Posted at 9:31 am
Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries which are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with breads, cakes, stuffing and with roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingriendants for a different sauce; sometimes I add pecans for a crunch texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe I added Grand Marnier; a french orange liqueur. If your interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
1 medium navel orange, seeds removed, chopped
1 lb. fresh (or frozen) cranberries
2 tablespoon Grand Marnier
Place orange in a large saucepan and pour in cold water to come 1″ up sides of pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minuets. Remove cinnamon stick. and discard.
DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
Posted at 5:42 am
I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer’s markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.
1 bunch scallions, sliced, white part only
2 tablespoons fresh basil, chopped
1 large red pepper, shopped in to small pieces
1 cup chopped cherry tomatoes
1/2 cup farro, cooked according to directions
Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of eggplant and discard. Cut out the pulp of the eggplant. Using a spoon scoop out remaining pulp making a bowl out of the eggplant. Chop eggplant pulp into cubes then place the pulp in a colander; sprinkle with salt. Also sprinkle salt inside eggplant bowl, both set for 30 minutes. Rinse eggplant pulp and bowls with water patting dry with paper towels. Heat olive oil in medium sauteing pan add scallions cooking on medium for a few minutes then add garlic. Cook just until you can smell the garlic, add red pepper flakes and basil. Continue to cook for a minute then add red peppers and tomatoes. Cook for five minutes stirring to keep the veggies cooking evenly. Then add farro stir to combine. Remove from heat cooling for 15 minutes. Stuff eggplant with farro filling. Place in prepared baking dish and bake for 20-25 minutes.
Posted at 1:51 pm
What could be more appropriate for a 4th of July party than red, white and blue potatoes on the grill. Oh, did I mention delicious and easy. You can make these potatoes ahead and serve them at room temperature or hot off the grill. Either way they taste wonderfully delicious.
3 packages(8-oz) gourmet tricolor potatoes
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoon fresh thyme, finely chopped
2 teaspoon sea salt
1 teaspoon fresh ground pepper
Scrub potatoes, dry thoroughly. Place in large bowl. In a small bowl combine oil, garlic and thyme. Toss over potatoes. Set aside for 30 minutes. Preheat grill. Place potatoes on a grill pan, top with salt and pepper. Close lid grilling for 30-45 minutes until potatoes are soft. Test potatoes by piercing with a knife. Make ahead and serve at room temperature or serve immediately. Serves 20-25.
Good Dinner Mrs Mellen
Posted at 11:40 am
I love roasted Brussels sprouts! This is a variation of my roasted cauliflower recipe. I just used Brussels sprouts instead of cauliflower substituting 1/4 cup pine nuts toasted instead of pecans
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the center
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup pine, toasted
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper black pepper
1 tablespoon syrupy balsamic vinegar, I like to use fig balsamic vinegar*
Preheat oven to 400 degrees
In a large bowl toss Brussels sprout with oil and pine nuts. Place Brussels sprouts in baking dish. Add pine. salt and pepper. Toss to combine. Drizzle balsamic vinegar over Brussels sprouts and toss again.
Bake for 20 to 30 minutes until Brussels sprouts are tender and browned. Toss once again during roasting. Serve hot.