Sweet and Tangy Spare Ribs
Recipe from OUR TABLE: TIME-TESTED RECIPES, MEMORABLE MEALS
By Renee Muller ▪ Artscroll/October 2016
Meat || Freezer Friendly || 4 entrée servings; 6 appetizer servings
A friend once called me, asking for a meat recipe. “It has to be amazingly good and incredibly easy,” she said. “I’m kidding,” she then added, but I knew she really wasn’t. And I had just the thing. Whenever I meet her husband, he makes sure to thank me, AGAIN, for “those awesome ribs.” Where does it say that great dishes have to be long, hard, and complicated?
about 8 (1-inch-thick) spare ribs, nicely marbled
2½ cups duck sauce
1 cup ...
Honey Sweetened Blackened Carrots
2 teaspoons sweet paprika
2 teaspoons dried oregano
1 teaspoon cayenne, or to taste (cayenne is spicy)
1 teaspoon garlic powder
4 tablespoons unsalted margarine, melted
1 1/4 pounds medium carrots, halved lengthwise
2 tablespoons canola oil
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup extra-virgin olive oil
Preheat the oven to 375°F. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant. Alternatively, skip this step but it adds depth of flavor to the spices.
Put the margarine in a shallow bowl. ...
Mustard Rosemary Glazed Salmon
3 tablespoons whole-grain mustard
1 ½ tablespoons honey
2 teaspoons finely chopped fresh rosemary
1 teaspoon toasted whole fennel seeds, crushed in a mortar and pestle, optional
4 6-oz. salmon fillets, skin on (or Arctic char)
Kosher salt and freshly ground black pepper
3 tablespoon unsalted butter or margarine
3 large leeks, white and light green parts only, thinly sliced
1/2 cup dry white wine
Position a rack in the center of the oven and heat the oven to 400°F. Line a small rimmed baking sheet with parchment.
In a small bowl, combine the mustard, honey, rosemary, and 1/2 tsp. of the fennel seeds. Place the fish skin ...
Cinnamon Swirl Vanilla Ice Cream Bars
With some GKC modifications, this recipe was one of my favorite Bon Appetit summer chilled desserts.
SERVINGS: MAKES ABOUT 24
¼ cup pareve cream
2 teaspoons ground cinnamon
1½ cups natural almond or other nut butter, divided
1 cup (packed) light brown sugar, divided
2 pints pareve vanilla ice cream
1 cup virgin coconut oil, melted
⅔ cup chopped pretzel sticks
Flaky sea salt
Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
Meanwhile, blend pareve cream, cinnamon, a pinch of kosher salt, ½ cup almond butter, and ½ cup brown sugar in a ...