2 tsp Dijon Mustard
• 1/2 tsp sesame oil
• salt/and pepper to taste

Step 1: cut your pomegranate into quarters and then crack open to expose seeds. Remove seeds from casing and place in a bowl. If you can’t be bothered you can even buy pomegranates in the store already cleaned.

Step 2: slice your cheese or crumble if you are using goat cheese or Boursin (a garlic and herb cream cheese that I have rolled in my hands to make tiny balls) Slice mushrooms. Place your salad in a bowl. In a dry pan toast your nuts for 2-3 minutes to crisp up and bring out the natural oils. (I store my nuts in the freezer to prevent them from going rancid so toasting warms them up and brings them back to life!)

Step 3: in a small glass jar (mine is one I had some artichokes in) mix your ingredients for your dressing. Shake and set aside. At the last minute before serving add some dressing (not too much) to your greens and mix with your hands (if you don’t want to then use some tongs!) 

Step 4: divide your salad to both plates. Sprinkle the nuts, cheeses and pomegranates on top. Give it a sprinkle of salt and pepper and enjoy.

Chef Dez’s Rosemary Maple Bacon Jam

Lepp Farm Market in Abbotsford, BC (my favourite store in Abbotsford!)  had a recipe for Rosemary Maple Bacon Jam in their recent newsletter. I had to try it since I have seen it on cooking shows and it is all the rage these days. This recipe makes a thick sweet and salty condiment that you can put on burgers or even a piece of cheese.  It can be stored in the fridge for up to 3 weeks. This is Chef Dez’s Rosemary Maple Bacon Jam. 

You will need:

• 1 pound of good quality bacon -chopped
• 2 onions -chopped fine
• 6-8 cloves garlic-chopped fine
• 1 cup coffee
• 2/3 cup brown sugar
• 1/2 cup maple syrup (only use the real stuff!)
• 1/2 cup apple cider vinegar
• 1 tbsp fresh rosemary-chopped

Step 1: chop and cook bacon until browned but just before it goes crispy. This will take approx 20 minutes on a medium heat. Stir occasionally and more at the end to avoid burning and to cook evenly. Pat dry. Remove all bacon fat except 1 tbsp to continue cooking.

Step 2: chop all remaining ingredients. Onions, garlic and rosemary. Gather coffee, brown sugar, maple syrup and vinegar.

Step 3: in the same pan cook onions for 3-4 minutes, then add garlic cook 5-7 minutes until just starting to brown around the edges.

Step 4: add coffee, brown sugar, maple syrup vinegar, rosemary and bacon. Bring to a boil then cook on low for 90 minutes. It will reduce and thicken however, it may seem like it is too watery but, it will thicken as it cools.

Step 5: Pulse in food processor a few times. It can be stored in fridge up to 3 weeks and it will firm up but, still remains spreadable.

great on burgers, pizza a piece of cheese etc…crazy and weird but, worth