Easy Plum Compote (Vegan)

Servings: 6
Recipe from Kate Hackworthy
Husband-Tested in Alice’s Kitchen 

This delicious Plum Compote is perfect warm or cold on ice cream, yogurt, oatmeal, pancakes, waffles and more.
 
Ingredients
7 plums
2 Tablespoons maple syrup
1 Tablespoons lemon or orange juice
2 Tablespoons water
1 cinnamon stick
1 teaspoon vanilla

Instructions
Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
Add the maple syrup, water, lemon juice, cinnamon stick and vanilla to a pot. Heat for a few minutes until the sugar dissolves.
Add the plums and bring to the boil.
Reduce the heat and cook, stirring occasionally, for 10-15 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.

Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 121mg | Fiber: 1g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg

Spiced Maple Bourbon Fizz

Recipe from Half-Baked Harvest (Tieghan Gerard)

Husband-Tested in Alice’s Kitchen
Makes 1 cocktail

We thought this cocktail was just delightful and perfect for the holiday season.  To make this easy for a small party, make the syrup a few days in advance.  Juice some lemons and store the juice and the syrup in the fridge.  Slice up an orange a day in advance as well for garnish.

Spiced Maple Syrup
(Makes enough for 6 drinks)
½ cup water
½ cup maple syrup
2 cinnamon sticks
1 Tablespoon cardamon pods
1 star anise
1-inch fresh ginger, sliced
Zest of 1 orange

In a medium pot, bring the water, maple syrup, cinnamon, cardamon, star anise, and ginger slices to a boil. Boil for 3 minutes.  Stir in the orange zest.  Let cool, then strain the syrup into a glass jar.  This syrup makes enough for 6 drinks.  It can be made in advance and stored in the fridge until needed.

Maple Bourbon Fizz
(Makes one cocktail.)
1 ½ oz. (3 Tablespoons) bourbon
1 oz. (2 Tablespoons) lemon juice
1-2 dashes orange bitters
1 oz. (2 Tablespoons) Spiced Maple Syrup
Champagne, for topping

In a cocktail shaker, combine 2 Tablespoons Spiced Maple syrup, the bourbon, the and orange bitters.  Add a few cubes of ice and shake.  Pour into a glass.  Top off with a bit of champagne.  Garnish with an orange slice or wedge and star anise, if desired.  

Pickled Prunes

Recipe from Hard Like Armour via Food52

Husband-Tested in Alice’s Kitchen
Makes 1 quart

I think these are just the cat’s meow.  They are so easy to make and can be served on their own or would be excellent with a dollop of mascarpone, a soft tangy cheese or over ice cream, as a salad component or with oatmeal, or as an accompaniment to roast pork, if you’re a meat eater.  Make a couple of jars and then keep one for yourself to serve on a party platter and then give the other as a hostess gift.

1 cup red wine vinegar
12 (2-inch) strips orange peel 
1/2 cup freshly squeezed orange juice
1 cup sugar
2 teaspoons cardamom seeds
1/2 teaspoon coriander seeds
1/2 teaspoon pink peppercorns
1/2 3" stick cinnamon, broken in half
1 pound pitted prunes
2 teaspoons orange blossom water (A reviewer suggested using Cointreau.)
Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks.

Notes: Here are some serving suggestions from reviewers of this recipe: 
• Spread a toasted baguette slice with a mild blue cheese and then top it with a prune and a drizzle of syrup.
• Serve as a part of a cheese plate. 
• Cut up into salads. 
• The sauce from the prunes is delicious mixed into salad dressings. 
• Drizzle over ice cream.
• Use the prune syrup in bubbly water with lemon juice as a soda, too.
• Really, really yummy with lightly sweetened goat cheese followed with a chaser slice of cold crisp apple.
• Spoon them over Greek yogurt and top them with almonds for an amazing take-to-work lunch. 

Blood Orange Cranberry Fall Spiced Sangria

Recipe from Ansley Beutler of The Fit Peach

Husband-Tested in Alice's Kitchen

Makes 6-8 servings

This festive and delicious punch is perfect for all fall and winter holiday parties.  The best thing about it is that it can and should be made up to three days in advance for the best flavor.  Come party time, just add ice to the glasses, ladle in the sangria and garnish.  

For the Cranberry Reduction

2 cups cranberries

3 Tablespoons maple syrup (agave syrup, honey, or sugar will also work)

1/2 cup water

For the Sangria

2/3 cup blood orange juice (approx. 2-3 large blood oranges)

3 blood oranges, sliced (Set aside one slice for rimming glasses.)

2 cups cranberries

3 cinnamon sticks

fresh rosemary

1 bottle white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.)

2 cups ginger beer

3 shots brandy (I used cognac.)

For the Cinnamon Sugar Rim

3 Tablespoons coconut sugar

2 teaspoons ground cinnamon

1 slice blood orange

To Garnish

cinnamon sticks

fresh rosemary 

star anise

Instructions

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat.  The cranberries should begin to pop open and become soft.

Let mixture simmer for 2 minutes then remove from heat to cool.  The mixture will thicken up during this time.

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.

Once cooled, spoon the reduction into the bottom of a large pitcher.  Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.

Pour the wine over top followed by the ginger beer and brandy.  Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom.  The color should turn a darker red.  Let the sangria sit in the fridge for at least 2 hours to soak up the flavors

When ready to serve, prepare the cinnamon sugar rim mixture on a small plate.  Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass).  Dip the rim of the glass into the cinnamon mixture to coat

Use a ladle to serve the sangria into cocktail glasses.  Make sure to grab some of the fruit.  Garnish with extra cinnamon sticks or rosemary or star anise if desired.

