Home: Savoring Indian Summer

Dinnertime

Pomegranate Spareribs
Serves 6 to 8

Glaze adapted from Marinades, Rubs, Brines, Cures & Glazes by Philly author Jim Tarantino.

2 racks (5-6 lbs.) pork spareribs
Kosher salt
Black pepper
1/2 c. maple syrup
1/4 c. pomegranate molasses
1/3 c. extra virgin olive oil
1/4 tsp. smoked sweet paprika
1 tsp. chopped orange zest

Preheat oven or grill to 350˚ Fahrenheit. Season ribs with salt and pepper. Place racks, bone side down, on a baking sheet or directly on grill rack. Cook, without turning, until meat is tender and begins to pull away from bones, about 1 1/2 hours. Combine remaining ingredients in a food processor, and process until well blended. (Glaze can be refrigerated for up to 3 weeks.) Brush glaze onto the top of ribs, and continue to cook until glaze begins to caramelize, 5 to 10 minutes.

Griller Corn With Smoked Paprika Butter
Serves 6

1/2 c. (1 stick) unsalted butter, at room temperature
2 tsp. chopped parsley
1 tsp. lemon juice
1/4 tsp. smoked sweet paprika
1/4 tsp. kosher salt
1/4 tsp. black pepper
6 ears corn, in husks

In a bowl, using a wooden spoon, mix butter and seasonings until well combined. Form into a log, and wrap in plastic wrap. Refrigerate until firm. Soak ears of corn in water for 10 minutes. Over a medium-low flame, grill corn until tender, about 10 to 12 minutes, turning frequently. Remove husks and serve immediately with butter.

Romesco Pasta Salad
Serves 6 to 8 as a side dish

5 medium tomatoes
1 red bell pepper
1/4 c. slivered almonds
1 lb. farfalle pasta
1/4 c. sherry vinegar
2 cloves garlic, chopped
3/4 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. hazelnut oil
2 Tbsp. extra virgin olive oil
4 scallions, sliced
10 cherry tomatoes, quartered

Preheat oven to 400˚ Fahrenheit. Core tomatoes, and halve along the equator. Squeeze out seeds. Place tomatoes, cut side down, on a rimmed baking sheet. Place pepper on a separate rimmed baking sheet. Roast tomatoes until softened, about 25 minutes. Roast pepper until skin chars, about 35 minutes. Allow
vegetables to cool, then remove skins. Seed and roughly chop pepper. Reduce oven temperature to 300˚ Fahrenheit. Spread almonds on a rimmed baking sheet in a single layer. Toast until golden, shaking occasionally to avoid burning, about
15 minutes. Cook pasta according to package directions, drain and rinse well, and cool to room temperature. In a food processor, combine roasted tomatoes, roasted peppers, sherry vinegar, garlic, salt and pepper. Process until smooth. With food processor running, add hazelnut and olive oils, processing until emulsified. Toss dressing with pasta, then toss with almonds, scallions and cherry tomatoes.

Dessert

Snickerdoodle Ice-Cream Sandwiches
Serves 6

1/2 c. unsalted butter, at room temperature
1 1/2 c. granulated sugar
1 large egg
1/4 tsp. almond extract
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 1/2 c. all-purpose flour
3 Tbsp. ground cinnamon
1 pt. orange sherbet
1 pt. cinnamon ice cream

Preheat oven to 375˚ Fahrenheit. Using an electric hand or stand mixer, cream together butter and 1 cup sugar. Beat in egg and almond extract. In a separate bowl, whisk together baking soda, cream of tartar and flour. Beat into butter mixture, just until incorporated. Form dough into about 12 golf-ball-size spheres. In a separate bowl, combine remaining 1/2 cup sugar and cinnamon. Roll dough balls in cinnamon-sugar mixture. Place on ungreased baking sheets (about 6 to a sheet), and bake for 10 minutes. Cool cookies on baking sheet for 2 minutes, then remove to wire cooling rack. Cool completely. Allow sherbet and ice cream to soften slightly. Spoon 2/3 cup ice cream onto each of three cookies and 2/3 cup sherbet onto each of another three. Top each with remaining cookies. Wrap in plastic wrap, and freeze for at least 1 hour before serving.