Dollars to Donuts posts Tagged ‘kid-friendly’

Not-Just-for-Thanksgiving Turkey with Simplest Pan Gravy

Posted by Dawn Welch

thanksgivingturkeyIn December 2007, Central Oklahoma got hit with a devastating ice storm that left hundreds of thousands of people from Tulsa to Oklahoma City without power for days upon days. Fred had to take a chain saw to a tree that fell across our entryway during the storm so that my daughter, Alexis, and I could head to the Rock and cook up breakfast (fortunately, our grill, oven, and fryer were all gas-fueled).

I offered to make coffee and breakfast for the Red Cross team that had taken over a senior center near the cafe, and somehow, and I’m not quite sure how, that turned into breakfast, lunch, and dinner for 5 days running. Folks came from as far as Oklahoma City once they heard on the radio I was cooking up food. The local McDonald’s, Sonic, and our grocery store all brought cases and cases of food that would have spoiled, what with no refrigeration and such, and even the locals started leaving food from their own freezers and refrigerators at the Rock’s back door. You wouldn’t believe how many frozen turkeys we wound up with!

We ended up feeding more people than even the Red Cross in Oklahoma City. Now, whenever I go to roast a turkey, I can’t help but think of the ice storm of ’07 and the generosity and good intentions that came together at the Rock during that time. I didn’t have time to brine the turkeys then, but under saner circumstances, I always try to make time. Though it’s not essential, I think it makes a big difference.

Ingredients

1 cup + 1 tablespoon salt
1 turkey (10–12 pounds), tail, neck, and giblets removed
1⁄4 cup fresh lemon juice (from 2 lemons)
1 small yellow onion, quartered
2 carrots, trimmed, peeled, and roughly chopped
Leafy tops of 1 bunch celery (save the stalks for another use, such as stuffing)
1 bunch flat-leaf parsley
6 sprigs fresh rosemary
6 sprigs fresh thyme
4 tablespoons unsalted butter, melted
Homemade gravy

Brine and air-dry the turkey (optional). Bring 8 cups of water and 1 cup of salt to a boil in a tall, 20-quart stockpot (if you don’t have a stockpot, bring the water to a boil in a large pot), turn off the heat, and set aside to cool. Add the turkey and enough cold water to cover it to within 1″ from the top of the pot. (If you’re not using a stockpot, transfer the salt water to a large cooler and add the turkey and enough water to cover it. Note that if you have to add more than 2 gallons of water to cover the turkey, you need to dissolve extra salt in some warm water: 1⁄4 cup for each extra quart.) Cover the pot and refrigerate the turkey for 12 hours or overnight. Remove the turkey (discard the water), pat dry with paper towels, and place breast-up on a roasting rack set over a rimmed baking sheet or roasting pan. Refrigerate overnight.

Prep the turkey. Take the turkey out of the refrigerator 30 minutes before heating the oven to 325°F. Pour the lemon juice into the cavity of the turkey, and then rub the remaining 1 tablespoon salt into the cavity. Stuff the turkey with the onion, carrots, celery leaves, parsley, rosemary, and thyme, and then plug the cavity with a bunched-up piece of foil. Cross the legs one over the other and use butcher’s twine to tie them together at their base. Tuck the wings underneath the breast and, if you have a trussing needle, stitch the neck opening closed; if you don’t, use wooden toothpicks or small wood skewers to bring the skin together as much as possible. Brush the turkey with the melted butter (sprinkle with an additional 2 teaspoons of salt if you didn’t brine it).

Roast the turkey. Roast the turkey until the thickest part of the thigh reads 165°F on an instant-read thermometer, about 31⁄2 hours. Transfer the turkey to a cutting board (or serving platter if you’re carving it at the table) and let it rest for at least 10 minutes before carving. Serve with the gravy.

