Condiment POOF challenge

14 years ago

I'm getting a new fridge soon, mine has more or less died. Meanwhile, I'm determined to use up whatever has been languishing in the old one. Plus I want to try some NEW condiments, so this is what has to go, I need recipes!

A bottle of yellow mustard I brought home from a work picnic. I don't normally use the plain yellow kind, we use dijon.

A half a jar of caramel sauce. So far I haven't managed to make a pie for it.

Some agave nector. I got it for sweetening yogurt or tea, but we don't like it. I'm looking for a recipe that will somewhat mask the taste. Could I add it to spicy granola?

A half bottle of Limoncello

A large Hershey's Symphony bar--milk chocolate, almonds and toffee chips

A half a jar of tomato jelly that didn't set up.

OK you creative cooks, are you up for the challenge? What should I do with these treasures?

Throw them out you say?! NEVER! :)

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Comments (30)

cloudy_christine
14 years ago
Okay, Lpink, here's my challenge: fight your instincts and throw them all out. None of that stuff has the slightest nutritional value. Get rid of it. Clear the decks.
lindac
14 years ago
But save the limoncello and the chocolate bar!!
Why are they in the refrig? Don't need to be!!!!
As for teh yellow mustard....use it in a salad....either potato or egg....lends little flavor and lots of color!
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angelaid
14 years ago
I'm not a big yellow mustard fan either, but these were REALLY good!

Mustard Short Ribs

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1/3 C prepared mustard
1 TB sugar
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
4 medium onions, sliced

Place beef ribs in shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper & garlic; spread over beef. Top with onions. Cover and refrigerate, turning beef occasionally, about 24 hours.

Brown ribs on the stove. Place ribs in casserole dish or Dutch oven and pour in marinade and onions. Cover and bake in 325 oven about 3-1/2 to 4 hours.
jojoco
14 years ago
Drink the Limoncello.

Practice your cake writing skills with the mustard and a piece of wax paper.

Swirl the caramel sauce in a coffee mug and then add some cappucino type coffee. Shave the chocolate and sprinkle it on top of the coffee.

Mix the tomato jam into the agave nectar. For heaven's sake don't eat it! Open the garbage and work on your three point throw. Keep the canning jar.

:)

Jo
cynic
14 years ago
I say send me the Limoncello and the Symphony bar and trash the rest.

I don't like mustard and can't stand the yellow potato salad so overloaded with it. I like a hint of mustard flavor in certain things so I use dry mustard.

I know Grainlady uses Agave nectar a lot so I'm sure she can give you suggestions there.
caliloo
14 years ago
I'm with everyone else. Drink the Lemoncello, save the chocolate bar for the next "bad day" when you need a little special treat and toss the rest!

Alexa
grainlady_ks
14 years ago
--Concerning the agave nectar, it doesn't require refrigeration. Use it in any yeast bread recipe instead of sugar or honey. It actually helps keep the bread from going stale as quickly.

-We love the agave nectar sweetened recipe for Gluten-Free Date Pecan Muffins - http://www.food.com/recipe/gluten-free-date-pecan-muffins-407564 I usually make the recipe for 6-muffins from the Gluten-Free Almond Flour Cookbook - by Elana Amsterdam.

-If you want to make Sticky Pecan Cinnamon Rolls, you can add about 1-tablespoon of agave nectar per muffin tin (just enough to cover the bottom - don't be generous because it will spill over the side during baking), add chopped pecans and place the cinnamon roll on the top and bake as usual. It's a quick, low-sugar way to make them.

-I use 1/4 c. of agave nectar in my banana bread recipe, and no other sugar necessary.

-I came up with this low-glycemic recipe for Coconut-Pecan Filling & Frosting and put it on an 8-inch pan of low-glycemic brownies a couple weeks ago. A good substitute for German Chocolate Cake.

