Cranberries | Good Dinner Mrs Mellen

Tag: Cranberries
- Eggnog Cheese Cake with Cranberry-Cherry Topping
  
  Posted at 9:23 am by Good Dinner Mrs Mellen
  
  Dec 5th
  Who doesn’t love cheesecake? That rich, creamy taste savored with each bite, a sweet treat that is the perfect finish for any meal! The variety and texture of cheesecakes are endless. Cheesecake can be very dense and heavy or light and fluffy. You can use graham crackers, chocolate cookies, or pastry for the crust and fill it with your favorite recipe. I guess you can tell I love making all types of cheesecakes. Also, flavorings and toppings are endless to create wonderfully tasty cakes for special occasions.
  
  At Christmas, I like to make an Eggnog cheesecake topped with cranberries and cherry preserves for a festive dessert table.
  I like this recipe because it is light with a baking method that ensures the cheesecake doesn’t crack. I made either a fruit topping, or if you prefer, you can make a whipped cream topping sprinkled with sparkly candied crystals.
  
  CRUST
  
  2 ¼ cups (302g) graham cracker crumbs
  
  ½ cup (112g) salted butter, melted
  
  3 tbsp (39g) sugar
  
  1/2 tsp nutmeg
  
  FILLING
  
  24 ounces (678g) cream cheese, room temperature
  
  1 cup (207g) sugar
  
  3 tbsp (24g) all purpose flour
  
  1 cup (230g) eggnog
  
  3/4 tsp ground nutmeg
  
  4 large eggs, room temperature
  
  TOPPING
  
  1 12-ounce jar cherry preserves
  
  1 cup cranberries
  
  1 tablespoon brandy or rum
  
  CRUST
  
  Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  Bake the crust for 10 minutes, then set aside to cool.
  Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
  
  CHEESECAKE FILLING
  
  Reduce oven to 300°F (148°C).
  In a large mixer bowl, mix the cream cheese, sugar,
  
  and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  
  Add the eggnog and nutmeg and mix on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  Pour the cheesecake filling into crust and spread evenly.
  
  Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  Bake for 1 hour and 30-40 minutes.
  
  Turn off heat and leave cheesecake in oven with the door closed for 30 minutes.
  
  Crack the oven door and leave the cheesecake in the oven for about 30 minutes.
  Remove cheesecake from oven and chill until firm, 5-6 hours or overnight
  
  TOPPING
  
  Cook and stir cherry preserves and cranberries in a small saucepan over medium heat until preserves are melted and cranberries start to pop. Stir in 1 tablespoon of brandy or rum. Cool for 30 minutes.
  
  Remove the cheesecake from the pan. Spoon topping over prepared cheesecake. Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations | Tagged Cheesecake, Cherries, Christmas Dessert, Cranberries
- Roasted Brussels Sprouts with Shallots and Cranberries
  
  Posted at 1:55 pm by Good Dinner Mrs Mellen
  
  Dec 15th
  If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!
  - 2 tablespoon butter
  - 2 small shallots, chopped (about 1⁄4 cup)
  - 2 teaspoons minced garlic (about 2 garlic cloves)
  - 3 tablespoons fig balsamic vinegar
  - 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  - 2 tablespoons olive oil
  - 1 teaspoon kosher salt
  - 1/2 teaspoons black pepper
  - 1 cup fresh cranberries
  Step 1
  
  Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
  
  Step 2
  
  Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
  
  Step 3
  
  Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Christmas Recipes, Easy recipes, entertaining, family meals, Food, Good Dinner Mrs Mellen, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Christmas recipe, Cranberries
- Cranberry Desserts
  
  Posted at 9:36 am by Good Dinner Mrs Mellen
  
  Dec 8th
  You all know by now that I love using cranberries in my cooking; sauce, with veggies – so good with Brussels sprouts – and especially desserts. Cranberries also add a festive touch to all your dishes. Especially around the Holidays Cranberries add a festive flavorful touch.
  
  This year once again cranberries will be the star on my holiday dessert table – from easy make-ahead tea bread to a rich cheesecake and a sparking show-stopping white cake.
  
  The Ultimate Cheesecake
  
  The Ultimate Cheesecake
  
  A rich cheesecake topped with candied cranberries taste delicious and looks beautiful on a dessert table. My youngest son Chad loves cheesecake; we’ve even been to Juniors in Times square to sample their array of delectable cakes. At Christmas, I make especially for him a cheesecake enjoyed by all. This cheesecake is what is called a New York-style – rich, five packages of cream cheese, five eggs plus two egg yolks and cream – making for a dense creaming cake. In the spring I make this cheesecake with crushed pineapple.
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Isn’t this a beautiful cake – looking like new-fallen snow on Christmas morning. The white cake is light and moist, one of my favorite recipes that I use over and over, just changing the filling and frosting.
  
  Sweet Potato Cranberry Pound Cake
  
  Sweet Potato Cranberry Pound Cake
  
  A deliciously easy cake, perfect after a meal, but I like to serve this cake with brunch or when sharing a cup of coffee with friends.
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Tea bread is great to make ahead and freeze for up to a month. I always around the holidays have a few in my freezer for when friends drop in or if I want to bring as a hostess gift. I wrap the tea bread in cello wrap which you can purchase at a craft store and tie with a festive bow.
  
