Alcoholic Herb and Pink Lemonade Jellybutter

⅓ cup frozen pink lemonade concentrate, thawed

⅓ cup water

½ tablespoon each minced fresh parsley, thyme, and rosemary

⅛ teaspoon salt

¼ pound softened unsalted butter

1 envelope (¼ ounce) gelatin

⅓ cup vodka

Lemon zest, for garnish

1. In a large measuring cup, combine the lemonade concentrate with water; strain into a medium saucepan.  Mix herbs, salt, and butter into lemonade mixture.  Sprinkle gelatin over the mixture and let soften for 2 minutes.  Heat over low heat, stirring constantly, until the gelatin is dissolved, about 5 minutes; stir in the vodka.
2. Pour mixture into a 4-by-8-inch loaf pan and refrigerate until firm, about 4 hours.  Serve as a loaf; garnish with lemon zest.

Cinnamon-Corn-Maple Applesauce

Serves 8 (serving size: about 1 cup)

½ cup maple syrup

¼ cup water

4 cups chopped peeled apple (about 4 medium apples)

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 tablespoon canola oil

¼ cup unpopped popcorn kernels

2 tablespoons maple sugar

¼ teaspoon kosher salt

1. Combine syrup and water in a Dutch oven; bring to a boil. Add apple, cinnamon, and nutmeg; cover and cook over medium-low heat 25 minutes or until tender. Mash apples with a potato masher. Cook, uncovered, 15 minutes.
2. Add oil to apple mixture; increase heat to medium-high. Add popcorn, sugar, and salt to pan; cover and cook 3 minutes or until kernels begin to pop, stirring frequently. Continue cooking 2 minutes, stirring frequently to prevent burning. When popping slows down, remove pan from heat. Let stand, covered, until all popping stops.

Southwest Maple, Corn, Tangerine, Chili, Carrot, and Cumin Sauté

                Serves 9

                1½ medium poblano chilies (about 4½ ounces total)

                1 ¼ pounds large carrots (about 6), peeled, cut on diagonal into ½-inch-thick ovals (about 3 cups)

                3 tablespoons (⅜ stick) butter

                ¾ tablespoon cumin seeds

                10 tablespoons fresh tangerine juice

                1½ tablespoons pure maple syrup

                ½ medium-size red onion, chopped

                ½ teaspoon fresh lemon juice

                ¼ teaspoon grated tangerine peel

                1 16-ounce bag frozen mixed white and yellow corn kernels, thawed, drained

                1 teaspoon dried oregano

                ½ teaspoon (or more) chopped canned chipotle chilies, divided

                Pinch of cayenne pepper

                ½ large bunch radishes, trimmed, sliced into rounds

                6 tablespoons chopped fresh cilantro, divided

                ½ tablespoon fresh lime juice

                1 teaspoon grated lime peel

                Salt and pepper

                ¼ large tangerine, seeded

                Chopped fresh parsley

                Lime wedges (optional)

1.       Char poblano chilies directly over gas flame or in broiler until blackened on all sides.  Enclose in paper bag 10 minutes.  Peel, seed, and coarsely chop chilies.  Meanwhile, steam carrots until just crisp-tender, about 7 minutes.  (Can be made 1 day ahead.  Cover; chill.)

2.       Melt butter in large nonstick skillet over medium-high heat.  Add cumin seeds and stir until fragrant, about 1 minute.  Add tangerine juice, maple syrup, onion, lemon juice, and tangerine peel; sauté until almost tender, about 6 minutes.  Add corn, oregano, ½ teaspoon chipotle chilies, and poblano chilies, and sauté 2 minutes.  Mix carrots and cayenne pepper into sauce; simmer, stirring occasionally, 3 minutes.  Stir in radishes, ¼ cup cilantro, lime juice, and lime peel.  Sauté until sauce reduces to thick glaze and radishes are slightly softened but still retain their color, about 2 minutes.  Add more chipotle chilies by ¼ teaspoonfuls, depending on spiciness desired.  Season generously with salt and pepper.  Transfer to bowl.  Squeeze juice from tangerine quarter over.  Sprinkle with parsley and remaining cilantro.  Garnish with lime wedges, if desired, and serve.

Roasted Sicilian-Style Jalapeño and Carrot Puree

            Makes 1¼ cups

            1½ oil-packed anchovies

            1 clove garlic, minced

            1 tablespoon extra-virgin olive oil, divided

            ¾ lb. carrots, sliced

            2½ jalapeño chiles, quartered and seeded

            Pinch salt

            2 tablespoons chopped parsley

            3 tablespoons water

1.      Combine anchovies, garlic, and ½ tablespoon oil.

2.      Toss carrots and jalapeños with remaining oil and salt.  Roast at 425° for 20 to 25 minutes.

3.      Puree roasted vegetables with anchovy sauce and parsley in mini food processor or blender with water.