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14
SAUCES FOR FONDUES
ASIAN PEANUT SAUCE
Makes about 1¾ cups
4 slices peeled fresh ginger, each
1
⁄16
-inch thick
3 garlic cloves, peeled
½ cup fat-free, low-sodium
chicken stock/broth
1
⁄3
cup low-sodium soy sauce or tamari
¼ cup Asian sesame oil
(toasted dark sesame oil)
2 tablespoons rice vinegar
1 to 2 tablespoons fresh cilantro leaves
5 teaspoons sugar
½ cup peanut butter (creamy or smooth),
from a jar
2 to 4 drops Asian chili oil (to taste)
Put the ginger and garlic in the work bowl of
a Cuisinart
®
Food Processor. Pulse 10 times
to chop; scrape work bowl. Add the next 7
ingredients in the order listed. Process 20 to 30
seconds. Add chili oil to taste; process 5 sec-
onds. May be used immediately, or refrigerated
up to 5 days. Allow chilled dressing to return to
room temperature before using.
WASABI GINGER SAUCE
Makes about 2 cups
Use this versatile sauce as a dipping sauce for
potstickers, dumplings or Mongolian Hot Pot, or
as a marinade for meats and seafood or dress-
ing
for salads.
½ ounce fresh ginger, peeled, cut into
½-inch or smaller pieces
1 small shallot (½ ounce), peeled, cut into
½-inch or smaller pieces
1 garlic clove, peeled
3
⁄4
cup mirin or rice wine*
3
⁄4
cup low-sodium soy or tamari sauce
¼ cup seasoned rice or wine vinegar
2 tablespoons dark molasses
1½ tablespoons prepared wasabi paste*
1 tablespoon brown sugar, packed
1 tablespoon Asian sesame oil
(toasted sesame oil)
1½ teaspoons powdered ginger
½ teaspoon freshly ground black pepper
Put ginger, shallot and garlic in blender jar;
cover blender jar. Set on Low; pulse 5 times.
Scrape sides of jar; pulse 5 times. Add remain-
ing ingredients in order given. Blend for 20
seconds. Transfer to a resealable container and
let stand for 30 minutes before using, to allow
flavors to develop. Unused portions may be
refrigerated for up to a week – stir before using.
* Available in Asian markets or gourmet/ethnic
foods section of grocery stores.
Tip: As a marinade, use about 1 tablespoon of
marinade per portion. Meats such as boneless,
skinless chicken parts, pork chops, or steaks,
may be placed in a resealable freezer weight
bag, coated with marinade and frozen. When
thawed, they will be fully marinated and ready
to cook.
SPINACH DIPPING SAUCE
Makes 1½ cups
Preparation: 10 minutes, plus overnight to drain
the yogurt.
1 cup non-fat plain yogurt (without gelatin)
1 10-ounce package frozen chopped spin-
ach, thawed
½ ounce Parmesan Reggiano cheese, cut
in ½-inch pieces
1 to 2 cloves garlic, peeled
8 chives, cut into 1-inch lengths
½ cup well-packed flat parsley leaves
¼ cup extra virgin olive oil
4 to 6 drops Tabasco
®
or other hot sauce
3 to 4 tablespoons water (or to taste)
Use a yogurt strainer or line a strainer with a
coffee filter or cheesecloth to strain the yogurt
overnight to remove the whey. The yogurt will
thicken and lose about half its volume – discard
the whey. Place the thawed spinach in a clean
tea towel (use a dark or old towel; it will stain),
and squeeze dry and reserve.
Insert the metal blade in a Cuisinart
®
Food
Processor. With the machine running, drop
the cheese and garlic through the small feed
tube; process 15–20 seconds to chop. Add the
chives, parsley, drained yogurt and spinach;
process to combine, 45 seconds. Scrape the
work bowl. With the machine running, add the
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