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Fajitas on the Fly

Posted by Dawn Welch

fajitasontheflyFlank and skirt steaks are two of my favorite low-cost, big-flavor meats. Turned into fajitas, one steak easily stretches into four servings (and the recipe can be doubled to serve more), especially when smothered with onions and peppers. Fajitas are super adaptable to nearly any situation, too — if you have tortillas in the fridge (quesadillas are a house favorite so we always do), you’re in the clear. If not, serve it as southwestern steak stir-fry alongside some red beans and rice.

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Ingredients
21⁄2 tablespoons olive oil
2 limes, juiced
1⁄4 cup finely chopped cilantro
1⁄2 to 2 jalapeño chile peppers, ribbed, seeded, and finely diced (optional)
2 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄4 pounds flank or skirt steak, sliced crosswise into 1⁄4″-thick pieces
2 large green or red bell peppers or 1 cup of roasted pepper strips
1 large white onion
8 flour tortillas
Salsa, for serving

Marinate the meat. Whisk 11⁄2 tablespoons of the olive oil, the lime juice, cilantro, jalapeños (if using), garlic, cumin, paprika, oregano, salt, and black pepper together in a large bowl. Place the meat in the marinade and toss to coat. Set aside while you slice the peppers and onion into 1⁄4″-thick strips.

Sear the steak. Heat a heavy-bottomed skillet (cast iron works great) for 3 minutes over medium-high heat. Remove the steak from the marinade. Drizzle 1⁄2 tablespoon of the olive oil into the pan and then add half of the steak to the skillet. Cook, stirring occasionally, until the steak is nicely seared on all sides, about 2 minutes. Transfer the steak to a large plate and repeat with the remaining steak slices. Use tongs and a wad of paper towels to wipe out the skillet (be careful—it’s hot).

Brown the vegetables. Place the skillet back over the heat and drizzle in the remaining 1⁄2 tablespoon of olive oil in the pan. Add the onion and bell peppers to the pan and cook until charred and softened, about 5 minutes. Heat the tortIllas. While the onion and peppers cook, wrap the stack of tortillas in a kitchen towel or paper towels and place them on a plate. Microwave them until they are soft and supple, 20 to 30 seconds. Transfer the steak and vegetables to a large shallow dish and serve with the warm tortillas and the salsa.

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Bucket-Style Oven “Fried” Chicken

Posted by Dawn Welch

bucketstylefriedchickenMy oven-fried chicken tastes like the real deal, but is a ton healthier for you. And because the cleanup is a snap (no oil to dispose of or splattered stove top to scrub), you’ll think twice before pulling into the drive-thru next time your crew is jonesing for a bucket of take-out chicken. Best of all, not only will you save money, you get to serve it up with your own healthy sides.

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Ingredients
1 2⁄3 cups plain, full-fat yogurt
2 tablespoons yellow mustard
1 teaspoon hot sauce
2 teaspoons Tex-Mex Rub
1 teaspoon celery salt
11⁄2 teaspoons salt
3 pounds bone-in chicken breasts or thighs, skin removed (if the breasts are very large, cut them in half crosswise)
1 teaspoon canola oil
21⁄2 cups dried bread crumbs, cracker crumbs, or panko
2 tablespoons unsalted butter, melted, or canola oil

Marinate the chicken. Whisk together the yogurt, mustard, hot sauce, 1 teaspoon of the Tex-Mex Rub, the celery salt, and 3⁄4 teaspoon of the salt in a large bowl. Add the chicken and turn to coat with the marinade, then place the chicken in 1 or 2 resealable gallon-size plastic bags and refrigerate for at least 2 hours or overnight.

Coat the chicken and bake. Heat the oven to 400°F. Line a rimmed baking sheet with foil and grease with 1 teaspoon of oil. Whisk together the bread crumbs, the remaining 1 teaspoon Tex-Mex Rub, and the remaining 3⁄4 teaspoon salt in a medium bowl. Working 1 piece at a time, remove the chicken from the marinade and roll it around in the bread crumbs until evenly coated, and then place it on the baking sheet. Drizzle the melted butter or 2 tablespoons of oil over the chicken and bake until it is lightly browned and its temperature is 170°F, about 40 to 45 minutes (if you want a little extra color, place the chicken under your broiler for a few minutes until it’s more deeply browned). Remove from the oven and serve.

