Jennifer DeMent Profile - (16847291)

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Jennifer DeMent

Jennifer DeMent
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Member Since: Aug. 2010
Cooking Level: Not Rated
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Recipe Box 3 recipes
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Recipe Reviews 7 reviews
Homemade Ketchup
I do a couple things just a little differently. I made a gallon, and froze the extra. Let me say that my Favorite Ketchup by Far- is the recipe for fermeted ketchup in Nourishing Traditions. It's EASY and tastes better than anything you can fathom when thinking Ketchup. But I hate to cook a fermented food and I needed a cookable Ketchup for BBQ Sauce. So- I made this, and it turned out great- but I carried over some ideas from my favorite Ketchup. To the Gallon I used 1/2 cup Fish Sauce, skipped the clove, and used 1 cup honey in place of 2 cups sugar. I used some red wine and some white wine vinegar (just because it's what I had)- it turned out as good as Heinz, and Almost as good at the Fermented stuff I make from NT. Good stuff- no corn syrup, no junk. Also, if you used strained tomatoes you don't have to strain when you're done. Just put all the ingredients in the crock pot, leave the lid off and it's done in a few hours. Worth it- as long as you make a lot and freeze the extra.

22 users found this review helpful
Reviewed On: Mar. 23, 2014
Big Al's K.C. Bar-B-Q Sauce
It turned out AMAZING!!! But... I made some changes- hence the 4 star. First let me explain that we are Paleo because my DD has a mild IBS (which thanks to Paleo is healing up on it's own). So when a recipe calls for sugar I use half whatever it calls for in honey. When it calls for brown sugar I do the same- but it's 1TB molasses per cup for Paleo "brown sugar". So I did that here. I had everything on hand except for the RW-Vinegar and celery seeds. I chose to use fresh onion and garlic. I used 1/6cup onion and 4 cloves garlic and sauteed them in the butter, I waited till they caramelized lightly- figuring they would have a deeper flavor. I used smoked paprika, because I like a smokey sauce. I put it all together without the Vinegar and celery seeds and then ran up to the store with it in a slow cooker. When I got back with the ving I Loved the smell, but noted it already smelled very acidic "bright". So I tasted it- and this is the most significant change- I really did Not want to make it that much More acidic than it already was. I added 1/4 cup vinegar and tasted it again- and Man am I Glad I did!! because I thinking adding anymore than that would've ruined it for us. I Loved it that way- but I noted that there was not much of an umami taste, that I thought would really play well with the smokiness. So- I added 1Tb of Fish Sauce. It is as good at the sauce we get at a local restaurant that's known for it's homemade sauces!! Seriously- Perfect!!

0 users found this review helpful
Reviewed On: Mar. 23, 2014
Cinnamon Syrup
Try this on the Pumpkin Pancakes from this sight - you'll be soooo glad you did. It highlights the pumpkin flavor beautifully. It is very thick, but I like it as is. Still, if you're concerned about spread-ability, go ahead and reduce the flower. If you're using it on pumpkin pancakes you can also add a little nutmeg and/or ginger powder. I use 1/4 tsp nutmeg and just sprinkle ginger in.

1 user found this review helpful
Reviewed On: Sep. 27, 2010

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