Cuisine: Condiments

Pepperoncini Aioli

I made this Pepperoncini Aioli to use as a dip for grilled artichokes. It was a huge hit. It's a delicious and versatile condiment that packs a punch of flavor. It's essentially a classic aioli infused with the tangy heat of pepperoncini peppers. It's perfect for dipping fries, chips, or vegetables, spreading on sandwiches or burgers, or serving alongside grilled meats and seafood.

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Pickled Red Onions

Pickled red onions are going to have permanent residency in my fridge. These vibrant onions happen to be Viva Magenta 18-1750, which is the Pantone color for 2023. If you, like me, are not a fan of the sharp and pungent taste of raw onion, this is the answer. Pickling them in white vinegar, sugar, and salt tones the harsh flavor way down. There are many uses for these onions - use them in salads, tacos, and sandwiches. They are particularly good in grilled cheese.

By Leslie Blythe

Caramelized Onion Jam

My daughter Zoe sent us a jar of onion jam from the east coast and it turns out it's not readily available on the west coast. We liked it so much, that I decided to make it myself. Here is my version of Caramelized Onion Jam. It's really good on grilled cheese, quesadillas, or just cheese.

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Fancy Cranberry Sauce

My daughter Zoe made this Fancy Cranberry Sauce. My father only likes the sliceable, jiggly retro canned stuff. This takes all that up a notch with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and topped with sugary orange zest and cranberries.

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Flo’s Hot Dog Relish

While recently in Maine, we were taken to Flo's Hot Dogs, which I was told was a must when in Maine. It's located on Rte. 1 in the seacoast area of Maine, in Cape Neddick. This little shack has been making Flo’s famous hot dogs since 1959. There is almost always a long line out the door from the time they open (11am), until the time they close (3pm). I will have to admit I was a bit dubious because the most popular hot dog is served with mayo, celery salt and Flo's special relish that looks very strange and really rather unappetizing. Here's the deal - THEY ARE SERIOUSLY GOOD! I know most of you are scoffing, but just stop! I found several recipes for the relish online. One of them said to simmer it stirring CONSTANTLY for 8 hours! Now I don't know about you, but I have a life! I actually made the relish in my Instant Pot / pressure cooker. (20 minutes at HIGH pressure, then quick release). You can also just simmer it on the stove for a couple of hours, stirring occasionally during commercials. This sounds like I watch daytime TV, which I don't...

The true test was last night my friend from Maine tried them and said I NAILED it! You have no idea how happy this makes me. I can now open a West Coast branch!

To serve a Flo's "House Special" dog - mayo, celery salt and Flo's relish!

By Leslie Blythe

Bourbon Soaked Cherries

We went to the farmer's market and found these beautiful fresh cherries and decided to preserve them. It's only 3 ingredients - cherries, sugar and bourbon. You can use these Bourbon Soaked Cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert. They will last a year in the refrigerator.

By Leslie Blythe

Turkey Brie Avocado Sandwich with Cranberry Mayo

Turkey Brie Avocado Sandwich with Cranberry Mayo is the perfect turkey sandwich to serve your guests at a luncheon. The cranberry mayo adds a delicious tartness.

By Leslie Blythe

Cinnamon Honey Butter

My daughter, Grace made this Cinnamon Honey Butter. Its uses are endless. You can put it on toast, pancakes, waffles, muffins, bagels, cinnamon rolls, biscuits, popcorn, etc. I should have taken a picture before everyone descended on the jar!

By Leslie Blythe

BLT with Basil Mayonnaise

BLT with Basil Mayonnaise - If you grow tomatoes, you end up with a "boat load". My husband decided that we would have BLTs for dinner, which is a very good idea. My daughter took a bite and said "Whoa, that's bomb!" I am assuming that "bomb" is a good thing. I think it was by the look on her face! FYI - Adding slices of avocado wouldn't be a bad idea. Then it would be called a BLAT with Basil Mayonnaise.

By Leslie Blythe

Lemon Tabasco Aioli

I went to happy hour at McCormick & Schmick’s, which is a seafood restaurant. I ordered the Crispy Shrimp Croutons with Lemon Tabasco Aioli. It was particularly delicious. Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. It's basically garlicy mayo. There are many variations. It is usually served at room temperature. The name aioli comes from Provençal alh 'garlic' and òli 'oil'.

By Leslie Blythe