Week of 7/26/1999

Peach and Berry Trifle

4 peaches, halved, pitted, cut into 1/2 inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered (if large)
2 1/2-pint baskets raspberries
1/4 cup sugar
1 tsp. vanilla extract
3 cups chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 cup seedless raspberry jam
Additional whole strawberries

Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form. Arrange 16 ladyfingers in 10-12 cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired. Refrigerate trifle at least 2 hours and up to 6 hours before serving.

Busy Day Pulled Pork Sandwiches

Barbecue Sauce:
1 can (28 oz) plum tomatoes, chopped, with their juices
1/4 cup unsulfured molasses
1/4 cup honey
2 Tbls. tomato paste
1 Tbls. fresh garlic
1 bay leaf
1 Tbls. ground cumin
1/2 tsp. cracked black pepper
1/2 tsp. (or to taste) crushed red-pepper flakes
3 cups water
1 1/3 cups cider vinegar
Salt to taste
1 pork butt (4 lb.) at room temperature
Soft rolls, for serving
Cole slaw for serving
Bread-and-butter pickles for serving

Prepare the Barbecue Sauce at least a day before you plan to cook the meat. Place first 9 ingredients in a large, heavy pot. Bring the mixture to a boil. Reduce the heat to medium-low and simmer gently, uncovered, until the mixture is very thick, stirring occasionally. Add the water and vinegar, then return the mixture to boil. Reduce the heat and simmer the sauce gently, uncovered, over medium-low heat for 1 1/2 hours more. Remove and discard the bay leaf, season with salt and set the sauce aside to cool. Cover and refrigerate overnight or store in freezer. Makes 3 cups. Bring to room temperature before adding to the Crock-Pot.

Place the pork in the Crock-Pot. Pour 2 cups of the sauce over the pork and turn the meat to coat all over with the sauce. Cover the pot and cook on high heat for 5 1/2 hours. Remove the meat from the sauce and set aside to cool. When the meat is cool enough to handle, trim off and discard the fat. Chop the meat coarsely with two knives, or pull it with two forks. Place the shredded meat in a large bowl. Pour the sauce through a gravy separator, discarding the fat. Warm the defatted sauce and toss with the shredded meat. Serve on rolls with cole slaw, pickles and remaining sauce alongside. Serves 8.

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing

4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
5 Tbls. olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 oz.)
2 Tbls. balsamic vinegar

Preheat barbecue to medium heat. Brush zucchini and squash with 3 Tbls. of oil and sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 Tbls. oil and toss to blend. Season to taste with salt and pepper and serve. Serves 6.