6
Honeyed Oranges and Grapefruit
1 cup orange juice
⅛ teaspoon ground allspice
2 tablespoons honey
3 medium oranges, peeled, sliced
⅛ teaspoon ground cinnamon
1 large grapefruit, peeled, cut
⅛ teaspoon ground nutmeg
into segments
Mix orange juice, honey, cinnamon, nutmeg, and allspice in skillet; cook at 350° until boiling.
Stir in oranges and grapefruit; simmer, between Warm and 200°, covered, 5 minutes. Spoon
into serving bowl; serve warm or refrigerate, covered, until chilled.
4 servings
Waldorf Baked Squash
2 medium acorn squash
½ cup coarsely chopped walnuts
Water
½ teaspoon ground cinnamon
1 cup coarsely chopped mixed
⅛ teaspoon ground nutmeg
dried fruit
¼ cup maple syrup
½ cup chopped cored apple
Cut squash into halves; remove seeds and discard. Place squash halves, cut sides down, on
rack in skillet. Add 1 inch water; cook at 350° until boiling. Reduce heat to simmer, between
Warm and 200°; cook, covered, until squash are tender, 35 to 40 minutes.
Mix dried fruit, apple, walnuts, cinnamon, and nutmeg in small bowl. Turn squash halves
over, cut sides up, on rack; fill cavities with fruit mixture. drizzle syrup over fruit mixture;
cook, covered, until apple is tender, about 10 minutes.
4 servings
Sautéed Asparagus with Garlic
1 pound fresh asparagus, ends
2 tablespoons olive or vegetable oil
trimmed
2 tablespoons water
1 clove garlic, minced
Salt
Place asparagus and garlic in skillet. Drizzle with oil and water; cook, covered, at 225° for
5 minutes. Reduce heat to 200°; cook until water has evaporated and asparagus is browned
on all sides, 8 to 10 minutes, turning frequently with tongs. Season to taste with salt.
4 servings
Ratatouille
1 eggplant (about 1 lb.), peeled,
1 medium zucchini, cut into
cut crosswise into ½-inch
½-inch slices
slices
1 28-ounce can diced Italian
Salt
plum tomatoes
3 tablespoons olive oil
¼ cup sliced black olives
1 large onion, sliced
1½ teaspoons dried basil leaves
2 cloves garlic, minced
1 teaspoon dried tarragon leaves
1 large green pepper, cut into
½ teaspoon salt
¼-inch strips
¼ teaspoon dried oregano leaves
Cut eggplant slices into quarters; sprinkle lightly with salt and let stand 30 minutes. Rinse
well with cold water; drain thoroughly.
Heat skillet at 225°. Add oil, onion, and garlic; cook 2 minutes. Add green pepper; cook
1 minute. Add eggplant and remaining ingredients; cook at 350° until boiling. Reduce heat
to simmer, between Warm and 200°; cook, covered, until eggplant is tender and mixture is
desired consistency, 1 to 1½ hours.
6 to 8 servings
