Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Amber's Cranberry/Cherry Sauce

Amber's Cranberry/Cherry Sauce

12-oz frozen cranberry juice cocktail, thawed (I use the organic kind, because it's not so sickeningly sweet as the other stuff)
1 cup water
1 (packed) cup light brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
6 oz dried tart cherries
12-oz bag fresh cranberries

Bring thawed cranberry juice, water, brown sugar, cinnamon stick, and allspice to a boil in a medium saucepan over medium-high heat, stirring until sugar completely dissolves. While still boiling, add the dried cherries and cook 3 minutes. Add the cranberries and cook until they pop, stirring occasionally, 12 minutes or until slightly thickened. Remove cinnamon stick. Pour into bowl, cover, and chill overnight. Voila! Tart and saucy!

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