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FOX in the Morning
12/08 - 8:25 am

Join Mary for a cooking series on Channel 41, Louisville.
Winter Fruit Compote

1 cup dried cherries
1 cup dried cranberries
1 cup dried plums (prunes), halved
1 ½ cup dried calamyrna figs, halved
1/3 cup sugar
1 stick cinnamon
Several grinds of fresh black pepper
1 to 1 ½ cups sweet white wine
1 cup tawny port
2 tsp cornstarch
2 tsp red wine vinegar

Combine fruits, sugar, cinnamon, pepper, wine and port in a large sauce pan. Bring to a boil. Whisk together the cornstarch and vinegar. Stir into the fruit mixture and boil for 1 minute. Remove from heat and cover. Allow to sit for at least 15 minutes.


Basic Spice Rub

Spice Rubs are great as a dry ‘marinade’ to add flavor to chicken, fish, meats and even vegetables. Ready a piece of fish to be blackened, or rub into ribs before baking. To help the rub stick, brush or rub in a bit of olive oil before sprinkling on the rub. We used this rub on tenderized round steak for fajitas, but try it on ribs, salmon, or even Portobello mushrooms before grilling.

For gifts, multiply this recipe by the number of gifts you would like to make, mix thoroughly and divide into attractive spice bottles, jars or tins.

1 Tbls paprika or smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dry mustard
1 tsp chili powder
1 tsp chipotle powder
¼ tsp cayenne pepper
1 tsp ground cinnamon

Mix all ingredients together. Store in an airtight container.


Home Brewed Vanilla

For each gift bottle:

A 4 oz glass bottle
1 vanilla bean
About 3 ½ oz of vodka, rum, brandy or bourbon

Thoroughly clean and dry the bottle. Split the vanilla bean and scrape the vanilla seeds into the bottle. Place the bean in the bottle, cutting in half if needed to fit. Fill with the alcohol and cap tightly. Wrap and decorate the bottle and allow to infuse for 4 weeks or more before using.


Wine Mustard

¾ cup sugar
¾ cup dry ground mustard
½ cup cider vinegar
½ cup dry white wine
3 eggs, room temperature

Combine all ingredients in the top of a double boiler, in a stainless steel bowl or simmering water. Cook and stir until thickened, about 8 minutes. Pour into small sterilized jars. Keep refrigerated. Use within 30 days.


Moroccan Bean Soup

For 10 gift bottles:
10 cleaned and sterilized wine bottles
10 corks
Ribbon, cloth and recipe cards
Purchase the following amounts of dried beans:
2# green lentils
2# navy or great northern white beans
2 # pinto beans
2 # red kidney beans
1 # small red beans
2 # orange lentils
2 # black beans
2 # garbanzo beans
1 # black eyed peas

Using a funnel, pour the beans in the bottle in colorful layers. Following is a suggested sequence:
2 oz kidney beans
3 oz white beans
3 oz pinto
2 oz orange lentils
1 ½ oz black eyed peas
1 ½ oz black beans
1 ½ oz green lentils
1 ½ oz small red beans
3 oz garbanzo beans
3 oz kidney beans

Tap the bottles lightly to settle the beans after each layer. Add a few more beans if necessary to assure that the bottle is completely full. Cork the bottles and wrap the top in cloth, festive paper or a shrink wrap cap (available at large party/liquor stores). Tie on a recipe card and the spice mixture.

Moroccan Bean Soup Spice Mix
The following amounts are for 10 gift packages. Portion equally into 10 small zip lock bags or double layers of plastic wrap secured with a twist tie.

10 Tbls black mustard seed
5 tsp chili or chipotle powder
10 tsp curry powder
10 tsp dried oregano
10 tsp cumin

Mix all ingredients.

2 ½ tsp ground cloves
10 tsp coriander
10 tsp black pepper
5 tsp smoked paprika
5 tsp cinnamon
10 tsp dried parsley flakes

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Moroccan Bean Soup Instructions

Rinse and look over beans to remove any foreign matter. Place in a pot and cover with cool water. Bring to a boil and turn off heat. Soak for 1 hour. Drain and rinse. Place 2 Tbls olive oil in the pot. Add 1 cup chopped onion. Cook until softened. Add Bean Soup Spice Mix packet and 2 cloves minced garlic; cook for 2 minutes, or until aromatic. Add the soaked beans and 5 cups vegetable broth. Bring to a boil, reduce to simmer and cook until beans are tender, about 1 ½ hours. Salt and pepper to taste.

Contains: Mixed beans and spices