Doggy's Boggy Drunken Berries

     Dexter loves cranberries, and he thinks they should be eaten more often than Christmas and Thanksgiving. So he's proposing July 4 as National Cranberry Day. Here's his favorite recipe:

3 C fresh or frozen cranberries (about 12 ounces)

1 Tbsp. minced ginger (Dexter uses bottled)

3 C dry red wine - you could substitute some orange liqueur for some of the wine

1 C sugar (wimps can use more)

3/4 tsp. curry powder

1/2 tsp. five spice powder (Dexter says this is essential and you’ll end up using it for lots    

        of things)

1/4 cup chopped crystallized ginger - if anybody can tell Dexter an easy way to chop 

        this stuff, he’ll hump your leg forever

     Put wine and sugar in a saucepan and heat to a boil, stirring. When sugar has dissolved add cranberries and ginger, turn the heat down to maintain a simmer, and stir until the cranberries begin to pop.

      Keep simmering until the mixture reduces to your liking, probably about 30 minutes, then add the curry powder, five spice powder, and crystallized ginger. Cool it off a little so you don’t burn your tongue, or eat it cold. Try and think of lots of ways to use it. Dexter likes to eat it with cheese and crackers. You’ll end up with about 3 1/2 cups.

Never Pee On An Olive Tree

     I had to bribe Dexter with a new chef’s toque to get him to part with this recipe. Now that he’s found such a delicious use for olives, he’s afraid there will be a shortage if too many people decide to make it. And he wants all dogs to stay away from olive trees - they should use a mesquite tree or a fire hydrant instead!

     I discovered olive gastrique at Crudo Cafe in Old Town Scottsdale. It was a revelation. Here is Wickipedia’s definition of gastrique:

     “Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit. It is often served over meat or seafood to add a fruit flavor to the dish.”

Either Cullen Campbell or Brandon Crouser, the chef/owners of Crudo, came up with the idea of using olives, rather than a more traditional fruit like oranges or berries. Dexter came up with this recipe:

1/2 lb. green olives, not marinated, pitted (Dexter hit them with a hammer)

1 C. sugar

1/2 C rice wine vinegar

1 large orange

fennel seeds

rosemary

Leaving the pith behind, take strips of peel from the orange, then juice it. Place the fennel seeds or rosemary in a piece of cheesecloth and tie it closed. Put all the ingredients in a small saucepan and bring to a boil, stirring. Turn the heat down and simmer for around 30 minutes until the mixture is syrupy. Be aware that it will thicken a little on standing, so don’t reduce it too much. Cool to room temperature and refrigerate. Dexter doesn’t know how long it will keep, but he’s pretty sure this won’t be an issue. It’s great with cheese or in sandwiches, or just by itself when you’re poking through the refrigerator looking for something good.

So Good I Want To Roll In It Fig Spread

Combine these ingredients to taste, amounts given are just suggestions:

1/4 C fig jam (found in Middle Eastern groceries)
1 tsp. anchovy paste
2 cloves garlic, minced

I know this sounds weird, and maybe even awful, but try it. Dexter especially likes it in his
grilled cheese sandwiches.