The sangria will keep (and get better with time) in the fridge for up to 3 days.

Harira (Meatless)

Serves 8

Recipe from Martha Stewart Slow Cooker

Husband-Tested in Alice’s Kitchen

Harira is the national dish of Morocco. There are many versions Harira.  I thought this was just delicious and perfect comfort food.  This slow cooker, make-ahead version of Harira is loaded with good-for-you protein and fiber.  While the chickpeas are resting, measure out the spices and prep the rest of the ingredients. 

1 cup dried chickpeas, picked over and rinsed

Water

2 Tablespoons extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 Tablespoon ground ginger

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

Pinch saffron

1 (3-inch) cinnamon stick

1 can (28 oz.) crushed tomatoes

¼ cup chopped fresh cilantro (Use Dorot frozen cilantro if fresh isn’t available.)

1 cup dried French green lentils, picked over and rinsed

1 cup dried red lentils, picked over and rinsed

8 cups boiling water

Kosher salt and freshly ground pepper, to taste, before serving

Toasted flat bread and plain yogurt and more fresh cilantro for serving, if desired

For a quick soak, cover the chickpeas in a large saucepan with water.  Bring to a boil.  Remove from heat and let stand, covered, for 1 hour.  Drain and set aside.

Preheat a 5- to 6-quart slow cooker.

Heat oil in a large skillet over medium-high heat.  Add the onion and cook, stirring occasionally, until softened and slightly golden, about 10 minutes.  Add the garlic, ginger, turmeric, cumin, black pepper, cayenne, saffron, and cinnamon stick.  Cook until fragrant, about 2 minutes.  Add the tomatoes and cilantro.  Bring to a boil.  Reduce heat to medium and simmer about 5 minutes.

Transfer the tomato mixture to the slow cooker.  Add the French lentils and red lentils and chickpeas.  Add the salt to the boiling water and pour into the slow cooker.  Stir to mix and then cover.  Cook on High until the legumes are tender, about 2½ hours (or on Low for 5 hours.) Season with a sprinkling of salt and pepper, top with more cilantro, and serve with flatbread and yogurt, if desired.

Notes:

By my calculations, this dish (without flatbread and yogurt) is 313 calories per serving.

Pickled Red Onions

These delicious Pickled Red Onions take on a jewel-like tone. 

Here is a plate you would be proud to serve any guest.
Simple Turkey Meatloaf with Pickled Red Onions on the side;
Boiled Yukon Gold Potatoes tossed with Homemade Pesto;
Rainbow Cole Slaw; and Carrot Bread

Makes about 4 cups

Recipe from Chez Henri in Boston via BonAppetit.com

Husband-Tested in Alice’s Kitchen

I was asked to bring something pickled to a party recently, so I gave this recipe a try.  It was fun to make and turned out to be quite beautiful to behold.  These pickled onions are a great addition to tacos, burgers, meatloaf or any dinner featuring grilled meat.

5 medium-size red onions, halved, peeled, each half cut into 4 wedges

2 cups red wine vinegar

2 cups water

½ cup sugar

¼ cup yellow mustard seeds

6 whole allspice

4 cloves garlic, peeled, halved

2 Tablespoons turmeric

2 whole green cardamom pods, smashed

2 bay leaves

1 ½ Tablespoons salt

1 Tablespoon dried crushed red pepper

1 cinnamon stick

Place onions in a large heatproof glass jug or bowl. Combine all remaining ingredients in a heavy large saucepan.  Bring the mixture to a boil; remove from heat and let stand 5 minutes.  Pour hot vinegar mixture over the onions in jug/bowl.  Let the onions stand at room temperature for 2 hours, gently stirring occasionally.  Cover and chill at least 1 day and up to 1 week before serving.  To make serving easier, scoop out some of the onions a bit at a time and chop them up using a chef's knife or a food processor.  Store them in glass jars with some of the pickling liquid in the refrigerator.

Hot Toddy

Makes 1 toddy

Recipe from The Joy of Cooking

Husband-Tested in Alice’s Kitchen

When it’s cold and blustery out and when either of us is sick with a cold or throat woes, I make a toddy.  It is to be slowly sipped while you’re sitting in a rocker by the fire and under a blanket.  It feels good going down.  It may not cure you, but for a little while, you’ll feel pampered and warm. 

8 oz. water

1 teaspoon Simple Syrup* (recipe below)

1 jigger (1½ ounces) of whiskey, brandy or rum

1 small stick cinnamon

1 lemon slice, seeds removed

3 whole cloves

Bring the water to a boil.  Meanwhile, measure out the Simple Syrup and the whiskey.  Drop in the cinnamon stick.  Press the cloves into the lemon slice.  Put the studded lemon slice in the mug.  Add the hot water to the mug and allow the toddy to steep for a couple of minutes before serving.

*Simple Syrup

Simple syrup is very easy to make.  Make a batch and keep it for weeks in the fridge for making your favorite cocktails, toddies, for sweetening tea or lemonade.

Put equal parts sugar and water in a saucepan.  Bring to a boil.  Let it simmer a few minutes, stirring occasionally, until the sugar is completely dissolved.  Allow the syrup to cool before putting it in a Mason jar with a lid in the fridge.