There’s nothing like a spiced cider to get you ready to beg for candy. If you can find hard cider, you can eliminate the brandy here; if not, use non-alcoholic cider plus the brandy. Serve with a cinnamon stick in each cup if you want.

Ingredients

• 1 tablespoon whole allspice
• 1 3-inch cinnamon stick
• 3 cups hard apple cider
• 1 cup orange juice
• 1/2 lemon, sliced
• 1 teaspoon honey
• 1/4 cup brandy

Instructions

Tie the allspice in a piece of cheesecloth. Place in a medium saucepan along with the cinnamon stick, cider, orange juice, lemon slices and honey. Bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Remove the spice bag and stir in the brandy.

Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.

Ingredients

• 1 3/4 cups all-purpose flour

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon salt

• 1/3 cup shortening (we prefer butter)

• 2/3 cup sugar

• 1/2 teaspoon lemon zest

• 2 eggs

• 2 soft, ripe bananas

• 1/2 cup chopped walnuts or pecans

• 1 cup coconut flakes

• 1 tablespoon mixed candied chiles, chopped

Instructions

Note: All ingredients should be at room temperature.

Preheat oven to 350F (180°C)

Sift flour with baking powder and salt.

Blend shortening, sugar and lemon zest to a creamy consistency.

Beat the eggs, mash the bananas, blend both well with the shortening/sugar mixture.

Add the sifted ingredients in three steps, beating the batter after each addition until smooth.

Fold in the chopped nuts, candied chiles and coconut flakes.

Pour banana nut bread batter into a well-greased loaf pan.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool before slicing.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

Ingredients

• 1 cup apricot preserve
• 1/2 cup Asian hot chili garlic sauce
• 1/2 cup very finely chopped dried apples

Instructions

Combine and store in the refrigerator until ready for use. Keep airtight in the refrigerator for up to one month. Serve cold alongside the curry.

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

Ingredients

• 1 package frozen puff pastry sheets (2 sheets)
• 2 tablespoons vegetable oil
• 1 small onion finely chopped
• 1 clove garlic finely chopped
• 1 tablespoon Durban Masala or red curry powder
• 1/2 teaspoon cayenne pepper (for fiery hot samoosas)
• 8 ounces ground beef
• 1 cup frozen mixed vegetables
• 1 cup beef bouillon
• Salt and pepper to taste
• 1 tablespoon flour mixed with 1/4 cup cold water

Instructions

While you are making the filling, defrost the pastry sheets. In a heavy pan, heat the oil. When hot add the onion and garlic and stir until golden brown. Add the curry powder and combine. Now add the ground beef and cook until the beef is brown. Add the frozen vegetables and the beef bouillon, cover and cook for thirty minutes. Now add the flour mixed well with the cold water and stir until the mix returns to a boil. Chill for thirty minutes for easy handling.

Cut each sheet into equal parts of three down and three across. This should make nine samoosas per sheet. Spoon a teaspoonful of the chilled curry mixture into the middle of each square and fold over to make a triangle. Pinch closed with fingers or a fork.

Bake in a 350°F oven to 30 minutes or until golden brown.