Orange you glad I posted this?

If you have leftover oranges or clementines, this bejeweled dessert makes a gorgeous alternative to heavier ones… Make a spiced syrup by simmering two cups of red wine, a half-cup of sugar, four juniper berries, two cloves, one cinnamon stick, and the zest of an orange for about an hour or until a bit thickened. Supreme (see my post “The Supreme Grapefruit”) oranges or clementines … Continue reading Orange you glad I posted this?

When life gives you lemons…

make preserved lemons!  They are perfect for North African–inspired recipes, such as Moroccan tagines and Couscous Royale (see my post “North African Couscous”). Use the juice in place of vinegar in vinaigrette, put a slice in any stew, and stuff a roasted chicken with one for starters. Begin by boiling a big pot of water and dropping in many (maybe 10) lemons. Remove after a … Continue reading When life gives you lemons…

Soup’s on!

Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution. Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft. Saute in abundant butter one onion … Continue reading Soup’s on!