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Tuesday, January 20, 2009

Homemade Kitchen Bouquet Recipe

I meant to post this here sometime. It is a recipe I found online for homemade kitchen bouquet. Kitchen Bouquet is used as a seasoning or browning sauce. I mainly use it to 'color' foods like gravy. I am making a little batch of this homemade version this morning because I want to add some to my homemade sausage. I noticed that homemade chicken sausage is somewhat pale looking and last time I made it decided to remember to use a little browning sauce on it next time. Anyhow I do not remember which website I got this from--but I think there is a version of it probably in many places. This one was submitted by someone named Johanna.

Its handy to keep in a jar in the fridge and I really don't think it ever spoils--although this recipe says use up to one month. What's in there that wouldn't be good in a year? Hmmm.... maybe someone knows more than me and will tell me.

Use it for making a bird look good or browing a gravy, etc.Anytime you need to add some dark color when cooking.

*** My Notes about this recipe*** Important!
When you are cooking this, it will be dark brown right away--you are looking for a darker brown. Almost like black except that it has a brown tint.
It will bubble pretty profusely if you don't stand there when it gets near done. Don't walk off while its cooking. When it is ready to add the water it smells--Your husband will ask what you are burning--if he's home.

I have seen recipes that make it using white sugar too. Basically you are sort of 'burning ' the sugar into a carmel coloring.

Source:
Johanna ??
Serves/Makes:2 cups approx.


Ingredients
1/2 cup (125 ml) brown sugar
1 tbsp (15 ml) black strap molasses
2 cups (475 ml) water
Preparation
Place the brown sugar and the molasses in a heavy bottomed pan on a medium heat, and slowly stir until it turns a dark brown, (this can take upwards of 15 minutes as the sugars need to "parch", or go just past the caramelization point).
Add the water and stir well until it is well blended, bottle or jar the liquid and place in the refrigerator for up to 1 month.
(I have used it after 6 months and it was okay to me.. but the original directions say, "1 month".)
Use a few drops at a time to color and thicken gravies and soups.

Comments
Note: There are many recipes for this that leave out the molasses. My experience says that the molasses adds that original flavor to kitchen bouquet, which is an agent that darkens sauces.

2 comments:

  1. Thanks for sharing this recipe!
    Glad things are moving along with the house.
    Darlene

    ReplyDelete
  2. thanks Darlene.. that is a great little recipe by the way. Comes in pretty handy. Couldn't be cheaper either. ;)

    ReplyDelete