Pumpkin Spice Cream Cheese

Do you crave Pumpkin Spice flavor every Autumn? I do. Pies, cake, breads, crackers, dips and spreads? For sure! Here is a flavored cream cheese superb for a beautiful slice of artisan bread or a lovely toasted bagel. Using Greek yogurt cream cheese ups the protein count quite a bit... so you can feel good about indulging in this one!

Pumpkin Spice Cream Cheese
8 ounces Greek yogurt cream cheese
2 1/2 tablespoons pumpkin puree
2 tablespoons sugar
2 teaspoons dark molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Combine all ingredients in a bowl and mix vigorously until thoroughly combined and smooth.
Spread thickly onto bagels or sour dough bread slices. Top with pomegranate arils if desired. Refrigerate leftover cream cheese mixture promptly.

Hints: If the cream cheese is a set out for 20 minutes or so, it will be easier to blend but can be done straight from the fridge. Be sure to blend until all the lumps are incorporated. The molasses give a depth of flavor that is really nice but if you don't have any, this spread will still be nice. Up the spices by 50% for a stronger, spicier flavor. This can be used as a fruit platter dip with apples, grapes etc.

So the truth is that we ate our toast topped with this spread and pomegranates, then sat down with a bowl of  the spread and pomegranates without the toast and ate it by the spoonful. It is so good! I think you could serve it as a mousse for dessert and no one would be the wiser. Or stuff some puffs and be prepared for a slew of compliments!

Spinach Artichoke Spread, WMC Style

True, it is hard to find a recipe collection on the web that doesn't have a spinach artichoke dip/spread and true, most restaurants offer them as a matter of course at some point. But I'm still going to join the ranks with my favorite version--just how I like it of course--maybe it will become one of your favorite versions as well.

WMC Spinach Artichoke Spread
8 ounces lite cream cheese
1/2 cup Pecorino Romano cheese, freshly grated
1/4 cup light mayo
1/4 cup light sour cream
1 cup lightly packed chopped fresh spinach
1/2 cup roughly chopped artichoke hearts, water packed,  drained well
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons pine nuts
Heat oven to 375 degrees. Butter an oven proof serving dish. Mix cream cheese, Romano, mayo and sour cream in a medium size mixing bowl until smooth. Stir in spinach, artichoke, salt and pepper. Top with pine nuts and bake uncovered until hot and gently browned, about 25 to 30 minutes. Serve hot with sourdough bread, tortilla chips or with your favorite cracker.

Hints: Using full fat cream cheese, mayo and/or sour cream will be fine. (I am just trying to decrease the fat content and calories because I always want to eat a lot of this!) Adjust salt and pepper to suit your tastes. I prefer the Romano to traditional use of Parm but you can use either or a combo. Lightly buttering the dish will help with the serving. This mixture would also work as a crostini topper quite well.

I have served this quite a bit and always gotten rave review and requests for the recipe--I really think you will like it, too. It comes together quickly, makes people happy and warms up the party!

Corn and Sweet Pepper Chopped Salad (Salsa, Relish)

What's the difference between a chopped salad, a relish and a salsa? Is it the spiciness? Is it the amount served? Is it the way it is served? I can see using this corn and sweet pepper salad as a main dish or as a side dish or as a chunky sauce with pork, chicken or fish. However you use it, you'll be pleased with the taste.

Corn and Sweet Pepper Salad or Salsa or Relish
1 large yellow bell pepper
1 cup cooked fresh corn kernals
1/2 cup canned white beans
2 tablespoons minced fresh chives
2 teaspoons minced fresh oregano
1/3 cup sour cream
1 1/2 tablespoons rice vinegar (or cider vinegar)
1/2 teaspoon salt
2 teaspoons hot pepper sauce, or to taste
Clean and dice bell pepper. Mix with the corn, beans and herbs in a serving bowl. Stir remaining ingredients in a small bowl until smooth. Pour over veggie mixture and stir to coat. Serve on greens or over fish or with corn chips...salad, relish or salsa!

Hints: Left over corn on the cob, especially if it is roasted is the best to use here. I use small white beans but you can use large ones or even pinto or garbanzo beans. The chives could be replaced with green onion and the oregano with cilantro or thyme.

Salad season is here and that makes me salivate. Amy shared a recipe for a great sounding salad dressing. I'll try to make some soon and get a photo. Sophie told me about a tuna sandwich with roasted red peppers that I want to try soon as well. And Connie sent me a nice photo of her in her contest winning apron along with a scrumptious dessert recipe that I will post soon. Thanks to all of you who share good ideas with me!   

Roasted Red Grape Salsa

Perusing my Pintrest connections introduced me to roasting grapes. Who would have thought taking lovely grapes and heating them up was a good idea? Well, I did. Genius! I thought. So off we went on a roasted grape adventure. The recipes that inspired me are here and here and are very nice ideas in my opinion. I intend to try them both. However I needed a buffet style dish and wanted to try making some flour tortilla chips, here is what happened--

Roasted Red Grape Salsa
4 cup small red grapes, rinsed and dried
2 tablespoons grape seed oil (or canola oil)
1/2 teaspoon kosher salt
1 1/2 teaspoons minced fresh rosemary
1 tablespoon sliced green onion
1 tablespoon chopped pistachios
1 cup crumbled bacon (cooked crisp)
Optional:Up to 1/2 teaspoon crushed red pepper or 1 tablespoon diced jalapeno pepper
crackers, chips, flat bread or toast for serving
Heat oven to 450 degrees. Toss the grapes with the oil and place in a single layer on a roasting pan. Sprinkle with salt. Cook for 15 minutes. Remove from oven and allow to cool completely. Transfer to a glass mixing bowl, using a rubber scrapper to get all the juices from the pan into the bowl. Stir in the rosemary, green onion, pistachios, bacon (and red pepper or jalapeno if using). Check for seasoning and add more salt if needed. Serve at room temperature with crackers, chips, flat bread or toast. (See hints for additional serving ideas.)

Hints: If your grapes are larger, you may need to roast them a bit longer. You can chop the grapes on the roasting pan or even puree them before you add the other ingredients if you want a smoother product. Adding the spicy peppers may be just what you are looking for but is not necessary to have a flavorful, intriguing dish. I think this would be good served over pork medallions or grilled chicken. Or smoothed over fresh mozzarella in a panini. It would also be awesome served over a block of cream cheese with crackers.

Here are the grapes on my roasting pan--roasting pans are different than cookie sheets in that they are battle scarred and tough looking. They have taken the heat in many situations and have developed the perfect patina for their calling in life. I admire my roasters, tough old soldiers!

Lemon Garlic Dip

Adding more veggies to your diet is great...but the downside may be what you eat with them. I had an opportunity to indulge in a veggie tray last week but the dip was a ranch type that was loaded with salt, preservatives and unpronounceable chemicals. Coming up with a healthier dip that used real ingredients presented itself as a challenge. Here is the result. (Works great as a dip for Rice Crackers, too.)

 Lemon Garlic Dip
1/2 cup Greek yogurt
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 garlic clove
Zest from 1/2 lemon
3/4 teaspoon kosher salt
1/8 teaspoon white pepper
Optional: up to 1 tablespoon minced fresh herbs such as parsley, chives, rosemary, sage, thyme etc.
Optional garnish: 1 ounce finely grated Colby Jack cheese or chopped pistachios
Place yogurt, sour cream, mayo, mustard in a bowl. Using a micro planer, grate peeled garlic clove over the top. Zest lemon with planer as well. Add salt, pepper and herbs if using, then mix thoroughly. Top with garnish if desired. Serve with prepared veggies.

Hints: I didn't have any fresh herbs for this photo session but they would be great addition if you have them. Some herbs will be stronger than others so watch how much you add. You can serve these in individual portions or present as a traditional tray. Taste to see if you need more salt. Use Miracle Whip instead of mayo if desired, the result will have a hint of sweetness. Refrigerate left overs soon after serving.

With Colby Jack cheese garnish

With chopped pistachio garnish

Probably healthier than packaged ranch dip mix, definitely much fresher tasting. Raw veggies are delicious on their own but a bit of dip adds a complexity of flavor that our palates appreciate. Try this dip with crackers, as a sandwich spread or as a base for a salad dressing.

Lettuce Wraps w/ Cauliflower

I've shared some lettuce wraps before, with beef. They are tasty but quite different than the lettuce wraps you get at Oriental food restaurants. Here is an Oriental inspired type I made last week that turned out to be scrumptious. Lots of good for you veggies and a hot sauce you can use for other dishes, too.

Chicken Lettuce Wraps
2 chicken breast halves, raw meat cut into 1/2 inch dice
1/2 teaspoon toasted sesame oil
2 teaspoons plus 2 tablespoons soy sauce
2 tablespoons coconut oil (or peanut oil)
1/4 cup grated carrot
1/4 cup minced onion
1 minced garlic clove
1/4 cup finely diced celery
1/2 cup finely diced red bell pepper
1 cup chopped cauliflower
1/2 cup shredded purple cabbage
2 teaspoons freshly grated ginger root
1/2 teaspoon coriander
1/8 teaspoon red pepper flakes
2 teaspoons cornstarch
Iceberg lettuce leaves, about 1/2 head
Roasted peanuts
Hot and Sour Sauce (see recipe below)
Pour the toasted sesame oil and 2 teaspoons of soy sauce over chicken. Toss to coat and set aside. Heat a wok or large non-stick skillet over high heat. Add the coconut oil to the pan. When the oil is hot, cook the chicken for 3 minutes, stirring occasionally. Once the chicken has begun to brown slightly, begin adding the veggies. Add the carrots, onions and garlic first. Cook for 2 to 3 minutes, stirring frequently. Then add the celery and bell pepper, cook and stir for another minute. Finally add the cauliflower, cabbage and ginger. Continue cooking, stirring frequently, while in a small bowl you whisk together 2 tablespoons soy sauce, coriander, red pepper flakes and cornstarch. Stir soy sauce mixture into chicken and veggie mixture. Cook and stir for 1 to 2 more minutes, check for seasoning, adding salt or soy sauce if needed. Serve with lettuce leaves, peanuts and hot sauce.

Hints: I used boneless, skinless chicken breasts and that was quick. I diced them while they were partially frozen which made it easier. While I prepared the rest of the ingredients, the meat thawed out all the way. Adding the ingredients at different times will make some of the veggies softer and some crisper, you can alter the order listed to get the veggies you want crisper added at the end. I have started keeping some ginger root in the freezer and love it! It grates so easily with my microplaner. Less fibrous end produce when grated and very fine. It doesn't get soft or mold like it sometimes can in the produce drawer of the fridge.

Hot and Sour Sauce
1/2 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon honey
1 teaspoon hot pepper flakes
1/4 teaspoon cornstarch
Mix all ingredients together in a microwave safe bowl that has a one cup capacity. Heat in microwave for 1 minute or until the cornstarch is cleared. Stir and allow to cool before serving. (This recipe can be doubled.) This sauce could be used as a dipping sauce for pot stickers or chicken skewers etc.

This is a delicious dinner served with some black rice but would also make a great appetizer or snack. Serving the hot sauce on the side allows for everyone at the table to tailor their dinner to their heat tolerance (or lack thereof). Three of us wolfed the lettuce wraps and black rice down lickety split. And we all felt pretty good about it. A healthy dinner is a nice way to end a day or begin an evening.

 

Variations w/ Cilantro Pesto

When it comes to a dining experience, themes work out very well. It helps to plan a meal around a theme, something that connects the dishes to each other so that they compliment or contrast each other in a way that enhances each. Usually, I will choose a flavor profile/ progression or a single ingredient that can move through out the meal as a unifying element. The connections can be textural or visual as well. A good example is this pesto that my daughter Sophie made and brought to me. A beautiful green cilantro creation that we served as is over pork medallions and then incorporated into a vinaigrette for the salad.

Cilantro Pesto Vinaigrette
1/2 cup Cilantro Pesto (recipe follows)
1/3 cup white balsamic vinegar
1 teaspoon orange zest
3 tablespoons orange juice
1/4 teaspoon kosher salt
Whisk all ingredients together and toss with chopped romaine lettuce, avocado chunks, orange sections and diced red bell peppers.

