Krivelshire Sauce (an LSCDL Recipe)

[Guest guest]

Krivelshire Sauce (an LSCDL Recipe)

6 anchovy fillets

6 large fresh medjool dates

2 tsp. finely minced shallots

1/2 tsp. finely minced garlic

1 - 1 1/2 tsp. spice mixture (see below)

3 Tbsp. white vinegar

1/2 cup dry alcoholic apple cider*

1 medium bay leaf

Spice Mixture:

1/2 tsp. dried ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground coriander seeds

1/4 tsp. ground allspice

1/4 tsp. cayenne pepper

In a small saucepan, mash anchovies and then mix well with pitted, finely

chopped dates, shallots, garlic, and spice mixture. Add liquid and mix.

Add bay leaf, and bring to a bubble.

Turn heat down as low as possible to keep mixture at a very gentle bubble

(you may need to put something between the pot and the burner.) Cook for

20 minutes, then let cool slightly.

Whiz until smooth in a blender or with a mixing wand. Refrigerate.

Consistency will be fairly thick and won't resemble Worcestershire sauce,

so don't worry.

The amount of spice mixture required will vary with the strength of the

anchovies’ flavor, the freshness of the dates, and the dryness of the

cider you have available to you.

* Finding an dry alcoholic apple cider which does not have added sugars

is well-nigh impossible in the U.S. and Canada since the closure of the

Barn Owl cider makers in Ontario. Krivel says that apple cider

vinegar can be used, but does not give quite the right taste. Likewise

non-alcoholic cider – useable, but not perfect.

Recipe Courtesy of Sue and Krivel.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

> Consistency will be fairly

> thick and won't resemble Worcestershire sauce, so don't worry.

Oh dear - if it's thick and doesn't resemble W. sauce, how do you make it work

in a recipe? There's not much liquid in there...

Liz

[Guest guest]

At 11:07 PM 11/22/2009, you wrote:

Oh dear - if it's thick and

doesn't resemble W. sauce, how do you make it work in a recipe? There's

not much liquid in there...

Well, I would add some additional liquid to it once it's done. Most of

the recipes I make have plenty of liquid, so it's not an issue.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

> Well, I would add some additional liquid to it

> once it's done. Most of the recipes I make have

> plenty of liquid, so it's not an issue.

Like water? I'm wanting to make " Chex Mix " , which calls for butter and W. sauce

to coat the dry pieces. I guess I'll have to experiment.

Ignorant question - I've never used anchovies before. Do I buy the canned ones

that are near the sardines at the store?

Thanks,

Liz

[Guest guest]

At 06:04 PM 11/23/2009, you wrote:

Like water? I'm wanting to make

" Chex Mix " , which calls for butter and W. sauce to coat the dry

pieces. I guess I'll have to experiment.

Well, you might have to experiment... I'd consider how the Krivelshire

paste mixed with the butter.... that might be enough to get your liquid

to coat the pieces.

Ignorant question - I've never

used anchovies before. Do I buy the canned ones that are near the

sardines at the store?

Yep. I use the anchovy filets in olive oil. My Dad loves Caesar salad

dressing with lots of garlic and anchovies, so I go through

plenty!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I'm wanting to make "Chex Mix", which calls for butter and W. sauce to coat the dry pieces. I guess I'll have to experiment.Let us know how it turns out! Sounds intriguing =) Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

Ignore everything except the very bottom of this recipe and see if you can find a way to make it work for a fake worcestershire sauce.  Batali has a lot of anchovy sauces.  Anchovies are usually easy to find by the sardines.

 

http://www.foodnetwork.com/recipes/mario-batali/mozzarella-skewers-with-anchovy-sauce-spiedini-di-mozzarella-recipe/index.html

 

Of course, the mozzarella may be replaceable with DCCC--may check it out this weekend.

 

Debbie 40 cd