jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
This recipe originally called for 1-1/2 cups white sugar, but that drowned out the wonder that is cranberry. I fixed that for me, and now, for you.

Tools
Large saucepan with lid
Silicone or wooden spoon
1 cup measure
Five to seven inch chopping knife
Fine-tooth grater or sharp knife (for zesting)
Citrus juicer (there are many complex devices. You won't need those).
Tablespoon measure

Ingredients
1 US bag fresh cranberries (12 oz/340g)
2 under-ripe pears
2 oranges
1/3 cup white sugar
1/3 cup apple juice
3 Tbs cornstarch (or arrowroot or kuzu or other fine grain white thickener)

Method
1. Turn cranberries into large bowl, add water to float. Pick over and remove any moldy or crushed berries. Let soak while you're doing the other things.

2. Peel pears, make four slices vertically to isolate the core and yield 4 pieces. Turn each to its flat side and slice to 1/4inch, then slice crossways to yield 1/4 inch pear cubes

3. Wash one orange well; some oranges have a light wax you need to remove with a stiff brush. Zesting citrus fruit takes much longer to describe than to do. The plan is to scrape off the colored layer of skin to yield approximately 1 Tbs orange zest. (Don't go into the white pith, which is bitter.) Hold a sharp knife blade perpendicular to the peel and scrape, or hold the peel against the rice-size holes on a grater and scrub. Once done zesting, cut both oranges in half and squeeze out the juice. One way is to cradle the half-orange in your palm, gently push a fork into the center of your palm (but stop before you hit the peel!) place the middle of the fork over a glass, and squeeze.

4. Pour 1/3 cup white sugar into your measuring cup.

5. Add in apple juice to reach 2/3 cup.

6. Put the pears, orange zest, oranges, orange juice, sugar, and apple juice in the saucepan on medium heat. Drain the cranberries and add them to the saucepan. Cover and let it slow boil for 10 minutes. Check it every 2 minutes and stir gently. Around ten minutes, you'll hear plop plop pip as the cranberries pop in half.

7. Before that point measure 3 Tbs white thickener into the measuring cup. Add 3 Tbs cold water. Stir thoroughly. If it turns lumpy, add a little bit more cold water until it stays in solution.

8. Adjust the heat so the berries are again at a slow boil. Pour in the thickener. The mixture will change from deep fuchsia to opaque light pink. Stir slowly for around 90 seconds. When the berries are again translucent, let it cook 15 more seconds and you're done.

9. Turn into a storage container, and if your weather is like mine, put it on the porch to cool, then stick it in the refrigerator. This will keep covered for at least a week. I've served it at Thanksgiving meals; it's a great side dish with pork chops; it's a welcome addition to hot cereal; and we just eat it for dessert at my house.
cougars_catnip: (Default)
[personal profile] cougars_catnip
Every year we go to an Apple Cider Pressing party and being a potluck everyone brings a dish.  Last year I brought this cobbler.  A couple of days ago I got an email from our hostess requesting that I bring it again this year. :D

Read more... )
jjhunter: multiple watercolor butterflies flying (butterfly flock)
[personal profile] jjhunter
The original Cooks.com recipe goes as follows:
BLUEBERRY PEACH CRISP

1 1/2 pkg. frozen blueberries
1 c. oats
1/2 c. wheat germ
1/2 c. brown sugar or honey
1/4 c. nuts
1 pkg. frozen peaches
1/2 c. flour
1/2 c. butter, softened
2 tsp. cinnamon
2 tbsp. sesame seeds

Butter a 9 x 13 inch pan, cover with blueberries and peaches. Combine remaining ingredients, sprinkle over fruit. Pat down. Bake at 350 degrees 20 to 25 minutes or until brown, and peaches are soft.
If using fresh fruit, as I did in the photo of the crisp-in-progress above, use about 6-7 ripe peaches and 1/3 - 1/2 quart of blueberries. If you're feeling adventurous & want to try a different fruit combo, I suspect 6 pears, peeled and sliced, 1 tablespoon finely chopped ginger, and (optional) a handful or two of raisins would work well.

What's especially lovely about this particular recipe is the particular combination of ingredients for the topping. It's relatively light on butter, yet the nuts (I usually use pecans) & sesame seeds keep it very satisfying. All in all, easy prep and a reliably delicious result. Excellent for dinner parties and using up excess fruit.
kaberett: A pomegranate, with eyes and mouth drawn onto masking tape and applied (pomegranate)
[personal profile] kaberett
I spend a fair bit of my time at the moment cooking in a group where the dietary restrictions are (1) vegetarian (2) dairy-free (3) gluten-free (4) cane sugar-free.

And, well, cake is nice.

So I took my standard recipe, and we adapted it.

Standard ingredients. )

The modified version goes like this:

300g dark chocolate
200g soya Pure (or other hard or semi-hard fat)
5 eggs
250ml agave syrup
1 tsp vanilla
300g hazelnut meal
pinch of salt
raspberries

Pre-heat oven to 180degC.
Melt chocolate and fat together (either in a heat-proof bowl over simmering water, or in the microwave).
Beat eggs, agave syrup, vanilla (and any booze you want to use) together until thick.
Pour the melted chocolate mixture into the egg mixture and stir thoroughly.
Add the hazelnut flour and the salt and mix thoroughly.
Scatter raspberries liberally across the bottom of your desired baking pan (I tend to go for large rectangular pans, ceramic if I can get them) and stick in the oven for about 30 minutes. If at any point it starts to burn, cover with a sheet of tin foil.

Notes
This was our first attempt at this particular version of the modifications, and next time I'll probably either up the hazelnut meal a little more, or ditch one of the eggs. I'll also be rather more liberal with the vanilla, because the roasted hazelnut flour we used needed a little more of a boost than it ended up getting with these quantities.
Another excellent variant is halving and coring pears, filling the hollow with brown sugar, placing them cut-side-down in the baking tray, and using almond meal & cinnamon/nutmeg/etc in the batter.
paxpinnae: Rainbow Dash, hanging out (and down). (friendship is magic)
[personal profile] paxpinnae
The holiday season may be over, but cranberries are still in season in the Northern Hemisphere. This relish is amazing served on bread, bagels, or toast, or mixed with yogurt or cottage cheese, or eaten with a spoon.

1 orange, unpeeled, washed, seeded, and cut into small chunks (at least eighths)
1 large Bosc pear (the riper the better), unpeeled, cored, and cut into small chunks (again, at least eighths)
2.5 cups (10 oz) fresh or defrosted cranberries
0.5 cup sugar
0.5 cup walnuts, if you are a nuts sort of person. If not, feel free to leave them out; it's delicious either way.

Combine in food processor and blend until coarsely chopped. Don't stress if you overblend, though, it stays tasty as a puree. In extremity you CAN make this by hand. It just takes an incredibly long time to chop everything. Theoretically this can be frozen, but no one in my family has been able to test this hypothesis, as we're too busy eating it at every meal until it's gone.

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