On Getting Bloated

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Well, ‘tis the season of excess, and these festive cranberry bars are no exception.  I’ll be the first to admit that these babies have a ton of sugar, but they also have the redeeming power of antioxidant-rich cranberries.

I have done me best to minimize the sugar in the cranberry mixture, so don’t skimp (I think any less and the filling is more reminiscent of cherry Nyquil than dancing sugarplums). So cut loose, make a batch of these rich and satisfying beauties, and share them with your neighbors and friends.

festive cranberry bars
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Cherry, Almond, and Bergamot

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My husband and I are still on our bitters kick, but we may have to take a break and start using up some of the bitters we already have, as there’s not an empty mason jar left in the house.

We just finished a batch flavored with cherry, almond, and bergamot, which turned out considerably sunnier than the typical moody-broody flavors which we mix with rye or bourbon. This batch called for something more vibrant, and having just brought home a box of winter clementines, we were destined to end our evening with this delightful drink.

Bitters - Cherry, Almond, and Bergamot
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Super Simple, Super Flavorful No. 3

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Whenever I make a simple pasta dinner, I serve this rapini on the side.  Rapini has become much easier to find in the supermarket these days, and its unique flavor and texture pair perfectly with a rich pasta dish.

Rapini is a relative of good old fashioned broccoli that is grown primarily for its leaves rather than its flowers (florets).  It has that wonderfully bitter taste that so many under-utilized Italian vegetables do, and because if this, it roasts up incredibly nicely.  Dress it with a little olive oil to encourage caramelization and sprinkle it with chopped garlic and a pinch of chili flakes. You’ll love the way the crispy, sweet bits contrast with the other flavors.

Roasted Rapini with Chili and Garlic
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Pork and Apple Voodoo

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Winter’s arrival can be somewhat abrupt here in The Midwest. These last six weeks of fall have been lovely and full of savory meals, but upon learning that there was a 30% chance of snow is in the forecast today, I felt a twinge of panic. That got me thinking that if I could somehow appease the weather gods with the most virtuous of autumn meals, the snow would not fall.

On my trip into Whole Foods this morning I was comforted to find barrels upon barrels of a number of unique varieties of apples.  I chose four GoldRush apples, grown organically in Colorado with the beautiful color of a Golden Delicious. On each perfect specimen the pale, soft green faded into just the littlest bit of pink on one side. Who could say no?

Pork was the obvious choice to pair with these apples, and I chose a rich, fat-capped shoulder roast along with a few Vidalia onions, celery, cinnamon, cloves, and a fruity white wine to create the perfect sauce.

Apples and Spice
Pork and Apple Braise
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Super Simple, Super Flavorful No. 2

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This is my second favorite way to make green beans (see Sprinkle It With Bacon Dust for #1).  The only trick to this recipe is tracking down a few Asian ingredients that you may not have on hand, but nothing so unusual that it will require a trip to a specialty grocery.

Enjoy these beans and their sweet and spicy sauce over steamed rice or as a simple side dish with roasted pork or pan-fried tofu.
Green Beans with Ginger, Garlic, Chili, and Peanuts
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Taste the Rainbow

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Despite the graying skies and increasingly bare trees, the growing season is not over yet (thank Jeebus)!  I meandered down to my local grocer this morning without a thought in my head about what I might prepare today, and then these magical, multicolored carrots burst forth. Next thing I knew I was envisioning a gingery roasted carrot and quinoa pilaf which I would serving alongside tamari marinated and baked tofu.     

A few weeks from now, I might not be so lucky. This time of year signals a major shift in the way many of us go about planning our meals. That said, get yourself to your local grocery store or farmer’s market this weekend and get inspired by the last of the bounty of long days and less-distant sun.

 
Multicolored Carrots

Red Quinoa Pilaf
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