Traditional recipes

Cranberry-Fig Chutney with Cinnamon and Pistachios

Cranberry-Fig Chutney with Cinnamon and Pistachios

Ingredients

  • 2 12-ounce bags cranberries (about 6 cups)
  • 2 medium oranges (unpeeled), chopped and seeded
  • 1/2 cup finely chopped onion
  • 1/4 cup toasted shelled pistachios (about 1 3/4 ounces)
  • 3 tablespoons finely chopped peeled fresh ginger
  • 1 teaspoon cayenne pepper

Recipe Preparation

  • Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop, about 3 minutes. Spoon chutney into clean hot jar to 1/4 inch from top.* Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.

  • Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, refrigerate chutney up to 6 months.)

  • * If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.

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Recipes

My column on OU's website, Shabbat Shalom includes recipes for My Chicken Marbella from "Cooking Jewish," Orange Beets with Almonds from "The Healthy Jewish Cookbook by Michael van Straten and Apricot Jelly Roll from Joan Kekst's "Passover Cookery"

Passover is the most observed Jewish holiday of the year. Even those who never step inside a synagogue pull out all the stops for this one. With our celebratory meal, the Seder, we retell the 3500-year-old story of our ancestors' flight to freedom from the land of Egypt. And everything on the table is laden with meaning.

The centerpiece is the Seder plate, holding the traditional symbols. On every Seder plate sits karpas (a green vegetable), the symbol of spring, which we dip into salt water as we remember the tears shed by our ancestors. Actually for Jews in the shtetls (little villages) in Eastern Europe, spring arrived late, and greens were rare at Passover time. "My father's family always used potato," suggested my friend Yiddish songstress Lori Cahan-Simon, "but added parsley as karpas in the new country, so we have, in effect, parsley potatoes!" Read the whole story.


25+ Chutneys: A Gift-Worthy Condiment

Chutney is a relish or condiment that can be served in a variety of ways: alongside meat or slathered on thick slices of crusty bread and good quality crackers (alone or layered with cream cheese). It’s made with finely chopped fruits, vegetables, spices and seasonings and can be sweet or spicy.

Many times it’s prepared to be consumed within a few days (refrigerated) but it can also be canned for long term storage. It’s very popular during harvest season when you can experiment with different garden-fresh ingredients and during the holidays (both to serve on the holiday table and for homemade gifts).

Today’s Recipe Hit List is a collection that I’ve handpicked from around the ‘net featuring a variety of ingredients (tomatoes, apples, cranberries, rhubarb, apricots and more). Most are for refrigeration but there are a few canning recipes too (which have been noted as “canning” beside the title).

Note: There are several for both cranberry and tomatoes so I separated those into their own groups for easier browsing (cranberry chutney makes an excellent substitute for cranberry sauce). Enjoy!


It's All About the Cranberries!

Really when it comes to the holidays, it's all about the cranberries! What other time of year do you think of using this fruit in so many fun and creative ways? I don't know about you, but I'm always looking for a new cranberry way to celebrate the holidays. And I'm hoping you enjoy making these - my absolute favorite ones to date.

Cranberry Fig Chutney

I truly cannot get through the holidays without making this. It makes the whole house smell good! Even if people are bringing some other kind of cranberries to Thanksgiving, I always have to make it and bring it to the dinner - no matter what. It wouldn't be Thanksgiving without it. It's also a fantastic condiment on leftover turkey sandwiches.

2 12-oz. bags cranberries
3 c. sugar (or more to taste)
2 medium oranges, unpeeled, chopped and seeded
½ c. finely chopped onion
¼ c. raisins
¼ c. toasted, shelled and chopped pistachios
8 dried figs, chopped
3 T. fresh ginger, peeled and finely chopped
1 t. salt
1 t. cinnamon
1 t. cayenne pepper
1 t. dry mustard

Cook all ingredients in a heavy, large pan over medium low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop. Watch and stir so that it does not burn. Spoon chutney into clean hot jars, ¼ inch from the top. Boil in water bath 15 minutes to can.

You do not have to process in water bath. This will keep for 6 months in the refrigerator.

This recipe yields 6 cups.

Cranberry Jello Salad

This tasty way to get cranberries into your holiday meal is an absolute staple in both sides of my family. As my sister would want me to say, this recipe started on my side of the family years and years ago. Once my husband and I got married, his family would ask me what I want to bring for Thanksgiving dinner. Since no one was bringing this, I offered it up, and poof! A new tradition was born. Now, I am "encouraged" to bring this every year at Thanksgiving and Christmas - since the Costellos have the same full turkey dinner meal for both holidays. The beautiful red color along with the textures of fruit and nuts compliments the sweet jello that appeals to all ages. Two fringe benefits to this dish are that you can make it ahead and it's super easy.