D2D
If you’re in a breast meat–only household, split those cuts up. Place your bone-in chicken breast on a cutting board, then, with a sharp chef’s knife, cut straight down crosswise through the breast, dividing it in 2. you instantly get 4 pieces of white meat for the price of 2.

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Maple-Balsamic Chops with Glazed Carrots

Posted by Dawn Welch

maplebalsamicchopsCast-iron skillets are made to last a lifetime — I’ll take one over an expensive stainless steel frying pan any day. I’ve been using mine for years, and instead of showing its wear and tear, it only gets better with time. Tag sale finds are often already broken-in and seasoned.

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Ingredients
3 tablespoons + 21⁄4 teaspoons table salt
3 tablespoons light brown sugar
3 garlic cloves, crushed
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1 pound carrots, trimmed, peeled, and cut on the diagonal into 1⁄4″ slices, or 1 pound baby carrots
1⁄2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup
11⁄2 tablespoons Dijon mustard
2 pods star anise or 1 cinnamon stick

Brine the chops. Dissolve 3 tablespoons of salt and the sugar in 2 cups of warm water in a large bowl. Add the garlic, 2 cups cold water, and the pork chops. Refrigerate for 30 minutes or up to 1 hour.

Parboil the carrots. Meanwhile, bring 2 quarts of water to a boil in a large saucepan over high heat. Add 2 teaspoons of salt and the carrots and cook until the carrots are barely tender, 3 to 4 minutes. Drain and rinse under cold water to stop the cooking. Drain again.

Sear the chops. Remove the chops from the brine (discard the remaining brine), rinse under cold water, and pat dry with paper towels. Season the chops on all sides with the pepper. Heat the oil in a large, nonstick skillet or cast-iron skillet over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 5 minutes total. Transfer to a large plate.

Glaze the chops and carrots. Whisk the balsamic vinegar, maple syrup, mustard, and the remaining 1⁄4 teaspoon salt together in a small bowl. Pour the mixture into the skillet, add the star anise or cinnamon, and cook over medium-high heat, scraping the pan bottom with a wooden spoon to loosen the browned bits, until a thick, syrupy glaze forms, about 3 minutes. Return the pork chops and any accumulated juices to the pan and turn each chop to coat with the glaze, then transfer the chops to a clean plate. Add the carrots to the pan and cook, stirring occasionally, just until heated through, 2 to 3 minutes. Serve the chops with carrots spooned alongside.

Cook Smart
Real maple syrup is not cheap, so if you don’t have any for the glaze, make a quick brown sugar syrup by bringing 5 tablespoons of dark brown sugar to a boil with 1⁄4 cup of water.

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Mozzarella-Stuffed Burgers with Arugula Pesto

Posted by Dawn Welch

mozzarellastuffedburgersBite into this mild-mannered-looking burger and you’ll get a cheesy surprise and the big flavors of garlicky arugula pesto. My burgers come off the same grill that has been at the Rock since it first opened 70 years ago (it was the only piece of the kitchen that was unharmed from the fire), and it has probably grilled about 21⁄2 million burgers since then. I mean, off of that grill came burgers to feed our boys going off to World War II and coming home from ‘Nam. It served the hungry during the Depression. When I think of all the people who have been comforted by the food coming off of that grill, it gives me perspective and makes me happy that I can keep the Rock and its amazing history alive.

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Pesto
1 cup (about 4 ounces) finely grated Parmesan cheese
About 2 cups arugula
1⁄2 cup toasted pine nuts
1⁄4 cup extra-virgin olive oil
4 garlic cloves, roughly chopped
1⁄2 teaspoon freshly ground black pepper
1⁄4–1⁄2 teaspoon salt

Burgers
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
6 slices fresh mozzarella cheese
2 teaspoons canola oil
6 hamburger buns, toasted

Make the pesto. Place the Parmesan, arugula, pine nuts, olive oil, garlic, and pepper in a food processor and blend for 15 seconds. Stop and scrape the sides of the bowl, and process until the pesto is smooth, about 10 seconds more. Taste and add the salt if necessary.

