I made the most extraordinary pork roast by mixing candy cap syrup (recipe in the cookbook) with commercial Chinese plum sauce, half and half, and slathering it over a pork rib roast (locally grown) and baking it. It made a fabulous glaze. Next time, I'll marinate the pork in it. Would be really good with chicken or duck, also! Merry Christmas and Happy Hanukkah to all!
Alison Gardner is an avid mushroom enthusiast, cook, botanist and potter.