  In New England, we have freshly picked cranberries from fall to December. Cranberries freeze well so I buy extra to freeze and use during the winter months in my cooking.
  
  I have many recipes on my blog with cranberries!
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Good Dinner Mrs Mellen, Tea Breads | Tagged Christmas, Clheesecake, Cranberries, Ghiradelli Chocolate, King Arthur Flour, Philadelphia cream cheese
- The Ultimate Cheesecake
  
  Posted at 12:31 pm by Good Dinner Mrs Mellen
  
  Mar 5th
  My mother passed this recipe to me many years ago. It is the richest cheesecake that you can make. I save it for special occasions when I want to share a show stopping dessert that tops off a dinner or a party. I have included a recipe for a pineapple glaze, or you can thickly spread sour cream on top. Or if you want to make this for Christmas as I did this year I put candied cranberries on top. Ether way this cheesecake is the star of the show!
  
  Crust:
  
  1 cup sifted flour, King Arthur Flour
  
  1/4 cup sugar
  
  1 teaspoon grated lemon peel
  
  1/2 teaspoon vanilla extract
  
  1 egg yolk
  
  1/4 cup butter, softened
  
  Filling:
  
  5 pkg.(8-oz) cream cheese softened, Philadelphia cream cheese
  
  1 3/4 cups sugar
  
  3 tablespoon flour
  
  2 teaspoons grated lemon peel
  
  1 1/2 grated orange peel
  
  1/4 teaspoon vanilla
  
  5 eggs, plus 2 egg yolks
  
  1/4 cup heavy cream
  
  Pineapple Glaze:
  
  2 tablespoon sugar
  
  4 teaspoon cornstarch
  
  2 cans(8 1/4-oz) crushed pineapple in heavy syrup, undrained
  
  2 tablespoon lemon juice
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Crust:
  
  Preheat over to 400F. Grease the inside of 9-inch springform pan(3 inches high). Remove side. Make crust: In a medium bowl, combine flour, sugar, lemon, peel, vanilla. Make well in center; with fork, blend in yolk and butter. Mix with fingertips until smooth. Form half of dough into a ball and place on bottom of springform pan. Place wax paper on top; roll pastry to edge of pan. Remove paper. Bake 6 to ;8 minutes or until golden. Cool. Meanwhile divide rest of dough into three parts. Between waxed paper roll each part 2 1/4 inch wide and 9 inch long. Assemble springform pan with the crust on the bottom. Line sides fo the pan with pastry strips, over lapping ends. Remove waxed paper. Preheat oven 450F.
  
  Filling: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time: beat until smooth, occasionally scraping bowl with spatula. Beat in cream. Pour into pan. Bake 10 minutes. Lower oven to 250F. Bake 1 hour longer. Remove pan to rack to cool, 2 hours. Make glaze.
  
  Glaze: In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil 1 minute, or until thickened and translucent. Cool.
  
  Spread surface of cheese cake with glaze; refrigerate for 3 hours or overnight.
  
  Sugared Cranberries: Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes. Add cranberries and stir to coat. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  Set cranberries aside to dry for a hour or so.
  
  To serve: Loosen pastry fro side of pan with spatula. Remove sides of springform pan. Top with either Pineapple glaze or sugared cranberries. Serves 16
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, Baking, Cake, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged Cheesecake, Christmas, Cranberries, King Arthur Flour, Philadelphia cream cheese
- Roasted Brussels Sprouts with Pecans and Cranberries
  
  Posted at 8:11 am by Good Dinner Mrs Mellen
  
  Feb 5th
  Brussels Sprouts are widely trendy now. Everyone is making these beautiful veggies! I love this recipe for Thanksgiving combining Pecans and a fall favorite fresh Cranberries. Roasting brussels sprouts brings out the nutty flavor which is enhanced by the addition of pecans. Fresh cranberries tartly play off the smooth taste of fig balsamic vinegar.
  
  Roasted Brussels Sprouts with Pecan and Cranberries
  
  1 1/2 pounds Brussels sprouts, ends trimmed, sliced in half and yellow leaves removed
  
  3 tablespoons olive oil
  
  1 teaspoon allspice
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1/2 cup toasted chopped pecans
  
  1/2 cup fresh cranberries
  
  1 tablespoon fig balsamic vinegar
  
  Directions
  
  Preheat oven to 400 degrees F.
  
  Place trimmed Brussels sprouts, olive oil, allspice, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking dish, top
  
  with pecans. Place on center oven rack.
  
