Recipes by Julianne

Mojo is a Cuban sauce made from the juice of sour oranges (or, in this case, a mixture of orange juice and lime juice). It’s truly versatile. The sauce works as a marinade or salsa for beef, fish, pork and poultry – yes, and even hot dogs! For the garlic mojo: 1/4 c. olive oil […]

Topping pulled pork sandwiches with slaw is de rigeur in certain areas of the south. Once you’ve tried it, you’ll be hooked: the bright tartness of vinegar-based slaw is the perfect foil for the richness of the pork and BBQ sauce. This type of slaw is known by a variety of monikers such as Crispy […]

This recipe is the result of much experimentation. Though it’s easy to make flavorful vegetable stock, what’s usually missing is the body that the natural gelatins in meat bones provide. Finally I hit on it: okra! That and the potatoes give this stock its body, making it as good as, if not better, than meat […]

Soup 6 cups chicken stock 1/2 c. diced celery 1/2 c. diced carrot 1/2 c. diced leek or onion 1 – 2 c. cooked chicken 1/4 c. chopped parsley Salt and freshly ground pepper to taste Spaetzle 2/3 c. all-purpose flour 1 large egg, beaten 1/4 c. hot water 1/4 tsp. salt  Bring stock to […]

This is a method rather than a specific recipe. Stock can be made with whole chickens or chicken parts – even the parts not normally eaten, such as wing tips and necks. It can be made from the bones when the meat, either cooked or raw, has been removed. Stock made from roasted chicken or […]

2 large eggs, beaten 2 c. fine fresh breadcrumbs, either white or whole wheat. Don’t use either Wonder Bread types or really dense bread, and remove any thick crisp crusts. 1/2 c. buttermilk or yoghurt 1 1/2 tsp. kosher salt, or more or less to taste 1 tsp. ground allspice 1 tsp. freshly ground pepper, […]

Black walnuts are available from at least two vendors at the Old State Capitol Farmers Market, completely shelled as well as with pre-cracked shells. Hammons Black Walnuts are available at several local grocery stores.  2 T. chopped green or red pepper 1 T. oil or bacon fat 3/4 cup catsup, preferably Heinz 2 T. dark-brown […]

1 lb. ham OR cooked sausages (such as Polish or smoked sausage) OR fresh sausage (such as breakfast sausage, bratwurst, Italian, or chorizo) For a vegetarian version, substitute 1 lbs. cremini or button mushrooms, halved or quartered if large 2T. unsalted butter 3 c. chopped onions, not supersweet 1 large or 2 small sweet red peppers, […]

Scones are the ideal home-baked breakfast bread: not only do they mix up in minutes, their baking time is short compared to yeast doughs. This recipe calls for raisins, but I often use other dried fruits such as cranberries, cherries or blueberries. Since scones are best fresh from the oven, consider giving bags of scone […]

Limoncello is a traditional sweet lemon liqueur made in southern Italy, usually served as an after-dinner drink. There are a few commercial cream versions, but most contain only alcohol, sugar syrup and lemon peel. Limoncello is pricey, but inexpensive and surprisingly easy to make at home. Even the cream version below is a snap, and […]

Who doesn’t love granola? This version fits the season, with its use of orange and cranberries. As with the scone mix, florists’ cellophane bags make ideal gift-giving containers for it. 1/2 c. vegetable oil, such as canola 1/2 c. honey The zest from 2 large oranges 4 c. old-fashioned rolled oats 2 c. raw wheat […]

This unusual lemon pecan poundcake came from a distant aunt of my husband’s. It was a top secret recipe that she only reluctantly divulged after securing sworn promises never to reveal it to anyone outside the family. Enough time has gone by since she passed away years ago that I feel relatively sure that her […]