"Salt, sweet, bitter, acid, umami. While we don't think to use too much sweet before dessert, it can counterbalance and enhance other flavours. Maple syrup is my sweetener of choice during the holidays because it just tastes cozy. Add it to roasted root vegetables or a poultry glaze, and it's especially tasty in drinks, from hot apple cider to eggnog and even mulled wine."
"I've never met anyone who didn't like butter, or ooh and ah at a homemade one. Think of this ridiculously easy condiment as a blank canvas; you know your guests best, so feel free to add whatever spice, herb, or flavouring they'll love the most. Think brown sugar and cinnamon; dried herbs and lemon zest; maple syrup and miso; parmesan and pepper; or gochujang and chopped spring onion."
"Bovril Bovril is an absolute must during the holidays. It's an easy way to start a gravy base, and an even easier way to glaze veggies, plus its history is surely a conversation starter. During the Franco-Prussian war in the 1870s, in an effort to feed his troops, Napoleon III commissioned John Lawson Johnston to develop a non-perishable protein. First named Johnston's Fluid Beef, this salty spread made from beef bones, salt and flavourings was renamed Bovril in 1886."
Five tastes—salt, sweet, bitter, acid, umami—shape balance; sweet can counterbalance other flavors. Maple syrup brings cozy sweetness to roasted roots, poultry glazes, and warm drinks like cider, eggnog, and mulled wine. Compound butter serves as a versatile base for additions such as brown sugar and cinnamon, herbs and lemon zest, or miso and maple. Bovril works as a gravy base or glaze and began as Johnston's Fluid Beef in the 1870s, renamed Bovril in 1886. Cranberry sauce: 500g cranberries, juice and zest of two lemons, 240g sugar, 250ml water; boil until cranberries pop and cook about 10 minutes.
Read at www.theguardian.com
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