I made the savory one today and it was delish. halved it for dv and me; none left over.
Savory:
1 c whole milk
4 large eggs
1/4 t salt
1 c flour
2 T butter
1 med leek, diced (approx 1/2 c)
1/2 t dried tarragon
generous 1/2 c diced ham (3 oz)
1 c grated extra sharp cheddar
adj rack to middle position and heat oven to 425. whisk milk, eggs and salt in med bowl. vigorously whisk in flour till mostly smooth with a few lumps; let stand a few min and whisk again.
soak leeks in 2 changes of water to clean if necessary.
heat butter in cast iron skillet, add leeks and ham and cook till soft, 3-4 minutes. add tarragon, cook 1 min and add batter. bake till puffed and golden, 15-17 minutes. sprinkle with cheese in oven and broil till very puffy, couple of minutes. serve immediately.
Sweet:
instead of ham, leeks and cheese:
1/2 c orange marmalade, 1/4 c dried cranberries, 1 T sugar
Make batter, above, and bring marmalade, cranberries and 1/4 c water to simmer, till light syrup consistency. heat butter in skillet on stove, add batter and sprinkle with sugar instead of cheese. serve with sauce.
Showing posts with label cranberry. Show all posts
Showing posts with label cranberry. Show all posts
Saturday, January 07, 2012
Monday, December 13, 2010
cranberry jalapeno salsa
Total: 2 hours, 10 minutes
Yield: Makes 2 cups
Ingredients
* 1 (12-oz.) package fresh cranberries
* 1/3 to 1/2 cup sugar
* 2 to 3 chopped green onions
* 1 seeded and chopped jalapeño pepper
* 1 tablespoon grated fresh ginger
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon salt
* 1/4 cup chopped fresh cilantro
* Tortilla chips
* Garnish: lime wedges
Preparation
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.
Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.
Yield: Makes 2 cups
Ingredients
* 1 (12-oz.) package fresh cranberries
* 1/3 to 1/2 cup sugar
* 2 to 3 chopped green onions
* 1 seeded and chopped jalapeño pepper
* 1 tablespoon grated fresh ginger
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon salt
* 1/4 cup chopped fresh cilantro
* Tortilla chips
* Garnish: lime wedges
Preparation
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.
Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.
Monday, November 22, 2010
Wild Rice Dressing Recipe
101 cookbooks
If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.
Ingredients
* 2 cups wild rice, cooked, or 1 cup (one box) uncooked
* Salt
* 3/4 pound mushrooms, sliced
* 3 celery stalks, chopped
* 1 medium yellow or white onion, chopped
* 5 Tbsp unsalted butter
* 1 cup walnuts
* 1 1/2 cups dried cranberries
* 1-2 Tbsp fresh sage, minced
* 4 cups bread croutons
* 2 cups chicken, vegetable or turkey stock
Method
1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.
2 Preheat the oven to 350°F.
3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.
4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.
5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.
Serves 6-8 as a side dish.
If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.
Ingredients
* 2 cups wild rice, cooked, or 1 cup (one box) uncooked
* Salt
* 3/4 pound mushrooms, sliced
* 3 celery stalks, chopped
* 1 medium yellow or white onion, chopped
* 5 Tbsp unsalted butter
* 1 cup walnuts
* 1 1/2 cups dried cranberries
* 1-2 Tbsp fresh sage, minced
* 4 cups bread croutons
* 2 cups chicken, vegetable or turkey stock
Method
1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.
2 Preheat the oven to 350°F.
3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.
4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.
5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.
Serves 6-8 as a side dish.
Sunday, December 14, 2008
Triple Chocolate Cranberry Oatmeal Cookies
Yesterday I was going to make some hazelnut chocolate crinkle cookies, per Smitten Kitchen. Actually, I was going to make them as a love offering for a husb who did such a fabulous job of scrubbing down our kitchen that needed it desperately (really! it's been bad since Thanksgiving). However, as I was showing him the link, and asking if these cookies would be what he prefers... He said they looked 'fine' but why couldn't I make REGULAR cookies?
Hmmpfh! I said. Regular cookies? What, pray tell is a REGULAR cookie? He then reminded me that his favorite are oatmeal, and why couldn't I make those ones I make every year, the ones with cranberries? Daniel has a thing for cranberries, especially cranberry pancakes... but that's another post!
A couple things about these cookies... Unless it's an emergency, you must use fresh cranberries, not dried ones. Also, please please please do use some good quality chocolate. Callebut, scharfenberger, valrhona... whatever you do, skip the mass produced supermarket brands. They make especially heinous white chocolates.
Ingredients:
Hmmpfh! I said. Regular cookies? What, pray tell is a REGULAR cookie? He then reminded me that his favorite are oatmeal, and why couldn't I make those ones I make every year, the ones with cranberries? Daniel has a thing for cranberries, especially cranberry pancakes... but that's another post!
A couple things about these cookies... Unless it's an emergency, you must use fresh cranberries, not dried ones. Also, please please please do use some good quality chocolate. Callebut, scharfenberger, valrhona... whatever you do, skip the mass produced supermarket brands. They make especially heinous white chocolates.
Ingredients:
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup coarsely chopped fresh or frozen cranberries
- 2 ounces milk chocolate or white chocolate, chopped (for drizzling)
Preparation:
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)
Saturday, November 22, 2008
Elizabeth and I made this on Thanksgiving in our respective kitchens, many miles and a time zone away. We found that we each had challenges with the melting sugar. Seems we both started the process with not enough heat. I think she started low, and burnt the sugar and started again on a higher heat, then turned it down. I started low and turned mine up, then down, then up, etc., which helped me not have to throw mine away.
Cranberry, Caramel and Almond Tart
Maury Rubin, chef-owner of City Bakery
Total time: 1 hour, plus 3 1/2 hours chilling and cooling time
Yields: 1 9-inch tart or 12 4-inch tartlets
Standard tart dough
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream
1. Let the butter sit at room temperature for 15 minutes, until malleable.
2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
3. Add the egg yolk and combine until no longer visible.
4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.
9. Put the baking sheet and pastry ring into the freezer for 1 hour.
10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.
Filling and assembly
1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
1. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.
Cranberry, Caramel and Almond Tart
Maury Rubin, chef-owner of City Bakery
Total time: 1 hour, plus 3 1/2 hours chilling and cooling time
Yields: 1 9-inch tart or 12 4-inch tartlets
Standard tart dough
13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream
1. Let the butter sit at room temperature for 15 minutes, until malleable.
2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.
3. Add the egg yolk and combine until no longer visible.
4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.
6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.
7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.
8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.
9. Put the baking sheet and pastry ring into the freezer for 1 hour.
10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.
Filling and assembly
1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds
1. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.
Sunday, November 02, 2008
Cranberry-Walnut Pumpkin Coffeecake Recipe
This is awesomely good.
I just baked some and it's cooling so that I can freeze it and take it to a party next week. Also it's relatively healthy. I subbed a third of the flour with whole wheat and used fresh cranberries.
Cranberry-Walnut Pumpkin Coffeecake Recipe
I just baked some and it's cooling so that I can freeze it and take it to a party next week. Also it's relatively healthy. I subbed a third of the flour with whole wheat and used fresh cranberries.
Cranberry-Walnut Pumpkin Coffeecake Recipe
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