Scrippelle Ribbons With Apricot Orange Sauce Food

SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE

Steps:

• You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
• To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
• Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
• When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
• Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
• Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.

APRICOT-GLAZED PORK RIBS

Steps:

• Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
• Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CRANBERRY SAUCE WITH APRICOTS, RAISINS AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, apricots, raisins, and orange zest.
• Bring to a boil, and cook 10 minutes, or until cranberries have burst.
• Add Splenda (1/2 cup plus 1 Tablespoon) and fold in chopped orange segments.
• Remove from heat, and chill at least 8 hours, or overnight.
• Serve cold.