Sweet Vermouth

Ingredients 3-3 1/4 c. pinot grigio 2 tbsp. raisins 1 tsp. dried bitter orange peel 2 1/2″ Ceylon cinnamon stick 1 1/2 tsp. wormwood 1/2 tsp. gentian root 1/2 tsp. angelica root 1/2 tsp. ground ginger 1/2 tsp. chamomile tea flowers 1/2 tsp. ground nutmeg 1/4 tsp. coriander seeds 1/4 tsp. sassafras bark 1/4 tsp. … Continue reading

Instant Pot Carnitas

Ingredients for the carnitas: 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks salt and pepper 1 tablespoon olive oil for the sauce: 1 cup beer (or chicken stock) 1 head of garlic, cloves separated, peeled and minced 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1 teaspoon dried … Continue reading

Tea-Braised Chuck Roast

Ingredients One 3-pound boneless beef chuck roast 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 2 medium yellow onions, halved and then thinly sliced into half-moons 2 tablespoons white balsamic vinegar 2 tablespoons finely diced orange zest (see headnote) 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch … Continue reading

Chicken and Lentil Soup

Ingredients 1 pound dried brown or green lentils 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed) 7 cups water 2 tablespoons Better Than Bouillon (paste) chicken flavor 1 small yellow onion, coarsely chopped 2 scallions, white and light-green parts, chopped 1/4 cup chopped cilantro leaves 3 cloves garlic, minced 1 medium-size ripe tomato, … Continue reading

Cranberry Pie

Ingredients 1 quart whole cranberries 1 1/4 cups (250 g) sugar 2 1/2 teaspoons cornstarch 1 pinch freshly ground nutmeg 1/4 teaspoon salt 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur 1/2 cup chopped walnuts (optional) 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling 1 – 2 teaspoons sugar for sprinkling on top of the pie two pie crusts … Continue reading

Cranberry Sauce

Ingredients 1/4 cup freshly squeezed orange juice 1/4 cup 100 percent cranberry juice, not cocktail 1 cup honey 1 pound fresh cranberries, approximately 4 cups Preparation Wash the cranberries and discard any soft or wrinkled ones. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil … Continue reading

Turtle Pie

Ingredients for the crust: 2 cups ground pecans 1/4 cup sugar 1/4 cup melted butter for the filling: 14 oz. Kraft caramels 1/4 cup milk 1 cup chopped pecans 1 pkg. (8 squares) Baker’s Bittersweet chocolate 1/3 cup milk [it may need a lot more] 1/4 cup powdered suger 1/2 tsp. vanilla Preparation Combine the … Continue reading

Spaghetti Squash Salad

Ingredients 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded 6 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice 1 (15-ounce) can chickpeas, rinsed 2 ounces feta cheese, crumbled (1/2 cup) ½ cup coarsely chopped fresh parsley 4 scallions, sliced thin on bias … Continue reading

Bacon Quinoa with Almonds and Herbs

Ingredients 1/3 cup slivered almonds 1 teaspoon vegetable oil 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 1 small shallot, minced 1 cup quinoa, rinsed 2 cups chicken stock 1 sage sprig 1 tablespoon minced chives 1 tablespoon chopped parsley Salt and freshly ground white pepper Preparation Preheat the oven to 350°. Spread … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading