  Who among us has not enjoyed the sweet agony of anticipating that first drop of thick, rich-red to come pouring out of the bottle? (Toronto Sun)
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When it comes to condiments, ketchup is king.
Considered one of the most favourite foods in North America -- found in 97% of all kitchens -- ketchup rules as a recipe ingredient, or enjoyed on its own slathered on whatever suits your fancy.
Who among us has not enjoyed the sweet agony of anticipating that first drop of thick, rich-red to come pouring out of the bottle?
Even famed singer Carly Simon's song Anticipation enjoyed a second wave of fame after being coupled with a ketchup commercial.
Here in Canada we're just nuts about the thick, slightly-sweet treat, boasting the second-highest per capita consumption of ketchup in the world, second only to Finland.
Although enjoyed mostly as a condiment, more than a third of all ketchup consumed is as an ingredient in traditional favourites, such as shepherd's pie and meatloaf.
And ketchup comes with quite a pedigree, says author Lynn Kerrigan of Global Gourmet, who notes Indonesian and Asian culture invented "what we know today as ketchup. The spicy, pickled fish sauce was called ke-tsiap or kecap and was popular in 17th-century China."
British sailors brought ke-tsiap home with them and the name was changed to catchup and then finally ketchup, but it wasn't until the late 1700s that those stoic New Englanders added tomatoes to the blend.
(By the way, according to homecooking.com, catsup and catchup are also acceptable spellings, used interchangeably with ketchup. However, ketchup is the way you will find it listed in the majority of cookbooks.)
Although there are many companies who produce this iconic food, Heinz tops the global charts.
Henry J. Heinz (yes, a real person is behind the name!) began making ketchup back in 1876 and his recipe remains the same to this day. The company is famous for producing its products as close to the food source, making it a leader in the carbon-footprint department -- Leamington, Ont., is considered the tomato capital of the nation, as its here that all the Heinz Tomato Ketchup sold in Canada is made.
Heinz marks its 100th anniversary in Canada this year, and the company is celebrating with contests and a special cake made with -- guess? -- ketchup!
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FRESH, EASY AND SODIUM-REDUCED HOMEMADE KETCHUP
Recipe courtesy of Anne Lindsay's The Lighthearted Cookbook (with Heart and Stroke Foundation)
1 can (5 1/2 oz) tomato paste
1/4 tsp. (1 ml) dry mustard
1/4 cup (50 ml) packed brown sugar
1/4 (1 ml) cinnamon
1/4 cup (50 ml) water
1 pinch cloves
2 Tbsp. (30 ml) cider vinegar
Pinch allspice
In jar or bowl, combine all ingredients, mixing well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.
GREAT CANADIAN HEINZ KETCHUP CAKE
Perfectly spiced, Heinz created this delicious cake In honour of its 100th anniversary
2 cups (500 ml) all-purpose flour
2 tsp. (10 ml) baking powder
1 1/2 tsp. (7 ml) ground cinnamon
1 tsp. (5 ml) baking soda
1/2 tsp. (2 ml) each ground nutmeg and ginger
1/2 cup (125 ml) each ketchup and water
2 Tbsp. (30 ml) red food colouring
3/4 cup (175 ml) butter, softened
1 cups (375 ml) packed dark brown sugar
2 eggs
Frosting:
6 oz. (175 g) brick-style cream cheese, softened
3/4 cup (175 ml) butter, softened
1 tsp. (5 ml) vanilla extract
4 cups (1 L) icing sugar
Preheat oven to 350 F (180 C). Grease two 9-inch (23-cm) round cake pans and line bottoms with parchment paper.
Stir flour with baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir ketchup, water and colouring in a separate bowl. Set aside.
Beat butter and blend in sugar in a large bowl until smooth. Beat in eggs. Add flour mixture and ketchup mixture. Beat on low, scraping down bowl as needed, until combined. Increase speed to medium-high and beat for 1 minute. Divide batter evenly between prepared pans. Bake for 30 minutes or until centre springs back when touched lightly. Cool cakes for 15 minutes before turning onto a rack to cool completely.
Frosting: Beat cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in sugar on low, scraping bowl as needed. Beat on high until fluffy. Frost between cake layers and over sides and top of cake.
Serves 12.