Low-Glycemic Coconut-Pecan Filling & Frosting
(enough for an 8" - single layer - cake)

1/4 c. half and half
1/4 c. agave nectar
1/4 c. butter
1 egg yolk
1 t. vanilla
Stir together in a saucepan. Cook, stirring constantly, over medium heat until thickened and golden brown (around 12-minutes). Remove from heat.
Stir in:
1/2 c. unsweetened coconut
1/2 c. chopped pecans
Cool to room temperature before spreading over brownies.
I mix yellow mustard (or any other type of mustard you like) 50/50 with mayo. Dip chicken in it, then into crushed potato chips or cereal and bake.
Serve the caramel sauce over fresh diced apples, and then top the whole thing with:

NUTOLA
(This is my original recipe for a low-glycemic version of granola that uses agave nectar. It's also a good recipe for anyone who loves nuts more than oatmeal when it comes to granola.)

1/8 c. sesame seeds (or kasha)
1/2 c. walnuts
1/2 c. raw cashews
1/2 c. pecans
1/2 c. raw almonds
1/2 c. sunflower seeds (raw or roasted)
1/2 c. unsweetened coconut flakes
2 c. old-fashioned or quick oatmeal
Mix together in a large container.

In a glass 1-cup measuring cup stir together:
3 T. coconut oil - melted (or 1/4 c. vegetable oil)
1/4 c. AGAVE NECTAR
2 T. maple syrup
Microwave just until warm; add to the nut mixture and mix well. Place ingredients on a jelly roll pan. Bake in 300-degree F. oven for 30-40 minutes, stir with a wooden spoon every 10-minutes or so.

Cool and keep refrigerated in an airtight container.
(I just finished making 3 batches of Nutola. I now have 7 people on my list who want this for Christmas, including the staff at the local health food store. ;-)

-Grainlady
rob333 (zone 7b)
14 years ago
Before I'd scrolled down, the liqueur and the chocolate sounded like savers! Guess I'm not alone... Limoncello cake. Chocolate? I've been known to melt ordinary candy bars with things in them even, to make them into other things like MLCs.

Caramel sauce is also good on ice cream, or bread pudding or, over an MLC, or just by the spoonful if it's good enough. If not throw it out!

Agave nectar in granola sounds good. what have you got to lose? Especially if you sweeten it with honey.

Here is a link that might be useful: Refreshing Limoncello Cake
Chi
14 years ago
I guess I don't understand the logic of adding even more ingredients to something you already don't like in hopes it'll transform into something palatable. :) If you end up not liking it, you're out even more money and ingredients. I'd cut your losses and make granola that you know you'll like.

I would throw out everything but the limoncello!
triciae
14 years ago
Since you have a hard time tossing things you perceive as having value (why else would you bring home yellow mustard knowing you don't like it?), I would suggest eating the candy bar as a reward for chucking everything else.

There's no nutritional value in that list - so you're not losing anything in that regard. I agree with chi83 in not using more ingredients.

/tricia
Bumblebeez SC Zone 7
14 years ago
I'd mix the mustard, the tomato jelly and some limoncello together along with some rosemary and s & p and marinate some chicken thighs and grill.
I think it would be good!

Make brownies for dessert- chop up the chocolate bar and add to a packaged Duncan Hines mix (yep) and when done, drizzle with caramel sauce.
I would do that without qualms at all.
soonergrandmom
14 years ago
I have agave because friends that sometimes visit seem to like it. I have tried it in several things and don't like it in anything, so I wouldn't waste anymore ingredients on trying to use that one.
jazmynsmom
14 years ago
It's more of a summer thing for me, but I like agave nectar in my margaritas. It plays nicely with the tequila (for obvious reasons). I make some approximation of this:
3 parts Tequila (Blanco)
2 parts Cointreau or equivalent (note: triple sec is NOT equivalent)
2 parts fresh squeezed lime juice (do not cheat here)
1 (scant) part agave syrup
1 part water

Shake over ice in a cocktail shaker, rim a chilled cocktail glass with salt (if that's your thing), strain into the glass, and enjoy in moderation.
lpinkmountain
Original Author
14 years ago
Oh Jazmynsmom, if only it WAS summer. BF loves tequila, it would be fun to make a big pitcher of those margharitas at a barbecue!