1 large (or two small) package of any red jello
2 Knox gelatin packets
2 apples, chopped
2 stalks celery, chopped
2 small packets pecan pieces
1-2 c. cranberry relish (grocery deli kind is fine)

Make jello according to directions in either 9x13 pyrex dish or a non-stick bundt jello mold. Stir in Knox gelatin and add all remaining ingredients. Cover and refrigerate overnight. Enjoy!

White Cheddar Cranberry Dip

This is my friend, Dillar's recipe. (See the story of how we know each other in any of her posts under "Tipping Over with Ideas.) She made this for a fall bridesmaids' luncheon. She originally found this recipe with two of her favorite ingredients of white cheddar and cranberries, and thought, how could it not be incredible? She has altered it to make it just the right consistency. The sauce you make to put in this dip is also perfect for Thanksgiving dinner, on leftover turkey sandwiches or a little swirl in a holiday cocktail.

2 c. Extra-Sharp White Cheddar cheese, shredded (2 Tbsp. reserved)
8 oz. cream cheese, at room temperature
1/2 c. homemade cranberry sauce (recipe below)
1/4 c. fresh cranberries roughly chopped
Baguette
Olive Oil

Cranberry Sauce - yields about 2 cups
1 (12 oz.) bag fresh cranberries, rinsed
1 c. + 2 T. granulated sugar
3 T. orange juice
1 T. lemon juice
1 t. orange zest
¼ c. water

To make Cranberry Sauce: Add all the ingredients to a medium saucepan Cook over medium-low heat, partially covered, stirring occasionally, until the sugar dissolves and the cranberries burst, about 15-20 minutes.Preheat the oven to 375F.

In a bowl, mix together the cheddar cheese (minus 2 Tsp.) and cream cheese. Fold in the cranberry sauce and fresh cranberries. Transfer to an oven-safe baking dish and bake on a baking sheet on the middle rack for 20-30 minutes or until heated through and bubbly.
While the dip is cooking, slice the baguette on a diagonal and arrange the slices in one layer on a baking sheet. Brush tops of slices with olive oil.
After the dip is done baking, switch the oven to broil (high). Sprinkle the reserved cheddar on top of the dip broil the dip and the prepared baguette slices for 1-2 minutes or until lightly brown and toasted. (Keep an eye on both as they burn easily).

Make ahead tip: Prepare the dip ingredients up to one day in advance and store in the refrigerator, covered, in an oven-safe baking dish. When ready to bake, pop in the preheated oven a few minutes before your guests arrive. If you’re bringing the dish to a party, prep it at home and bake it at the party and have the hostess preheat the oven. You will have leftover cranberry sauce but not to worry, this sauce has endless possibilities.

Cranberry Orange Bread

Another Dillar recipe. Her sister has made this for holidays for at least 15 years or so. But even when she is not with her sister, it is still a family tradition she continues. Over the holiday, it is served as a breakfast bread usually the day of Thanksgiving before the Turkey Trot 5K. It's nice to have a little something in your stomach, she says. And this is a tasty little something!

1 orange
2 T. butter
1 egg
1 c. sugar
1 c. cranberries, chopped
2 c. white flour
1/2 t. salt
1 1/2 t. baking powder
1/2 t. baking soda

Preheat oven to 325. Butter loaf pan. Chop cranberries in a food processor pulsing until all berries are chopped. Squeeze all of the juice out of the orange into a measuring cup. Remove the pulp from the rind and grate/mince rind in food processor. Add enough boiling water to orange juice to make ¾ c. Add the butter to orange juice and hot water in measuring cup and stir to melt. In a large mixing bowl, beat egg and gradually add sugar, beating well. Add cranberries, orange rind and juice mixture, stir to mix.
Add dry ingredients and mix well. Spoon into pan and bake for 45 minutes to 1 hour. Remove from pan and cool on a rack. Optional: ½ c chopped walnuts.

I usually make several loaves at one time so I chop the entire bag of cranberries at once. I wash and sort out the soft, mushy berries before chopping. One bag makes 3-4 loaves. I use a food processor to mince the orange rind. It works best to add about a third of the sugar in with the orange rind.


Rhubarb / Apple Chutney

I have 2 sticks of rhubarb left to play with, and a couple of baking apples left over from a dinner last week. I’m aiming for a light wet chutney, where the bulk of the fruit has turned to a puree with some tiny onion pieces for texture.

