Hollywood legend Nora Ephron passed away June 26 in New York City. Known for romantic comedies and essays, her movie, “Julie and Julia” opened there Aug. 7 three years ago.
Tom Hanks starred in “Sleepless in Seattle” and “You’ve Got Mail,” two of Nora Ephron’s delightful movies.
For a “wrap” gift, she sent a note saying something like this ... “A man is going to come to your house to plant an orange tree — or apple or pomegranate or whatever — and you will eat its fruit for the rest of your days.”
Hanks and wife Rita Wilson chose orange, and he exclaims that the fruit has been lovely, sweet and abundant, just as Nora promised.
At her memorial service several days ago, the souvenir booklet in her honor included one of her favorite recipes with the comment “... if you don’t want to attempt one of Julia Child’s recipes, try Nora’s instead, and Bon appetit!”
Nora Ephron’s penne with cabbage and sausage
1 pound penne or spaghetti
6 hot sausages, skin removed
large onion, sliced the long way
head of cabbage cut into pieces and little chunks
2 cups marinara sauce
cheese of choice, grated
Salt to taste
Drop the pasta into a large pot of boiling salted water.
Bring to a second boil, stir and continue cooking until the pasta is tender, yet still firm, about 10 to 12 minutes.
While the pasta is boiling, break the sausage meat into small pieces, and saute with the onion in oil until almost cooked.
Add the cabbage and cook covered, until the cabbage is wilted, about seven or eight minutes.
Add the marinara sauce, stir, and summer 10 more minutes.
Add salt to taste.
Toss with the drained, cooked pasta and serve with grated cheese.
About several decades ago, I remember a “Dear Heloise” column wherein a reader asked for a recipe for pepper jelly, which is so delicious with meats. The reader went on to remark that she knows one woman who makes it and she will not share her recipe.
Recently, a reader inquired about such a recipe and I happily oblige.
Green pepper jelly
3 large bell peppers, seeded
cup fresh hot peppers (optional)
cups white vinegar
1 bottle liquid pectin
3 to 4 drops green food coloring
Place the green peppers and hot peppers in a blender.
Add a small amount of vinegar and blend well.
Pour this mixture into a large saucepan and add the sugar and the remaining vinegar.
Bring to a rolling boil over medium heat and add the liquid pectin. Stir for one minute.
Bring to a boil again and boil for one minute.
Skim any foam from the jelly and add the food coloring.
Pour into hot sterilized jelly jars and seal.
This makes about four and one-half pints.
Have you taken advantage of the great sales on cherries in our local super markets and stands?
These ruby beauties are currently being harvested and anytime are perfect for a delectable dessert featuring tart cherries. They are an excellent source of vitamin A and potassium. They’re also low in calories, fat and sodium.
The produce guy at my favorite market tells me that cherries keep in the freezer for one year. Once thawed, use them quickly or store them in their syrup or juice otherwise they’ll discolor. Thawed cherries will keep in the fridge for three to five days. I have also learned that tart cherries are used in some specialty sausages and meat products.
Here’s a delicious way to use lots of tart cherries.
5 cups pitted canned or frozen tart red cherries
tablespoons lemon juice
cup white sugar
cup packed brown sugar
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
2 tablespoons butter or margarine
1⁄3 to 1⁄2
Drain cherries, reserving
cup juice and discard remaining juice.
Combine cherries and lemon juice. Set aside.
In a saucepan combine
cup white sugar, brown sugar, cornstarch, cinnamon and nutmeg. Stir in cherry juice.
Bring to a boil, stirring occasionally and boil two minutes.
Add cherries and pour into an ungreased eight-inch square baking pan.
For topping, combine flour, one tablespoon sugar, baking powder and salt. Cut in butter until crumbly.
Stir in enough milk to moisten.
Drop by tablespoonfuls over cherries.
Bake at 450 degrees for 10 to 13 minutes or until golden brown.
Marija Vukcevich is a freelance writer from Lewiston. Contact her at firstname.lastname@example.org.