Fruit Posts

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Blood Orange Cocktail

Tuesday January 27th 2009

Um, yum! Seriously? The blood orange has to be one of the loveliest fruits on the planet. And in typical Mouse-House style, we found a way to enjoy it in one of our very favorite ways—in cocktail form. This drink is sweet, but not too sweet. It’s fresh and juicy—and gets an extra bump of [...]

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Rib of the Week: Fig & Ginger Glazed Pork Ribs

Monday December 22nd 2008

You all know that I’m one of those folks who loves pork and fruit together. Now, you have to like figgy-flavored things for this one to work. But man, if you do…the combination is absolutely heavenly. These ribs get the perfect amount of earthy sweetness from fig preserves. A heaping dose of ginger gives them [...]

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Rustic Cranberry Bacon Chutney with Rosemary and Port

Thursday December 11th 2008

This stuff is so good, it’s evil. It’s smokey and sweet. It’s dotted with bits of bacon and rosemary. It’s bursting with unexpected orange flavor that’s followed by a refreshing tartness from the cranberries. I could eat bowls of this. No lie. This is the kind of dish that folks either love or hate, depending [...]

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Rib of the Week: Fiery Red Currant Ribs

Wednesday December 10th 2008

I love hot and spicy food. (You know, the kind that makes your nose sweat just the tiniest bit?) Wasabi. Chili peppers. Lots of ginger. You name it, chances are it’s on my list. These ribs combine two types of heat with red currant jelly. The sugar in the jelly adds just the right amount [...]

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Rib of the Week: Cranberry Sage Pork Ribs with Whiskey Butter

Friday November 21st 2008

There’s nothing like coating something in butter. I know it’s not the healthiest thing in the world, but man—is it good. For this dish, meaty, country-style pork ribs get frosted with a pungent whiskey butter, then dappled with fresh cranberries, garlic, and earthy sage. They get basted a few times as they roast with a [...]

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A Photo Tour: Apple Picking at Brooksby Farm

Monday October 13th 2008

I have a peck and a half of apples sitting on my kitchen counter. There are Macouns. Red Delicious. Courtlands. I know I’ll probably make some kind of pie or rustic tart, but I’ll still have a bunch leftover. What’s your favorite way to prepare apples in the fall? I’m definitely looking for ideas. Let [...]

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Rustic Apple Galette

Saturday October 4th 2008

This may be the shortest intro in Hungry Mouse history. We’re out the door in a few minutes on our way to a party, but here’s what we’re bringing. A galette is basically a rustic tart. It’s free-form and halfway open faced, so you get a peek at the gooey, caramelized fruit that’s hiding inside. [...]

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Brown-Sugar Cranberry Sauce

Monday September 29th 2008

Ever since I was a kid, cranberry sauce has always been one of my favorite things about the fall. Most of the time, my mom made homemade cranberry sauce. Now, she’s an amazing cook. Sometimes, though, if I was lucky and she didn’t have time, she’d bust out that ubiquitous canned cranberry sauce log. (Come [...]

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Rib of the Week: Ruby Lacquered Pork Ribs

Saturday September 13th 2008

Ah, pork. It goes so well with so many things—including fruit. So, as I was eyeing the package of pork spare ribs in my fridge last night, I noticed I had leftover raspberry sauce from the Rustic Raspberry Vodka-tini I made the other night. It’s basically fresh raspberries, sugar, and a little liquor. You can [...]

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Rustic Raspberry Vodka-tini

Wednesday September 10th 2008

Does the world really need another flavored “martini” that’s made with vodka, not gin? Absolutely. Indulge me. I have a penchant for smooshing up fresh fruit with vodka and gleefully declaring Happy Hour. Be careful. This cocktail is potent—and almost too easy to drink. It’s deliciously jammy and clouded with unfiltered raspberry juice. It’s really [...]

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