Saturday, December 31, 2016

A Cranberry Bubbly

I was playing around with these Cape Cod cranberries and I suddenly got thirsty, so I got creative and came up with this:

In a saucepan add :

16 ounces orange juice
1 cup cape cod frozen cranberries
1 cardamom pod
Pinch fennel seeds
2 lavender flowers

Slowly simmer until reduced by half.  Strain and Cool to room temperature.  Add 1 tablespoon of the reduction and pour chilled champagne on top for a great adult beverage.... Make it for the kids by using carbonated soda!

Cranberry Sweet and Sour Sauce

Every year during the holidays we are all faced with what to do with leftovers.  Well, with this sauce, the possibilities are endless.  I started my taking some of my mothers leftover dressing, dipping it in egg, then cracker meal, the frying until golden brown and delicious!  But what makes this recipe stand out is the Cranberry Sweet and Sour Sauce that I made to go with them!

1/4 cup brown sugar
12 oz orange juice
1/2 teaspoon fennel seeds
1/2 cup Cape Cod Select Cranberries

In a sauce pot on low heat combine all ingredients and let simmer for about 15 minutes.  I then took my immersion blender and made the mixture smooth.  Let cool to thicken slightly!  This makes a great dip for any fried foods or even as a tangy salad dressing!

*TIP* you can strain the sauce before serving to make it even smoother.

Cranberry Cashew Bread

Looking for something different other than the seasonal banana bread? Try this recipe.

2 cup Cape Cod Select Frozen Cranberries
1 cup cashews
3 1/2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup butter
2 cups sugar
4 eggs
2 cups mashed bananas
2 tsp vanilla
1 cup Sr. Cream

This one is easy, add everything into a bowl, stir well. Pour into a WELL greased and floured baking dish, cook until toothpick comes out clean. About an hour in a regular loaf pan!

Thursday, December 1, 2016

Making Salsa

I work at a grocery store and sometimes I have the fortune of buying large amounts of tomatoes that don't measure up to showroom standards.  These tomatoes are perfectly fine and I cant stand to see them go in the trash, so I buy them.

6 pounds tomatoes

3 cloves garlic

2 onions

1 serrano pepper

2 jalepeno peppers

3 tomatillos

8 oz fire roasted corn

8 oz canned black beans

In a blender I completely decimate the tomatoes and add them to a large sauce pot on low heat.  I then seed the peppers and finely dice them along with the onions.  Those too are added to the pot.  I add the tomatillos and garlic to the blender until finely chopped, then add to the pot.  Your mixture should be slightly boiling now, let bubble away for about 5 minutes.  Add the corn, beans, and S&P to taste.

I spoon thes hot into mason jars and let cool on the counter before storing in a ajr in he fridge