November 2009 Archives

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.

Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.

Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Bacon Cranberry Stuffing

Recipe by The Kitchen Cafe, Boulder
www.thekitchencafe.com

• 1 quart organic or natural chicken stock or broth
• 1 loaf of good sourdough bread, with a nice crust
• 1/2 cup good-quality extra-virgin olive oil, divided
• Salt and pepper, to taste
• 1/4 pound sliced bacon
• 2 cups dried organic cranberries
• 2 cups crimini mushrooms, quartered
• 2 stalks celery, chopped into 1/4-inch dice
• 2 tablespoons fresh thyme leaves (removed from stems)
• 2 tablespoons chopped fresh rosemary

Method:

Step 1: Bring stock or broth to a boil; reduce heat and simmer until needed. Preheat oven to 250º.

Step 2: Cut bread into 1-inch cubes. (Some pieces will have crust and some will not.) Drizzle with 1/4 cup of the olive oil and season with salt and pepper. Toss to coat evenly. Spread bread cubes on a baking sheet and put them in the warm oven to dry out.

Step 3: Cut bacon strips into 1x1/4-inch pieces. In a large pot, warm remaining 1/4 cup olive oil to medium heat and add bacon. Cook until fat is released and pieces are light brown and crispy. Stir in cranberries, thyme, Rosemary mushrooms, and celery. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Step 4: By now the bread cubes should have dried out nicely. Increase heat to 400º and toast until edges start to crisp and turn dark golden brown. Remove from oven and add to bacon-cranberry mixture. Roll the bread cubes through the mixture to coat evenly. Add simmering stock and stir until stock is absorbed. (The bread cubes should hold their shape but be moist all the way through.) Taste a bread cube and add salt or pepper to taste.

Step 5: Transfer to a serving bowl. Keep warm in the oven until you’re ready to serve.

Notes:
This stuffing is meant as a side dish. Stuffing the turkey cavity slows cooking and is not recommended for health reasons.

Maple–Glazed Brussels Sprouts with Chestnuts

Recipe and photo reprinted with permission by Viviane Banquet Farre

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.

Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.

Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.

Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Roasted Butternut Squash with Garlic and Sage

serves 8

• 2 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
• 2 small bunches fresh sage – leaves removed from stems
• 16 large garlic cloves – unpeeled and left whole
• 1 teaspoon sea salt or to taste
• freshly ground black pepper to taste
• 6 tablespoons extra virgin olive oil

Preheat oven to 475ºF.

Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.

Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.

Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot