Ingredients

• 1 large onion, coarsely chopped
• 4 cloves garlic, minced
• ¹⁄₄ cup coarsely chopped ginger root
• 2 limes, thinly sliced
• 1 pound apricots, pitted and coarsely chopped
• 1 pound plums, pitted and coarsely chopped
• 1 cup cider vinegar
• ¹⁄₂ cup tawny port
• 2 cups firmly packed dark-brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• ¹⁄₂ teaspoon cayenne pepper or crushed red pepper
• 1 teaspoon salt
• ¹⁄₄ cup finely chopped cilantro

Instructions

1. In a food processor fitted with a steel blade, process the onion, garlic, ginger root, limes, apricots and plums until pureed.
2. In a medium non aluminum Dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring it to a boil over medium-high heat.
3. Lower the heat and simmer until slightly thickened, for about 45 minutes. Stir frequently to avoid burning. Remove the pot from the heat, and let it cool. Add the cilantro and taste for seasoning. Pour the sauce into hot canning containers, screw on the lids, cool and refrigerate.
4. This sauce may be refrigerated in an airtight container for up to 2 months.

Tips

1. There are many apricot and plum varieties. If you can find Blenheim apricots, that is my pick for this sauce, but any ripe apricot will do. I usually go with the dark-skinned Santa Rosa plums ­— but, again, whatever is in season will work fine. Fresh lime and ginger root add a complementary and spicy zing to the pure summer fruitiness.
2. I always season to taste with salt, cayenne pepper and black pepper after it’s been refrigerated for best flavor.
3. Apricot-Plum Sauce is particularly good with pork, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. So far this summer, I have enjoyed it with baby back ribs, chicken thighs and pork tenderloin.

Makes about 4 to 5 cups (3 pint-size canning jars).

Ingredients

• 1 1/4 cups white pastry flour or all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 8 tablespoons (1 stick) frozen, unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water

Instructions

1. Prepare the pastry:  Combine the flour, salt and sugar in a food processor and process for about 5 seconds.  Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5-10 seconds. Add more water if the dough isn’t moist enough to hold together and process briefly again.  Pat the dough into a disc for easy rolling. If using pastry flour continue immediately. If using all-purpose flour, refrigerate, covered for half hour, to allow the gluten to relax,
2.  Place a 10-inch diameter removable bottom disc of a springform or removable tart pan on a heavy baking sheet with a rim so that the pan catches the juices. (This is sometimes called a jellyroll pan) On a floured surface, roll out the pastry into a 13 inch-round in diameter. Roll the pastry back onto the rolling pin and transfer it to the tart pan bottom, laying the dough flat to cover the bottom with a 3 inch border overlap, overhanging its edge. Refrigerate for 30 minutes.

Video instructions for this recipe can be found here.

Makes 1 roll of pastry dough.

Ingredients

• 3 cups cold cooked long-grain rice (recipe here)
• 2 eggs
• 1/4 cup peanut oil
• 1/4 pound uncooked medium shrimp, shelled and deveined, coarsely chopped
• 1 teaspoon dry sherry
• 1/2 cup dried black mushrooms, soaked in boiling water for 20 minutes, cut into 1-inch pieces
• 1/2 cup cooked barbecued pork, (Chinese -style), cut into 1-inch pieces
• 1/2 cup frozen petite pois (baby peas)
• 1/2 cup frozen corn kernels
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons thinly sliced green onions
• 1/2 cup roasted peanuts

Instructions

1. To separate the rice grains, wet your hands and rub the rice grains with wet hands. Place in a mixing bowl.
2. In a small mixing bowl beat the eggs lightly. Heat 1 tablespoon of oil in a wok on medium-high heat. When hot, add the eggs and stir continuously until soft curds form. Remove and set aside.
3. Turn up the heat to high. Heat another tablespoon of oil in the wok, swirling around to coat the sides. When the oil is hot but not smoking add the shrimp toss every 20 seconds for 1-2 minutes or until they just turn pink. Add the sherry and cook another minute. Remove and add to the cooked eggs and reserve.
4. Heat the remaining 2 tablespoons of oil on medium-high heat and add the rice. Toss every 20-30 seconds until it becomes lightly browned, about 5 minutes. Add the mushrooms, pork, peas, corn, broth, soy sauce and green onions and mix to combine. Add the cooked shrimp, eggs and peanuts and stir the rice mixture until the egg is in small pieces and all the ingredients are heated through, about another minute. Taste for seasoning. Place in a serving bowl and serve immediately.

