Fusionketchup Recipes

GRANDMA'S HOMEMADE KETCHUP

Steps:

• In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes. Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half. Serve with the Vegetarian Shepherd's Pie, recipe follows. Will last in the refrigerator for 1 week.
• For the Vegetarian Shepherd's Pie, start with the spaghetti squash: Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
• Roasted Garlic: Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
• Breadcrumbs: In a bowl, mix the breadcrumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
• Mashed Potatoes: Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper.
• Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
• Preheat the oven to 450 degrees F.
• Vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.
• In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.

QUEBEC FRUIT KETCHUP

Steps:

• Peel and cut the tomatoes in big chunks.
• Peel, cut the core away and cut the apples in pieces.
• Slice the celery stalks thinly.
• Cut the pepper, slice off the seeds and cut in small pieces.
• Peel the onions and slice them to obtain nice thin slices.
• Pour the fruit cocktail can through a sieve and keep only the fruits.
• Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
• For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
• Put in sterilized jars (Mason type) and close the lids.
• Store in a dark cool place.

FUSION KETCHUP

Steps:

• Thoroughly mix all the ingredients together.
• Store refrigerated in a covered jar.
• This low-sodium ketchup will last for several weeks.

COPYCAT HEINZ KETCHUP

Steps:

• Whisk together ingredients and simmer in a saucepan for 20 minutes or until thickened.
• Allow mixture to cool and refrigerate until needed.