Ways to jazz up holiday meals with fruit: • Throw diced apples into your stuffing to add moisture and flavor. • Cut lemons or oranges into quarters and stuff them inside a chicken to give extra flavor. • Fill the bottom of a roasting pan with chunks of apples, onions, potatoes or other root vegetables. Place ham or turkey on top and bake. • Make fruit glazes for meats. Mix two parts jam or jelly to one part chicken or beef stock and cook it down, stirring constantly, to a glaze consistency. • Chop fruit to whip up chutney, which makes a great dip or topping for meats and sandwiches. • Replace part of the butter or oil in baked goods with applesauce to decrease the fat content. • To dress up salads, toss in fresh, canned or dried fruit, along with nuts and cheese, if desired.
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Couscous with dried fruit
Steven B. Heird, M.d., F.A.C.S.
¾ cup dried apricots, diced into ½-inch cubes ½ cup golden raisins 3 tablespoons dry sherry 3 cups chicken broth 6 tablespoons (¾ stick) unsalted butter, divided 2 cups uncooked couscous 1 pound of mushrooms, diced 1 ½ cups celery, sliced ¼-inch thick 1 ½ cups chopped onions 2 tablespoon minced garlic 2 teaspoons dried thyme, crumbled 2 teaspoons dried sage, crumbled ½ cup toasted pine nuts salt and freshly ground black pepper
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1. Combine apricots, raisins and sherry in a small bowl. Cover and set aside. 2. Place chicken broth and 4 tablespoons butter in large saucepan and bring to a boil over high heat. Add couscous in a stream, stirring constantly. Cover and remove from heat. 3. In a large skillet over medium-high heat, sauté mushrooms in 2 tablespoons butter until liquid evaporates. Add celery, onions, and garlic and cook until soft. Add dried fruits and sherry, thyme, and sage and stir for 1 minute. Remove from heat. 4. Stir pine nuts and fruit/mushroom mixture into couscous until well combined. Season to taste with salt and pepper. Makes 8 servings.
— Lynn Nelson, personal chef, York Township (Adapted from The Fruit Cookbook by Nicole Routhier) Recipes continued on page 48. For recipe book ideas see page 67.
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