Recipes 11.15.18

Seasons by the Sea: It’s Cranberry Time

Cranberry, Apple, Scallion Relish

This recipe is so easy and delicious and you don’t even have to cook the cranberries. It is adapted from Country Living magazine.

Serves eight.

 

1 12-oz. package fresh cranberries

1 tart apple, peeled, cored, and finely chopped

2 scallions, sliced

2 tsp. orange zest

1/3 cup fresh orange juice

3 Tbsp. sugar

Salt and pepper to taste

 

Grind cranberries in food processor until coarsely chopped. Transfer to a bowl and add other ingredients, stir, and chill until serving.

 

Bourbon Cranberry Glaze

If you have some leftover canned whole-berry cranberry sauce, try this recipe with salmon. I think this would be good with some grated ginger and garlic added to it, too.

Makes one and a half cups, enough for about six to eight servings.

 

1/2 can whole-berry cranberry sauce

1/3 cup orange juice

1/2 cup orange marmalade

1/4 cup good bourbon 

6 4-oz. pieces of salmon, either cut into chunks and put on skewers or left whole

 

Combine all ingredients in saucepan, bring to boil, then simmer for about 10 minutes. Let cool.

Brush salmon with glaze before grilling (or broiling) and serve more sauce on the side when done.

 

Apple (Cranberry) Pandowdy

This recipe is from “The Fanny Farmer Baking Book.” The addition of cranberries is my change to the recipe.

Serves eight.

 

Apple cranberry filling:

1/2 cup sugar

1/4 cup dark molasses

1 1/2 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. nutmeg

3 Tbsp. water

7 large apples, peeled, cored, and sliced thin

1 cup fresh cranberries

1/2 cup heavy cream

 

Dough for top:

1 1/2 cups flour

2 tsp. baking powder

1/4 tsp. salt

1 Tbsp. sugar

3/4 cup heavy cream, plus more if needed

 

Preheat oven to 425. Butter a three-quart baking dish. Combine sugar, molasses, spices, and water in large mixing bowl. Stir until smooth. Toss apples and cranberries in sugar-spice mixture, coating them well, and then put into baking dish.

To make dough, combine dry ingredients in bowl and stir to mix. Stir in cream and mix well. It should form a cohesive ball that can be rolled easily. If not, add a few more drops of cream. Lightly dust a rolling surface with flour and roll dough into shape that will fit on a baking dish. The dough should be about same thickness as a piecrust (I make it a little  bit thicker). 

Cut a few round vents in the dough, then drape it over the apples/cranberries. Trim the dough, and tuck it into the fruit mixture all around the edge of dish. If you want, you can cut out decorative shapes, and attach them to dough with a little water. I also brush dough with some cream and sprinkle some turbinado sugar on top for extra crunch.

Bake pandowdy for 15 minutes, then reduce oven to 375 and bake 30 minutes more. Pour the half-cup of cream into the air vents of crust and bake about 15 minutes more, or until apples are tender when pierced. Serve warm with ice cream.