Blueberry Barbeque Sauce 2 tablespoons vegetable oil 1/2 cup finely chopped onion 2 teaspoons minced garlic 2/3 cup cider vinegar 1 (8-ounce) can tomato sauce 1/4 cup light brown sugar 1 tablespoon dry mustard 1 teaspoon chili powder 1 teaspoon ground clove 1 teaspoon salt 1 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1 pint fresh blueberries 1 tablespoon fresh lemon zest In a medium saucepan, sweat the onion and garlic in the oil, about 3 to 4 minutes until softened.  Add the vinegar and cook for 2 minutes over medium heat.  Add the tomato sauce, sugar, spices, and berries and simmer until sauce has thickened and coats the back of a spoon, about 20 minutes.  Remove from heat and stir in the lemon zest.  Serve sauce warm. Photo by Christine Barbour Sweet and Spicy Cherry Short Ribs 4 pounds Beef Short Ribs 1 tablespoon vegetable oil 1 teaspoon salt ½ teaspoon ground black pepper 1 cup carrots, roughly chopped 1 cup celery, roughly chopped 1 cup onion, roughly chopped 1 clove garlic, minced 1 high quality amber beer 2 cups beef or chicken stock 2 tablespoons tomato paste 6 ounces dried cherries, plus 2 ounces for garnishing 2 bay leaves ½ cup dark brown sugar ¼ teaspoon cayenne pepper, more or less to taste  Add oil to a large skillet and heat to medium-high.  Sprinkle ribs with salt and pepper.

1. Add the short ribs to the pan, searing and browning all sides, about 1 to 2 minutes per side. Remove to large oven proof pot to hold.  This will be the container which the ribs and vegetables braise in, so it needs to be large enough to hold all the ingredients.
2. Add carrots, celery, onion, and garlic to skillet to quickly brown and soften, stirring frequently, about 2 minutes.  Transfer to holding pot with ribs.
3. Deglaze the skillet by adding the beer and scraping all the browned bits to release them from the pan.
4. Add the stock, tomato paste, dried cherries, bay leaves, brown sugar, and cayenne pepper and bring to a quick boil, stirring to incorporate the tomato paste well and pour over the ribs and vegetables.
5. Tightly cover the pot and cook in a 325 degree oven for 2 to 2 ½ hours until the meat is fork tender. 
6. Serve the short ribs with the braised vegetables, remaining dried cherries, and your favorite beer.  Serves 6.
   

Topping:
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
2 Tbs.  butter
2 tsp. vanilla
4 or 5 medium bananas, sliced diagonally

Mix all ingredients except bananas in saucepan.  Heat gently to boiling over 
medium heat while stirring occasionally.  Remove from heat and stir in 
bananas until coated.

Pancakes:
2 eggs
1 1/2 cup milk
2 Tbs. oil
2 cups flour
1/4 cup sugar
4 Tbs. cocoa
2 tsp. baking powder

Beat eggs until foamy.  Beat in milk and oil.  Add remaining ingredients. 
Spoon batter onto hot griddle.  Cook on both sides until golden brown. 
Serve with warm topping.