Pork Ribs with Lentils & Saba

Serves 4

Ingredients:

1 lb. french green lentils
5 c. beef stock
4 tablespoons extra-virgin olive oil
2 lbs. pork ribs, cut into 1-rib pieces
1/2 cup Cannonau wine (or other dry red wine)
1 medium onion, julienned
3 garlic cloves, cracked
6 sprigs thyme, leaves only
2 sprigs rosemary
6 juniper berries, smashed and finely chopped
Sea salt and freshly ground black pepper
1/3 cup saba (or substitute a reduction of sweet balsamic vinegar down to a thick syrup)

Directions:

Soak lentils in fresh water at least 4 hours. Drain.

In a saucepan, warm beef stock over medium heat.

In a dutch oven, heat olive oil over medium heat. Add ribs and sear on all sides. Pour in wine and let simmer for a few minutes, stirring to release browned bits on the bottom of the pan. Stir in onion, garlic, thyme, rosemary, and juniper berries. Let cook for 5 minutes, stirring often. Stir in 1 cup of warm stock. Reduce heat to medium-low and cook, uncovered, for 20 minutes.

Stir in lentils and remaining 4 cups of stock. Season to taste with salt and pepper. Reduce heat to low and cook for 45 minutes.

Add saba, stir well to incorporate, and simmer for 5 minutes. Remove from heat and let rest a few minutes before serving. Serve ribs atop a bed of the lentils.

Chevre-Stuffed Cornbread Kisses

Makes 24 mini-muffins

Ingredients:

3 oz. goat cheese
3 oz. cream cheese with chives
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg

Directions:

1. Preheat the oven to 375 degrees. Generously grease 2 mini-muffin tins.

2. In a small bowl, blend together the goat cheese and cream cheese with a fork.

3. Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Measure the buttermilk and oil into a measuring cup and add egg. Beat lightly with a fork until blended. Pour the liquid ingredients into the dry ingredients. Mix just until blended.

4. Fill the muffin cups about half full. Spoon a lump of the cheese mixture into each muffin. Top each muffin with the remaining batter--it's okay if some of the cheese pokes through the batter. Bake about 15 minutes, or until the edges are golden brown. Let the muffins cool in the pans about 10 minutes before removing. Serve warm or at room temperature.

Orange Trifle with Grand Marnier Cream

Time: 1 hour, plus chilling time.

Bakers' Tip: Segmenting citrus fruit (removing the membranes so just fruit is left) makes it seem juicier and more tender.

Yields Serves 12

Ingredients
12 to 14 medium oranges*
1/2 cup plus 1 tbsp. Grand Marnier or other orange-flavored liqueur (or orange juice), divided
12 ounces mascarpone cheese
3/4 cup whipping cream
3/4 cup good-quality marmalade, divided
2 loaves (10.75 oz. each) pound cake, cut into 1/2-in. slices

Preparation
1. Zest 5 oranges using fine side of a box grater or a razor-sharp grater, such as a Microplane; set zest aside. With a serrated knife, cut ends off all oranges. Set 1 orange cut side down on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a strainer set in a bowl, slice next to each thin white membrane into the center of the orange, releasing segments of orange into strainer and leaving membranes behind. Squeeze juice from membranes into strainer and discard them. Repeat with remaining oranges until you have 4 cups segments and 1/2 cup juice (save remainder of both for other uses); put in separate bowls.
2. Add zest and 1/2 cup liqueur to bowl of juice and set aside.
3. In a stand mixer, combine mascarpone and cream and whisk until stiff peaks form. Add 1/2 cup marmalade and whisk to blend.
4. Arrange a third of the pound cake slices evenly in the bottom of a 3-qt. trifle bowl or other straight-sided bowl. Using a pastry brush, soak cake with 1/4 cup liqueur mixture. Dollop a third of the marmalade cream on top of cake. Arrange 1 cup orange segments over cream, making sure widest part of segments lies against the side of the bowl. Repeat with 1 more layer of cake, pressing down on it slightly before layering on same amounts of liqueur mixture, cream, and oranges. Arrange last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over cake, and arrange remaining 2 cups oranges in a decorative spiral.
5. In a microwave-safe bowl, heat remaining 1/4 cup marmalade with remaining 1 tbsp. liqueur until hot; stir to combine. Brush warm marmalade over orange slices. Chill until ready to serve.

*You can use any combination of orange varieties, including blood oranges, or stick to just one, as we did here with Valencia oranges.

Make ahead: Zest, segments, or entire trifle can be made 1 day ahead.

Autumn Apple Salad

• 4 oz. Gorgonzola cheese
• 2 tbsp champagne vinegar
• 1/4 cup olive oil
• 2 Fuji apples
• 4 heads of Belgium endives
• 1/2 cup toasted walnuts
• Salt and freshly ground pepper

In a large bowl, combine 2 oz. Gorgonzola cheese with 2 tbsp Champagne vinegar and 1/4 cup olive oil, using a fork to mash cheese. Season to taste with kosher salt and freshly ground black pepper. In another bowl, toss 2 Fuji apples, thinly sliced, and 4 heads Belgium Endives, separated, with half the dressing, then divide evenly among 4 plates. Crumble another 2 oz. Gorgonzola cheese over salads and top with 1/2 cup toasted walnuts; drizzle with remaining dressing.

Serves 4