Method: Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley.

Serve with fish, poultry or vegetables.

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Smetana Sauce (sour cream)

• ½ c sour cream (smetana)
• 2 T butter
• 1 T flour
• ½ c beef or veg stock
• salt

Method: Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.

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According to Linda Stradley’s post on her site What’s Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out and the name was changed to Newburg.

• 2T butter, melted
• 2T flour
• 1/4 t ground ginger
• 1/4 t paprika
• 1 clove garlic, mashed
• pinch nutmeg
• pinch dried dill
• salt
• 1 c milk
• 1/2 c cream
• crab, shrimp or lobster meat
• 2T dry sherry

Method: Melt the butter over low heat add the flour to form roux, blend in the spices and salt into the butter. Add the milk while whisking to thicken. Add the cream while whisking. Remove from heat add the sherry and the seafood.

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Makes about 1 cup

Use a small pot with a tight fitting lid.

• Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
• Stir in as much fresh chopped mint as it can take

Method If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.

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This is simple, and the flavor different from what might be expected from the two ingredients. Originally from A Book of Honey by Eve Crane.

• liquid honey
• juice of orange, lemon or any other citrus fruit

Method Whisk together. Adjust amounts according to need and taste. Use raw buckwheat honey for a powerfully nourishing boost.

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This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption.

makes about 1 cup

• 1/4 c tahini
• 1/2 lime’s juice
• 1/2 c extra virgin olive oil or sesame oil
• 1 T raw honey
• 1 T miso paste
• 1 t chili powder (optional)
• 1 T toasted sesame seeds

Method: Blend the tahini, lime juice and oil. Add the remaining ingredients and mix well.

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If you like Waldorf salad you will love this rich, creamy dressing. This is reminiscent of the delicious house dressing of Mudbrick Vineyard on Waiheke Island, New Zealand.

makes about 2 cups

• 1T apple cider vinegar
• 1/2 c raspberries, frozen
• 1T dijon mustard
• 1 T honey
• 1 lemon’s juice
• salt and pepper
• 1 1/2 c walnut oil

Method: Combine first six ingredients. Add walnut oil slowly to emulsify while blending or beating.

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This is an all around favorite sauce. It is especially great for grilled meat, mushrooms and vegetables, but is also very nice for samosas and fried snacks.

makes 1-2 cups of sauce

• 3-4 pods tamarind, or tamarind pulp, soaked in boiling water and passed through a sieve
• 1/2 lime’s juice
• 1 bunch coriander leaves, chopped
• 1 bunch fresh mint, chopped
• 1 fresh chili, chopped (more to taste)
• splash of fish sauce
• 1/2 c palm sugar
• Optional: fresh tomatoes or tomato sauce

Method: Mix ingredients together and allow to marinade a little. A great sauce for just about everything.

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