Chef Time!

Chef Time!

Wednesday, January 28, 2015

I Dare You To Try These Ketchups On Your Next Burger

Traditionally, we all put ketchup on our burgers. Then of course there's all that other stuff as well. But what if we was to just liven things up a little?
What if we was to do the unthinkable with our burgers, as we watch the Super Bowl?
Now that I have your attention, lets talk about ketchups for a second. It's made with tomatoes. There done with that subject. What? No I'm not done with the subject, but I just cant stop thinking. Why does it or where does it say that all ketchups have to be made with tomatoes?
Why can't ketchups be fun and flavorful? Well, I think it's time for a revolution. A war with the ketchups!
Here are just three of my favorite types of ketchups.


Banana Ketchup
 
 
 
Banana Ketchup
 
½ c. Golden raisins
1/3 c. onion, coarsely chopped
2 large garlic cloves
1/3 c. tomato paste
1 1/3 c. cider vinegar
4 large bananas, peeled and cut into chunks
3-4 c. water
½ c. brown sugar, packed
1 ½ tsp. Salt
½ tsp. Cayenne pepper
¼ c. corn syrup
2 tsp. Allspice
¾ tsp. Cinnamon
¾ tsp. Nutmeg
½ tsp. Black pepper
¼ tsp. Cloves
2 tbsp. Rum
Combine raisins, onion, garlic, tomato paste and 1/3 cup vinegar in the processor. Process until smooth. Transfer to a large saucepan.
Add bananas and 1/3 cup of vinegar to the processor. Process until smooth. Transfer to the saucepan. Add remaining vinegar, 3 cups water, brown sugar, salt and cayenne pepper. Bring mixture to a boil over medium-high heat, Stirring frequently. Reduce the heat to low and cook the ketchup uncovered, stirring occasionally for 1 ¼ hours. If ketchup threatens to stick to the bottom at anytime, add some of the remaining water up to one cup.
Add corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup. Cook ketchup over medium-low heat, stirring frequently for 15 minutes longer or until it is thick enough to coat a metal spoon. Stir in rum. Remove the ketchup from the heat and let cool for few minutes. Force the ketchup through a fine sieve to strain, pressing down on the solids. Store covered in the refrigerator for up to one month. Makes about 3 ½ cups.
 
 
 
Apple Ketchup
 
 
 
Apple Ketchup
 
Put 0ne dozen peeled, cored and quartered tart apples into a stockpot with enough water to cover them and simmer until they are soft and nearly all of the water is evaporated. Rub the mixture through a sieve and measure the pulp. To each quart of pulp, add 2 cups of vinegar, 2 medium sized onions, grated, 1 cup of sugar, 3 teaspoons salt, 2 teaspoons cinnamon and 1 teaspoon of dry mustard and ground cloves. Bring the ketchup to a boil, simmer for 1 hour, and pour into jars. Seal and store in a dry, cool place.



Baguettes with Grape Ketchup
 
 
 
Grape Ketchup


Select 4 pounds ripe grapes, white or black. Remove the grapes from the clusters, wash and drain them. Place them in a stockpot with 2 cups of water and boil the mixture until the fruit is cooked to a pulp, stirring it frequently. Rub through a sieve and to the sieved pulp return to the pot and add 1 cup of vinegar. Boil over moderate heat for 4-5 minutes. Blend together 3 cups sugar, 3 teaspoons of cinnamon and 2 teaspoons each ground cloves, ground mace and salt. When thoroughly mixed, add to grape mixture. Cook until the ketchup is the consistency of heavy pulp with no free liquid to separate from the pulp. Pour the ketchup into hot jars and process them in boiling water bath for 5 minutes. Seal and store in a dry cool place until ready to use.

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