Stuff the burgers. Take 1⁄3 cup meat mixture and form it into a flat circle, about 4″ in diameter. (Make the patty slightly larger or smaller depending on the width of your mozzarella cheese slice—the patty should be just slightly wider than the cheese slice.) Place a piece of cheese in the center and top with another 1⁄3 cup meat mixture, also flattened into a circle. Seal the edges shut and repeat with the remaining meat and cheese, until you have 6 filled hamburger patties.

Cook the burgers. Heat the canola oil in a large, nonstick skillet over medium-high heat. Place the burgers in the pan (as many as will fit), cover, and cook until browned, about 3 to 6 minutes per side. Place each burger on the bottom half of a bun, top the burger with about 2 tablespoons pesto, cover with the bun top, and serve.

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French Onion Soup with Broiled Swiss Caps

Posted by Dawn Welch

frenchonionsoupWhen I was 19 years old, I joined the crew of a cruise line as a purser. Up until that point, the fanciest sit-down meal I had ever experienced was my prom dinner at a banquet hall in Oklahoma. On the cruise ship, I was just like Julia Roberts in Pretty Woman, not knowing which fork to use, let alone the proper way to hold it! So, at my first dinner I went for soup, the simplest and most straightforward dish I could think of. Though I’d never had French onion soup before, it was truly love at first bite.

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Onion Soup
1⁄2 cup (8 tablespoons) unsalted butter
4 large (3 pounds) white onions, halved and thinly sliced
11⁄2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
8 cups canned beef (or vegetable) broth
3 tablespoons all-purpose flour

Cheese Toast
6 slices (1″ thick) French bread
2 tablespoons unsalted butter, melted
6 slices Swiss cheese
1⁄4 cup finely grated Parmesan cheese

Cook the onions. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, salt, and pepper and reduce the heat to low. Cook until the onions are soft and golden brown, stirring occasionally, about 20 minutes.

Simmer the soup. Meanwhile, bring the beef broth to a boil in another pot. Mix the flour into the onions and cook for 1 minute, stirring constantly, then add 1 cup of beef broth, stirring well to work out any lumps. Add the remaining beef broth and bring to a boil. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 40 minutes.

Make the cheese toasts and serve. Heat the broiler to high. Brush both sides of the bread slices with melted butter and place them on a rimmed baking sheet. Broil until golden on both sides, about 1 minute per side (watch the bread closely, as broiler intensity varies). Top each slice with a piece of Swiss cheese and broil until the cheese is bubbly and browned, about 11⁄2 minutes. Divide the soup among 6 bowls. Add a piece of cheesy bread to each bowl, sprinkle with Parmesan, and serve.

Cook Smart
Turn the last bowl of french onion soup into french dip sandwiches. Warm a few slices of roast beef in a saucepan with some soup. Use tongs to place the beef and onions from the soup between a split french roll. Serve with the broth on the side for dunking.

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Shakshouka Eggs, Tomatoes and Peppers

Posted by Dawn Welch

shakshoukaeggsThough the name shakshouka (shock-SHOE-ka) sounds exotic, this quick, one-pan Middle Eastern–style dish is nothing more than eggs simmered in a sauté of fresh tomatoes, peppers, and onions. It’s beautiful served up in a cast-iron skillet. Just bring the whole pan to the table (tell everyone to mind their fingers as the pan will be hot!) and serve it family-style, straight from the skillet. Warm pita bread for dipping is a must.

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3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 small red bell pepper, ribbed, seeded, and thinly sliced
1 small green bell pepper, ribbed, seeded, and thinly sliced
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red-pepper flakes
1 teaspoon salt
Freshly ground black pepper
3 large tomatoes, cored and sliced into 1⁄2″-thick wedges
6 large eggs
Pita bread, for serving

Sauté the vegetables. Heat the oven to 300°F. Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, an additional 2 to 3 minutes. Stir in the garlic, cumin, oregano, red-pepper flakes, 3⁄4 teaspoon of the salt, and a few grinds of pepper, and cook until the garlic is fragrant, 1 to 11⁄2 minutes. Add the tomatoes (if your tomatoes don’t look juicy, add 1⁄4 cup of water to the skillet along with them), reduce the heat to medium, and cook until the tomatoes break down and are saucy, 4 to 5 minutes. (If your pan looks dry, add 1⁄4 to 1⁄2 cup of water to the skillet and let it cook in for a minute or two before adding the eggs.)

Cook the eggs and serve. Crack the eggs over the tomatoes and sprinkle with the remaining 1⁄4 teaspoon of salt. Reduce the heat to medium-low and cook, covered (any lid that is larger than the circumference of the pan will work—it doesn’t have to be a perfect fit or match), until the whites are set and the yolks are still soft, 4 to 6 minutes. While the eggs cook, place the pita bread in the oven to warm. Divide the shakshouka among 6 bowls, making sure each gets an egg on top. Serve with the pita bread for dipping.

Cook Smart
This is a special treat made with ripe and juicy tomatoes, but in the winter, when tomatoes lose their appeal and prices skyrocket, I’ll use canned tomatoes in juice instead.

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Turkey, Swiss and Asparagus Crepes

Posted by Dawn Welch

turkeyswisscrepesCrêpes seem a bit intimidating to make, but if you can make pancakes, you can make these because the batter is essentially the same. Stuff them with just about anything, from a slice of Black Forest ham and jalapeño-Jack cheese, to leftover roasted vegetables and fontina, or even last night’s roasted chicken with mushroom sauce. Of course you can easily turn them into a sweet dish, too, just by adding a swipe of chocolate spread or a sprinkle of granulated sugar before rolling. There you go — breakfast-for-dinner and dessert in one fell swoop.

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16 (11⁄2 pounds) asparagus spears, ends snapped off
Salt
1 cup + 2 tablespoons pancake mix, store-bought or homemade
1⁄2 teaspoon herbes de Provence
3 large eggs
1 cup low-fat or whole milk
1⁄2 cup water
11⁄2 tablespoons unsalted butter, melted
12 slices Swiss cheese
12 slices deli turkey

Steam the asparagus. Bring a large pot with 11⁄2″ of water to a simmer. Add a steamer insert and the asparagus spears, cover, reduce the heat to low, and steam the asparagus until just tender, about 2 to 3 minutes. (If you don’t have a steamer, bring 1⁄2 cup of water to a simmer in a large skillet; add the asparagus, cover, reduce the heat to low, and steam until tender. Lift the asparagus from the pan, leaving any extra water behind. You can also steam the asparagus in the microwave.) Sprinkle the asparagus with a little salt and set aside.

Make the crêpe batter. In a large bowl, whisk together the dry mix and herbs, and set aside. Whisk the eggs together in a small bowl and then whisk in the milk, water, and half of the butter. Slowly pour the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Cook the crêpes. Place a baking sheet or ovenproof platter in the oven and heat the oven to 200°F. Place a medium skillet over high heat. Add 1⁄2 teaspoon of the remaining butter to the pan, tilt the pan toward you, and pour 1⁄4 cup of batter into the upper part of the pan. Swirl and rotate the pan until the batter completely covers the pan bottom. When the crêpe is browned, about 2 minutes, flip it and reduce the heat to medium-low. Immediately top with 1 slice of cheese, 1 slice of turkey, and 2 asparagus spears. Cover the pan and cook until the underside of the crêpe is lightly browned, 1 to 2 minutes, then fold the ends of the crêpe over the filling to make a tidy package. Turn the crêpe out onto a plate, seam-side down, and serve immediately, or transfer the crêpe to the baking sheet or platter in the oven to stay warm while you make the remaining crêpes.

