CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES

Recipe Courtesy of Bon Appetit, November 1998

Ingredients:
2 1/2 Cups Cherry Cider or Black Cherry Cider or Cranberry Juice Cocktail
1- 8 Ounce package Dried Tart Cherries (about 2 cups)
1- Cup Sugar
1 12- Ounce package Cranberries
1/4 Teaspoon Ground Cloves, I use less

Preparation:
Bring Cider to a simmer in heavy, large saucepan.
Remove from heat.
Add Cherries and let stand 8 minutes.
Mix in sugar, then Cranberries and Cloves.
Cook over medium-high heat until Cranberries burst, stirring occasionally, about 10 minutes.
Cool and refrigerate until cold, about 4 hours (sauce will thicken as it cools).
(Can be prepared 4 days ahead. Cover and keep refrigerated).

This recipe is very easy to make and so delicious. The first time I made the Cranberry Sauce I felt it was missing something. I now add a hint of citrus, 1-teaspoon of chopped Orange Rind, be sure to remove all the pith as it is bitter. I also use a little less Clove as Keith doesn't care for the flavor. If you love the flavor of Cloves, be generous. The last change I made was to use 100% Cranberry Juice Concentrate and 1 1/2 cups of sugar instead of the already sweetened juices.

This tart yet sweet Cranberry Sauce is the perfect accompaniment to Ham. It is also excellent as a side with your Turkey dinner; however my favorite way to use it is on a Turkey Sandwich long after the guests are gone. 

I hope you enjoy it as much as I do!

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Blueberry Relish

Recipe Courtesy of Fancy Pantry, Helen Witty

3 cups sugar
1 1/2 cup water
About 9 cups firm-ripe blueberries, picked over, rinsed, and drained
1 1/2 cup cider vinegar
(Outer peel only, no white pith) of 2 oranges, cut into 3/4 inch wide strips
3 sticks (2 inches each) cinnamon, coarsely broken
1 1/2 teaspoon whole allspice
1 teaspoon whole coriander seed
1/2 teaspoon whole cloves
Combine the sugar and 1 1/2 cup water in a preserving pan. Heat over medium heat to boiling; boil 1 minute. Add the blueberries and return the mixture to a boil. Reduce the heat to medium low and cook the mixture, uncovered, at a hard simmer just until the berries are broken, about 5 minutes. Remove from the heat.

Pour the berries into a sieve set over a large bowl and drain off the syrup. Set berries aside; return the syrup to the preserving pan.

Add the vinegar, orange peel, cinnamon, all spice, coriander, and cloves to the syrup and heat it to boiling over medium high heat. Boil the mixture, uncovered, stirring occasionally, until the syrup registers 220 degrees or passes the jelly test, 3-5 minutes.

Add the blueberries to the syrup and mix gently. Ladle the boiling hot relish into hot, clean pint or half pint canning jars, leaving 1/4 inch of headspace. Seal with new two piece canning lids according to manufacturer's directions and process for 15 minutes in a boiling water bath. Cool label, and store the jars. Can be stored in the refrigerator for up to 3 months. (I have a feeling it won't last that long).

Good with chicken, duck, turkey, ham, and roast pork. Serve it with a snack of fresh, soft cheese and crisp crackers. Because the berries are cooked only a short time. The relish has the consistency of a preserve, not a jam.

I cut the recipe in half. I used ground allspice instead of whole and used ground cloves, only a dash of as Keith does not like the taste of cloves. The recipe suggests you cook the syrup until it registers 220 degrees however, I only cooked it to 200 degrees as I was afraid it would burn with half the recipe.

When I was cooking the relish Keith walked in as I was adding the cider vinegar and said, "What is that smell?" It is strong and will boil off yet, the house still has a lingering smell of vinegar. After I ladled the relish into the jars I tasted what was left on the bottom of the pan and yum. Now I'm sorry I didn't make the whole recipe. My plan is to take the relish to our condo next week and share it with my friends, if I don't eat it all first. This recipe is definitely a keeper and I will make it again soon.

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GRANOLA

I’m trying to get through all my recipes to decide what to keep and what to trash but I love this one so much I have to share it. The original recipe is from Paul Dean but I’ve made so many changes that in my house I’ve renamed it Lulu’s Granola. It is quick and easy and I hope you enjoy it as much as I do.

GRANOLA

2- Cups Old Fashion Rolled Oats, (not quick oats)
1- Cup Sweetened, Shredded Coconut
1- Cup Sliced Almonds
1- Cup Chopped Pecans
¼- Cup Vegetable Oil
¼- Cup good quality Honey


Preheat oven to 350 Degrees. Toss the oats, coconut and nuts together in a large bowl. In a small mixing bowl, mix the oil and honey with a whisk or fork. Pour honey mixture over the oat mixture and stir with a wooden spoon until oats and nuts are coated.

