Place all ingredients in a food processor; pulse several times until mixture is chunky.
Killer Cranberry Sauce
INGREDIENTS
1 whole navel orange
1 ½ cups sugar
½ teaspoon fresh ginger, grated
1 package (12 oz.) cranberries, fresh or frozen
1/2 cup (2 oz. toasted ) pecans, coarsely chopped
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.
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream
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.
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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20 Easy Appetizer Toast Toppers
20 Easy Appetizer Toast Toppers
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1 Spread with fig jam; top with gorgonzola cheese and prosciutto.
2 Spread with fig jam; top with goat cheese and chopped walnuts.
3 Spread with hummus; top with olive tapenade.
4 Top with sliced figs; drizzle with honey; sprinkle with sea salt.
5 Mash avocado with salt and lime juice; spread on toasts; top with shrimp.
6 Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with salt and pepper.
7 Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt. Consider adding basil.
8 Spread with gorgonzola cheese; top with sliced pears or apples.
9 Top with pesto and shaved parmesan cheese. Consider adding sun dried tomatoes.
10 Top with pesto, crumbled bacon and chopped tomatoes.
11 Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.
12 Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.
13 Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced smoked salmon.
14 Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
15 Sauté finely chopped mushrooms in butter and season with salt and thyme; spread on toasts; top with shaved parmesan cheese.
16 Sauté thinly sliced onions in butter until caramelized; spread toasts with brie cheese; top with apple slices and caramelized onions.
17 Top with thinly sliced apples and grated cheddar cheese; broil until melted.
18 Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt and pepper.opped pickles.
19 Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with chopped hard-boiled eggs.
20 Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
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