Peggy’s Cranberry Chutney

Every holiday season I make lots of this bright cranberry chutney to serve with turkey and as a spread for sandwiches. I got it from extraordinaire food writer and recipe developer Peggy Fallon, a cranberry lover, who serves it as an accompaniment to a savory cheesecake for winter entertaining. This is one of my all time favorite cooked sauces, one I prepare every year and often give as gifts. Serve it as a condiment, or dabbed on unsalted crackers with soft cheese.

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Cranberry Ginger Compote

Cranberries and blueberries come from the same botanical family as rhododendrons and heathers. They are native to the bogs of New England, but great fruit comes from Oregon and Washington, all grown organically. Fresh cranberries arrive in stores in late fall and can be frozen in their original wrapping (don’t put frozen cranberries in the bread machine; defrost first) for use in the spring and summer. Use bags of fresh cranberries within two weeks of purchase so that they won’t get mushy or shriveled. My mother got this recipe from her antique dealer, Alan, who is a genius in the kitchen. For so few ingredients, the results are tart and satisfying with all sorts of roasted meats like poultry, pork loin, and ham. This method of preparing cranberry sauce with the ginger juice fast became a yearly ritual at Thanksgiving and Christmas in my family.

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Vampire Dessert Buffet-Recipes and How To

photograph by Philip Burne-Jones Bt. (1861-1926)

Buffet Preparation, Storage,and Service Timeline

  • Prepare two chocolate tortes, the chocolate sauce, the crêpes, almonds, biscotti, chocolate chip cookie dough, and double batch of compote 2 to 3 days ahead.
    Miss Grace Jones/horror comedy/1991/look for…

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Preserved Lemons/Tagine of Lamb, Tomato, Green Beans, and Sesame

Preserved lemons are made by soaking lemons in a brine solution made of lemon juice, plus salt, sugar, or a combination of the two, until the lemons turn pulpy and soft. They are used as a distinctive condiment or flavor accent in Moroccan cuisine, but have gone on to be so popular and addictive that they show up in everything from gingerbread to rice pilaf, couscous, and salad dressings.

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Cruising the Blogs: Pear Bread with Vanilla and Ginger

Pear Bread from the Quick Breads book is the kind of quick bread that turns out so perfect that you will get inspired to keep on baking more and more. It has to have something to do with the buttermilk in the recipe. Pears are my favorite fruit and one of THE fruits of fall. And its pear harvest time…

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So You Wanna Host An End of Summer Potluck-A Chat About Tips of the Trade

I get lots of questions about how to do a potluck and tips on giving a successful end-of-summer outdoor buffet party. Here are some off the cuff Q&As and a favorite recipe for entertaining.

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Very Old Fashioned End of Season Fruit Pies

There is lots of fresh glorious fruit still in the markets, roadside vegetable stands, and farmer’s market even though it is September. Anyone with a backyard tree is at the place of giving away their bounty. The late summer fruit boasts lots of flavor from sweet and sharp to smooth and tangy. Beautiful ripe peaches, the first honey-sweet fall apples, the last plums, and tart berries give us a sense of the seasons as well as inspiration.

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Rustic Individual Peach Crostadas

Use peaches that are still firm. You will love this recipe.

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Leftover Bread Cookery: The Charlotte and The Summer Pudding

The best known dessert using leftover bread other than bread pudding is a baked fruit Charlotte. It is an old dessert that shows up in many different cuisines. It might even be one of the first composed desserts–crushed fruit moistening bread. A mold is lined with buttered bread, filled with a seasonal fruit compote, and topped with a round of bread that helps contain the filling.

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Spring is Here-Rhubarb Desserts

I spied the first field-grown rhubarb in the produce section the other day and that means local grown rhubarb will be showing up at the farmer’s market as well. What a treat for the seasonal pie maker. If I don’t have time, I will make a crisp, even a small one for two.

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