Makes 9 Servings
Everybody loves sweet, sticky barbecued ribs. These are a little different and served without barbecue sauce, but feel free to add some if you like.
½ cup of your favorite barbecue rub
¼ cup turbinado sugar (Sugar in the Raw)
3 full slabs (about 2 pounds each) baby back ribs, back membrane removed
1½ cups peach preserves
6 tablespoons packed brown sugar
¾ cup apple juice
1. Mix the rub and sugar together and sprinkle it on the ribs. Use about two-thirds on the meaty side and one-third on the boney side.
2. Prepare the grill for cooking over indirect low (300°F) heat, using peach wood or a combination of cherry and hickory for flavor.
3. Cook the ribs until they are nicely caramelized and looking great. This should take about 2 hours. Remove the ribs to a platter or sheet pan. Lay out 3 double-thick layers of heavy-duty aluminum foil, each big enough to wrap a whole slab. Transfer each slab of ribs to a piece of foil. Top each slab with ½ cup of the preserves. Sprinkle 2 tablespoons of brown sugar over each slab. As you fold each foil into a packet, pour ¼ cup of the juice in under the ribs. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return them to the grill for 45 minutes.
4. At this point, you could let the ribs cool down to finish later. This is a great way to take the ribs to a game-day party at a friend’s house or at the game. To reheat them, put the cooked ribs on a direct medium-hot grill. Cook and flip them for just a few minutes, until they are warm and caramelized. Cut each slab into 3 pieces and serve.
Find more recipes in The NFL Gameday Cookbook by Ray Lampe
The Bloody Doctor recipe
Your house will smell amazing when you cook this!
8 cups apple cider
1/4 cup honey
2 tbsp whole cloves
1 cup cranberriers
2 5-inch cinnamon sticks
3 5-inch fresh rosemary sprigs
Additional rosemary and fresh cranberries for garnish, if desired
1. Pour apple cider into a 2.5 quart or larger crock pot or other slow cooker. Stir in honey. It may remain clumpy; that’s okay. It will dissolve when the mixture heats up.
2. With a toothpick, poke holes in the orange, about 1/2 inch to 1 inch apart. Carefully stick the cloves, pointy end down, into the holes. Add the orange to the cider along with the cranberries, cinnamon sticks, and rosemary. Push the rosemary down to help make sure it’s submerged.
3. Cook on low until hot and the cranberries have started to burst, 3-4 hours, taking care to not let the cider boil. Very carefully with a fork or masher, gently crush the remaining cranberries to pop them. They might splurt, so be careful! This will help to get as much flavor out of them without overcooking the cider.
4. Strain the mixture through a fine-mesh sieve into a large bowl. Add the strained cider back to the crock pot. You can also add the cinnamon sticks and orange back, as well, for a festive touch. Discard the remaining solids. Serve immediately or keep the crock pot on the warm setting to keep the cider hot.
5. Garnish individual mugs of cider with additional fresh rosemary sprigs and fresh cranberries, if desired.
The strained mulled cider can be refrigerated overnight. Reheat before serving.
You can also add Chardonnay or a dark rum for spiked flavor.
Try this delicious drink at our Open House on November 14 & 15.
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup dried figs
2 pork tenderloins (about 3 lbs total)
1 tsp salt
1 tsp freshly ground black pepper
1 cup crumbled blue cheese
2 tbsp extra virgin olive oil
4 tbsp butter
1/4 cup honey, preferably sourwood honey
- Mince the apricots, cherries, and figs by hand or in a food processor.
- Slice the tenderloins lengthwise, almost all the way through. Open them up and lay them flat. Place each tenderloin on a large piece of plastic wrap. Cover with another piece of plastic wrap and pound each piece of meat with a meat tenderizer until it is about 1/2 inch thick. Remove the top piece of plastic.
- Season the surface of the pork with the salt and pepper. Divide the fruit mixture in half and spread evenly on the cut surface of each tenderloin. Top each with half of the cheese. Roll up each tenderloin, using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around the tenderloin, continuing to push in any fruit or cheese that may fall out.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet over medium-high heat. Sear the tied tenderloins, turning as each side is browned. Be careful when searing the open side, as some fruit and cheese might fall out. You are just trying to seal in the meat juices, not trying to cook the pork all the way through.
- Combine the butter and honey in a microwaveable bowl and microwave on high for about 20 seconds, or until the butter is melted. Drizzle the butter over the tenderloins.
- Place the tenderloins on a baking sheet. Bake for 15 to 20 minutes, or until the meat reaches an internal temperature of 150°F. Remove the baking sheet and allow the tenderloins to sit for at least 10 minutes before slicing. This will keep the juices in the meat rather than all over your kitchen counter.
- Snip off and discard the strings. Slice the pork into 1 inch thick pieces and serve.
Find more honey recipes in the book at Johnson’s:
Masterton, Laurey. (2013). The Fresh Honey Cookbook. North Adams, MA: Storey Publishing.
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Star-shaped leaves and bright berries form a petite ring of autumnal fireworks.
25 liquidambar leaves
15 sprigs of callicarpa berries
10 stems of rose hips
wire wreath frame
1. Start with the wire wreath frame. Gather a variety of the listed ingredients to create a small bundle.
2. Attach the bundle to the frame with paddle wire. Gather a second bundle and attache it on top of the first with paddle wire.
3. Continue making and attaching bundles, slightly varying the number of each ingredient. Trim any stems that extend too far off the frame.
4. Tuck the stems of the final bundle under the first bundle.
The Wreath Recipe Book by Alethea Harampolis and Jill Rizzo of Studio Choo
Get your gourds off the ground and present them in a new light as garland.
9 gourds of various colors and shapes
Long heavy-gauge needle
Heavy-gauge fishing line
Six 1-yard-long pieces of ribbon
1. Drive the heavy-gauge needle threaded with heavy-duty fishing line through the gourds, using a hammer to tap it through if there is too much resistance. Leave 6 inches of fishing line at each end.
2. Attach the garland to the wall using nails, and tie three pieces of ribbon to each end of the garland to conceal any exposed fishing line.