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Peruvian Aji Sauce

On 24 Aug 2005 at 23:31, Patti wrote:

> Hi Uncle Phad,
>  My daughter goes to a small neighborhood Peruvian restaurant called
>  Nori's. 
> They always start you off with servings of warm crusty bread (pan) and
> a yellow and a green dipping sauce. Both have a kick, can you tell me
> or fashion a guess as to what these two dipping sauces are and how to
> replicate? Is this a Peruvian way similar to going to a Mexican
> restaurant  and being served chips and salsa? 
> Thanks so very much,
> Patti

Hello Patti,

Never having been to a Peruvian restaurant, I cannot answer your last question from experience, but I would say yes.

Those sauces that you describe, I believe, are "aji" sauces. See the recipes below.


Aji (Peruvian Hot Sauce)

This is that wonderful fresh, bright green, hot sauce served in many Peruvian 
restaurants. It's great on meats, vegetables, and on a roll with butter. 

2  bunches cilantro, stems removed  
1/2  cup olive oil  
3  jalapenos, quartered  
1/2  teaspoon salt  
 water, as needed  

In a blender add the cilantro, oil, jalapenos and salt. 
Pulse, adding water as needed until its well blended but not runny. 
Hot Aji Salsa (Peruvian)

3  'aji mirasol' chilies or diced 'aji amarillo' chilies, stems removed 
   (or substitute 3 dried red New Mexican chiles)  
1  small onion, chopped  
2  teaspoons minced garlic  
1/4-1/3  cup vegetable oil  
1/2  cup roasted peanuts  
8  saltine crackers, crushed  
3/4  cup grated mozzarella cheese or muenster cheese  
1  cup evaporated milk  
1  teaspoon chopped fresh cilantro  
1  lemon, juice of  
 salt & freshly ground black pepper  

Makes 2 cups   

Saute the chiles, onion and garlic in a tablespoon of the oil until soft. 
Place in a blender or food processor along with the peanuts, crackers, 
cheese, milk and cilantro and puree until smooth. 
Add the lemon juice and, with the machine running, add the oil a little 
at a time until the sauce is the desired consistency. 
Heat before serving, and store any extra in the refrigerator. 
Note: Using saltine crackers to thicken a sauce is unusual but not uncommon 
in Peru. 
This all-purpose sauce can be served with potatoes, french fries, corn chips, 
fried foods, seafood, steaks or anything else imaginable. 

King's Arm Tavern Peanut Sauce

On 25 Aug 2005 at 21:50, Donna wrote:
> Good evening!!
> Do you have the recipe for King's Arm Tavern (Williamsburg) Peanut
> Soup?  This soup is delicious, but I am unable to locate the recipe. 
> Thank you.
> Donna 

Hello Donna,

See below.


King's Arm Tavern Cream Of Peanut Soup   

1 med. onion, chopped
2 stalks celery, chopped
1/4 c. butter
1 tbsp. flour
2 qt. canned chicken broth
1 c. smooth peanut butter
2 c. light cream
Chopped peanuts

Saute onion and celery in butter until soft but not brown. Stir in flour. 
Add chicken broth, stirring constantly, and bring to a boil. Remove from 
heat, put through strainer. Add peanut butter and cream. Stir to blend 
thoroughly. Return to low heat, do not boil. Serve garnished with peanuts. 
King's Arm Tavern Cream of Peanut Soup : 12 servings 

1 medium white onion, chopped 
2 ribs celery, chopped 
1/4 c butter 
3 T flour 
2 quarts chicken stock 
2 c smooth peanut butter 
1 3/4 C light cream 

Saute onion and celery in butter until soft, not brown. Stir in flour 
until well-blended. Add stock, stirring constantly and bring to a boil. 
Remove from heat and rub through a sieve. Add peanut butter and cream, 
stirring to blend thoroughly. Return to low heat, but do not boil. 
Serve garnished with chopped peanuts or popcorn. Can be served ice cold. 

Sesame Cookies

On 24 Aug 2005 at 17:30, Laurie wrote:

> Dear Phaedrus,
> In the mid 1970s, Sunset magazine carried a recipe for sesame cookies.
> Now my mom's gone, and I can't find that recipe! I don't think that
> they were the same as the italian sesame seed cookies on your website.
> The cookie part was fairly rich and delicate - maybe like a
> sugar-cookie consistency? Then you roll rather small pieces - 1t each
> - into balls, and roll in raw sesame seeds. They flatten into thin
> crisp disks when they bake - maybe 2" in diameter. 
> Or do you think that one of the recipes you have is already like that?
> Thanks!
> Laurie

Hello Laurie,

Below are two recipes from Sunset Magazine for sesame cookies.


 Almond-sesame cookies. (recipe) 

Sunset; July 01, 1985; 

Toasted almond butter flavors these. 
About 1-1/4 cups whole blanched almonds 
1/2 cup each granulated sugar and firmly packed brown sugar 
1/2 cup (1/4 lb.) butter or margarine 
1 large egg 
1-1/4 cups whole-wheat flour 
1 teaspoon baking soda 
1/4 teaspoon salt 
2/3 cup sesame seeds
Put 1 cup almonds in a 9-inch square pan. Bake in a 350 oven until golden, 
about 10 minutes. Whirl nuts to a smooth paste in a food processor or blender. 
In a large bowl, beat almond butter, granulated sugar, brown sugar, and butter 
until well mixed. Beat in egg to blend. Stir together flour, baking soda, and 
salt; slowly beat into sugar mixture. 
Shape dough into 1-inch balls; roll in sesame seed. Set balls 2 inches apart 
on 3 ungreased baking sheets, 12- by 15-inch size. Place 1 almond on center 
of each ball. 
Bake in a 375[deg.] oven until cookies are browned, about 12 minutes (for 
even browning, alternate pan positions halfway through baking). 
With a spatula, transfer cookies to racks to cool. Serve, or pack airtight 
for up to 2 weeks. Makes about 36.
Sesame Cookies

These crunchy cookies are based on a recipe from Sunset Magazine, Oct., 1983, p. 
250. I use a lot more sesame seeds to coat the cookies than originally called for 
because we love sesame seeds. Although this was originally a California recipe, 
the cookies complement Middle-Eastern menus, and go beautifully with a compote 
or fresh fruit cup. 

1/2 cup tahina (sesame paste) 
1/2 cup granulated sugar 
1/2 cup brown sugar 
1/4 cup butter (or alternatively use all vegetable shortening) 
1/4 cup solid vegetable shortening 
1 large egg 
1 1/3 cup whole-wheat flour 
3/4 tsp. baking soda 
1/2 tsp. baking powder 
4 T. sesame seeds 

Beat together the tahina, sugars, butter, shortenings, and egg. If you are 
preparing a pareve cookie, use 1/2 cup solid vegetable shortening and no 
butter. In another bowl, combine and mix well, flour, baking soda, and baking 
powder. Stir into tahina mixture, and mix well. Cover and chill until easy to 
handle (2 hours or overnight).
Preheat oven to 375F.
In a 6" frying pan, at medium heat, stir sesame seeds until lightly toasted. 
Cool. Shape cookies into 1" balls. Dip into seeds, place on cookie sheets, 
and press down with a fork. Make a crisscross pattern on each with a floured 
fork. Bake for 8-10 minutes. Cool for 2 minutes on hot cookie sheets, then 
transfer to racks to cool. Store at room temperature for up to a week. Makes 
about 40 cookies. 

Buttermilk Fudge

On 23 Aug 2005 at 13:02, Virginia wrote:

> Could I please bother you for another recipe. I got this from you once
> before. Old Fashion Buttermilk Fudge. There is no chocolate at all in
> this recipe.
> Thank You once again
> Virginia

Hello Virginia,

I could not find your previous request for this, but see below.


Buttermilk  Fudge

 Ingredients :
 1 tsp. soda
 1 c. buttermilk
 2 c. sugar
 2 tbsp. corn syrup
 1/2 c. margarine
 1 c. nuts

 Preparation :
   Blend soda and buttermilk, stirring well. Pour sugar into large
 boiler, add buttermilk mixture, corn syrup and margarine.  Bring to
 a boil, cook to 240 degrees on candy thermometer or to medium soft
 ball stage.  Remove from heat, beat well, stir in nuts.  Pour candy
 into buttered dish or drop by spoonfuls onto waxed paper.
Buttermilk  Fudge

 Ingredients :
 1 c. buttermilk
 2 c. white sugar
 1 tsp. soda
 Butter the size of a walnut
 1/2 c. pecans

 Preparation :
   Dissolve soda in buttermilk.  Add sugar and butter.  Cook,
 stirring constantly.  (Scorches easily - use heavy pan and wooden
 spoon.)  When soft ball forms in cool water, remove from heat.  Cool
 and beat until fudgy.  Add nut meats and pour into glass pie plate.
 Makes about 30 pieces.  
Buttermilk  Fudge

 Ingredients :
 2 c. sugar
 1/2 cube oleo
 1 c. nuts
 1 tsp. soda
 1 tbsp. white Karo
 1 tsp. vanilla
 1 c. buttermilk

 Preparation :
   Cook sugar, buttermilk and Karo until forms soft ball.  Add
 butter, remove from heat.  Add vanilla.  (Beat until cool.)  Add
 nuts when about ready to pour.  Spread into well buttered pan.

Amish Friendship Cake

On 23 Aug 2005 at 1:34, Liliana wrote:

> Greetings Milord!  Again I seek your expertise, but this time in a
> matter of less urgency.  Many years ago, I was given a recipe for
> 'Friendship Cake', which was fabulous.  The recipe called for the
> 'starter' ingredients be put together a full month before you wished
> to bake the actual cake.  You actually combined sugar and several
> ingredients to create the 'starter' and it sat for 7 day, being
> stirred every day.  On the seventh day, you added 2 cups of sugar and
> one of three fruits.  (I don't remember the order of the fruits but
> they are peaches, pineapple, and cherries.)  Stir every day, and on
> the seventh day add 2 cups of sugar and another fruit.  Stir every
> day, and on the seventh day add 2 cups of sugar and the final fruit. 
> Stir every day, and get ready to make your cakes on the 7th day.  They
> came out a lot like fruit cake but they were made with yellow cake mix,
> and came out moist and delicious.  Can you ferret out the complete
> recipe for me, Milord?  I appreciate the time
>  you spend, chasing down those things which are lost.
> In Service,
> Lilianna 

Hello Lilianna,

No problem. See below for three recipes.


Friendship  Fruit  Cake

 Ingredients :
 2 1/2 c. sugar
 1 lg. can sliced peaches with juice
 2 1/2 c. sugar
 1 lg. can chunk pineapple with juice
 2 1/2 c. sugar
 1 lg. can fruit cocktail with juice
 2 jars maraschino cherries, drained & chopped

 Preparation :
    Start with wide mouth glass gallon jar.  Put in 2 1/2 cups sugar
 and peaches. Cover with lid but do not seal.  Let stand 10 days,
 stir daily with plastic spoon.  On the 11th day add 2 1/2 cups sugar
 and pineapple.  Cover, let stand 10 more days, stirring daily.  On
 21st day, add 2 1/2 cups sugar and fruit cocktail and maraschino
 cherries.  Cover and let stand 10 more days, stirring daily.  On
 31st day, drain off juice and divide into 1 1/2 cups.  Will make
 four starters.  Divide fruit into three parts.  Add 1 part to one
 box (two layer size) pineapple cake mix (no pudding), 2/3 cup oil
 and 4 eggs, 1 box lemon instant pie filling and 1 cup chopped nuts.
 Bake in tube pan or bundt pan at 350 degrees for 1 hour.  Keep
 starter in refrigerator.  This makes three cakes. Give cake and
 starter to a friend.
Friendship  Cake

 Ingredients :
 1/2 c. peach juice
 1/2 c. pineapple juice
 1/2 c. Maraschino cherry juice
 2 1/2 c. granulated sugar
 1 lg. can sliced peaches & juice
 2 1/2 c. granulated sugar
 1 lg. can chunk pineapple & juice
 2 1/2 c. sugar
 2 (10 oz.) jars Maraschino cherries &  juice
 2 1/2 c. sugar
 1 box yellow cake mix with pudding
 4 eggs
 1 1/2 c. of the fruit
 1 c. chopped pecans or walnuts
 2/3 c. Wesson oil

 Preparation :
    In a large jug with a lid place:  Keep in the refrigerator.  Stir
 every day for seven days. On the eighth day add:  Stir each day for
 10 days.  Then add:  Stir each day for 10 days.  Then add:  Stir
 each day for 10 days.  At the end of the last 10 days, drain the
 juice form the fruit that is now candied.  Save 1 1/2 cups of the
 juice to start the next batch.  Give 1 1/2 cups of juice to a
 friend.  The remaining fruit will make three cakes.  To make your
 cake, mix together and beat two minutes at high speed:  Bake in a
 greased and floured angel food cake pan for 40 to 60 minutes at 350
 degrees.  Time will vary according to each oven.  DO NOT REMOVE FROM
 PAN UNTIL COMPLETELY COOL as this is a very moist cake and will fall
 apart if not cooled first.
Friendship  Cake

 Ingredients :
 7 1/2 c. sugar
 1 can (20 oz.) sliced peaches
 1 can (20 oz.) chunk pineapple
 2 (9 oz.) jars maraschino cherries
 For Each Cake Baked:
 1 box yellow cake
 1 box (3 1/4 oz.) vanilla instant pudding
 4 eggs
 2/3 c. oil
 1/4 c. water
 1 1/2 c. fruit mixture, drained
 3 tbsp. fruit syrup
 1 c. chopped nuts
 1/4 c. butter or margarine
 1/2 c. sugar
 1/4 c. fruit syrup

 Preparation :
    In a gallon jug or a large plastic bowl combine 2 1/2 cups sugar
 and sliced peaches and juices.  Stir everyday with a wooden spoon
 only for 10 days.  On day 10 add 2 1/2 cups sugar and chunk
 pineapple and its juices. Stir everyday with a wooden spoon only for
 10 days.  On day 20 add 2 1/2 cups sugar and maraschino cherries
 with its juices.  Stir everyday with a wooden spoon only for 10
 days.  On day 30 drain off juice into large bowl.  You have enough
 juice for 4 starters plus enough juice for 3 cakes which will be
 yours.  Take 1 1/2 cups each per jar for each fried and give them
 the following instructions.  Do not refrigerate mix and do not cap
 jar tightly.  Not ever.  Stir only with a wooden spoon.  Not a metal
 spoon.  Cover jar or bowl with cheese cloth and use rubber band to
 lid on top.  Do not seal.  For each cake baked combine yellow cake
 mix (no pudding in mix), vanilla instant pudding, eggs, oil, water,
 1 1/2 cups fruit mixture, 3 tablespoons fruit syrup and nuts.  Bake
 at 325 degrees for 50-60 minutes.  Do not test with a toothpick.  Do
 not touch.  Let it peel away from sides of pan until done.  Invert
 only plate while warm.  Mix butter, sugar and 1/4 cup fruit syrup;
 boil for 1 minute.  Cool slightly.  This is enough glaze for 3
 cakes.  Poke holes in warm cake. Pour glaze over cake slowly and let
 soak in and down the sides.  Keep in freezer up to 5 to 6 months.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus