Chipotle Cranberry Sauce

I’m doing some early prep for Thanksgiving and today I whipped up the cranberry sauce. This recipe comes from the November ‘09 edition of Bon Appetit magazine. Greg got a subscription through Wyatt’s magazine sales, and now we’re never gonna want to eat plain old food again… Well, we never want to eat “old” food, but you know what I mean.

Anyway, homemade cranberry sauce is about the easiest thing to make when preparing Thanksgiving dinner. Except for having to boil/soften the chiles, this recipe took 10 minutes.

The flavor is sweet/hot and I can’t wait to taste it again after it sits awhile.

CHIPOTLE CRANBERRY SAUCE

Ingredients

• 2 dried chipotle chiles*
• 1 12-ounce package fresh or frozen cranberries
• 1 1/3 cups sugar
• 3 tablespoons fresh lemon juice
• 1 small garlic clove, chopped
• 1/4 teaspoon (generous) ground cinnamon
• 1/4 teaspoon (generous) ground cumin

• *Can be found at specialty foods stores, natural foods stores, and Latin markets.

Preparation

• Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.

• Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.

• Remove chipotles. Stem and seed.  Mince chiles and return to cranberry sauce (my chiles pretty much fell apart during all the stirring. I fished out the pieces and didn’t bother mincing and putting them back in); stir to distribute. Cover and chill.

• DO AHEAD Can be made 1 week ahead. Keep chilled.

Cheesy Chicken Vegetable Soup

‘Twas a cloudy, chilly, blustery day yesterday, a good soup day. I had some cooked chicken in the freezer and a bowl full of fresh veggies to use up. The perfect combination!

This recipe came to me from my email friend, Robin. It lends well to improvisation and freezes great, just reheat slowly and stir it well.

Here’s the recipe, then I’ve added my notes at the end.

Cheesy Chicken Vegetable Soup

2 C chicken broth

2 C diced chicken

1/2 C sliced carrots

1/2 C sliced celery

1/2 C frozen mixed vegetables

1/2 C chopped onions

1/4 C each, butter and flour

2 C milk

1 C shredded sharp cheddar cheese

1 C diced, cooked chicken

salt and pepper to taste

In a large pan, cook all prepared vegetables in the chicken broth until tender. DO NOT DRAIN. While vegetables are cooking, melt butter in a smaller pan. Add flour and let bubble for about 30 seconds, then whisk in milk. Let thicken, then stir in cheese until melted. Pour cheese sauce into vegetables and broth. Add chicken and heat through. Season as desired. (Use more veggies and/or cheese if desired.)

My notes: I always double this recipe so we’ll have leftovers. Usually I use a whole bag of frozen Asian veggies in place of all of the vegetables. Last night I had fresh broccoli, cauliflower, and baby carrots that needed to be used up. I simply cut them into small pieces (probably 3+ cups of vegetables) and simmered them in the broth. I used a combination of butter and olive oil and before making the roux, I sautéed the onions in it. There were also mushrooms to use up, so I quartered those and cooked them with the onions before adding the flour.

I used a little Velveeta that was hiding in the back of the frig in place of part of the cheese. I generally always use more veggies and cheese than the recipe calls for, and I always use skim milk.

Turkey Cookies

Ew. That title doesn’t sound too tasty, does it? Well, apparently the kids didn’t think so, either, because when I asked them yesterday if they wanted to make turkey cookies with me, there were no takers.

Okay, so we weren’t making cookies from turkey, rather, we were assembling cookie and candy “parts” to resemble a turkey. I went ahead and whipped one up, and when Wyatt saw it he got very excited, which excited the other two, and we were off and running.

This is a really simple version of the cookie turkey (hey! that sounds better, doesn’t it?). The most difficult part was being able to squeeze the tube of frosting hard enough to get it to come out.

Grace took photos as Wyatt and I worked on a couple of them, but we didn’t get step-by-step, so I’ll just tell you what we did and the photo of the finished products will probably answer any questions you may have.

The components we used were frosting, Oreo cookies, candy corn, and Whoppers. (The frosting we used was black Wilton decorator frosting in a tube that I got for 75 cents on clearance last summer. The Whoppers were leftovers from Halloween.)

First put a line of frosting down the middle of each candy corn. These are your feathers. Place the corns frosting side down onto one of the Oreo cookies. We were able to get four or five corns on the cookie, depending on placement.

On the second cookie, squeeze a thick, heavy blob of frosting toward one edge. Set the feathered cookie onto the frosting, and hold onto it until you get the head on. In front of the feathers, squeeze another blob of frosting and put the Whopper malted milk ball into that, right up next to the feathered cookie. It all should stick together now.

To finish it off, we bit off the end of the candy corn and used the small part as a beak, attaching it with a dot of frosting.

We left them to “dry” so they’d stick together well enough to survive the drive to their house. That might have been the hardest part, now that I think of it, because Wyatt sure did want to eat his. He asked me every five minutes or so if they were dry yet. 

These would be fun table favors for Thanksgiving, and an easy way for the kids to have a part of preparing for the feast. You can Google for different instructions – there are dozens of ways to put these together.

The best part was working with the kids one on one and having them be so excited about what they made. They didn’t care about the corn feathers being crooked or when we got frosting on the wrong side. We all just enjoyed the process and that’s what they’ll remember. :o)

Freezer Cooking

I should be crawling into bed right now, but I taught my Community Ed class on freezer cooking tonight, and need to unwind a little bit before I try to go to sleep. In order to do that, I was reading some blogs, and came across this Once A Month Cooking Festival at Moms In Need of Mercy. She invites us to post our favorite OAMC (or freezer cooking or cooking ahead) tips to share with everyone. I thought I’d share something I learned tonight from one of the ladies attending my class. We were talking about freezing recipes in single serving sizes and the best way to package those servings. One lady suggested using muffin tins – she uses a liner, fills it with the food, freezes the tin, then pops the frozen liners out, bags and freezes them. Specifically she was talking about sloppy joes, but this would work for many different recipes – casseroles, veggie side dishes, beans/rice/potato dishes.

One more tip I always pass on to my students: to make your own “refried” beans, sort and rinse one pound of pinto beans and put them in the crockpot. Add five cups of hot liquid (I use homemade chicken stock) and cook all day. Once the beans are cooked, I use the hand blender to process them until smooth. After they cool, portion them into quart-sized freezer zipper bags and freeze flat. I add a little salt, salsa and cheese when reheating. This method works well for ham and beans in the crockpot also.

Speaking of freezer cooking, tomorrow I’m going to make my pecan pies for Thanksgiving, and whip up some cookie dough for Christmas goodies. I’ll be back with the details.

Good night!

Rustic Apple Tart

Several weeks ago Randy loaded a big box of apples into the back of my car. They were fresh-picked from Leslie’s parent’s tree (Thanks Jim and Dee!). The box sat in my cool garage until last weekend when I finally had Greg bring it in the house, and I started looking for recipes.

This “Rustic Tart” is one that my good friend Google found for me. I didn’t save the web site, but I want to say it was cooks.com or some such place.

This went together easily and quickly, even though I had to make my dough the “old fashioned” way without a food processor. While baking, I could smell the butter and cinnamon-y apples. Yum.

To further the “rustic-ness” of the tart, I didn’t worry overmuch about fanning my apples in concentric circles. I made a circle, then just filled in the center with a big pile of apples.

The final step of brushing with melted preserves is optional, and I didn’t do that.

Doesn’t this look delicious? The crust is flaky and crispy, the apples tender and not overly sweet. It was wonderful served warm, but also good the next morning when I ate it cold for breakfast.

Rustic Apple Tart
Ingredients
  1.. 1 1/2 cups plus 1 tablespoon all-purpose flour
  2.. Pinch of salt
  3.. 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch
pieces, plus 2 tablespoons melted
  4.. 1/3 cup ice water
  5.. 3 1/2 tablespoons sugar
  6.. 4 large Golden Delicious apples-peeled, cored and cut into
1/4-inch-thick slices
  7.. 2 tablespoons melted and strained apricot preserves
Directions
  1.. In a food processor, pulse 1 1/2 cups of the flour with the salt. Add
the cold butter and process just until the butter is the size of peas, about
5 seconds. Sprinkle the ice water over the mixture and process just until
moistened, about 5 seconds. Transfer the dough to a lightly floured work
surface and knead 2 or 3 times, just until it comes together. Pat the dough
into a disk. On a lightly floured work surface, roll out the dough into a
16- to 17-inch round about 1/4 inch thick.
  2.. Line a large unrimmed baking sheet with parchment paper. Roll the
dough around the rolling pin and unroll it onto the prepared baking sheet.
  3.. In a small bowl, combine 2 tablespoons of the sugar with the remaining
1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices
on top in overlapping concentric circles to within 3 inches of the edge.
Fold the dough over the apples in a free-form fashion. Brush the apples with
the melted butter and sprinkle with the remaining 1 1/2 tablespoons of
sugar. Refrigerate the unbaked tart until slightly chilled, about 10
minutes.
  4.. Preheat the oven to 400°. Bake the tart in the center of the oven for
1 hour, or until the apples are tender and golden and the crust is deep
golden and cooked through. Brush the apples with the melted preserves. Slide
the parchment onto a wire rack and let the tart cool slightly before
serving.
Make Ahead
  The baked tart can be stored overnight at room temperature. Reheat in a
325° oven before serving.

I'm Just Peachy!

I'm still putting away garden produce, roasting tomatoes and flash-freezing peppers, but then along came the Colorado peaches. A "lug" of the nicest peaches I think I've ever purchased. (They came from the local Lion's Club as part of their fund-raising efforts.) At first I didn't think there were very many in the box, nice as they were, then I started peeling them...

Blanching makes for easy peeling, but I only had time that morning to do part of the pile. Some of them were used for jam, some were frozen, and some were put in this:

Peach and Pecan Upside-Down Cake

Bon Appétit August 2009 by Cindy Mushet

Yield: 8 to 10 servings

For peach and pecan topping:

1/4 cup (1/2 stick) unsalted butter

1/2 cup (packed) golden brown sugar

40 (about) pecan halves (about 3 ounces)

2 medium peaches (about 7 ounces each), peeled, halved, pitted, each half cut into 6 wedges

For cake: 1 1/2 cups unbleached all purpose flour

1/2 cup pecans

1 teaspoon baking powder

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 large eggs

2 teaspoons vanilla extract

1/2 cup whole milk

Vanilla ice cream or sweetened whipped cream

Special equipment: 9-inch-diameter cake pan with 2-inch-high sides (I used a deep dish pie plate.)

Peach and Pecan Topping:

Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute.

Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin).

Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter. Cake:

Position rack in center of oven; preheat to 350°F.

Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition.

Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.

Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes.

Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan).

Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged.

Let cool to room temperature. Cut cake into wedges. Serve with vanilla ice cream or whipped cream.

You can tell by my photo that I did not follow the directions for placing the pecans and peaches - my pecans were the end of a bag, and many were in pieces, so I just sprinkled them all over. My peaches were large, so I had more than 12 slices and I just nestled in as many as possible, then popped the remaining couple in my mouth for sweet, juicy snack. :o)

I'll be sure to post the other recipes these peaches were used in, but until then, I'd love to hear about how you enjoy consuming these lovelies. Leave a comment and/or a link to your favorite peach recipe!

Preserving the Heat

After a few very strong summer storms, only one jalapeno pepper plant remains in our little backyard garden. Fortunately it's a prolific one and I picked 15 fairly large peppers the other morning.
We have a couple of ways to preserve these for use later in the year, but the best way is to freeze them. After being frozen, they're good for cooking in soups and casseroles.
Here's how I flash froze my harvest that day:
First I washed all the peppers, then dried each with a paper towel. I dried them so that when I freeze them, the pieces won't have ice on them.
Cut off the stem end and slice down the middle of the pepper.
Use a spoon and scoop out the ribs and seeds. This removes most of the heat - I like the heat, but Greg's not a fan.

Now there is just the pepper shell. I sliced these length-wise into thin strips, then cut the strips into small pieces.

Doing that left me with a nice tray of diced jalapenos. Place a piece of waxed paper on a cookie sheet before spreading the pepper pieces into a single layer.

Now place the tray in the freezer for a few hours. When the pieces are frozen, you can put them in a Ziplock bag and store in the freezer for later use.

I would so love to show you a photo of my freezer bag full of goodness, but when I got the tray out of the freezer in the garage and was walking into the house, I dropped it and all my pretty frozen pepper pieces landed in the doorway - some inside the house on the floor, some on the porch. I didn't even say a bad word - I was speechless...

Like I said earlier, it's fortunate this is a prolific plant. I will be able to put some peppers in the freezer in another few days, and will definitely be more careful walking around with the tray.