Brown Sugar Barbecue Sauce

This thick, sweet sauce is great over pulled pork or grilled chicken.  It also keeps well in the refrigerator for 1-2 weeks. Use it in place of any bottled sauce.

Ingredients:

1 1/2 cups no-salt added tomato sauce
1/2 cup dark brown sugar
3 tablespoons apple cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 (6 ounce) can tomato paste

Directions:

• Combine all ingredients in sauce-pan over medium-high heat
• Bring to a simmer.
• Cook 15 minutes, stirring frequently.
• Thin with a little water if sauce becomes too thick.

Slow-Cooker Dry Rub Pulled Pork

A 6-7 pound pork butt is a lot of pork, but I like to freeze pulled pork in small batches.  Nothing better than week-night pulled pork nachos! The dry rub seasoning is mild enough that the pork can be used in a variety of recipes.

Ingredients:

1 6-7 ounce pork shoulder roast, or Boston butt

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Directions:

• Combine dry rub ingredients
• Pat roast dry with paper towels, and rub with seasoning.
• Place roast fat side up in a large crockpot.
• Cover and cook on high for 4 hours. Reduce heat to low and cook 4 more hours
• Remove roast and let rest for 45 minutes
• Discard bone, fat and tissue.  Shred meat
• Serve with barbecue sauce if desired.

Ginger and Rosemary Shortbread

A wonderful savory/sweet combination of flavors!

Ingredients:

 

4 sticks (2 cups) unsalted butter, softened

1 2/3 cups sugar

4 cups flour

1 teaspoon salt

2 large eggs, lightly beaten

½ cup chopped crystallized ginger (approx. one 2 oz. jar)

2 tablespoons fresh ginger, finely grated

3-4 tablespoons fresh rosemary,  chopped

2 teaspoons milk 

Directions:

• Preheat oven to 350 degrees
• Prepare a 9 x 13 inch baking pan with non stick baking spray
• Beat butter and sugar together with an electric mixer until light and fluffy
• Reserve 1 tablespoon of beaten eggs for egg wash, set aside
• Add salt and largest portion of eggs to butter mixture.  Beat well
• Gradually add in the flour. Mix well, but do not over beat
• Add gingers and rosemary. Mix well
• Press dough evenly into baking pan
• In a small bowl, beat reserved egg and milk together to make an egg wash. Brush on dough using a pastry brush
• Bake for 35-40 minutes or until a tester inserted comes out clean.  Cool shortbread in pan on a rack and cut into squares and then triangles.

Shortbread can be made ahead and put into a well sealed container and frozen.  Allow shortbread to come to room temp before serving.  

Rugelachs

Rugelachs are my favorite cookie!  The traditional filling of apricot jam, cinnamon/sugar and walnuts is my favorite, although the white chocolate, raspberry, pecan filling I made recently was quite good.  Experiment with your own ideas.  These freeze well either unbaked (after chilling filled cookie) or baked.

Ingredients:
1/2 pound (two sticks) of unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/4 cup sugar, plus 9 tablespoons, divided
1/4 teaspoon kosher salt
1 teaspoon vanilla
2 cups flour
1/4 cup brown sugar
1 1/2 teaspoon ground cinnamon, divided
1 cup walnuts, chopped fine
1/2 cup apricot preserves, pureed
1 egg beaten
1 tablespoon milf

Directions:

• Cream butter and cream cheese until light.  Add 1/4 cup sugar, salt and vanilla.
• Add flour and mix until just combined
• Roll into a ball on well-floured board.  
• Cut ball into quarters and wrap each in plastic
• Refrigerate one hour
• Combine 6 tablespoons of sugar, brown sugar, 1/2 teaspoon cinnamon and walnuts.
• Roll each ball of dough into a circle (9-12 inch in diameter)
• Spread dough with preserves and sprinkle with 1/2 cup of filling
• Press filling into dough. Cut circle into 12 equal wedges
• Starting with wide end, roll up each wedge
• Place cookies, point tucked under, on baking sheets lined with parchment
• Chill for 30 minutes or 15 minutes in freezer.
• Preheat oven to 350 degrees
• Combine 3 tablespoons sugar and 1 teaspoon cinnamon.  Brush each cookie with egg wash and sprinkle with cinnamon/sugar. 
• Bake for 15-20 minutes until lightly browned

Yield: 48 cookies

Corn Chowder

Fresh corn chowder with bacon! This is wonderful with toasted french bread for sopping, or tearing into chunks and dropping into your bowl

Ingredients:

8 ears of yellow corn, husked
3 tablespoons butter
6 slices of bacon, cut into 1/2 inch pieces
1 medium onion, chopped
1/4 cup flour
1 clove minced garlic
5 cups water
1 pound Yukon potatoes, cut into 1/2 pieces
1/2 teaspoon dried thyme
1 bay leaf
salt
pepper
1 cup half and half
1 tablespoon honey
3 tablespoons chopped fresh chives or green onion tops
shredded cheddar cheese

Directions:

• Cut kernels from ears of corn and set aside.
• Melt butter in large pot over medium heat.
• Add bacon and onion and stir frequently until onion is softened and begins to brown
• Add flour and garlic and cook 1-2 minutes.  
• While whisking, slowly pour in water.
• Bring to a boil, stirring constantly.
• Stir in potatoes and corn.
• Add thyme, bay leaf, salt and pepper to taste
• Bring to a light boil, then reduce heat to medium-low
• Simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Using a hand blender, blend soup until about half is smooth.  You want some chunkiness, so don't over blend.
• Stir in half and half and honey.
• Serve topped with chives and cheese.