This recipe is a slight variation of a traditional tagine, stuffed inside a sweet squash. Its flavor is heightened by the sweetness of prunes and honey, caramelized shallots, and acorn squash. If you don’t have a tagine to cook with, a heavy bottomed pot or dutch oven will work just fine.
Bacon, Vidalia, and Dried Plum Relish with Camembert
Bacon. Beer. Onions. I am speaking the foodie language right now. Add some dried plums, spices, and a touch of maple syrup, cook for a few hours, and you have a perfectly savory-sweet(ish) bacon relish without all the added (and overpowering) sugar you’ll find in the presently popular bacon jam recipes. Pair this with a creamy camembert on crackers or slices of baguette for a delightful hor d’oeuvre.
1943 Sausage Stuffed Prunes
From America’s Cookbook While flipping through these old cookbooks, prunes came up as a major ingredient time after time again, and I couldn’t help but wonder, what was the deal with prunes? With the answer just a google search away, I found a short (well, not so short by attention-grabbing standards) article on the Sutter…