4 pork ribs
1 C orange juice
4 oz peach schnapps
1 tsp orange zest
1.5 tsp tumeric
1.5 tsp salt
1 tsp freshly ground ginger
1 tsp ground marsala
1/4 C red vinegar
1 tsp sesame seeds
garlic, ginger, pork

2/3 cup frozen raspberries, thawed
1/2 cup sugar
1/4 cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 cup olive oil
1 tablespoon poppy seeds
2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices
1 large egg
1 tablespoon water
1/2 cup all purpose flour
1/2 cup sliced almonds
2 teaspoons butter, melted
6 ounces mesclun mix (about 8 cups lightly packed)
almonds, goat,

1 large egg, separated
5 tablespoons plus 1/2 cup sugar, divided
1/2 cup sliced almonds

1/2 7-ounce log almond paste,* cut into 1/2-inch cubes
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground ginger
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup chilled buttermilk
1 teaspoon vanilla extract

2 cups halved hulled strawberries
1 1/2-pint container blackberries
1 1/2-pint container blueberries
1 1/2-pint container raspberries
1 teaspoon fresh lemon juice
3/4 cup red currant preserves

Lightly sweetened whipped cream
almond, mixed, berry

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/3 cup sesame seeds
6 tablespoons pure maple syrup
6 tablespoons (packed) dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup golden raisins
almond, raisin, granola