Homemade Ketchup

Ketchup is one of those condiments that doesn’t excite me but it is very much required for my hamburgers and French fries. Homemade ketchup changed this myopic view. It has a wonderful, complex flavor and you can make endless variations. Knowing me, I will most likely never make the same version twice.

This version is made with strained tomatoes, so the cooking time is short. In the summer I hope to try it again with fresh tomatoes. (I can’t wait for tomato season!)

I large can or box of strained tomatoes (I use Pomi in a box, which is 26.5 oz)
1 tablespoon tomato paste
1 small onion
2 tablespoon olive oil
1/4 cup carrots
1 garlic clove
1/4 teaspoon ground black pepper
1 tablespoon molasses
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
1/8 teaspoon of cayenne
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon turmeric

Saute the garlic, onions and carrots in olive oil until soft.
Add the remaining ingredients.
Simmer uncovered over medium-low heat for 30-40 minutes, stirring every 15 minutes.
Let cool.
Puree in a blender.
Store in the fridge.

Let me know if you come up with any interesting variations!

Spicy Mustard

In the next three blog entries, I’m going to cover the trifecta of condiments– mayo, ketchup and mustard.

I’ll start with mustard because it's super easy. You just need mustard seeds or mustard powder, water, a little vinegar and a blender. The rest is optional.

My friends Ellen, Christine and I made mustard for gifts one year. With three cooks adding various things, we came up with an interesting, delicious combination. Too bad we’ll never be able to replicate that recipe.

This time, I took notes.

I threw in ground flax seed (omega 3) and turmeric, (an anti-inflammatory) because I like sneaking healthy things in wherever I can.

This is spicy mustard. If you want it less spicy, add less whole mustard seeds, more vinegar and more honey.

Here’s what you’ll need:

2 tablespoons of brown mustard seeds
2 tablespoons of dry mustard powder
1/4 cup of water
1 teaspoon of sea salt (or more to taste)
2 tablespoons of honey or sugar (or more to taste)
2 tablespoons of lemon juice, vinegar or wine (or more to taste)
1 tablespoon of turmeric (optional)
1 tablespoon of ground flax seed (optional)
1-2 tablespoons of whey (optional)

Soak the mustard seeds for a few hours (or overnight)
Place all ingredients in the blender and blend until it looks like mustard.
That’s it.

It will be quite spicy and maybe even a little bitter at first. It will take a few days for the flavor to fully develop and for the spice to mellow.

Store in the refrigerator in a glass jar. The mustard should keep for several months. It’s getting to be BBQ season and my husband IS the 2008 Hot Dog Eating Champion of Columbia County, so our jar might not make it through May.

Maple Marshmallows

My friend Virginia asked me if I had ever made marshmallows. She was looking for marshmallows without “all that junk” the store- bought varieties have and didn't want to shell out 10 bucks for the artisanal ones. I hadn’t made them before, but Fairlight, the awe-inspiring baker at Otto’s Market, makes them about every week. She assured me that they were easy, so I decided to give them a whirl.

Even though corn syrup was invented in 1882 (so it falls within my 19th century ingredient criteria), I decided to use maple syrup instead. I also tried a batch substituting honey for the syrup. I thought the honey flavor was over-powering. You can substitute corn syrup or use any combination of syrups. I have some Steen's cane syrup I want to try next.

Historically, marshmallows were made from the marsh mallow root, which has properties similar to gelatin. I would love to try to make them using the root, but today I’ll keep it simple.

You’ll need a candy thermometer and a stand mixer. You could use a hand mixer but you’ll need to hold it for about 15 minutes. Marshmallows have been being made since before the invention of electricity, so I suppose you could also use a whisk and get a good forearm workout.

I used these sites for references:
Cooking for Engineers (love this site!), Martha Stewart and this nifty blog, Brownie Points (this site has a nice pdf of a recipe).

Ingredients
4 envelopes unflavored gelatin (one box)
3 cups granulated sugar
1 1/4 cups maple syrup
1/4 teaspoon salt
1 1/2 cups cornstarch (or powdered sugar)

Directions

1. Line 9-by-13-inch glass baking dish with parchment paper, be sure the sides are covered with the paper. Lightly oil it then generously coat with cornstarch or powdered sugar. Fairlight suggests using cornstarch if you plan to store them for any length of time.

2. Put 3/4 cup of water into a mixing bowl. Sprinkle the gelatin into the water and set aside to let soften (this is called blooming the gelatin, which must be named after Mr. Oscar Bloom who invented a device for measuring the rigidity of gelatin).

3. Put sugar, maple syrup, salt, and 3/4 cup water into a saucepan. Bring to a boil over high heat, stirring to dissolve sugar.

4. Once the sugar is dissolved, cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

5. Using a whisk attachment on your mixer, start to mix the blooming gelatin. With the mixer on low, slowly add the hot syrup to the gelatin mixture. Remember that stuff is 238º so be careful!

6. After you have all of the hot syrup mixed in, gradually raise the speed to high. Beat until the mixture is very stiff, about 11 minutes.

7. Pour into the prepared dish and smooth with a lightly oiled spatula. Leave uncovered until firm (about 3 hours but overnight is ok).

8. Sift cornstarch (or powered sugar) on a cutting board. Turn the marshmallows onto the board. Dust a pizza cutter or knife with cornstarch and cut them into 1 inch squares (bigger or smaller if you want).

9. Toss the squares in cornstarch (or confectioners' sugar). Be sure they are well coated. They will be very sticky if they aren’t. Store in an airtight container for several weeks.

Hot chocolate anyone?