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Emeril’s Apple and Cranberry Crisp
Emeril’s Apple and Cranberry Crisp
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.
Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving.
CRISP TOPPING:
In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.
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Fresh Cranberry Relish and Killer Cranberry Sauce
Fresh Cranberry Relish
INGREDIENTS
DIRECTIONS
Place all ingredients in a food processor; pulse several times until mixture is chunky.
Killer Cranberry Sauce
INGREDIENTS
DIRECTIONS
Grate peel from orange and set aside. Squeeze juice from orange into a small bowl. Combine orange juice, sugar and ginger in a 2-quart saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves. Add cranberries. Simmer until berries begin to pop, about 5 to 8 minutes. Remove from heat; stir in reserved orange peel. When cool, stir in pecans. Serve in pretty glass relish or sauce dishes.
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Lemon Scented Fresh Cranberry Scones
Lemon Scented Fresh Cranberry Scones
INGREDIENTS
Accompaniment: crème fraiche or whipped cream
DIRECTIONS
Preheat oven to 400°F and line a large baking sheet with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Serve scones warm with crème fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
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