The wait is coming to an end.........

................................................Spotting a crocus
Even as northeastern winds blow
......................................................................................Green tips readying









Lamb Tenderloin with Dried Fruit Strudel - yields 12 servings
1 cup dried apricot
1/2 cup raisins
1/2 cup dried blueberries
1 cup dried cranberries
1cup red wine (preferably Pinot Noir or Zinfadel)
1-cup pomegranate juice
2 tablespoons dried Rose petals (prepared for making tea)
1/2-teaspoon freshly ground pepper
1-teaspoon salt
2 cups pistachio nuts - ground to a coarse meal
1-pound phyllo dough
1-pound butter – melted

Rough chop the apricots. Mix with blueberries raisins and cranberries in a large bowl.

In a 3-cup saucepan combine the red wine, pomegranate juice, rose petals, black pepper and salt. Bring to the mixture just to the boil then reduce the heat to a simmer, and cook for 5 minutes covered. Shut off the heat, and let the mixture steep for 10 more minutes.

Strain the mixture directly over the dried fruits. Cover the bowl and let sit, at room temperature for 12 t 24 hours.

Pre heat the oven to 375 degrees.

Strain the dried fruit reserving the soaking liquid in a small saucepan. Reserve the soaking liquid. Toss the dried fruit and the pistachio nuts together.

Lay a sheet of phyllo out on a clean work-surface and lightly brush the entire sheet with melted butter. Repeat this process three more times so that it is four layers of phyllo. Spread a third of the fruit mixture across the bottom third of the phyllo leaving a 2 inch boarder at the very bottom. Carefully roll phyllo, but tightly, around the dried fruit. Paint with rolled strudel with a bit of melted butter, and cut three vent holes into the strudel. Repeat with the remaining fruit mixture.

Place the strudels on a baking tray and cook in the oven for 15 minutes, or until golden brown. Serve slices drizzled with reserved soaking liquid.

Lamb Tenderloin Fillet
3 pounds lamb tenderloin fillets
1-teaspoon ground cumin
1/2-teaspoon ground coriander
1/4-teaspoon ground cardamom
1/8-teaspoon cayenne pepper
1/4-teaspoon freshly ground black pepper
2-tablespoons Dijon mustard

Trim the lamb of the fat and sinew.

In a small bowl mix the spice and mustard to together, and then rub the lamb with the spice mix. Refrigerate the lamb for 8 to 24 hours.

Remove the lamb from the refrigerator, and season with salt. Grill the lamb for about 10 minutes over a moderate direct heat. Remove from the grill, and rest the lamb for 10 minutes at room temperature. Slice the lamb on an angle and serve accompanied with the dried fruit strudel and a drizzle of mint puree.