Honey Roasted Ribs
Jul 14, 2005
Instead of buying barbecue sauce, let a homemade glaze add sweet yet tangy flavour to meals. Brush it on in the last few minutes of grilling so it doesn't burn. Refrigerate unused glaze in airtight container for up to 1 month.
Sweet springtime carrots have an indulgent twist when cooked with schmaltz, a rendered animal fat that can often be found at the butcher's counter. For a vegetarian version, substitute the same amount of butter or nondairy margarine for the schmaltz.
Freeze ribs right in their marinade to take along to the cottage. Roast a few heads of garlic at the same time. Squeeze out as a spread on bread or add as a flavouring to any sauce or salad dressing.
A fabulous pumpkin pie is a combination of a crisp flaky crust and smooth creamy custard. For guaranteed success, quick-chill and prebake the crust at a high temperature before adding the pumpkin custard and baking the pie at a lower temperature.
You'll never go back to store-bought after biting into one of these energy bars that are the perfect pick-me-up for when that midday slump hits.
In season, acorn squash skins are tender enough to eat, but at other times, you may want to peel them off.
