Cranberry Gin Smash

 Cranberry and gin go suprisingly well together!

3 fresh mint leaves, torn 

1 tsp granulated sugar

1 1/2 oz dry gin

ice

1 tbsp frozen cranberries

2 oz cranberry juice

sparkling water

- to a cocktail glass, add 3 mint leaves, sugar and gin.  Use a muddler to release flavour of fresh mint.

- Fill glass with ice and frozen cranberries.  Add cranberry juiced top with a splash of sparkling water.  

makes 1 drink

Tossed Salad with Harvest Nuts and Cranberries

This is a great festive salad that works well with any holiday dinner.  The cranberries add tart flavour that complements the sweetness of the chopped nuts.  From Food and Drink Holiday 2016

NUTS AND FRUIT
1/2 cup each of pine nuts, coarsely chopped hazelnuts, sliced or slivered almonds, pumpkin seeds and sunflower seeds
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp salt
3/4 tsp hot smoked or regular paprika
1/2 to 3/4 cup dried cranberries or cherries

SALAD
12 to 16 cups mixed salad greens
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tsp maple syrup
1/4 tsp salt
Several grindings of black pepper

• Preheat oven to 350 F.
• Combine pine nuts, hazelnuts, almonds, pumpkin seeds and sunflower seeds in a large bowl.  Mix olive oil with maple syrup, brown sugar, salt and paprika in a small saucepan; place over medium heat for 3 to 5 minutes until hot but not boiling.
• Pour hot mixture over nuts and seeds; toss until coated.  Turn out onto parchment-paper-lined, rimmed baking sheet; spread out in a thin layer.  Bake 10 minutes, then stir and spread out again. Bake another 10 to 12 minutes or until lightly browned.  Remove from oven and sprinkle with cranberries; cool.
• Break up fruit and nut mixture into small clusters; store sealed in canning jars.  Mixture keeps well for a month if stored airtight.
• When ready to serve, place greens in a large salad bowl.  Whisk oil with vinegar, maple syrup, salt and pepper.  Drizzle vinaigrette over salad to taste; toss.  Sprinkle with some nut mixture; serve right away.  Any remaining vinaigrette can be stored in the refrigerator.

Serves 8 to 10

Pan Roasted Pork Tenderloins with Spiced Cranberries

From Food and Drink Autumn 2011.  I liked the tangy cranberries paired with cinnamon for this recipe.  It gives the meal a wonderful rich taste.

2 pork tenderloins about 500g each
Salt and freshly ground black pepper
2 tbsp fresh thyme leaves or 1 tsp dried leaf thyme
1 tbsp vegetable oil
1 cinnamon stick, about 2 inches long
1 star anise (I didn't use this)
1/2 cup beef stock or broth
1 cup cranberry juice
1 cup fresh or frozen cranberries ( I like the fresh ones)
Sprigs of fresh thyme

1. Preheat oven to 350F
2. Trim tenderloins of any fat and silver skins that may be partially covering them.  Use a small sharp knife to remove these thin white membranes.  Slice tenderloins in half crosswise.
3. Sprinkle pork generously with slat and pepper.  Rub into the meat.  Sprinkle with thyme.  Heat a wide ovenproof skillet over medium high.  Add oil and coat the bottom.  Place pork in pan and turn often until lightly browned on all sides and the ends, 3 to 4 minutes.
4. Place skillet in the oven and roast, uncovered, until an instant read thermometer inserted in the centre of the meat reads 150F (65C) about 12 to 15 minutes depending on the thickness of the meat.  Turn pork several times during the roasting, then remove to a cutting board and cover.
5. Return skillet to the burner.  Break cinnamon stick in half and add with star anise.  To toast spices, stir about 2 minutes over medium heat.  Then add the broth and scrape up the lovely brown bits from the bottom of the pan.  Pour in the cranberry juice and add berries.  Boil gently until cranberries break down a little and sauce is slightly thickened, about 10 minutes.  Stir occasionally.
6. Slice the pork and arrange on serving plates.  Spoon berries and juice overtop.  Scatter with a few fresh thyme sprigs. 

Orchard Mist

A refreshing cocktail I got from Food and Drink Autumn 2011.

To a cocktail shaker, add 1/4 cup cranberries and 1 cup sweet red apples, peeled and chopped, Muddle well.  Fill the shaker with ice and and 1 1/2 oz Calvados, 1/2 oz lemon juice, 1oz simple syrup.  Shake sharply and strain into a goblet filled with crushed ice.  Add a pinch of cinnamon and garnish with apple slices and whole cranberries.

**Simple Syrup:  Combine equal parts sugar and water, bring to boil, stir until sugar has dissolved.  Once cooled, store in the refrigerator up to 2 weeks.

Fruit and Almond Couscous

I was a little doubtful of this recipe when I first tried it but I am so glad that I made it.  The dried apricots and almonds really add to the flavour of this dish.  I couldn't find whole wheat couscous so I just used regular couscous.  I don't know if there is much of a difference.  From Fresh Juice Magazine.

1 cup whole wheat couscous
2 tbsp olive oil, divided
Half red onion, peeled and chopped
1 1/2 cups salt reduced chicken broth
1/4 cup parsley
1/4 cup cilantro or mint
1/4 cup thinly sliced dried apricots
1/4 cup dried cranberries
2 green onions, chopped
Zest of half lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 cup chopped toasted almonds

1. Place couscous in large bowl, set aside.
2. In medium saucepan over medium, heat 2 tsp of the oil; add onion.  Cover and cook, stirring until onion is softened, about 4 minutes.  Add broth, increase heat and bring to a boil.
3. Remove from heat and pour over couscous.  Cover and let stand for 5 minutes; fluff with fork.
4. Chop parsley and cilantro until finely chopped and add to couscous.  Stir in remaining oil, apricots, cranberries, green onion, lemon zest and juice and salt.  Sprinkle with almonds; toss until evenly mixed.

No Knead Cranberry Focaccia

From Food and Drink Winger 2012.  This worked really well and is a relatively simple bread.  I like the cranberries but they could be switched with dried sweet cherries or a dry fruit of your choice.

True focaccia is not just flatbread, but a light loaf with an airy network of bubbles.  The trick to developing this texture is to ignore traditional bread making techniques.  This slow rise dough requires no kneading, has reduced yeast and is quite moist; the salt is added at an unusual time.  Mix by hand since a machine such as a stand mixer with a dough hook or a food processor is not suitable.  Machines cause gluten to develop, something not desirable for the texture of this mildly sweet bread that is perfect for brunch or sweet snacking.

1 tsp instant or traditional yeast
1 1/2 cups water, just warm to the touch
2 3/4 to 3 cups all purpose flour
1 1/2 tsp salt
1 cup sweetened dried cranberries or cherries
1/2 cup dried currants or raisins or finely diced dried apricots
2 tbsp unsalted butter, melted
1 tbsp coarse sugar such as organic

1. Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes.  Then stir to dissolve yeast.  Meanwhile, line a 9 inch round or square cake pan with aluminum foil, extending up and slightly over side.
2. Add 2 3/4 cups flour all at once to proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed.  Dough should be sticky, but not wet.  Stir in additional flour if needed.  Cover bowl with plastic wrap; let rest for 1 hour or until doubled.
3. When dough has doubled, sprinkle salt evenly overtop; stir in thoroughly let rest 10 minutes.  Then add cranberries and currants; mix well into dough.
4. Brush some melted butter over pan bottom and sides.  Scrape dough into pan.  Using buttered fingers, pat out to cover pan bottom completely; top is rough in appearance. Brush with remaining butter.
5. Adjust rack below oven centre; preheat oven to 375F.  Loosely cover pan with plastic wrap.  Let rise for 30 minutes in warm spot on top of or near warm stove (not over oven vent!) or until focaccia top is about 1/2 inch above pan sides.  Then uncover; sprinkle top evenly with coarse sugar.
6. Bake for 35 to 40 minutes or until richly golden.  Cool on a rack for 5 minutes.  Using foil edges, lift loaf from pan.  Remove foil and continue cooling bread on rack.  Cut warm loaf into wedges or slices to serve.  

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.

Cranberry 3.1416

If you use frozen cranberries, let them stand for 30 minutes at room temperature to thaw.

1 lb fresh or frozen cranberries, 4 cups
1 1/2 cups sugar
2 tbsp all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/4 cup chopped walnuts
1 small orange, peeled, sectioned, and chopped
1 recipe Pastry for double crust pie
2 tbsp butter
sugar
vanilla ice cream

• In a large mixing bowl combine cranberries, the 1 1/2 cups sugar, flour, cinnamon, and salt.  Stir in walnuts, and orange.
• On a lightly floured surface slightly flatten one ball of pastry dough from centre ot edge, forming a 12 inch circle.  Wrap pastry around rolling pin; unroll onto a 9 inch pie plate.  Ease pastry onto the pie plate, being careful not to stretch it.  Loosely cover and set remaining dough aside.
• Fill the unbaked pastry shell with cranberry mixture.  Dot with butter.  Trim bottom pastry even with pie plate.
• For top pastry, roll out remaining dough; cut shapes or slits in crust, reserving cutouts for decoration, if desired.  Place over cranberry mixture.  Trim top crust 1/2 inch beyond edge of pastry; fold top pastry edge under bottom pastry edge.  Seal and flute edge.  Brush with water.  If desired, decorate with pastry cutouts.  Sprinkle with additional sugar.
• Cover edge of crust with foil.  Place pie on a baking sheet.  Bake in a 375 oven for 25 minutes.  Remove foil.  Bake for 30 to 35 minutes more or till top is golden and fruit is tender.  Serve warm or cool with ice cream, if desired.  

Pastry for Double Crust Pie:

In a large mixing bowl stir together 2 cups all purpose flour and 1/2 tsp salt.  Using a pastry blender, cut in 2/3 cup shortening till pieces are the size of small peas.  Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat with 5 to 6 more tbsp water, 1 tbsp at a time, till all is moistened.  Divide dough in half.  Form each half into a ball.

Almond Pear Cream Cheese Torte

Definitely an adult dessert - make the kids some cupcakes instead :)  If you don't like pears an easy substitution would be apples - maybe with a couple of cranberries tossed in for tartness.

½ cup butter

1 cup sugar, divided

1 cup flour

1 pkg cream cheese

1 egg

½ tsp vanilla

½ tsp ground cinnamon

4 cups sliced peeled pears (about 4 medium)

¼ cup sliced almonds

Preaheat oven to 425 F.  Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread firmly onto bottom and 1 inch up sides of a 9 inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and the cinnamon.  Add to pears in large bowl; toss to coat.  Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min.  Reduce temperature to 375 F, continue baking 25 min. or until centre is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate 3 hours before serving.