Tips

• Quick Fried Rice Tips
• The variations on this recipe are endless. If you don’t have barbecued pork, use Chinese sausage; if you like a vegetarian version, instead of meat use your favorite vegetables like chopped carrots, zucchini, peppers, cauliflower or broccoli.

Serves 6 people.

Ingredients

• 1 1/2 cups long grain rice
• 2 1/4 cups water

Instructions

1. Place the rice in a colander and rinse with cold water to remove excess starch. Place the rice and the water in a 2 quart sauce pan over medium-high heat and boil uncovered for about 10 minutes or until most of the water evaporates and there are crater-like holes in between the rice.
2. Reduce the heat to low, cover and simmer for about 10 to15 more minutes or until the rice is soft and tender. Remove from the heat and cool. Transfer to a bowl and when cool, cover and refrigerate.

Ingredients

• 8 cups Ciabatta or French bread, cut into 1½-inch cubes, (about 1 pound)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 onions, finely chopped
• 6 stalks celery, coarsely chopped
• Salt and freshly ground black pepper
• 1 pound uncooked chicken apple sausage, casings removed
• 1 cup cooked (vacuum packed) chestnuts, coarsely chopped
• 11/2 cups nut and dried fruit trail mix, coarsely chopped
• 1 tablespoon fresh finely chopped thyme leaves
• 1 tablespoon fresh finely chopped sage leaves
• ½ cup finely chopped parsley
• 1 cup chicken or turkey broth
• 3 tablespoon unsalted butter

Instructions

1. Place the bread cubes on a baking sheet and let sit out overnight to dry out the bread. Turn it at least once to dry it out evenly. Set aside.
2. In a large skillet heat the oil and butter on medium heat and sauté the onion for about 5 minutes or until nicely softened. Add the celery and continue sautéing until the celery is crisp tender, about 4 more minutes. Season with salt and pepper. Transfer the vegetables to a large bowl.
3. In the same pan brown the sausage for about 5 minutes, stirring occasionally to keep from burning. Cool and add to the vegetables. Add the chestnuts, trail mix, thyme, sage, bread cubes and parsley and mix to combine. Season to taste with salt and pepper. Slowly add the mixing broth carefully, making sure that the stuffing is moist but not too compact, if you are planning to stuff the turkey since it will expand. Taste and adjust the seasonings.
4. If not stuffing the turkey, grease a 10-cup baking dish and transfer the stuffing into it. Pat the top with butter. The stuffing may be compacted because it will not expand in the pan. Cover the stuffing well with foil.
5. Preheat the oven to 375 F degrees. Bake the stuffing for 45 minutes. Remove the foil and bake another 15 minutes or until the top is brown. Serve immediately.

Advance Preparation

May be prepared 2 days in advance through step 4, covered and refrigerated. Remove from the refrigerator one hour ahead of baking.

Serves 8 to 12 people.

Ingredients

• 1 garlic clove, peeled
• ½ cup oil-packed sun-dried tomatoes, drained
• 2 tablespoons finely chopped fresh basil leaves
• 2 tablespoon pine nuts
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Add the tomatoes, basil, pine nuts, salt, and pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.

Ingredients

• 2 garlic cloves, peeled
• 2 cups firmly packed fresh basil leaves (about 2 medium bunches)
• ½ cup firmly packed parsley leaves
• 2 tablespoon pine nuts
• ½ cup olive oil
• ¼ teaspoon black pepper
• ¾ cup freshly grated Parmesan cheese

Instructions

1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
2. With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
3. Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.

Advance Preparation

Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.

Makes 1.5 cups.

Ingredients

• 4 medium Asian Pears, peeled, cored and cut into 1-inch chunks
• 4 medium Pippin or Granny Smith apples, peeled, cored and cut into 2-inch chunks
• ¼ cup sugar
• 2 tablespoons maple syrup
• 1tablespoon fresh lemon juice

Instructions

1. Place all the ingredients in a heavy non-aluminum saucepan on medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.
2. Remove cover and continue cooking, stirring occasionally to break up the large pieces, until the apples are soft but there is still some texture, about another 7-10 minutes. (You can use a potato masher if needed).
3. Adjust seasoning with more maple syrup or lemon juice. Cool and refrigerate.

Makes 4 cups.