  • 2 sticks rhubarb, cut in half lengthways then into 1″ pieces
  • 2 Bramley cooking apples, cored and cut into pieces a similar size to the rhubarb, not peeled
  • 1 small white onion, very finely chopped
  • 1 tsp each pureed garlic / ginger
  • 1 tsp salt
  • 3 oz white sugar
  • 200 mls white wine vinegar, split into 150/50 ml portions

Put the bigger amount of vinegar in the pot, add rhubarb, sugar, onion, garlic, ginger, salt. Stir about a bit. and bring to simmer. Add apple pieces, sprinkle with the remaining vinegar (so raw apple doesn’t brown). Put the lid on the pot and leave it for about half an hour. Stir it up briskly, raise the heat, and cook it until it is a thick sauce, and all the big pieces of fruit have turned to mush. It’s like a super-tart apple sauce with threads of greeny-pink rhubarb running through it.

Again, I’m going to pot up in a sealed jar, but I’m tempted to keep it in the fridge in case it doesn’t have enough preservative in it. It’ll be brill cold with roast pork, blue cheese, even a good old fried breakfast with black pudding and thick bacon.


Chocolate Swirl Cinnamon Marshmallows

Amanda & Merrill’s Notes:

If you’ve never made marshmallows you should try these — we had a ball with this recipe! You pour hot sugar syrup into gelatin and then let the mixer work its magic, whipping up the marshmallow until it fluffs and gets bouncy. Once the marshmallow is shaped and set, you snip it into whatever size or shape marshmallows you want. For a child’s treat, notlazy.rustic.’s marshmallows have an adult touch — they’re scented with chocolate and cinnamon, and not too much of either. You’ll probably eat all of them plain, but you might also try dropping a few into hot chocolate. – A&M

I fell in love with making homemade marshmallows a couple years ago. It took only one batch to realize how easy they are to make and that most people are very surprised to learn marshmallows can be made at home (one of many reasons I like giving them as gifts). After finding a no-fail recipe in Gourmet, I’ve felt much more comfortable tweaking elements to create my own. These are perfect for the winter – a vanilla-infused marshmallow that’s been swirled with chocolate and sealed in a cinnamon-cocoa powder coat. For the chocolate, I like to go dark (here, I used a bar with 75% cacao to offset the sweetness of the rest of the square). – notlazy.rustic.

Serves 1 9࡯ square

chocolate swirl marshmallow:

  • 2.5 ounces dark chocolate, broken into pieces
  • 1 cup water, divided
  • 3 packets (.25 ounces each) unflavored gelatin
  • 1 1/2 cup granulated sugar
  • 1 cup light corn syrup
  • 1 large pinch kosher salt
  • 1 tablespoon vanilla extract

cocoa powder-cinnamon coating:

  • 1 cup confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1 1/2 teaspoon ground cinnamon
  1. Lightly grease a 9࡯-inch metal baking pan with cooking spray or oil set aside.
  2. In mini food processor, chop chocolate 45 seconds, or until the chocolate is the size of tiny pebbles you could also use a knife or spice grinder for this. Set aside.
  3. Place 1/2 cup water in bowl of electric mixer sprinkle gelatin over water, distributing well. Let stand while you prepare the syrup.
  4. In medium saucepot, combine remaining water, sugar, corn syrup and salt cook over low heat, stirring constantly, until sugar has dissolved. Increase heat to medium bring to a boil without stirring. Add candy thermometer cook, without stirring, but brushing down sides with a pastry brush dipped in cold water, until the mixture registers 240˚F (soft-ball stage). Let sit 1 minute.
  5. Turn electric mixer on, on low speed. Carefully pour hot sugar mixture in a stream into mixer bowl once the mixture is incorporated, gradually increase speed to high. Beat 12-14 minutes, or until mixture is opaque and very thick. Turn mixer off. Add vanilla extract beat 30 seconds. Add chopped chocolate and beat 15-20 seconds more, or until just melted and swirled through, but not completely combined.
  6. Immediately transfer marshmallow to the greased pan (use a greased spatula to transfer any that sticks to the bowl). Lightly wet your hands and smooth top of marshmallow. Set aside, uncovered, until firm (about 2 hours).
  7. Meanwhile, in bowl, whisk together confectioners’ sugar, cocoa powder and ground cinnamon.
  8. Using scissors dipped in confectioners’ sugar mixture, cut marshmallow into squares, tossing in powder and dusting off excess as you go. (They will be incredibly sticky, but as soon as you toss them in the sugar-cocoa powder mixture, they will be easy to package.) Package in an airtight box or plastic gift bag that is tied very well.

The Ultimate Thanksgiving Recipe Guide with 39 Amazing Recipes

What are your normal plans for Thanksgiving? Do you do something different every year or do you stick with going to the same house every year? What about the food? Different or traditional?

For me, I grew up always having Thanksgiving with my mom&rsquos side of the family. We would rotate homes every year. One year Thanksgiving would be at our house and then the next year it would be at my Uncle & Aunts house. But one thing was consistent.

We had the same Turkey, same side dishes , and same desserts. We would stuff our faces and then roll ourselves onto the couch to take a quick nap before the Turkey Day Football Game came on.

I loved those days, made for some great memories. Now that I&rsquove moved away I long to be with my family again on those special holidays.

Since getting married and not always having family around to celebrate we have to be intentional about planning a day to get to together. Especially now that my brother is married. Sometimes my parents are able to fly in, but my little brother DOES live near us so I always want to try and get together with him on those special holidays. This year we are doing Thanksgiving Dinner early with my brother and his wife.

My brother is he is always up for new recipes, and I love that about him. Sure he likes some of those traditional dishes, like my mom&rsquos Garlic & Sour Cream Mashed Potatoes (and he hates it when I try to healthify it &hellip haha!>, but for the most part he likes trying new things and experimenting in the kitchen.

So today, as a way for me to get prepared for an early Thanksgiving Dinner I created a rocking roundup for Thanksgiving Recipes. Call it.. A Guide to the Ultimate Thanksgiving Dinner! I hope you enjoy!


Lamb Sausage, Feta and Mint Stuffing

My wife is of Lebanese descent, and over the past few years I have enjoyed eating, and learning about her family’s delicious, middle eastern cuisine. I cook a fairly traditional Thanksgiving dinner, but wanted to give a little culinary nod to her folks who will be joining us for our feast again this year.

Thanks to Food52, and their recent “Best Thanksgiving Stuffing” competition, I decided to rework my turkey day stuffing to reflect some flavors of their culture. The resulting dish will be a welcome addition to a more “international” day of Thanksgiving. Lamb sausage, pistachios, mint, feta cheese, and zatar, combine with local flavors such as apples, cranberries, and leeks to make a deliciously new take on an old standard.


3 Comments

Wow, your blog/website is absolutely AMAZING! Extremely well constructed, written and the pictures! Always look forward to your next posting!

We at the farm, Myself, Chris, Marilyn, Brian and the entire farming crew hope you, the lucky Frenchmen, your families and all your readers have a great Thanksgiving (or version thereof) and start to the Holiday Season.

Tom, Chris and Marilyn (The Brooklyn Crew)

Thank you, Tom! Happy holidays to all of you as well!

The “curated” thanksgiving concept is sheer brilliance. This is how we food dorks feel about all of it anyway, so what a great way to fully verbalize the idea. Love it.


Sunday, October 10, 2010

Happy Birthday Part 1: Caramel Apple Cake

My birthday is today, 10-10-10! For such a great date, I had to have a great party! I went with a wine-and-cheese theme. Tim and I picked out 10 amazing cheeses at Cheeseboard, our local cheese shop, and I also baked two cakes. This caramel apple cake was my favorite, although the chocolate cake, which I'll post soon, was the crowd favorite (you can never go wrong with chocolate!). The cake itself is Dorie Greenspan's perfect party cake - which truly lives up to its name. I've made this cake for lots of parties, and it always comes out perfectly and is easy to pair with lots of different flavors. Here, it's filled with a sweet apple filling, and topped with my favorite brown sugar frosting. These were the perfect flavors for fall, and I was very happy with how everything came together.

Caramel Apple Cake (adapted from honey and jam, Dorie Greenspan, and You Made That Dessert?)
Makes 1 9-inch round cake

For the cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons vanilla extract

1. Center a rack in the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray with flour (or butter and flour the pans). Set aside.
2. Sift together the flour, baking powder and salt and set aside. Whisk together the milk and egg whites in a medium bowl and set aside.
3. Put the sugar and the butter in the bowl of an electric mixer and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
4. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
5. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature.


For the filling:
2 large apples, grated
1/2 teaspoon cinnamon
1/2 cup dark brown sugar
Juice of 1 lemon

Combine all the ingredients in a saucepan over medium-low heat. Cook, stirring often, until the apples are very tender and the liquid is mostly reduced.


For the frosting:
1-1/2 cups packed dark brown sugar
1/3 cup heavy cream
5 T butter, cut into 10 pieces
3/4 tsp kosher salt

Note: Do not make the frosting until the cake is assembled and ready to frost, as it must be used immediately.
1. Combine all frosting ingredients in a saucepan. Place over medium heat and cook, whisking often, until the butter is melted and the ingredients are combined. Continue to cook, whisking frequently, until the mixture reaches a full boil that cannot be stirred down. Boil 1-2 minutes, whisking vigorously. (This will take quite a while, especially in a small pan - just be patient and keep whisking! For faster results, use a wider saucepan.)
2. Remove from heat, and beat the frosting with an electric mixer for 6-8 minutes, until lightened in color and thickened to a spreading consistency. The frosting should be completely cool at this point. Frost the cake immediately, before the frosting forms a crust.

To assemble:
Place one cake on serving tray. Spread the cooled apple mixture over the cake in an even layer. Top with the remaining cake layer. Spread the frosting over the cake quickly, as a crust will form as it cools.