• two 2-pound long racks of ribs • 1 1/2 cup sugar • 1/2 cup brown sugar • 1 cup low-sodium soy sauce • 2 tablespoons sesame oil • 1/4 cup hot chili garlic sauce • 3 green onions, chopped • 3 cloves garlic, minced • 1 tablespoon fresh ginger, minced • 1 cup water • 1 tablespoon cornstarch mixed with 1 tablespoon water • 2 tablespoons (each) sesame seeds and chopped green onions, for garnish 1. Heat the oven to 250 F. 2. Line a sheet pan with atleast two inch sides, with foil. 3. Cut racks of ribs in half to fit in the sheet pan. 4. Place ribs in the sheet pan, sprinkle with salt and pepper. 5. Cover the pan tightly with foil. 6. Place the ribs in the oven and bake for 2 hours. 7. In a sauce pan, add sugars, soy sauce, sesame oil, hot chili sauce, onions, garlic, ginger, water and cornstarch mixture. Bring to a boil, stirring constantly. When the sauce comes to a boil, turn the heat down to low and let simmer for 20 minutes. Remove from heat. 8. Remove ribs from oven. 9. Increase heat to 350 F. 10. Remove foil; brush both sides of ribs liberally with sauce. Recover the ribs with foil and seal around the edges. 11. Bake for 1 hour. 12. Uncover and brush ribs again with sauce. 13. Bake uncovered for another 30 minutes, spooning sauce from the pan over the ribs about every 10 minutes. 14. Remove ribs from the oven and rest for 10-15 minutes. Cut between each rib and place on a serving dish. 15. Bring the extra sauce to a boil. Remove from heat and pour into a serving bowl. Serve sauce on the side. 16. Sprinkle ribs with sesame seeds and chopped green onions. 17. Serve as an appetizer or main dish. 1. Dry shake pisco, Snap liqueur, lemon juice, simple syrup, Giffard Orgeat syrup and egg white. 2. Add ice and shake. 3. Tight strain. 4. Garnish with remaining ingredients. In the Kitchen Appetizer Korean-Style Baby Back Ribs By Amanda Goossen Places We Love Columnist Pineapple Pisco Sour By Mat Snapp - Director of Beverage Fox Restaurant Concepts Cocktail • 1 1/2 ounces pineapple-infused Pisco Mistral • 1/2 ounce Snap ginger molasses liqueur • 3/4 ounce fresh squeezed lemon juice • 1/2 ounce simple syrup • 1/4 ounce Giffard Orgeat syrup • 1 egg white • ice • Peychaud’s Bitters, Angostura Bitters and fine-ground cinnamon for garnish 18 october 2015

19 • 1 box spice cake mix • one 15-ounce can pumpkin puree • 2 eggs • 2 quarts vanilla ice cream • one 30-ounce can pumpkin pie filling • 1 tablespoon pumpkin pie spice • chocolate chips, pecans or graham crackers, optional 1. Preheat oven to 350 F. 2. In a bowl, add cake mix, pumpkin puree and eggs. Mix until just combined. Do not over mix. Batter will be very thick. 3. Using a 2 tablespoon-sized scoop with release mechanism, drop batter by scoopfuls approximately 1 inch apart onto parchment-lined cookie sheet. 4. Bake 18-20 minutes, or until the tops crack. 5. Let cool while preparing the ice cream. 6. Allow vanilla ice cream to soften. 7. Using a bowl, scoop out the ice cream. Mix together with the pumpkin pie filling and spice. 8. Return ice cream to the freezer for approximately 2 hours. 9. Remove pies from cookie sheet onto a wire rack to assemble the whoopie pies 10. Remove ice cream from freezer and place one scoop onto the bottom of one whoopie pie, covering the ice cream with a second whoopie pie. Press together until ice cream meets the edges of the pie. 11. To add an optional garnish, roll edges of ice cream sandwich in mini chocolate chips, chopped pecans or crushed graham crackers. 12. Wrap the pie in plastic wrap and return to the freezer. 13. Freeze for at least 1 hour. Fun packaging: Fold brown craft paper in thirds and hole punch the top and bottom. Tie twine through the holes on the bottom, securing the packet. Slide in the wrapped sandwich. Tie twine through the top holes and add a fun fall leaf or other decor. Bring these packets of goodness to your next fall gathering! 1. optional garnishes: unsweetened Greek yogurt, diced green onion or cilantro, shredded raw cheddar cheese, diced tomato 2. Using a large pan, warm coconut oil. 3. On medium heat, cook onions and peppers for 5-10 minutes. 4. Add ground turkey and cook through. 5. Add broth through seasonings and simmer until butternut squash is very soft. 6. Adjust seasonings to taste. 7. Add zucchini and spinach at the end of cooking so that spinach wilts and zucchini stays firm. 8. Serve into bowls and top with desired garnishes. For these and other recipes, go to arcadianews.com Pumpkin Whoopie Pie Ice Cream Sandwiches By Lisa Weisenburger - Kids Corner & Arcadia Cookbook Columnist Dessert • 2 tablespoons coconut oil • 5 ounces diced onion • 2 pasilla peppers, seeded and diced • 3 pounds ground turkey (avoid 99-percent lean ground turkey) • 16 ounces turkey bone broth • 2 large cans diced tomatoes • 3 cans puréed pumpkin • 2 pounds cubed butternut squash • 2 tablespoons cumin • 4 tablespoons chili powder • salt and pepper to taste (Celtic or Himalayan salt is best) • 2 zucchini, diced • 16 ounces fresh spinach Pumpkin Chili By Andrea Barkley - Food Wise Columnist Main Course