rugelach

prep time:  tbd
cook time:  15 - 20 minutes
servings:  48 cookie-sized pastries


ingredients:
8 ounces cream cheese - at room temperature
1/2 pound unsalted butter - at room temperature
1/4 cup granulated sugar + 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar - packed
1 1/2 teaspoons ground cinnamon
1/2 cup apricot preserves - heated in microwave for a few seconds to make it spreadable
1 egg beaten with 1 tablespoon milk

steps:
1.  cream the cream cheese and butter with an electric mixer until it is light and fluffy. the fluffier the lighter and flakier the final pastry will be.  add 1/4 cup granulated sugar, the salt, and vanilla.

2.  on low speed, add the flour and mix just until ingredients come together into a dough.  put the dough on a floured board and roll it into a ball. cut the ball in quarters, flatten slightly, wrap each piece in plastic, and refrigerate for 30 - 60 minutes.
3.  combine 6 tablespoons of granulated sugar, the brown sugar and 1/2 teaspoon cinnamon.
4.  roll each ball of dough into a 9-inch circle.   with a pastry brush, brush the dough with 2 tablespoons apricot preserves almost to the edges, and sprinkle with 1/2 cup of the filling.  with a rolling pin, press the filling lightly into the dough.  cut the circle into 12 equal wedges.
5.  starting with the wide edge, roll up each wedge, place the cookies, point side down, on a baking sheet lined with parchment paper and chill for 30 minutes.
6.  preheat the oven to 350 degrees.  brush each cookie with egg wash.  mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. bake for 15 to 20 minutes, until lightly browned. remove to a wire rack and let cool.

- goop, september 2011

stuffed antelope backstrap

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 - 2 pounds of antelope backstrap

lemon juice
3 cloves garlic - minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
quarter cup chopped onion
3 cups soft cubed bread
1 cup chopped apricots
1/2 cup beef broth
2 tablespoons butter

steps:
1.  cut the backstrap lengthwise about half way through.  take a meat mallet on the flat side and flatten meat to about half inch thick. rub the meat with a bit of the lemon juice on both sides and repeat with the garlic. salt and pepper to taste.

2.  cover the dried apricots with water and boil for five minutes.  remove from heat drain and set aside to cool. 

3.  place butter in a pan and cook the onions for 5 minutes.  add the apricots, bread, and onion mixture to a bowl along with the rest of the seasonings and broth.  blend together well.

4.  spread the stuffing over the flattened meat and place on a broiler pan.  broil until meat is medium done and dressing is lightly browned.
- motnana outdoor

apricot-pineapple pork ribs

prep time:  tbd
cook time:  2 hours
servings:  tbd

ingredients:
4 pounds pork back ribs

marinade ingredients:
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
dash of wright's liquid smoke

glaze ingredients:
1/2 cup pureed cooked dried apricots
1/2 cup smooth peanut butter
3/4 cup soy sauce

marinade steps:
1.  mix marinade ingredients well.  place ribs in large plastic bag and cover with marinade.  refrigerate 6 - 24 hours.

steps:
1.  preheat grill to medium, remove ribs from marinade and discard marinade.

2.  cook ribs over indirect heat for 2 hours, until meat is very tender.

glaze steps:
1.  mix together ingredients for glaze.  during last 20 minutes of cooking, baste ribs on both sides with glaze.

- char-broil sizzle on the grill