Spiced Cafe Mocha Cookies

1 c. butter (2 sticks), softened
1 c. sugar
1 egg
1 tsp. vanilla

1/2 c. espresso (or other very strong coffee), cooled

4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves

Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled

Preheat oven to 375.

In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.

In separate bowl, mix all dry ingredients; blend well.

Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.

Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.

Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.

Store in tightly sealed container.

Pineapple Jasmine Rice

2 TBS sesame or other light oil
2 green onions, minced
1 clove garlic, minced
1 tsp fresh ginger, minced

1 c. fresh pineapple, diced

2 c. jasmine rice
3 & 1/4 c. water

Heat oil in large saucepan; add green onions, garlic & ginger. Saute 2-3 minutes. Add the pineapple & saute for 1 minute more.

Add the rice & pour in water, stir to combine.

Bring to a boil over medium high heat. Stir once, cover. Reduce heat to simmer; simmer for 16 minutes or until all liquid is absorbed.

Remove from heat, stir. Let sit for 3-5 minutes before serving.

Asian Glazed "Spare" Ribs

1.35 - 1.5 lbs boneless country-style pork ribs, cut in half*

Marinade:
1 c. pineapple juice
3 slices fresh ginger or 1 tsp ginger powder
1 clove garlic, minced
1 tsp. whole peppercorns

Glaze:
1/4 c. pineapple juice
1/2 c. Hoison sauce
2 TBS rice vinegar
1 TBS Mirin (sweetened sake)
1 TSB reduced sodium soy sauce
1 TBS sesame oil, or other light oil
1/2 tsp fresh ginger or 1 tsp ginger powder
2 cloves garlic, minced

In large non-metal bowl, combine all marinade ingredients. Add rib pieces, turning to coat. Cover tightly with plastic wrap & refrigerate for at least 2 hours, up to 8. The longer you marinate, the more tender the pork will be.

Preheat oven to 350. Line 9x13 glass pan with foil. Remove the pork from the marinade & arrange rib pieces in pan so that they are not touching. Bake for 40 minutes. Discard the marinade.

Meanwhile, combine remaining ingredients to make glaze.

Remove ribs from pan, drain juices & remove foil. Place rib pieces back into pan & pour glaze over to cover.

Bake an additional 30-40 minutes or until ribs are tender; basting occasionally with glaze.

Serve with Pineapple Jasmine Rice or Wild Rice/Basmati Rice Pilaf.

*For appetizer portions, cut ribs into "riblet" size portions. Reduce cooking time to 30 minutes for first bake, 25-35 minutes for glazing bake.