1 tsp olive oil
1/2 onion, chopped
1/2 cup tomato paste
1/2 cup apple juice
1 tsp dry mustard
1/8 tsp cinnamon
1/4 tsp black pepper, ground
1/2 garlic clove, chopped
1/4 tsp paprika
2 tbsp soy sauce
1/4 cup vinegar
1 tbsp honey
Directions
1. Heat oil in saucepan. Add onions and cook, covered, until they are
golden.
2. Combine tomato paste and apple juice and blend well. Add this and
all remaining ingredients, except honey, to the onions. Simmer for 20
minutes. If it gets too thick add a little water. The sauce should be
thick at the end of cooking time.
3. Remove from heat and stir in honey.
4. Blend until smooth in blender or food processor.
From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade
Shared by: CAROLE VIOLETT (XKSP92B)
Servings: 1 servings
Barbecue Sauce (Wagner/Spade) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Written cooking instructions as an idea can be found far back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these ancient recipes were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs used many different herbs, including many that are still in use today for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, we find some interesting books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is served today, but instead recipes for the types of meals on the menues of the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a surge in cookery books, the majority of which are now in private collections. Over the next few hundred years, the powerful and wealthy strove to offer the most exotic banquets, and because of this the best chefs and their recipes were at a premium. However, it was during the 1800s the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes common in their social group. When we get to the 1900s, cook books were greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more disposable income. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Barbecue Sauce (Wagner_Spade) recipe.
