Worcestershire Sauce – Make Your Own!Worcestershire Sauce

 

Do you use Worcestershire sauce? Ever wonder what’s in it? Ever wonder if you can make it at home. I don’t use Worcestershire sauce that often but recently I was curious about the ingredients.Worcestershire Sauce

 

Worcestershire sauce is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins,  who went on to form the company Lea and Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret. The original recipe for Worcestershire sauce basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.

 

Interestingly, the version of Lea & Perrins Worcestershire sauce sold in the U.S. differs from the British recipe. It uses distilled white vinegar rather than malt vinegar. In addition, it has three times as much sugar and sodium. This makes the American version sweeter and saltier than the version sold in Britain and Canada.

 

The one ingredient that sets Worcestershire sauce apart is tamarind, the fruit of the Indian date. This fruit contains more sugar than any other fruit but is balanced by its high content of acid, giving it that sweet-sour taste. Worcestershire sauce also contains anchovies, actually fermented anchovies!

 

After searching online I found an easy recipe that didn’t require any long fermenting or cooking. I decided to try it and see how it compares to the bottled version.Worcestershire Sauce

 

Homemade Worcestershire Sauce

 

1/2 cup apple cider vinegar

  • 2 tablespoons Thai fish sauce
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • juice of one lime
  • 1/2 tsp ground clove
  • 1/2 tsp onion powder
  • 1/4 tsp garlic
  • 1/4 tsp of chili powder

Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!

 

Nourished Kitchen has another recipe which was a little more involved. She found the recipe from Nourishing Joy.

 

  • ½ cup malt vinegar
  • ½ cup apple cider vinegar
  • ½ cup blackstrap molasses
  • ¼ cup naturally fermented fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon naturally fermented soy sauce
  • 3 tablespoons onion juice, or 1 teaspoon dehydrated onion
  • 1 teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 shallots, finely minced
  • 4 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 8 anchovies, minced
  • Juice of 1 lime

 

  1. Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
  2. Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
  3. In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
  4. Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
  5. Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

 

Worcestershire SauceI tried the very first version and I have to say the taste is very similar. I’d be very happy to make my own Worcestershire sauce from now on. I know exactly what’s in it and I usually have all the ingredients on hand! Have you ever made your own Worcestershire sauce before?

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A campfire may provide warmth and light and even heat for cooking but it is also a wonderful place around which to gather with friends. We are lucky enough to have a large flat area above our home where we have built a rather large fire pit. Whether it is just my husband and I, or a gathering of friends, one of the joys of a campfire is the atmosphere it creates.the joys of a campfire

 

Building the campfire is always an afternoon activity. Everyone walks into the woods collecting fallen sticks and branches. Often the chainsaw is taken out and a few dead trees are cut up to add fuel to the fire.Joys of a campfire

 

Long sticks are cut to provide a method for toasting marshmallows. After all it wouldn’t be a try campfire without ‘smores!

 

Once the fire is built, the sticks are set aide and there is an ample amount of wood to provide fuel, the chairs are set up in a circle around the fire. Just at dusk the fire is lit. Sometimes only a match is needed, but if the wood is quite wet we also have a torch that we can use to get the fire going.

 

Summertime is often when we have the most campfires. As the fire dies down and the stars come out it is a beautiful way to enjoy a starlit evening. In the quiet of the woods you can often hear the Barred owls or the howls of coyotes. Recently we had an impromptu gathering of friends and enjoyed a campfire under the November full moon.joys of a campfire

 

Before you build a campfire in your backyard make sure you know the laws of your state. In Vermont it is legal to enjoy a campfire, but if you are building a large bonfire you need a permit. WE always have a hose available but luckily we have never needed it.joys of a campfire

 

Sitting around the campfire with a circle of dear friends is one of my favorite ways to spend an evening. The conversation is always interesting and sometimes there is even singing. Occasionally someone will ask a hard question or share an intimate detail of what’s going on in their life. The conversation just flows. The joys of a campfire are so simple… the warmth of the fire and the warmth of wonderful friendships.the joys of a campfire

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You may remember the zucchini carrot bread recipe I shared several weeks ago. I made several loaves which are now in our freezer, it was a great way to use up the last zucchini from my garden. This pumpkin pecan bread recipe is also from my step-sister and is every bit as delicious. In fact you may want to add this bread to your Thanksgiving table. It is that good. This pumpkin pecan bread also freezes well so make some to enjoy now and some to enjoy later. You’ll be glad you did. Take advantage of the abundance of pumpkin available this time of year and fill your freezer with this delicious pumpkin pecan bread.Pumpkin Carrot Bread

 

Pumpkin Pecan Bread

 

Ingredients:

 

1 Cup Dark Brown Sugar
1-1/2 Cups White Sugar
2/3 Cup Vegetable Oil
4 Eggs (Beaten)
2 Cups Processed Pumpkin
2 Cups Finely Grated Carrots
3-1/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
2 Cups Chopped Pecans or Walnuts
1 Cup Raisins

 

Directions:

Beat the sugars and oil until fluffy. Add the eggs and mix well. Add pumpkin and carrot mixture. Mix well.
Sift dry ingredients together; Add nuts and raisins to flour mixture.  Slowly add dry ingredients to wet mixture.  If too thick, add 2 Tablespoons water. Mix well.
Grease and flour two loaf pans. (Whole pecans can be laid on top of mixture for decoration).Pumpkin Carrot Bread Bake for 1 hour at 350 degrees, or until toothpick inserted into middle of loaf comes out clean.Pumpkin Pecan Bread
Cool on rack 10 minutes before cutting.Pumpkin Carrot Bread
Freezes well.  If freezing, wrap loaf in plastic wrap, and then in aluminum foil.