  Roast in the preheated oven for 30 minutes, shaking pan every 5 to 7 minutes for even browning. Top with cranberries roasting another 10 minutes. Drizzle with vinegar. Serve immediately.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Good Dinner Mrs Mellen, Healthy, vegan, vegetable bake, Vegetables, Vegetarian | Tagged Brussels Sprouts, Cranberries, pecans
- Live to 100 Chickpea Salad
  
  Posted at 6:06 am by Good Dinner Mrs Mellen
  
  Apr 12th
  In the book The Blue Zones by Dan Beuttner, Blue Zones are the longest living cultures in the world, one common dietary staple in all the areas is beans, all different kinds of beans. I love to use any kind of bean in my recipes, from soups, chili, pasta and especially salads. Chickpeas( garbanzo beans) are one of my favorite to use in my recipes like this Live to 100 Chickpea Salad. I’ve added some crunch and sweetness to this salad with pecans and dried cranberries. Nuts also play an important role in Blue Zone cultures!
  
  You can like I do use this salad as a base for a more hearty dinner salad combining a protein such as tuna, chicken, tofu just to name a few. If you want to keep the salad vegan you can add more crunchy veggies such as red peppers, carrots, fennel and so many more different colors and textures. Experimenting you can find so many different uses for this basic salad while adding years on your life!
  
  Live to 100 Chickpea Salad
  
  Ingredients:
  
  3(15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  1/4 cup fresh lemon juice
  2 tablespoon olive oil
  2 teaspoon cinnamon
  
  1/2 teaspoon nutmeg
  
  1/2 teaspoon pepper
  3 cloves garlic, pressed
  1 bunch green onions, sliced, just white bulbs
  
  1 cup chopped pecans
  
  1/2 cup dried cranberries
  
  1 cup chopped kale
  
  microgreens
  
  Put chickpeas in the mixing bowl. In a small bowl combine lemon juice, olive oil, cinnamon, nutmeg, pepper, and garlic.
  Add onions, pecans and cranberries, and kale to chickpeas. Toss lemon juice mixture with chickpeas mixture. Chill for four hours or more to allow flavors to combine. Top with microgreens before serving.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Easy recipes, Healthy, Salad, vegan, Vegetarian | Tagged beans, Cranberries, greens, kale, live to be 100, nuts, pecans, salad, The Blue Zones
- President’s Day Old Fashioned American Apple Pie
  
  Posted at 10:19 am by Good Dinner Mrs Mellen
  
  Feb 16th
  Happy President’s Day! I’m celebrating with a good old fashioned American Apple Pie. I’ve added a little extra to this recipe, dried cranberries soaked overnight in cognac.
  
  Pastry:
  
  2 1/2 cups flour
  
  1 teaspoon salt
  
  1 teaspoon sugar (optional)
  
  1 cup (2 sticks) cold unsalted butter
  
  1/4 to 1/2 cup ice water
  
  Measure flour and salt into a bowl. Cut into butter thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing with a fork until flour is moistened and dough almost cleans the side of the bowl.
  
  Gather the dough into a ball, then shape, divide the dough in half and shape into 2 flattened rounds.) Chill dough for at least one hour. On a lightly floured board roll each dough rounds 2 inches larger all around than the inverted pie pan. Place pastry on parchment or wax paper-lined baking sheet, and chill.
  
  9 medium-size firm tart apples, thinly sliced. (I used Granny Smith)
  
  1/2 cup dried cranberries, soaked overnight in cognac. I used Ocean Spray.
  
  1/3 cup granulated sugar
  
  1/2 teaspoon allspice
  
  1 teaspoon cinnamon
  
  1/4 teaspoon nutmeg
  
  Preheat oven to 400F. Put apple slices and raisins in mixing bowl, sprinkle with sugar, allspice, cinnamon, and nutmeg and toss to mix well. Place pastry round on the pie plate. Pour apple mixture into the pie crust and dot with butter. Carefully cover the apples with top pastry, trim the overhang, and crimp the edges to seal. Bake the pie for 45 to 50 minutes or until pastry is nicely browned and the juices in the center of the pie are bubbling. Let cool slightly on a wire rack before serving. Serve plain or with vanilla ice cream!
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Apples, Food, Pie | Tagged Apple Pie, apples, baking, Cranberries, Granny Smith, President's day
- Celebrate Fall with Sweet Potato Cranberry Pound Cake
  
  Posted at 2:59 pm by Good Dinner Mrs Mellen
  
  Oct 28th
  Fall is a beautiful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries. Cream cheese makes the cake very moist while the pumpkin spice adds the fall flavor.
  
  Sweet Potato Cranberry Pound Cake
  
  1 (8-oz.) package cream cheese, softened
  
  1/2 cup butter, softened
  
  2 cups of sugar
  
  4 large eggs
  
  2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed)
  
  3 cups all-purpose flour
  
  2 teaspoons baking powder
  
  1 teaspoon baking soda
  
  1/4 teaspoon salt
  
  2 teaspoon pumpkin pie spice
  
  1 teaspoon vanilla extract
  
  2 cups fresh cranberries, washed and picked over
  
  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
  
  2. Stir together flour, next 4 ingredients in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Add cranberries folding over until cranberries are evenly distributed in the batter. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
  
  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
  
  Or try:
  
  Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Baking, entertaining, Food, Good Dinner Mrs Mellen | Tagged BuzzChomp, Cranberries, pound cake, Sweet Potato

%d bloggers like this: