Bottom of the Jar – Recipe Ideas
Bottom of the Jar Recipe Ideas!
I take such pleasure in using every last bit of a condiment. It’s easy to discard a jar with a measly couple tablespoons worth in it. However, if you can enjoy an entire recipe using what’s at the bottom of the jar, why wouldn’t you?
- A dirty martini for two – 5oz Gin + 1.5oz dry Vermouth + 1oz olive brine
- Caesar or bloody Mary – add 1-2oz (any brine will work) per drink
- Pickle back shot – 1oz shot of whisky followed by a 1oz pickle brine chaser
Marinade/Salad dressing – Swap out some or all of the vinegar or citrus juice in any salad dressing or marinade for pickle, olive or hot pepper brine. Omit the salt from the recipe because brine has added sodium.
Re-use brine for a quick pickle – Prep vegetables that you have on hand (cucumber rounds, blanched carrot sticks, cauliflower florets or green beans or hard cooked eggs) add them to a bottle of pickle brine and set them in the fridge for 3 days.
To blanch: bring a pot of water to the boil and add the vegetable of choice, cook for 2min. Drain and rinse in ice cold water.
Basic overnight oat ratio: 1 cup old fashioned oats + 1 cup milk + ½ cup yogurt + 1 tsp cinnamon + 1-2tbsp sweetener (honey, brown sugar, maple syrup)
Add ins: ½ cup fresh or frozen berries, toasted nuts, chia, hemp or flax seeds.
Savoury Peanut sauce – ¼ cup peanut butter + 3 tbsp warm water + 2 tbsp rice vinegar + 2 tbsp Soya sauce + 1 tbsp sriracha (or other hot sauce) + 1 tsp sesame oil.
Shake everything together in the jar until you have a smooth and creamy sauce. Add more hot water to thin it out if necessary. Serve as a dipping sauce for spring rolls or chicken fingers or toss with cooked noodles or stir fry.
Sweet roasted peanut & honey sauce – ½cup peanut butter + ½ cup hot milk + 2 tbsp brown sugar + 2 tbsp honey (optional: handful of chopped roasted peanuts)
Shake up everything right in the jar. Let cool and store in the fridge. Serve over ice-cream, pancakes, oatmeal or over a banana split etc…
Jam and Jelly
Fruity whipped cream – ½ cup cold cream (35%) + bottom of the jar jam (1-3tbsp). Add the whipping cream to the jar, seal and shake until thick.
Serve over pancakes, waffles, pound cake or fruit
Easy pan sauce for chicken or pork – ¼ cup jam (apricot, peach, blueberry, marmalade) + ¼ cup water + 1 tbsp apple cider vinegar + 1 tbsp Dijon mustard + 1 garlic clove minced + ¼ tsp salt
1lb pan seared chicken or pork. Just before serving pour the glaze into the pan and cook for 3-4min. Just until the glaze thickens. Turn the meat over so its coated all over.