Lime Cilantro Pesto
1/3 cup pepitas
1/3 cup extra virgin olive oil
2 limes, zest and juice
2 cloves garlic
3 cups cilantro (leaves and small stems)
1/3 cup Parmesan or Romano cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon (or to taste) hot pepper sauce
Heat a small pan over medium high heat. Add the pepitas to the pan and toast for 2 to 3 minutes, shaking or stirring often to prevent burning. Place pepitas in a food processor bowl. Add remaining ingredients and pulse several times to rough chop pesto. Then run the processor on a steady setting for 20 to 30 seconds. Serve with pasta, poultry, meat or fish dishes. Or as a condiment for sandwiches, fries, etc. Store in an air tight container in the refrigerator.  

Hints: Wonderful way to celebrate cilantro! Sophie served it for lunch on pasta and then brought over what was left, which we used as a sauce for pork and in the salad dressing. There are several other ways we thought of using it but it was gone! Make sure the cilantro is washed but not too wet, a salad spinner would be useful here, but paper towels will work. Sophie used the Parmesan and it was wonderful but Romano would be great, too. Use as much hot pepper sauce as you like remembering that you can always add more but can't take any out once it is in. Add more white balsamic if you like a tangier vinaigrette or more orange juice if you like a sweeter version. To complete the theme here, one could use the lime as the star ingredient in dessert. Themes are nice, huh? Click here for another pesto recipe you may enjoy.

Thanks Sophie! Great stuff and a fine evening. I love cooking for my family and I love cooking with them even more. Nice fresh ingredients, using what is on hand, whipping up a creative meal, enjoying dinner with loved ones, sharing stories and laughing--those are some awfully good times.

Sundried Tomato Vinaigrette

This thick salad dressing works just as well as a marinade. I rubbed it on a flank steak, let it sit for 1/2 hour before cooking and then served more as a sauce for the steak. It would also work with chicken or as a condiment for a beautiful panini.

Sundried Tomato Vinaigrette
1/4 cup oil packed sundried tomatoes, at room temperature
1 tablespoon pinenuts
1 small green onion
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Place all ingredients in a blender container. Blend until thoroughly combined and smooth. Serve over mixed greens and veggies.

Hints: Add extra oil and vinegar if the dressing is too thick for your taste. Use the best olive oil you have for this recipe. A clove of garlic would be a good addition to the recipe.

I like to have things like this in my fridge. Versatility is key when you want to create a delicious meal with what you have on hand. Utilizing flavors that are appealing to you in an unusual way or with different complementing flavors is an easy way to experiment. A new masterpiece may be moments away!      

Sundried Tomato and Almond Pesto

Red is the new Green? This recipe was inspired by my recent trip to Austria. This is a red pesto that packs a WOW flavor punch. Toss with pasta or spread on a sandwich or use as a pizza base, if fact anyway that you would use a basil pesto, this tomato almond pesto will work. I think combining a bit of green and some of this red pesto could be remarkably on target this Holiday season!

Grilled fresh mozz with Sundried Tomato Pesto

Sundried Tomato and Almond Pesto
1/2 cup blanched almonds (see hints for easily blanching your own)
4 ounces sundried tomatoes and the oil they are packed in (1/2 an 8 ounce jar)
1 clove garlic
1/4 cup Romano cheese, grated
3/4 cup cherry, grape or pear tomatoes
3/4 teaspoon salt
Extra virgin olive oil as needed for proper consistency
Place almonds in a food processor bowl and pulse 7 or 8 times. Add remaining ingredients in order listed while blades are running and process until smooth. You may need to scrap down sides of bowl occasionally. Add additional olive oil as needed for proper consistency. Serve at room temperature. Refrigerate leftover pesto.

Rotini with Sundried Tomato Pesto

Hints: Blanch almonds by bringing 2 cups water to a boil. Pour 1/2 cup whole almonds into the water and continue to boil for 1 minute. Drain almonds in a colander and rinse with cold water. Place on a paper towel and slip skins off of each nut. Dry off on paper toweling and use according to recipe.

The skin comes off in one piece as the nut "pops" out

Tightly covered, the pesto will stay fresh at least a week in the fridge.

