Friends and Families / Dijon Liqueur Apricots and Stewed Spice Pork Ribs

(12 servings)

The origin or Cherry’s Kitchen

It was about 5 years ago, the classmates of my Shih-Lin primary school 4th Grade 5th found me and joined me for a series of reunion activities.  Once I proposed that I can host a lunch party at my home and it was quite a success.  The classmates living overseas joined the second year.  The head of the class said I can make it an institution and have more friends to enjoy the happiness of cuisines I make with lots of care and love. So dinners have been held for my exercise trainers and classmates, my senior high school classmates, my high school classmates, my college classmates, my college folk dance club mates.  The themes include Christmas, Halloween, vegetarian, Mediterranean, Taiwanese, my fusion dishes and the most important Sunday dinner with Mom.

In order to present a proper menu, I learn from the TV programs, borrow or purchase cookbooks and read them, search recipes from the internet, learn more skills to make deserts, add more cooking utensils and plan what can be made for carrying out afterward.

With all those troubles, what is the return?  The happiness of gathering and sharing the bounty foods our world has provided to us in a more delicious way.

The picture below is my mom looking at old pictures of her grandsons. The menu is tailored to the preference of most attended:

  1. Red Dragon Fruit drink with lemon and mountain honey
  2. East Asia Fourfinger threadfin bake
  3. Organic 100% Taiwanese rice noodle cooked with shrimp in curry flavor
  4. Spicy Pork Roast
  5. Beef strips served with broccoli and new potato
  6. Egg custards and black tea

In one gathering with my primary school mates, I brought my apricot cooked in Dijon Black’s current liqueur as a snack.  It is juicy and moist and should be a good alternative to sugary snacks. Before I realized what has happened, they have collected payments in cash and placed orders that I can fill at my own pace.

Dijon Liqueur Apricots

Dijon Liquor Apricots

Preparation 15 minutes

Overall cooking time: 30 minutes

Skill Level: Easy

Here is the recipe:

Ingredients:

Organic Dried Apricots   400g

Organic Brown Sugar     1 T

Dijon Black Currant Liqueur 1 T  (you can substitute with rum or brandy)

Water                             1/4 C +1T

Lemon Zest + Juice         1/2 lemon or 14g or 2t

Sale de fleur                    pinch or 0.3g

Instruction:

  1. Use a small cast iron pot to melt sugar in hot water.
  2. Add apricots and lemon juice and bring to boil then simmer till all apricots are soft about 5-7 minutes.
  3. Add the sweet wine and salt. Turn off heat and cover. If you are not using sweet wine add 10% of the volume of the wine in sugar.
  4. When cooled, move to a glass jar and store in the refrigerator for up to 3 weeks.

Some mates mentioned that they can carry out whatever Cherry’s Kitchen has in store.  Although they suggested the Taiwanese minced pork sauce, chunky dishes are more enticing.

Stewed Spice Pork Ribs

Preparation 30 minutes

Overall cooking time: 120 minutes

Skill Level: Easy

Ingredients:

Ribs                                 3 slabs

White Onion                    1 medium, minced

Rice Bran Oil                   2T (or Rapeseed oil)

White Vinegar                 1T

Cinnamon                        1T

Bay Leaves                      6 medium

Small fresh chili              1, chopped

Black Pepper                   1T

Sea Salt                           1T

Japanese Sake                 1T (or you can use rice wine or whiskey)

Instruction:

  1. Use a cast-iron pot to saute the minced onion with rice bran oil till fragrant.
  2. Add all remaining ingredients and enough water to cover up to 4/5 of the pork and bring to a boil.
  3. Simmer 90-120 minutes or till the meat almost will fall from the bones.
  4. The whole recipe can serve as a main for 12.
  5. If it is too greasy for you, you can scoop out the pork fat above for other use.

Variation:

For a family of 4, you can cut each slab into 4 pieces and freeze for later use.  Scoop the stew in a glass jar for later use as stock. If you prefer the stewed version of ribs, when defrosted, heat up the pork in stewed juice to generate the centerpiece of a supper. Or you can preheat oven at 180 degrees to roast the defrosted rib with the sauce below:

1/2 onion, 1T tomato puree, 1t sugar, 1t vinegar, 1T oil, 1/2t sea salt, 1/2t chili powder (omit if you don’t do spicy hot dishes)

Bake for 20-25 minutes.

It’s time to wrap up all for take-out.  Reuse wrapping material available. I do like the smile on your face and you text me that your husband loved it too.  It is my honor to be the secret kitchen of my friends and families.

Food for take-out

I hope you like my article. Welcome to share with your friends and family. And let me know if there is any comment you would like to share with me. If you’d like to read this later, please save it to Pinterest.

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