Part 100 (1/2)

teaspoon ground coriander

Several pinches of freshly ground black pepper

cup mola.s.ses

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3 tablespoons soy sauce

1 teaspoon liquid smoke

IN A small saucepan over medium-high heat, saute the onions in oil for 7 to 10 minutes, until browned. Add the garlic, saute for 2 more minutes. Add the vegetable broth to deglaze the pan. Add the apricots, black pepper, ginger, and coriander. Cover and bring to a boil. Once the sauce is boiling, lower the heat to medium-low and let cook for about 10 minutes, until the apricots are mushy.

Uncover and add the remaining ingredients. Cook for about 10 more minutes, stirring often and mas.h.i.+ng the apricot as you stir. Taste the sauce and adjust the sweetness, if necessary.

Remove from the heat and let cool until it's not steaming, stirring occasionally to speed up the cooling. Transfer to a blender or food processor and puree until completely smooth. Keep refrigerated in an airtight container until ready to use.

HORSERADISH-DILL SOUR CREAM.

MAKES ABOUT 3 CUPS.

TIME: 15 MINUTES, PLUS TIME TO CHILL.

This is our cream of choice for latkes both of the potato persuasion and the beet kind (see Autumn Latkes, page 53). It also makes a wonderful dressing, especially for cuc.u.mbers.We used fresh horseradish but if you can only find the jarred kind, go ahead and use it. Since it's stronger than fresh, add a tablespoon at first and taste from there.

1 pound soft tofu

2 tablespoons fresh, grated horseradish

1 tablespoon apple cider vinegar

1 tablespoon agave or real maple syrup

teaspoons salt

3 cloves garlic, crushed

cup grapeseed oil

1 cup loosely packed fresh dill