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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Dried Plum-Cherry "Jam"

This amazingly sweet spread is perfect on your morning bagels, English muffins or sweet muffins. By heating up a mixture of 2 cups apple cider or juice, 1/4 cup apple cider vinegar and 2 tablespoons lemon juice, it makes a terrific glaze and sauce for your baked ham this Christmas.


For 1 Batch(es)


  • 1 cup(s) pitted, dried plums(prunes)
  • 1 (10-ounce)jar whole cherries in juice, without stems
  • 1 teaspoon(s) vanilla or almond extract

Dried Plum-Cherry "Jam" Directions

  1. Add all ingredients to a blender and pulse on high until it has been minced, but not pureed. Transfer to a bowl, cover and refrigerate overnight. In the morning, it will be thick, so give it a stir and enjoy.