Glazed five-spice spareribs and Country Round Steak Recipe
Glazed Five-Spice Spareribs
1 1/2 pounds meaty spareribs
Chop the ribs into 1-inch pieces. Put them into a small pot and marinate in the simmer sauce for 15 minutes.
2 tablespoons dark soy sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
1/2 teaspoon five-spice powder
1 1/2 cups boiling water
Add the boiling water and bring the simmer sauce to a boil. Adjust heat to medium low to maintain a strong simmer, then cover and simmer for 30 minutes, turning meat now and then.
Drain the Simmer Sauce into a bowl and set the ribs aside. (Can do this step in advance and refrigerate, bringing to room temperature before continuing).
2 tablespoons dark soy sauce
2 tablespoons dry sherry
3 tablespoons oil
1 medium clove garlic, crushed and peeled
2 tablespoons granulated sugar
Measure out 1/4 cup of sauce and combine it with dark soy sauce and dry sherry. Set it within reach for making the glazing sauce.
Heat a wok or large heavy skillet over high heat until hot; add the oil, swirl, and heat for 10 seconds. Press and turn the garlic in the oil with the back of a spatula. Stir in the sugar until it is dissolved. Then add the simmer sauce a little at a time (it will splatter - stand back) and stir until it puffs into thick caramel bubbles. Then pour in the ribs and tumble them vigorously until the sauce coats all of them, with no sauce left in the pan. Scoop the ribs onto a serving platter and garnish with parsley. Serves 3 to 4 as a single appetizer; more with an assortment.
Country Round Steak
- 1 (2 pound) round steak, cut about 1-inch thick
- 1 cup all-purpose flour
- 1 tablespoon shortening
- 1 1/2 cups water
Cut most of the fat off the steak. Cut steak into 2-inch cubes or strips. Bread round steak pieces with flour. Place breaded pieces into a 12-inch cast iron skillet with melted shortening over medium heat. Brown quickly, remove from pan, and reduce heat. Add water slowly, being careful so that it does not splatter. Put in browned meat. Add salt and pepper to taste. Let simmer, covered, for 60 minutes, stirring every 15 minutes.
This recipe, which combines the delicate sweetness of raspberries with the creaminess of vanilla yogurt, is great for getting the best return on your basket of berries. The pops take several hours to freeze, so prepare them in the morning if you're planning on an afternoon snack.
Be sure to hand out aprons before you start stirring and whisking to shield everyone's clothing from pretty pink stains.
1/2 cup granulated sugar
1 1/4 cups water
1/2 cup cream (heavy or light)
1 tablespoon lemon juice
1 cup vanilla yogurt
8 (5 ounce) waxy paper cups
8 Popsicle sticks
In a blender, puree 1 pint of the raspberries with the sugar and water. Then use a jelly bag or sieve to strain out the seeds (this should yield about 2 cups of pulp).
Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, have your child stir the lemon juice into the rest of the raspberry puree. Now you should have two containers of raspberry sauce.