The photo above is of the pesto made with golden pear tomatoes and is more orange than pesto made with red grape or cherry tomatoes. Color adds a dimension that contributes to how pleasing the food will be. Taste and aroma and texture are all important and sometimes a cook will ignore color and/or presentation. Lost opportunity to enhance the experience.

   

Gingered Sweet Potato Fries and Pomegranate Sauce

It is hard to improve ketchup and fries. So I'm not calling this an improvement but a revision. Sweet potatoes are so yummy and so healthy and this new "ketchup" (pomegranate sauce) is supremely versatile. I have some more awesome suggestions to use it in the Hints section.

Gingered Sweet Potato Fries with Pomegranate Sauce
1 large sweet potato
2 tablespoons vegetable oil
1 teaspoon powdered ginger
1 teaspoon kosher salt
1/2 teaspoon nutmeg
Heat oven to 450 degrees. Peel potato and cut into 1/4 inch thick fries and set aside. In a large mixing bowl combine oil, ginger, salt and nutmeg. Toss potato strips in oil mixture to coat evenly. Place fries on a baking screen. Cook at 450 degrees for 18 to 20 minutes or until crispy and beginning to brown. Serve immediately with pomegranate "ketchup".

Pomegranate Sauce
4 cups pomegranate arils
1 cup honey
2 tablespoons lime juice
1/8 teaspoon kosher salt
Combine all ingredients in a sauce pan and bring to a boil over medium high heat. Reduce heat to medium low and keep at a simmer for 30 minutes, stirring often. Puree using an immersion blender. Push through a fine mesh strainer to remove seeds. Serve warm or chilled.

Two kinds of fries on a baking screen.

Hints: Getting the fries done at the same time without burning is made posible if they are cut close to the same size. A baking screen is the best possible way to get the fries crispy without deep frying them. Screens are fairly inexpensive, available at cooking stores and can be stored in minimum space. Fresh grated ginger root tends to burn in this recipe so opt for the powdered ginger here. The sauce is great by it self but you can add 1/4 teaspoon fresh ginger root to 2 tablespoons of sauce for a really nice kick. The sauce is also great to garnish baba ganoush instead of pomegranate molasses. It makes a great base for saucing pork medallions or sauteed chicken: deglaze the sautee pan with a bit of orange juice (or grapefruit juice) and finish the sauce with some butter like in this recipe, adding about 1/4 cup of the pomegranate sauce with the butter. I could see this sauce replacing cranberry sauce, being used as a ice cream topping, as a syrup base in beverages or in frosting.  It would be great on a buffalo blue cheese burger! I had it on my multi-grain pancakes this morning. Endless options here folks...make some soon and please let me know how you used it.

An easy way to get the arils is under water. Score the skin in several spots and pull apart under water.

Pomegranate season is here! I love it! The pomegranates, the leaves changing, sweater weather! Thanksgiving is coming! What's not to love?! 



 

Baba Ganoush - Eggplant Spread

My brother Craig brought me these sun-bleached beauties last week and I made some baba ganoush with them. He also brought me a BOX full of pomegranates, so watch for some jewel studded recipes soon. Thanks Craiger!
Baba Ganoush
3 eggplants
1 small onion
2 cloves garlic
1 1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini paste
2 tablespoons lime juice
1/2 teaspoon ground cumin
4 to 5 tablespoons Pomegranate Sauce or syrup, optional
Heat oven to 375 degrees. Place eggplants on a baking dish and roast for 40 minutes. Peel and quarter the onion. Drizzle with a bit of olive oil. Roast it and the whole garlic cloves with the eggplant for the last 20 to 25 minutes. Remove veggies from oven and allow to cool until you can handle them. With a sharp knife, pull the skin off the eggplant and break open. Remove as many of the seeds as possible by hand and discard. Chop the flesh roughly and put in a mixing bowl. Chop onion and add. Squeeze the garlic out of its skin into the bowl. Using an immersion blender, puree the veggies. Stir in the salt, olive oil, tahini paste, lime juice and cumin. Taste to adjust seasonings. Serve warm or cold garnished with olive oil and pomegranate preserves or pomegranate syrup. Spread on pita bread or naan.

Hints: This spread or dip can be very smooth or a bit chunky, depending on how you like it. An immersion blender is great but you could use a regular blender, food processor or even a potato masher. Roasting the garlic and onion along with the eggplant imparts a mellow, caramelized flavor that is delightful. The sweetness of the preserves or syrup is wonderful but not necessary to enjoy the baba ganoush. And you could spread it on sour dough bread if you don't have naan or pita, but I will be sharing a recipe for naan in a day or so and it is quite easy. Tahini paste is a distinctive flavor used in both baba ganoush and hummus. A jar of it will keep in the fridge for quite a while. It may be hard to find--I can only get it at Smith's here in town-but it is worth the search.

I thoroughly enjoy trying out different types of food. Whenever I hear of a new restaurant that is out of the ordinary, I can't wait to try it and often when I try new foods, I want to learn to make them myself. Exploring culinary artistry is one of my favorite pastimes. I had baba ganaush at a middle eastern restaurant the first time and thought it was a great way to serve eggplant. I also love Italian style eggplant.  If you know of a great way to cook eggplant, tell me about it--or invite me to lunch! 

Salsa, Two Ways

Old standbys are old standbys because they are good, timeless and/or easy. Here are two basic Salsa recipes to go with your chips and guac. One is pantry friendly: you can pull out the ingredients and whip up a batch any time. And one is fresh: you need to have thought ahead to buy the cilantro, peppers, etc. Both have their place in life. In the Hints section, there are some ideas to elevate the experience.

 Basic Pantry Salsa
1 can diced tomatoes
1 small onion (you have one in your pantry, don't you?)
1 clove garlic, smashed (or use garlic salt)
1 small can mild green chilies, diced
1 teaspoon coriander
2 tablespoons diced jalapeno peppers, bottled
1 tablespoon lime juice (or lemon)
1 teaspoon salt
Mix all ingredients in a blender container and whirl for 20 to 30 seconds.

Basic Fresh Salsa
1 small onion
1 red bell pepper
1/2 fresh jalapeno pepper (for mild to medium, add more for hot)
1 clove garlic
2 large or 4 small tomatoes
1 tablespoon lemon juice (or lime)
10 sprigs fresh cilantro
1 to 2 teaspoons kosher salt
Peel and quarter onion. Seed and quarter bell pepper. Seed and quarter jalapeno pepper. Smash and peel garlic. Place these in a food processor bowl and pulse until uniformly chopped, scraping sides of bowl as needed. Add tomatoes, juice, cilantro and salt. Pulse 4 or 5 times just until the tomato and cilantro are chopped.

Hints: Salt really makes the finish. Add more if needed to either recipe. Using dehydrated onion in the Pantry type works alright but you need to let the onions rehydrate in the tomato juice a few minutes before blending. The fresh version can be made in a blender but a food processor works a bit better for even chopping. You can use any type of hot pepper in either recipe or none at all (but that would just be sad). Adjust the heat according to your tolerance for fire mouth. A great addition for pantry salsa is 1/4 cup finely shredded carrot. Heat this salsa in the microwave and top with grated cheddar. Adding toasted corn kernels and/or black beans works well in the Fresh version. Substituting mango or peach for half the fresh tomatoes is fabulous. Charring the peppers before using them adds another dimension to the flavor profile. Adding chili powder, cumin or other spices is totally up to your tastes. Fresh oregano, parsley or rosemary are nice herbs to consider adding.

I have had a love for salsa for most of my life. In high school, Sharalyn and I had contests to see who could hold up under some very hot, hot salsa. We would eat the salsa served at the local Mexican cafe as soup. Bill asked me one time why I like food that hurts and I couldn't explain it to him but I really do. Wasabi and hot mustard? Love 'em! Horseradish and habanero? I'll have some!

Three Great Ingredients

Chocolate Ginger Balsamic Glaze
1 cup Balsamic vinegar
1 inch piece of ginger root, cut into 1/8 inch slices
2 to 3 tablespoons honey (depending on how sweet you want it)
2 ounces very dark chocolate
1/16 teaspoon salt
Pour vinegar and ginger into a skillet and bring to a simmer. Simmer 8 to 10 minutes. Stir in honey and remove from heat. Remove ginger pieces and discard. Add chocolate and stir until smooth. Serve warm with grilled fruit, ice cream, Greek yogurt, even pork tender loin medallions or chicken breasts.

