The following is from a very VERY old site I used to have, Celtic Voice, not up anymore. It shows 2 of my recipes for the alcoholic beverage known as mead, or honey wine. I am sure those in the SCA will remember some of this.
This ketchup is the very best that I can ever remember tasting. It is clean, light and yet bold as well. It has a smooth flavor that will make you never want to have another type of ketchup ever. This is what the condiment tomato sauce should taste like and is better than any store bought I can remember. Once you try this flavorful to die for ketchup you won’t want another kind ever.
Ingredients for TDF Honey Ketchup
6 oz. tomato paste
1/4 cup honey
1/2 cup rice vinegar*
1/4 cup water
1 tsp. salt
1/2 tsp. finely minced sweet onion
1/4 tsp. garlic powder
1/8 tsp. nutmeg
1/8 tsp. powdered clove
1/8 tsp. powdered ginger
1/2 tsp. basil (can be minced up with the onion)
*I use rice vinegar because white vinegar is made from corn. Read more...(360 words, 1 image, estimated 1:26 mins reading time)
Here is an easy recipe to be able to make baking powder. It is just three simple ingredients and taste so much better than the store bought. Personally I think that it works better as well.
The reason that I have started making my own baking powder is due to allergies. This recipe makes sure that the food products that I am sensitive to are not used in my diet. I will probably keep using this recipe even if they were to remove what I am sensitive to out of the store brand baking powders. This will also be a great recipe for those that are highly sensitive to corn products. Even if the recipe and ingredients below are unusable by them, they will be able to to use the recipe, just make sure that the ingredients are safe for them to use.
1 tsp. Baking Soda (any brand that you are comfortable using)
2 tsp. Cream of Tartar (usually a byproduct of winemaking)
1 tsp. Starch (potato – rice – tapioca or other starch) Read more...(293 words, 2 images, estimated 1:10 mins reading time)
This recipe is actually from my first experiments in making a mustard sauce. It is the third generation of the recipe but is still very close to the original formula. It is thick, goopy and yet oh so good to eat. It is both sweet and yet tangy at the same time, giving you the best of both worlds when it comes to mustard sauce. Anyone who tastes it is constantly asking where to get it. They are shocked when I tell them that it is homemade. The wife loves it, need I say more?
Tangy Sweet Mustard Sauce Ingredients
4 tbsp. ground mustard powder
1 tbsp. mustard seed (cracked)
1/8 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. turmeric
1/4 tsp. wasabi powder
1 tsp. sea salt (up to 1/4 tsp. more to taste)
1/4 tsp. black pepper
1 tbsp. sugar
1/2 tbsp. honey
1/2 tbsp. sweet pickle juice
2 tbsp. water
1/4 cup. rice vinegar Read more...(502 words, 1 image, estimated 2:00 mins reading time)
Here is a smart tasty mayonnaise recipe that is easy to make. You can make it any time you need to and with your regular blender that you use for drinks and smoothies. It takes in all about 15 minutes and my wife constantly begs me to make it, she thinks it tastes that good.
Before you begin you want to make sure you have a blender that is multi speed. You may wonder why this is so or why not make a large batch at once, the answer is simple, heat. I once tried to make a large batch and wound up with oily scrambled eggs instead of a spreadable condiment. If you have speeds that are too fast or the blender has to work too hard the oil will heat us and not create the emulsion that you need. It will literally cook your eggs instead of blending it with the ingredients that you use. Read more...(742 words, 1 image, estimated 2:58 mins reading time)