Cranberry Pie, Spicy Eggplant, California Gazpacho

DEAR SOS: I would love to have the recipe for cranberry-hazelnut pie served at Mitzel’s American Kitchen restaurants in Tacoma, Wash. It’s delicious.

--JUDITH

DEAR JUDITH: What a perfect dessert for holidays to come.

CRANBERRY-HAZELNUT PIE

1 to 1 1/2 cups fresh or frozen cranberries, thawed

1 cup hazelnuts, chopped

1 unbaked (9-inch) pie crust

4 eggs

1 cup brown sugar, packed

3/4 cup light corn syrup

1/2 teaspoon salt

1/3 cup butter or margarine, melted

1 teaspoon vanilla

Gently fold together cranberries and hazelnuts in medium bowl. Spread evenly in unbaked pie crust.

Beat eggs until frothy in large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla and mix thoroughly. Pour egg mixture over cranberry mixture. Bake at 400 degrees 10 minutes. Reduce heat to 325 degrees and bake 25 to 30 minutes longer or until set. Cool on rack to room temperature. Makes 1 (9-inch) pie.

DEAR SOS: I’ve searched in many Mandarin and Sichuan cookbooks, but have not found a recipe for spicy eggplant. Please help.

--EGGPLANT LOVER

DEAR EGGPLANT LOVER: Recipes for spicy eggplant are rather common in Chinese restaurants. Here’s one that might suit you.

SPICY CHINESE EGGPLANT

3 tablespoons black Chinkiang vinegar or balsamic vinegar

2 teaspoons sugar

Salt

1 1/4 pounds Japanese eggplants

1/3 cup olive oil

1/2 teaspoon crushed hot red pepper, or to taste

2 tablespoons minced parsley

Mix vinegar, sugar and 3/4 teaspoon salt. Cut eggplants into 1/2-inch-wide, 2-inch-long strips.

Heat olive oil in wok or large skillet over medium-high heat. Add eggplants and cook, stirring constantly, until lightly browned, about 5 minutes. Cook in 2 batches, if necessary. Add pepper and stir briefly. Remove pan from heat and add vinegar mixture. Stir until liquid is thoroughly absorbed, 1 to 2 more minutes. Stir in parsley. Makes 4 servings.

DEAR SOS: I’ve lost my recipe for Bullock’s Gazpacho, printed in the Food section 18 or 19 years ago. In trying to reproduce it, I changed it drastically and botched up the formula. Can you help?

--BARBARA

DEAR BARBARA: Certainly. The gazpacho is pretty much a typical California-style chunky soup loaded with flavor.

BULLOCK’S GAZPACHO

1/3 cup minced onion

1/3 cup minced green pepper

1 large cucumber, peeled and diced

2 pounds tomatoes, peeled and coarsely chopped

1 (15-ounce) can tomato sauce with tomato bits

1/4 cup oil

1/4 cup white vinegar

2 cups tomato juice

Dash hot pepper sauce

Dash garlic powder

Dash ground oregano

1 teaspoon salt

1/2 teaspoon black pepper

Combine onion, green pepper, cucumber, tomatoes, tomato sauce, oil, vinegar, tomato juice, hot pepper sauce, garlic powder, oregano, salt and pepper in bowl. Stir well and chill several hours before serving. Makes 8 to 10 servings.