the Pence family cookbook

Recipes in Category “Miscellaneous”

Homemade Bisquick

bread miscellaneous


  • 4 c (480 g) all purpose flour
  • 2 tbsp baking powder
  • 1.5 tsp salt
  • 2 tsp sugar
  • 1/2 c (4 oz) melted butter or shortening


Mix dry ingredients, then add melted butter and mix well.

Brandied Apricot Butter

miscellaneous side dish


  • 1/2 cup dried apricots, chopped
  • 1/4 cup Cognac or other brandy
  • 2 tablespoons light brown sugar
  • 2 sticks unsalted butter, softened
  • Salt


In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil, then carefully ignite with a long match. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved. Transfer to a food processor and let cool. Add the butter and process until fairly smooth. Season the butter with salt. Scrape the apricot butter into a large ramekin and serve with crusty bread.

Food & Wine

Cranberry Sauce

miscellaneous cranberry sauce


  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup 100 percent cranberry juice, not cocktail
  • 1 cup honey
  • 1 pound fresh cranberries, approximately 4 cups


Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Alton Brown, Food Network

Salsa Taquera

miscellaneous mexican salsa sauce


  • 10 tomatillos
  • 2 small roma tomatoes
  • 3-6 chipotle chiles in adobo (based on spice)
  • 1 chile serrano
  • 2 cups water (maybe less, control thickness here)
  • 1 tbsp dry oregano
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1/8 cup white vinegar
  • 2 cloves of garlic


Boil the tomatillos and the tomatoes together. Once boiled, drain them and place in blender. Add the rest of the ingredients, and blend it all.

Authentic Mexican Recipes


miscellaneous japanese


  • 4 cups water
  • 2 handful of dried bonito flakes (or 4 small packs of dried bonito flakes) [CP: I used about 30g of bonito; one medium-sized package, and a bit more than 4c. water]


Boil water and then add dried bonito flakes in a pot. Let it simmer for 2-3 minutes. Strain it. Use it as instructed in recipes.

Japanese Cooking 101

Swiss Chard Pesto with Almonds

miscellaneous greens pasta sauce


  • Kosher salt
  • 3 bunches Swiss chard, stems removed
  • 3/4 cup toasted almonds
  • 3/4 cup grated aged Pecorino Romano cheese
  • Pinch nutmeg
  • Pinch ground cloves
  • 2 lemons, zested and juiced
  • 1 clove garlic, grated on a rasp grater
  • About 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper


Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.

Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.

Food Network

Horseradish Sauce

miscellaneous sauce


  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons kosher salt
  • Freshly ground black pepper


In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Food Network

Sage Tea

miscellaneous mediterranean tea


  • 2 teaspoons loose black tea
  • 8 dried sage leaves
  • sugar, for serving


Bring 6 cups water to a boil in a medium saucepan. Remove the pan from the heat, add the tea and sage leaves, and cover the pan. Wrap a kitchen towel around the pan and set it aside for 10 minutes to allow the tea to steep. Then strain the liquid into a teapot and serve hot, with a bowl of sugar on the side.


Lemon or Orange Marmalades

miscellaneous jam untested


For all:

  • 2 pounds lemons, scrubbed and cut lengthwise into 8 wedges
  • 1/4 c. fresh lemon juice
  • 10 half-pint canning jars with lids and rings, sterilized

Lemon marmalade:

  • 2 lb. lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 8 1/2 c. sugar (3 3/4 lb.)

Meyer lemon marmalade:

  • 2 lb. Meyer lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 7 1/2 c. sugar (3 1/4 lb.)

Valencia orange marmalade:

  • 2 lb. Valencia oranges, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 8 c. sugar (3 1/2 lb.)


Day 1:

For all of the marmalades: in a large, nonreactive saucepan, cover the first 2 lb. of lemons with 2 inches of water (about 8 cups). Leave to stand at room temperature overnight.

For the orange marmalade: In another nonreactive saucepan, cover the orange wedges with 2 inches of water (about 8 cups) and leave to stand at room temperature overnight.

Day 2:

_For all of the marmalades: _Bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.

For the lemon marmalade: In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.

For the Meyer lemon marmalade: In a large saucepan, cover the Meyer lemon slices with 1 inch of water (about 4 cups) and let stand at room temperature overnight.

_For the orange marmalade: _Bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.

Day 3:

For all the marmalades: Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Food and Wine, December 2013

Chimichurri Marinade

miscellaneous marinade sauce

[CP: Originally meant to go on steak, this goes on everything. Mom did quail in it and it was really nice.]


  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil


Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Cook meat, serve with sauce.

Matt Lee and Ted Lee, Epicurious