2 tbsp minced garlic
1/2 cup chopped onion
1 32-oz can tomato sauce
1/4 cup beer
2 tbsp molasses
2 tbsp red wine vinegar
2 tbsp lemon juice
2 tbsp dijon mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp nutmeg
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp white pepper
Directions
1. Puree the garlic and onions in a food processor. 2. Place in a
heavy bottom saucepan with the tomato sauce, beer, molasses, vinegar,
lemon juice, mustard, cumin, ginger, allspice, cayenne, coriander,
nutmeg, paprika, black pepper and white pepper. 3. Simmer over low
heat about 2 hours, stirring often to avoid scorching. The sauce will
cook down and darken in colour.
Servings: 2 cups
Burk's Cafe Spicy Molasses Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato
The History of Recipes
Written recipes as an idea can be found way back into the far past, at least as far back into history as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Romans a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius also recounts how the Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and dill. Moving our culinary historical trip onwards, we have a couple of interesting books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the spicy food that appears on menues today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, and basil. These new spices and herbs prompted an increase in manuscripts on cookery, some of which still exist in private cookery archives. Over the next few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most exotic meals, and as a result cooks and their recipes became highly prized. Even so, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books are in great demand, mostly as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Burk's Cafe Spicy Molasses Tomato Sauce recipe.
