There is something about Father’s Day that just brings a smile. Fathers seem content with the smallest gestures.
A dozen Dilly bars, or a box of chocolate-covered cherries were a favorite of mine.
Father’s Day presents us with the opportunity to give something heartfelt even if it is a day of raking the yard or making a favorite meal. Ties are optional.
3 T olive oil
1 Spanish onion, cut into 1/4-inch pieces
4 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 canned chipotle chiles packed in adobe sauce, minced, or 1/4 t cayenne pepper
3 T Worcestershire sauce
3 T cider vinegar
1/2 cup unsulfured molasses
Coarse salt and freshly ground black pepper
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.
2. Stir in tomatoes, chilies, Worcestershire, vinegar and molasses. Simmer until reduced by a third, stirring occasionally, about 45 minutes.
3. Working in batches, puree sauce in a blender. Season with salt and black pepper. Refrigerate in a jar up to two weeks.
Another sure to please way to a father’s heart is with a great dessert. This is one of those “keeper” recipes.
Makes about 3 1/2 cups
Process 4 cups of sliced fresh strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed.
Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds.
Combine 1/2 cup sugar and 2 Tbsp. cornstarch in a 3-qt. saucepan; gradually whisk in strawberry puree and 1/4 cup fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, 1 minute. Remove from heat, and whisk in 3 Tbsp. butter.
Place plastic wrap directly on warm curd (to prevent a film from forming); chill 8 hours.
Use as a filling in a pie or tart.
Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.