Post by Onatrux on Feb 26, 2015 3:53:05 GMT -5
2/26/XXXX 2:30 a.m.
Was going to wait til morning to start this, but I cannot sleep, so...
WELCOME TO TASTE OF HEAVEN!!!!
Here you will find cuisine so simple and delicious that I cannot legally post pictures of it, for your own safety.
My first recipe is a simple berry-based sauce which can also be used as a marinade.
You will need:
1 cup of Cheri Berry juice (might use less)
2 TBSP Pecha Berry Syrup
1/3 store bought Honey Mustard
1. Combine Pecha Syrup and Honey Mustard in medium mixing bowl.
2. Add the Cheri Berry juice in small amounts, tasting as you go. (Cheri berries have a bit of heat to them, and most juices at the store are concentrated. Be warned)
Once you have acceived the desired level of spicy-ness, cover this with plastic wrap and let it sit in the Fridge for at least 4 hours, but a full day would be better. This will allow some of the chemicals naturally found in Cheri and Pecha berries to gel up a little bit, which will thicken this otherwise watery sauce.
Serving Ideas and variations:
1. Switching out the Honey Mustard for a sweet Barbeque sauce will work great for grilled meats.
2. When used as a marinade, remember to seal the bag as tightly as possible, removing as much air at the same time. This will enhance the flavor at the end of cooking and reduce time spent marinading.
3. If you find that you need a little acidity added to this, you can add a little Bluk Berry puree. Be sure to taste as you go. (You can always add more, you cannot take it out.)
4. To turn this recipe into a salad dressing, simply add about 1/4 cup of Extra Virgin Olive Oil to it and mix until combined.
And there you have it, a simple sauce that can be a building block of a great feast.
Was going to wait til morning to start this, but I cannot sleep, so...
WELCOME TO TASTE OF HEAVEN!!!!
Here you will find cuisine so simple and delicious that I cannot legally post pictures of it, for your own safety.
My first recipe is a simple berry-based sauce which can also be used as a marinade.
You will need:
1 cup of Cheri Berry juice (might use less)
2 TBSP Pecha Berry Syrup
1/3 store bought Honey Mustard
1. Combine Pecha Syrup and Honey Mustard in medium mixing bowl.
2. Add the Cheri Berry juice in small amounts, tasting as you go. (Cheri berries have a bit of heat to them, and most juices at the store are concentrated. Be warned)
Once you have acceived the desired level of spicy-ness, cover this with plastic wrap and let it sit in the Fridge for at least 4 hours, but a full day would be better. This will allow some of the chemicals naturally found in Cheri and Pecha berries to gel up a little bit, which will thicken this otherwise watery sauce.
Serving Ideas and variations:
1. Switching out the Honey Mustard for a sweet Barbeque sauce will work great for grilled meats.
2. When used as a marinade, remember to seal the bag as tightly as possible, removing as much air at the same time. This will enhance the flavor at the end of cooking and reduce time spent marinading.
3. If you find that you need a little acidity added to this, you can add a little Bluk Berry puree. Be sure to taste as you go. (You can always add more, you cannot take it out.)
4. To turn this recipe into a salad dressing, simply add about 1/4 cup of Extra Virgin Olive Oil to it and mix until combined.
And there you have it, a simple sauce that can be a building block of a great feast.
