Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped
Butter & flour to prep pan
3 tablespoons butter, melted
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed
1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
Note: This can readily be made in advance and reheated when needed. Just add a bit of broth or white wine to the stuffing to maintain the moistness.
Recipe by Anna Gill
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
3½ pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water
1 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar
1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat.
2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes.
3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes.
4. Add minced ginger and stir 1 minute.
5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes.
7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
Recipe by Anna Gill
3 tablespoons unsalted butter, softened
3 tablespoons brown sugar
2 tsp. chopped basil
Pinch of cinnamon
Pinch of salt
4 ripe apricots, halved & pitted
Spray vegetable oil
Whipped crème fraiche
1. Prepare the grill for medium high heat.
2. Mash together the butter, sugar, cinnamon and salt and set aside.
3. Lightly spray both sides of the apricots with the vegetable oil.
4. Place the apricots skin side down on indirect heat for approximately 4 minutes.
5. Turn the apricots over and grill for another 8 to10 minutes; given the variation in size and ripeness, it is wise to be cautious.
6. Meanwhile, heat the butter mixture in the microwave for 25 to 30 seconds, until very hot but not spattering.
7. Place apricots cut side up on serving plate, spoon butter mixture into the cavity. Scoop crème fraiche into the bowl of each apricot and sprinkle with fresh basil.
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