Marian Platt

Perhaps because the unusual is usual for January, there are dozens of January proverbs to prepare folks for the worst. One old belief from Europe is, “The first three days of January rule the oncoming three months.”

 

It’s cold and snowy as I write this, and most people are more interested in how to perk up a meal on a cold winter’s evening than in forecasting the weather. I’m hoping that those nuggets of flavor — dried cranberries, apricots, dates, apples and other dried fruits — in some of our dishes will be the answer.
Here is one idea — give a sweet spin to roast pork loin by adding coarsely chopped dried apricots and prunes along with the usual onions and carrots.

PORK CHOPS POLYNESIAN
4 pork chops, 1 inch thick
1 (11-ounce) package mixed dried fruit
3/4 cup pineapple juice
1/2 cup dark corn syrup
1 teaspoon salt
1/2 teaspoon curry powder
2 teaspoons cornstarch

Put chops in crock pot. Combine all but cornstarch and pour over chops. Cook on low 6 hours or until done. Remove chops and fruit. Add cornstarch to liquid. Set on high for 15 minutes or until gravy thickens. Pour gravy over chops.

For a delightful pilaf, stir chopped dried fruits into cooked rice just before serving, then top with fried onion rings. To jazz up stuffing for poultry, soak raisins and chopped dried apples in warm water for 5 minutes, drain, then toss with packaged stuffing mix.

FETTUCCINE WITH CHARD AND FRUIT
3 tablespoons pine nuts
5 tablespoons vegetable oil
1 clove garlic, minced
2 bunches green or red Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 8 cups)
1½ teaspoons salt
3/4 teaspoon black pepper
1/4 cup sliced dried apricots
1/4 cup currants or raisins
1/2 cup port
1/8 teaspoon cinnamon
3/4 pound fettuccine
1/4 cup grated Parmesan cheese
In a 350-degree oven toast pine nuts until golden brown, about 8 minutes.
Heat oil in skillet over low heat; add garlic and cook for 30 seconds. Add Swiss chard and 1/2 teaspoon each of the salt and pepper. Cook until the chard is wilted and most of the liquid is evaporated, about 3 minutes. Add the apricots, currants, port and cinnamon and simmer until the port is reduced to about 2 tablespoons, 1-2 minutes. Remove from heat.
In large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain the pasta and toss it with the sauce, Parmesan, pine nuts and the remaining salt and pepper.

SPINACH WITH CRANBERRIES AND PINE NUTS
1/2 cup dried cranberries
3/4 cup warm water
1/4 cup olive oil
3 pounds fresh spinach, washed and trimmed
1½ teaspoons orange flower water
1/3 cup pine nuts, lightly toasted
coarse salt and freshly ground black pepper to taste

Put the cranberries in a small bowl with the warm water for 30 minutes before cooking the spinach; then drain. Heat the olive oil in a skillet over medium-high heat. Add spinach and cook, tossing constantly until wilted, 4-5 minutes. Sprinkle the greens with the orange flower water and then mix in the drained cranberries and pine nuts. Season all with salt and pepper. Serve at once. Serves 6-8.
And there are always the salads.

CRANBERRY WALDORF SALAD FOR TWO
1 red apple, chopped
1 celery stalk, chopped
1/2 cup dried cranberries
1/3 cup mayonnaise
1 tablespoon sugar
2 teaspoons lemon juice

In serving bowl, combine the apple, celery and cranberries. In small bowl combine mayonnaise, sugar and lemon juice. Pour over apple mixture and toss gently to combine.

SPINACH/ARUGULA SALAD WITH CHERRIES
1 package fresh baby spinach
1 package fresh arugula
1/2 cup dried cherries
1/3 cup sliced almonds, toasted
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crumbled goat cheese

In salad bowl, combine the spinach, arugula, cherries and almonds. Combine the oil, vinegar, salt and pepper; drizzle over salad and toss to coat. Sprinkle with goat cheese. Serve immediately to 12. Or cut the recipe in half and then in half again.
ROMAINE SALAD WITH DRIED CRANBERRIES
1/2 cup lemon juice
1/2 cup sugar
2 teaspoons finely chopped scallions
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 bunch romaine, torn
1 cup shredded Swiss cheese
1 cup unsalted cashews
1 medium red apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

Combine first seven ingredients and mix well. Refrigerate for 1 hour.
In salad bowl, combine the remaining ingredients; drizzle with dressing and toss to coat.
Serve immediately; serves 8.
Note: 1/3 cup of dried cranberries equals 1 full serving of fruit.

Marian Platt’s column appears the first and third week of each month in the Sequim Gazette. She can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.