 

I know we will be enjoying this pumpkin pecan bread with our tea this winter. Slightly toasted it will be the perfect afternoon snack.Pumpkin Carrot Bread

Welcome to the Simple Homestead Blog Hop!

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So Much To Do, How To Deal With It All 

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10 Unique Ways to Make Your Holidays More Affordable 

 

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Clocks are turned back, the days are getting shorter and it gets dark so early. It’s the time of year when soup is often on the menu, whether for lunch or dinner. I love soup and these fabulous fall soups are my favorite. Nothing better than warm, nourishing soup on a cold autumn day.fabulous fall soups

 

Cheddar Ale Soup
T
his soup is so easy and delicious, perfect for a fall day.fabulous fall soups

 

Pork, Bean and Kale Soup

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.

 

Cream of Carrot Soup
We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!fabulous fall soups

 

Amazing Turkey Soup
Thanksgiving is one of my favorite holdays  and one of the best things about Thanksgiving is the leftover turkey! I look forward to making this soup every year. You can also make it with leftover chicken as well.fabulous fall soups

 

The Soup Doctor’s Egg Drop Soup
You may have heard of the Cake Doctor before, a series of cookbooks where every recipe is based on a boxed cake mix. My husband is the Soup Doctor! He can take a plain package of Ramen Noodles and turn it into an amazing egg drop soup with just a few simple ingredients. Perfect for those lunch or dinners where you just want a quick, delicious meal.

 

Black Bean and Sausage Soup
Cool autumn days are the perfect time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!fabulous fall soups

 

Irish Yellow Broth
Autumn comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a fabulous fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious! This soup is definitely one of my top fabulous fall soups!Simple Soups, Irish Yellow Broth

 

Tomato Soup From a Can
Perhaps when you think of tomato soup from a can you think of Campbell’s. Isn’t that what we grew up with? Comfort food at it’s finest is tomato soup served alongside a grilled cheese sandwich. It’s also a quick and easy meal. However, did you know you could make your own tomato soup? I have a wonderful recipe from my mother for a tomato soup that can be canned for later use. Perhaps you didn’t have a garden last year. You can also enjoy homemade tomato soup with ingredients you probably have on hand in your pantry.fabulous fall soups

 

Chicken Pot Pie Soup
When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!fabulous fall soups

 

Best Ever Cheeseburger Soup
Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.fabulous fall soups

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Are you anxious about the approaching holidays? Are you rushed and feel like there is just no time to get ready? Perhaps it’s your turn to host this year, wondering what you can do to get ready?countdown to Thanksgiving

 

Years ago I read an article that included several steps that you can take to get ready for the big day, whether it is Thanksgiving, Christmas or another family gathering. I wrote a few notes on an index card, placed the card in with my recipes and have used the advice every year since then. By following these steps the countdown to Thanksgiving will be seamless.countdown to Thanksgiving

 

First of all figure out the guest list. How many people will actually be coming for the big meal and find out if there are any sort of food allergies.

 

Have your guests help out by contributing a dish or a dessert. Be specific, ask your aunt to bring her wonderful creamed onions or your sister to bring her delicious cherry pie for example. Tell everyone you’ll do the turkey and let your guests bring the sides. Allowing others to contribute will help the countdown to Thanksgiving be easy. Once everyone has decided what they are going to bring you can fill in the missing items.countdown to Thanksgiving

 

Purchase your turkey ahead of time. If you are planning on cooking a fresh turkey place your order 2-3 weeks in advance.

Prepare and assemble any dishes ahead of time. Baked goods and piecrusts can always be made ahead of time and placed in the freezer.

 

The Saturday before Thanksgiving shop for your perishable food. If you have a separate dining room you can even set the table ahead of time. Get out all your china, servicing dishes and various serving utensils.countdown to Thanksgiving

 

Making a stuffing from scratch. On the Monday before Thanksgiving cut up the bread into cubes and place in a plastic bag. If your turkey is in the freezer take it out and put in the refrigerator to thaw.

 

The Tuesday before Thanksgiving cook, peel and mash your sweet potatoes, cover and refrigerate. Chop the onions and celery for the stuffing and refrigerate.

On the day before Thanksgiving prepare the stuffing and refrigerate. Cook the giblet broth for your gravy. Prepare the cranberry molds and refrigerate. Make the creamed onions. If you can, set the table and arrange the centerpiece. Bake any pies or desserts on the menu.countdown to Thanksgiving

 

Thanksgiving morning add the liquid to the stuffing and stuff your turkey. Start roasting the turkey so it will be done 30 minutes before you plan to eat. Set out a few nibbles for your company, this will help tide everyone over until dinner is ready.

 

By following these simple steps the countdown to Thanksgiving will be smooth and stress free. Most important remember what Thanksgiving is all about. It’s not about the turkey or the special dessert, but it is about the family and friends gathered around your table. Be thankful for each person gathered around your table and enjoy the daycountdown to Thanksgiving

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