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Posts Tagged ‘Holidays’

Up until a few years ago, I never liked cranberry sauce, and I think it’s because I only tried the kind in the can.

I finally decided to make my own and it was a game changer. I use apple cider in place of water, which adds a nice zing. The tarty-sweetness offsets the rich, heavy flavors of a holiday meal.

The recipe is easy. It needs to set up overnight in the fridge, so be sure to make it ahead. Depending on how many people you’re making it for, you may need to double the recipe. This makes enough for four.

Put a cup of apple cider, juice of one orange, and 1/2 cup of sugar in a saucepan on med-high heat. Once the sugar is melted, add the cinnamon sticks, nutmeg, orange zest, and cranberries. Stir.

Uncovered, let simmer for 15-20 minutes, stirring often. Don’t be surprised when the cranberries pop and crackle.

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One the sauce is thickened, pour in a container, and let it completely cool before putting it in the fridge to set up overnight.

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This is a cranberry sauce I think everyone will enjoy!

What you’ll need:

1 lb. cranberries

1 cup apple cider

1/2 cup sugar

2 cinnamon sticks

1/4 teaspoon nutmeg

1 orange, zested and juiced

Directions:

Put a cup of apple cider, juice of one orange, and 1/2 cup of sugar, in a saucepan on med-high heat. Once the sugar is melted, add the cinnamon sticks, nutmeg, orange zest, and cranberries. Stir.

Uncovered, let simmer for 15-20 minutes, stirring often. Don’t be surprised when the cranberries pop and crackle.

One the sauce is thickened, pour in a container, and let it completely cool before putting it in the fridge to set up overnight.

 

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What screams Thanksgiving more than dressing? Well, maybe the for the meat eaters, the turkey does, but for me, dressing is my Thanksgiving favorite.

Over the years, I’ve made it all kinds of different ways. I’ve done traditional cornbread dressing, added sausage, or added oysters, but traditional is my favorite. Last year I did a little twist to my recipe– I added sage to my buttermilk biscuits and crumbled them into my dressing. It turned out great!

Some people like their dressing dense, where you can cut it into squares. Me? I like it on the looser side, so instead of mashing all the ingredients together, I toss them with my hands, so the cornbread and biscuits are still (somewhat) cubed.

To get started with my recipe, you need to make a pan of cornbread (do not add sugar) and bake some biscuits (add three tablespoons of sage to the recipe). Do this a day before and let the breads stay out overnight. Also, set out 6 slices of a hearty white bread a day or two days before making the dressing.

Now, cube the breads, or crumble them, into big pieces and add them to a large bowl.

Chop the onions and celery and add to the bowl.

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Now, add all seasonings: sage, onion powder, garlic powder, salt, and pepper. Then add two beaten eggs. You’ll notice below in the ingredients’ list, I use a lot of seasoning. Trust me on the amounts. You do not want bland dressing.

Add one box of vegetable stock. If you want, use stock from your turkey or you can make a homemade veggie stock. Do whatever you wish. Also, add I cup of half and half. I know it seems a little weird, but I promise, it helps with the texture and moisture.

Mix with your hands. If you want a more dense dressing mash it all together rather aggressively. If you want it looser, toss lightly.

Now, taste it just to make sure the seasonings are to your liking.

Put in a large casserole dish or baking tin (I like using those for cleanup purposes). You can make this a day ahead of time. If you do, be sure to take it out of the refrigerator, and let it come to room temperature. This will help you not overcook it because the center won’t be so cold when you put it in the oven.

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Cover with aluminum foil and bake at 400 degrees for 45 minutes. Then, take off the foil and bake at 425 degrees for another 15 minutes.

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What you’ll need:

One pan of cornbread

One recipe of biscuits (add 3 tablespoons of sage)

6 slices of hearty white bread

2 medium-to-large onions, chopped

8 stalks of celery, chopped

1/3 cup sage (in addition to what you put in the biscuits)

1/3 cup of onion powder

1/3 cup garlic powder

1/3 cup pepper

3 tablespoons salt

1 cup of half and half

1 box of vegetable stock

2 eggs, beaten

Directions:

Make a pan of cornbread (do not add sugar) and bake some biscuits (add three tablespoons of sage to the recipe).  Do this a day before you make the dressing and let the breads stay out overnight.

Cube the breads, or crumble them, into large pieces and add them to a large bowl.

Chop the onions and celery and add to the bowl.

Add all seasonings: sage, onion powder, garlic powder, salt, and pepper. Then add two beaten eggs.

Add one box of vegetable stock. If you want, use stock from your turkey or you can make a homemade veggie stock. Do whatever you wish. Also, add I cup of half and half.

Mix with your hands. If you want a more dense dressing mash it all together rather aggressively. If you want it looser, toss lightly.

Now, taste it just to make sure the seasonings are to your liking.

Put in a large casserole dish or baking tin (I like using those for cleanup purposes). You can make this a day ahead of time. If you do, be sure to take it out of the refrigerator, and let it come to room temperature. This will help you not overcook it because the center won’t be so cold when you put it in the oven.

Cover with aluminum foil and bake at 400 degrees for 45 minutes. Then, take off the foil and bake at 425 degrees for another 15 minutes.

 

 

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