Hints: This sauce is super easy and quick. Be sure to remove from heat before adding the chocolate. I use 62% chocolate chunks. This is a good way to use less expensive balsamic vinegar. The reducing vinegar may produce a rather strong smell in your kitchen. Use 2 tablespoons honey then taste to see if you need more. I brush a bit of coconut oil on my pineapple slices and make them about 3/4 inch thick. Grill them over a medium or low flame for 3 to 4 minutes per side.

The inspiration for this sauce was a similar one I had when I visited my daughter Amy in Austria. You kind of have to trust me on this one. It is acidic but has enough depth with the chocolate to round the edginess. The ginger adds a complexity that fills out the flavor profile. I really think it may become one of your favorites!

Compounding Flavors

Sun Dried Tomato Butter w/ Herbs
1/2 cup butter (1/4 pound), at room temperature
1 tablespoon minced sun dried tomatoes, (not the type packed in oil)
1 teaspoon minced fresh sage
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Place butter in a small bowl. Add tomatoes and herbs, salt and pepper. Mix thoroughly. Transfer to a serving dish and chill overnight (or at least several hours). Serve with bread or toast; with steamed squash or baked potatoes; as a finish to grilled poultry or steaks. This will keep, covered tightly, in the refrigerator for a few weeks--as long as you began with fresh butter.

Hints: The tomato and herbs need to be minced very finely. Do not pack them down to measure, they should be lightly piled in the measuring spoon. If you cannot find "dry" packaged tomatoes, be sure and wipe off the "bottled in oil" kind as best as you can. I use regular salted butter and if you have unsalted butter, you will need to double the kosher salt to 1/2 teaspoon. You can substitute any herb for the sage and/or rosemary--however, when I use basil or parsley they tend to have more moisture so I prefer them in their dried forms; in this case I will reduce the amount of dried herbs by not quite half.

Spiced Honey Butter
1/2 cup butter, room temperature
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix all ingredients together thoroughly and serve. This butter is fabulous on a baked sweet potato or baked squash. Great on Pumpkin Hazelnut Bread toast or scones. Cover tightly and refrigerate to store.

Try 1 1/2 tablespoons Pomegranate Sauce mixed with 1/2 cup butter for Pomegranate Butter. Also good on the Pumpkin Bread and on Scones or rolls or toast of any kind.

I love the added flavor dimension you get with a compound butter. It makes a fairly simple and plain dish into something extra-ordinary. Putting forth a small extra effort pays off in the end and allows you to carry through a flavor theme in a special meal.

Relish the Berry!

Serving Turkey? Ham? Roast Pork? Schnitzel? Try this cranberry sauce out - it is especially good on a turkey sandwich!

 Cranberry Relish with Clementines and Ginger
2 seedless clementines or tangerines
2 cups fresh cranberries
2/3 cup raw sugar
1 teaspoon grated fresh ginger
1/8 teaspoon sea salt
1 cup water
Quarter whole clementines and place in a food processor bowl. Pulse to chop 3 or 4 times for 5 seconds each time. Add cleaned cranberries and pulse again 3 or 4 more times. Particle size should be quite small and relatively uniform. Put fruit into a 2 quart sauce pan. Add remaining ingredients and bring to a boil over medium heat, stirring often. Continue cooking, stirring frequently, until sauce thickens slightly, about 15 minutes. Relish will thicken more as it cools. Serve warm or chilled with meats, poultry, breads or over ice cream.

Hints: Make sure there are no seeds in the citrus fruit. Use the peel and all--clementines and tangerines have very thin skins and so not too much pith. Pick over the fresh cranberries and discard any that are discolored or soft. You could increase the ginger a bit if you like a stronger, spicier flavor. A food processor makes this real quick but you can chop by hand, too. The raw sugar can be replaced with white sugar, the flavor will be slightly less interesting but still good. Be sure to stir often especially during the last part of cooking or you will scorch and ruin the whole batch.

I don't mind jellied cranberry sauce from a can. I like it better than some homemade sauces I have had but this one with citrus and ginger is hands down my favorite. Try it for Thanksgiving this year and see if you agree with me.