Best Prunes Recipes

Maybe we all have an inner Alsatian peasant longing for a dish just like this. As nights get colder and colder, the fruits of autumn — newly dried prunes, cabbage, and a harvested hog — are woven together with the wild piney flavor of juniper berries. Dried berries work very well, but ripe, juicy juniper berries lend a hint of sweetness that elevates this pork loin dish. Freeze any extra-ripe berries. They freeze beautifully. Adapted from "The Wild Table" by Connie Green and Sarah Scott.

Recipe Courtesy of Dawn Jackson Blatner, RD and SunsweetThis holiday appetizer is a harmony of flavors. The sweet prune, the tangy balsamic vinegar, the pungent goat cheese, and the bitter arugula make for an irresistible bite.  

To sauté pork tenderloins, cut them into rounds (noisettes) about 3/4-inch thick, brown them over high heat, and then continue cooking them until they are firm to the touch. Here, they are served with a sauce made with prunes soaked in wine, a little meat glaze (if you have it), and some cream. 

This is the queen of Dalmatian dishes. It takes a long time to prepare — at least one day marinating in good red wine or prošek (Dalmatian fortified wine) and vegetables, and a good 3–4 hours’ braising the next day. It’s often served with potato dumplings or handmade pasta. In Dalmatia, pašticada is usually cooked for big celebrations. It’s an essential dish for weddings, christenings, or other equally important days. In Dalmatia you are considered a great cook if you can make this dish, and my grandmother Tomica was a pašticada expert. Don’t be frightened by this, though — it’s not that hard; it just takes a little time. But don’t forget the most important ingredient: love. — Ino Kuvačić, author of Dalmatia

We always ate this sweet brisket at Pesach and Rosh Hashanah. Originally from my grandmother, who was quite secretive with her recipes, this old family recipe was passed to my mother, who learned it by simply watching and copying, and then to me. Due to ill health, my mother can no longer cook, but we all think and talk about her when I make this dish. It has a particular sweetness for me that goes far beyond its taste. — Jaqui Wasilewsky from The Feast Goes On Click Here to See More Holiday Recipes