Cook Smart
You can whip up the crêpe batter a few nights ahead and store it covered in the refrigerator. It will keep for up to 3 days.

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Chef’s Pasta Salad

Posted by Dawn Welch

chefspastasaladMy kids always hang out with me in the kitchen, peeling and chopping vegetables and stirring roux. This pasta salad is one of their favorite recipes to make. It’s perfect for young cooks because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever is in the fridge. Toss the pasta salad with the dressing, then give them free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.

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Salad
8 ounces farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
About 1 cup diced ham
1 cup (about 4 ounces) shredded sharp Cheddar or Swiss cheese
1 large tomato, diced
1⁄4 cup chopped fresh flat-leaf parsley
6 ounces salad greens
2 hard-cooked eggs, finely chopped
Salt and freshly ground black pepper

Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light or dark brown sugar
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil

Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it is al dente. Drain, transfer to a large bowl, and toss with 1 tablespoon of olive oil.

Prepare the vinaigrette. While the pasta cooks, make the vinaigrette. Whisk the mustard, vinegar, sugar, and salt together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside.

Toss the salad. Add the vinaigrette to the pasta and toss to coat. Add the ham, cheese, tomato, parsley, and greens and toss to incorporate. Transfer the pasta salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, and serve.

D2D
Sometimes I wonder what people did before the Internet! the Web can be a great source for deals, especially when you’re buying in bulk. If you’re partial to a certain brand, whether it’s tea, good-quality baking chocolate, or dried pasta, try finding it in bulk online. even when you factor in shipping, the savings can be immense.

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Dipped French Toast

Posted by Dawn Welch

dippedfrenchtoastLike our neighbors in Texas, I think bigger is better, which is why I use thick slices of Texas toast for my French toast. Instead of dunking the thick slices in plain old eggs and milk, though, I use griddlecake batter as the coating. It yields a heartier version of this classic, with a rich, eggy crust that nicely holds up against powdered sugar and maple syrup. If you like your French toast made with buttery bread such as brioche or eggy challah, slice it just between 1⁄2″ and 3⁄4″ thick for the best consistency.

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Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1⁄3 cup sugar
11⁄2 teaspoons salt
3 large eggs
3 1/2 cups low-fat or whole milk
3⁄4 cup (11⁄2 sticks) unsalted butter, melted, plus 1 tablespoon butter for skillet
1 teaspoon vanilla extract
12 slices Texas toast or other thickly sliced white bread
Confectioners’ sugar, unsalted butter, and maple syrup, for serving

Make the batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk the eggs in a small bowl and then pour in the milk and 10 tablespoons of the butter, whisking to combine. Stir the milk mixture into the dry ingredients, mixing until just a few lumps remain.

Prepare the bread and batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Add the milk and vanilla to the griddlecake batter and then pour it into a 13″ x 9″ baking dish.

Cook the french toast. Melt the butter in a large skillet over medium-high heat. Place a few slices of bread in the batter just long enough for the bread to be semisoaked on one side but not falling apart, 15 to 20 seconds. Gently turn the slices over and soak the other side for 5 to 10 seconds, then transfer to the hot pan. Cook until golden brown, 2 to 3 minutes, then flip and brown the other side. Transfer the French toast to the oven to keep warm while you cook the remaining pieces. Slice each piece in half on a diagonal and place 4 slices on a plate. Sprinkle with some confectioners’ sugar and serve with butter and maple syrup.

D2D
If you see whole loaves of bread on sale, buy one! Slice the loaf when you get home and freeze for french toast (or whatever) whenever the craving calls.

Cook Smart
Maple syrup is delicious but can be quite pricey, so if I have some fresh fruit around, I make my own quick fruit syrup to serve instead. Place equal parts sugar (use brown for a more molasses-y flavor) and water in a small saucepan and bring to a simmer. toss in a handful of fresh fruit (whatever you have on hand or in the freezer is fine), reduce the heat a bit, and cook until the fruit softens and “melts” into the liquid. add a pinch of salt and a little vanilla extract if you like, and there you have it!

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