Notes about Recipes in this book

• Fruit-on-the-bottom tapioca pudding

  • bching on March 08, 2025

    This recipe is currently behind the epicurious paywall. Find it for free here: https://www.thevintagemixer.com/fruit-on-the-bottom-tapioca-pudding/

• Sausage, arugula, and piquillo pepper sandwiches

  • sosayi on April 24, 2018

    We make this dish a few times every summer and it's absolutely delicious. I've tweaked it over the years: olives get chopped in the mini food processor with some olive oil; arugula gets tossed with sherry vinegar; any kind of sausage we have on hand is used. I've also thought that it would make a GREAT base for a bread salad, and plan to try that this summer with some grilled bread and grilled sausage.

• Sticky balsamic ribs

  • Rutabaga on June 18, 2017

    These ribs are amazing. Baking them in the oven, then finishing them on the grill yields ribs that are fall-off-the-bone tender, yet still have that woodsy barbeque char we love. The balsamic glaze is wonderful - deeply flavorful, the vinegar and brown sugar balancing each other perfectly. My husband is not a big fan of ribs generally, but this is one of his favorite dishes ever. Our six-year-old loves them, too. Use cheap balsamic here, it works just fine.

  • Frogcake on January 03, 2018

    I thought these ribs were quite good but they didn’t live up to my family’s expectations. I may not have reduced the balsamic brown sugar glaze enough - the ribs were certainly not sticky. Will likely try this one again with some adjustments of the glaze. My sons are wishing for my old southwestern rib recipe, which is not a sticky glazy version (maybe they have more savoury rib braise preferences). They did appreciate the fall-off-the bone tenderness.

  • Compass on March 26, 2019

    I did use the ½ tsp of cayenne for the half recipe. I don’t think it was noticeable so omitting it won’t change the results. The only real changes were a liberal sprinkling of ground Chinese Five Spice in the dry rub and a bit before they cooked in the oven. My glaze didn’t thicken after 15 minutes reducing – perhaps the Modena Balsamic vinegar I was using? – anyway I added another ¼ c dark brown sugar and that did the trick. Also at the beginning I removed some of the silver skin – that which easily came off – from the inside of the ribs. That which didn’t was scored between the ribs –on the curved inside – which instantly exposed the meat so it would absorb the rub. Finished the ribs on the grill giving them the toothsome bite we all loved. Only piles of bones left on every plate.

• Peaches and cream yogurt pops

  • Rutabaga on August 25, 2015

    These popsicles are very easy to make, as everything just gets whizzed together in the blender. I'm not sure that adding any water is necessary, so I may leave that out when I next make them. I used two peaches and one nectarine. Definitely use only very ripe, full flavored fruit, otherwise the flavor would likely be lost in the yogurt mixture. Although I used organic unrefined sugar instead of superfine, I did not find this at all problematic, especially since I whipped the mixture until very smooth in the Vitamix. Update: I made these again, leaving out the water. I think this helped amplify the peach flavor, so recommend doing so.