I just made Grainlady's "Nutola" with the agave syrup. Coincidentally I had just enough for the recipe, plus some walnuts, sesame seeds and pecans that needed to be used up. Thanks Grainlady, it is "yumola!" I thought I had coconut, but I was wrong so I subbed some wheat germ and more oatmeal for the coconut and cashews, which I also didn't have. To make up for the lack of coconut and to counter the agave, I added 3 TBLSP brown sugar, 1/2 tsp. cinnamon, and another TBLSP maple syrup because the stuff I had was grade A without as much strong maple flavor to stand up to agave. I also very lightly shook a salt shaker over the batch. It still tasted a little bland so I squeezed some honey over it. It turned out good, and still way under the sweetness of commercial granola. I love the nutiness!

I love the challenge of using up stuff in the fridge, I like all that stuff I posted, I just find I'm not using it so I want to find some creative way of incorporating it into my cooking. I'm just not familiar with using yellow mustard in cooking. I'm gonna try that marinade though, although I'll probably do it on chicken thighs or pork, since I just don't care for beef. I'm one cheap date, that's for sure! And I know it's weird, but I'm way more likely to eat the candy bar in some type of baked goods. I have about zero taste for candy, particularly chocolate bars. I like sour hard candy, but manage to avoid it. My only other candy weakness is chocolate covered raisins and peanuts.
Teresa_MN
14 years ago
"Make brownies for dessert- chop up the chocolate bar and add to a packaged Duncan Hines mix (yep) and when done, drizzle with caramel sauce. I would do that without qualms at all."

Bumblebeez - I don't like sweets and I never bake desserts. But if I did I would not hesitate to use a boxed mix.

Thanks for the chuckle!

Teresa - who prefers salty, spicy and savory to sweet
lpinkmountain
Original Author
14 years ago
Well so far it is three down and yum, three to go. I made the nutola as previously mentioned, with the agave. Then, stuffed cookies with the candy bar, which I posted a photo of under "Holiday Cookies" and Sunday night we had crockpot chicken thighs covered in a mix of the tomato jelly and the last of some fruit chutney that was also languishing in the fridge. OMG, that was so yum! I layered the thighs in with sweet potato, turnip and red onion chunks.

This week, I am going to try this recipe if I get a chance, for the mustard. I'm holding out for a dinner party to make a cake with the limoncello. And I'm waiting for the right decadent moment to make turtle brownies with the caramel, or put it on apple bars or pie. But that's how the stuff ended up languishing in the first place, I rarely make or eat sweets. Just isn't part of my lifestyle, and when I do make something sweet, it usually goes stale because I can't eat it up fast enough, so I have to wait for guest to help. We haven't hardly entertained at all this year.

Oh, and I can't wait to try the mustard marinade Angelaid posted.

Maple-Mustard Chicken Thighs, from "Cooking Light" magazine, May 2011

1/3 cup spicy brown mustard
2 TBLSP brown sugar
3 TBLSP maple syrup
2 TBLSP yellow mustard
1 TBLSP grated onion
1 TBLSP cider vinegar
2 tsp. lower sodium soy sauce
1/2 tsp. b.ack pepper
1 garlic clove, minced
8 bone in chicken thighs, skinned
1/4 tsp. kosher salt

Combine first 9 ing. Place half of the mixture in a ziplick bag with the chicken, seal and chill at least 2 hours.
Preheat grill to med. high heat.
Remove chicken from bag. Sprinkle chicken with salt (or not, says Lpink). Place chicken on a grill rack coated with cooking spray, grill 8 min. on both sides or until done. Serve with reserved mustard mixture.

Yield - 4 servings with 2 TBLSP sauce.
rob333 (zone 7b)
14 years ago
It all sounds good. I just could not figure out what to do with the tomato jelly, and it sounds like you found a perfect way to use it up.

Let us know how the chicken goes, it sounds great!
John Liu
14 years ago
A challenge is fun.

"A bottle of yellow mustard I brought home from a work picnic. I don't normally use the plain yellow kind, we use dijon."

You could make mustard sauce. I don't know about using up the whole bottle though.

"A half a jar of caramel sauce. So far I haven't managed to make a pie for it."

I don't really know what that is, but I think it wants to be spooned over ice cream.

"Some agave nector. I got it for sweetening yogurt or tea, but we don't like it. I'm looking for a recipe that will somewhat mask the taste. Could I add it to spicy granola?"

Use it as the "sweet" in a barbecue sauce or some other heavily cooked application.

"A half bottle of Limoncello"

Don't know what this is. Make a margarita?

"A large Hershey's Symphony bar--milk chocolate, almonds and toffee chips"

Melt the chocolate. Inflate some small balloons. Dip balloon in melted chocolate, set on waxed paper to solidify, pop and remove the balloons, get cute little chocolate bowls.

"A half a jar of tomato jelly that didn't set up."

Dump another packet of gelatin in it, to make it jelly. How about making it into "BLT jello" cubes incorporating bacon and lettuce.
rob333 (zone 7b)
14 years ago
"A large Hershey's Symphony bar--milk chocolate, almonds and toffee chips"

Melt the chocolate. Inflate some small balloons. Dip balloon in melted chocolate, set on waxed paper to solidify, pop and remove the balloons, get cute little chocolate bowls.

I posted a link to someone who did this, and I plumb forgot I was going to do an orange mousse with it! Thanks for reminding me John.

:)

Here is a link that might be useful: the bowl how to and the recipe which was with it
msazadi
14 years ago
If I had a spoon, that caramel sauce would be gone in a jiffy.
lpinkmountain
Original Author
14 years ago
John, you deserve the CF POOF of the year medal for that BLT jello idea!! I can't wait to see your pictures! ;)
lpinkmountain
Original Author
14 years ago
Just a note to say we had the chicken with maple-mustard suace last week and it was DELICIOUS! I predict this will become one of our chicken favorites! We used boneless chicken breasts and pan-fried it as a test run of my NEW cast iron frypan that BF got me for Christmas. Served it with roasted brussel sprouts, red onions and potatoes. What a treat!
lpinkmountain
Original Author
14 years ago
Thought I would update this post, as I am still working on the list, lol! Last weekend I made the mustard short ribs with my NEW OVEN, (finally!) The marinade was delicious but I wasn't crazy about the meat on the ribs, which was probably due to my not buying a very good cut, and also not really liking beef. Will probably do again using brown mustard which we always have on hand, and chicken or turkey, which is what we eat most often when we do meat. It was very fun to cook and eat though! Thanks Angelaid for the recipe! Served with mushroom rice pilaf and roasted brussel sprouts, was a great combo!

And last but not least, I finally used the caramel sauce on some brownies. Got invited at the last minute to a dinner party and said I would provide dessert. It was the perfect time to make those brownies. I used Duncan Hines brownie mix, and made them as per the "cake like" version on the back. When the brownies were more or less done, I frosted them with a mixture of 3/4 cup unsweetened coconut and 3/4 cup finely chopped walnuts with enough caramel sauce in the mix to make it spreadable. Also poked some holes in the brownies and smeared caramel sauce on top of them for it to soak in a bit. Then I baked for a few minutes more to brown the coconut and firm up the frosting. They were a huge hit! Gooey and tasted like german chocolate cake. Everyone had two pieces, (except virtuous me, I saved my second piece for breakfast the next day, which is the photo).

All that's left is the limoncello, which I am saving for my next dinner party!
ynnej
14 years ago
Awesome! Way to work with what you've got!
rob333 (zone 7b)
14 years ago
Sounds fantastic! Thanks for the update. I often wonder what happens in the end.

Looking good!
beachlily z9a
14 years ago
OK, I have to ask. What does POOF mean? I know what's happening, of course, but ........ gotta know.

Thanks!
jessyf
14 years ago
'POOF' is a forum acronym which means 'Pulled Out Of Freezer', or improvised. It used to be 'POOA' but that was a bit too, er, colorful.
lpinkmountain
Original Author
14 years ago
Or in this case "Fridge." (OK, I get that it should be POOR). Not to be confused with "POOP" which is "Pulled Out Of Pantry."
beachlily z9a
14 years ago
OK, I'm trying to down-size my freezer so I do understand the concept. Since much of one section is flour .... gotta bake some more!

Thanks!
bbstx
14 years ago
jessyf, thanks for asking. I'd been wondering since this thread appeared!

Condiment POOF challenge

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