Sweet N Sour Onion & Honey Sauce

This is a rendition of an ancient traditional Russian sauce or meat accompaniment called vzvar, courtesy of a cookbook called “Please To The Table”.  It can be made with fruit or vegetables, then made sweet and sour with vinegar and honey.  Bud’ zdarov!

1/4 c. oil (I only use EVOO or coconut oil.  They’re the ONLY oils that don’t turn into damaging free radicals in the cooking process).

3 large (bermuda) onions, diced

3/4 c. beef broth (I use 1 tsp “Better Than Bouillon” soup starter + water)

1-1/2 tsp Dijon mustard

1-1/2 tablespoons honey

4 tsp cider vinegar.

Saute onions until colored and soft, about 20 minutes.  Add the broth and turn on high until liquid is reduced by 1/2, about 7 minutes.  Stir in mustard, honey and vinegar, turn on low and simmer another few minutes.  Serve warm, not hot.

 

Pumpkin or Butternut Squash fritters

1.5 c. pumpkin (not pumpkin pie filling! LOL) or butternut squash puree. If you use fresh (nuked or baked and then pureed), it’s cheaper and no BPA from can liners!
2 large eggs
3/4 c. buttermilk
1/4 tsp salt
1 tablespoon sugar (optional, depends on your dunking sauce)
1/4 tsp or more pumpkin pie spice, if desired
1/2 tsp baking soda
3/4 c flour (I use whole wheat, recipe calls for all purpose)
Oil (I use EVOO or coconut, the only oil that doesn’t turn harmful/rancid when cooked)

Sauce – a 3:1 ratio of plain yogurt to honey. Mix up and then dunk.

combine ingredients. use a 1/8 or 1/4 cup scoop to put a dollop of mix on a HOT and oiled griddle.