Lemon-Caper Sauce

Ready for something quick, versatile and not made of turkey left-overs? Yeah, we all are! After Thanksgiving and the football game last weekend, it's nice to find a respite from over-indulgence on all levels.
This might be just what you need.
Over the years this has become a favorite. I like it over fish or chicken but it works nicely as a warm dipping oil for bread. It's definitely fancier than olive oil and no one has to know how easy it is to make.

Enjoy! 


 


Total Time: 15 minutes
Yield: 4 servings
Level: Average

Go Ducks!

Kick off your Civil War party with a tray of these. The Midori Illusion is the perfect way to add game day color for U of O fans!

Ingredients:
1 1/2   oz  Midori melon liqueur
   1/2   oz  Triple Sec  
   1/2   oz  Vodka   
   2/3   oz  Lemon Juice
1 1/2   oz  Pineapple Juice   

Directions: Shake ingredients with ice. Be sure to shake well, to let the Midori mix thoroughly with the other ingredients.
Pour into a martini glass and garnish with a lemon and lime slice.

Yield: 1 drink

Go Beavers!

This year's Civil War game got me thinking that I needed a new cocktail for Oregon State fans. I started with a Broadway's Alibi and jumped off that to what you have here. They used tequila instead of vodka and nectar that made it a bit too sweet for my taste. I've never thought about using carrot juice in a cocktail. It's surprisingly good!

Have you tried this Blk. water yet? I've been so curious and today was the day I decided to give it a try. First off, it doesn't have a taste of its own. It's enhanced with fulvic acid which, apparently, is responsible for it's black color. Be warned though, freezing this stuff is wild - the black minerals fall to the bottom and it separates into the layered ice cubes you  see below.

Ingredients:
2.5 oz Orange Juice
1    oz Carrot Juice
1.5 oz Vodka
10 ice cubes made with Blk water 

Directions:
At least 2 hours before serving, make the Blk ice. Use a small ice cube tray so you can use a lot of cubes. Pour all ingredients into a glass, stir, and add ice. If you decide to make a pitcher of these, don't add the ice to the pitcher, add it to the drink. Be bold, try this one.
Yield: 1 drink

Cranberry Crumble with Raisins and Figs

This is a great time of year to take advantage of the local cranberry crop and offer a different yet seasonal dessert. The tart cranberries and the sweet, dried fruit are a bit of a surprise - and a nice change of pace during pumpkin pie season.

I started making a recipe similar to this for a friend with a gluten allergy. Since then, I switched to organic fruits and local honey. 
This recipe has a lot of room for substitutions. I listed some of them at the end of the recipe. I hope you share yours, too!




Total Time: 2.5 hours
Yield: 8-10 servings
Level: Average

Pumpkin Ravioli with Brown Butter & Hazelnut Sauce

I've been making ravioli for years, duped into it by my father who swore the family tradition had to live on. Only later did I learn that there was no such tradition, he was just trying to get me interested in cooking. It worked. We got the hang of it quickly and had a lot of fun trying new fillings.
This year I decided to try a more seasonal approach and I found a few recipes for pumpkin ravioli. This one is loosely based on one from 1986 and published in The Wolfgang Puck Cookbook.
For the more intrepid, feel free to make your own pumpkin puree, I used canned, organic pumpkin without seasoning. You can make these a day ahead and refrigerate them until about 20 minutes before you're going to cook them. The steps are easy but, if you've never made ravioli, prepare to feel clumsy. I was glad that my friend, Rina, wanted to get involved. It was a fun time and the extra hands were helpful. Here's a tip; don't believe anyone who says you don't need semolina flour. I use half semolina and half all-purpose flour. The gluten in semolina makes it possible to roll thin dough that doesn't explode in the boiling water. I bought only the amount I needed from the bulk aisle at The Kiva in Eugene, Oregon.


Total Time: 3.5 - 4 hours
Yield: 4 to 6 servings (approx 30 ravioli)
Level: Difficult