Pour mixture onto a cookie sheet coved with parchment paper. The parchment paper will keep the granola from sticking to the pan making cleanup much easier. Spread the granola evenly in the pan.

Bake for 15 minutes, remove and toss gently with a spatula. Bake 15 minutes more and toss again. The last 15 minutes, keep an eye on the granola as you may not like it as brown as I do.

Cool the granola completely before you add it to an air tight container. If you want to add dried fruit, add it when you plan on eating the granola. Do not add it to the air tight container as it adds moisture and takes away the nice crunch. I’m speaking from experience.

This recipe is pretty basic and you can add or delete any item to make it your own. I have tried it with every type of nut and settled on sliced almonds and pecans. You can add cinnamon, dried fruit, or even mini chocolate chips after the oats are baked and cooled to make it a mid-day snack.

My favorite way to eat granola is on top of Greek yogurt with fresh blue berries and raspberries. It’s a healthy snack or a great late night dessert when you want something sweet and crunchy.

FLAVORED SUGAR

To flavor granulated sugar, place fresh mint, lavender or scented geranium leaves in a jar with sugar for a week or two. The sugar can be used to flavor iced tea, whipping cream or desserts. I also like to place a vanilla bean in my sugar to use when baking. The jar looks beautiful stuffed with sugar and herbs and smells wonderful when you open the lid.

UNTIL THE GARDEN IS READY, PURCHASE LOCAL AND ORGANIC

TIME TO PREPARE THE GARDEN

As a cook who likes to use fresh ingredients from the garden, March is the time when I get excited about getting my hands dirty. Of course March in Seattle is a guessing game. The sun will shine one day and the next temperatures will plummet leaving a dusting of snow on the garden. While waiting for the warmer weather, be sure your fruit trees are pruned and your tools are ready to go. If you like to purchase seeds now is the time and don’t forget about your soil. If you want to know what to plant this time of year, visit your local nursery to see what they have available for planting. Until your harvest is ready visit your local Farmers Market for fresh organic produce. Buy local and organic when you can and always cook with the freshest produce you can find.

SPINACH AND BACON QUICHE

SPINACH AND BACON QUICHE
Recipe courtesy Paula Deen

Ingredients                  

7- Large Eggs, beaten
2- Cups Heavy Cream
Salt and Pepper
2- Cups Fresh Baby Spinach, packed
1- Pound Bacon, cooked and crumbled
1 ½- Cups Shredded Swiss Cheese
½- Cup White Cheddar Cheese
2- Marie Callender’s pie crusts

Directions

Preheat the oven to 375 degrees F

Combine the eggs, cream, salt and pepper in a large bowl and whisk. Layer the spinach on the bottom of an uncooked pie crust. Add the bacon and cheese and pour the egg mixture on top. Bake in a preheated oven for 45 minutes or until the egg mixture is set. Instead of using 2 cups of Swiss cheese, I used 1 ½ cups of Swiss cheese and ½ cup of white cheddar cheese.

This Quiche turned out beautiful. It not only looked great but tasted excellent. I like the way the spinach was layered in the egg mixture and the bacon floated to the top making layers of goodness. This recipe was easy as I did not have to pre-cook the crust before adding the ingredients. The secret to making sure the bottom of the quiche is cooked: Pre-heat oven and place a baking sheet on the lower rack. When the oven is heated, place the quiche right on the warm baking sheet.

If you are a regular viewer, you know that I don’t always have the source of the recipe. However, this recipe is courtesy of Paula Deen – Episode: Garden Party. Thank you Paula for a delicious Quiche.

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MILLION DOLLAR FUDGE

MILLION DOLLAR FUDGE

Ingredients:

1- Cup Butter

4 ½- Cups Sugar

1 – 12oz can Evaporated Milk

3 -12oz package Semi-Sweet Chocolate Chips

1 -7oz. Jar Kraft Marshmallow Crème

3- Cups Chopped Nuts

1- Teaspoon salt

1- Teaspoon vanilla

Bring better, sugar and milk to a full rolling boil in heavy 4-quart sauce pan, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well blended. Pour into greased 13x9 pan. Cool and cut into squares. Makes 6 pounds

Fudge is a candy that makes me think of Christmas but Valentine’s Day seems like the perfect time to indulge in a beautiful bowl of fudge. This recipe is sweet yet salty and the walnuts add a nice texture. It is my favorite fudge recipe and I’m excited to share it with you. It's simply delightful.
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