Chocolate Mole Sauce

I’ve loved mole sauce since the first time I tried it, and the best I’ve ever tasted was in a cantina in Blaine, Washington, just across the border from Canada. My mom had taken me there for lunch and while it was a simple restaurant, the food was stellar. I have tried for years to reproduce that sauce and with this combination, believe that I have hit the jackpot. For my own most recent batch, I rendered the pork fat off of the rind of some double-smoked bacon, gaining particularly delicious results.

This recipe is designed to make a lot because it’s enough trouble to go to that I want lots on hand when I make it and delicious enough that I will use it up in a year’s time….and it makes a great gift.

Pear Chutney

Pear Chutney
Pear Chutney

This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.

It looks lovely in the jar and makes a great gift.

However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting.  The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.