Tagged: ‘cranberries’

The Rice Cooker: Steam Me A Pud

I started making steamed puddings in my restaurant days. Barbara Hiken brought in a recipe from one of the waitresses for persimmon pudding and we made it that day. And never made another recipe since it was so darn good. But you have to wait for the persimmon season to get the puree to make it since persimmons are a fruit that is not canned or frozen commercially.

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English Pudding with Cranberries and Walnuts and English Custard Sauce

This is one of my favorite steamed puddings and it couldn’t be easier. The cranberry and molasses combination is a great flavor. This is an Americanized version of the very traditional, very beloved English pudding called Spotted Dick, which originally…

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Old-Fashioned Turkey Breast with Pan Gravy and Cranberry Orange Sauce

Cooking turkey in a slow cooker is so easy it is almost what we would call a no-brainer: load up the crock with the ingredients and turn it on.

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Cornish Game Hens with Cornbread Stuffing and Sweet Potatoes

Cornish game hens are like a small plump chicken. They are the poultry of choice when serving only a few diners. Here is a basic recipe for crock-roasting and cooked with a stuffing on one side and sweet potatoes on the other.

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Bread Machine: Crazy for Cranberries

It used to be a seasonal thing, being crazy for cranberries. Not any more. But there is no Thanksgiving holiday table without cranberry sauce. And I am not alone considering how many cooks love to make a batch of their own cranberry sauce for the holiday table. The array of flavors is close to infinite considering cranberries meld with so many other flavors from curry to ginger.

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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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Gorgeous Bundt Cakes- Cranberry Orange Pound Cake

Ever since its debut in the 1950s, the bundt cake pan has become de rigeur in every baker’s equipment stable. Originally a whimsical alternate to the smooth angel food cake tube pan, the bundt mold with its fetching large-lobed flute design transforms a simple tube cake into a gourmet gateaux by visuals alone.

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Cruising the Blogs: Cranberry Orange Muffins

It’s technically the end of the cranberry season. But I notice big piles of cranberries in the produce section, begging to be taken home and frozen for use throughout the year. Hopefully you stashed a few bags in the freezer to hold you over until next fall holiday season. Frozen cranberries are excellent for making muffins, quick breads, even in stews or as one of your favorite cranberry sauces at Easter, if you haven’t noticed.

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