Cranberry Daiquiri
December 30, 2011
It is time to toast the end of another year. If your year was like mine it was full of a myriad of experiences and emotions. Looking back on 2011, I would like to accept the challenges I faced and hope to gain strength from them, celebrate the happiest of moments that my family and I shared, and give thanks to all my friends and family that share my life. I raise my glass to all of you and wish you a 2012 full of health, happiness, and prosperity!
Cranberry Daiquiris are a festive way to toast the new year. Cranberry and lime juices are balanced with a cranberry infused simple syrup and a shot of rum. Not to sweet, not too strong, you will want to make these by the pitcher full. For an unexpected touch, float a couple of slices of jalapeno in each glass. Happy New Year!
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Cranberry Cashew Granola Bars
December 1, 2011
The holidays are upon us. Anticipating a busy couple of weeks, we have transformed our home into a full-fledged Christmas scene. The tree is up, Santa Lucia is perched on the buffet, and the winter mugs in the morning coffee rotation. While trying to convince the over-eager children that it is too early to start hanging ornaments on the advent calendar (whose idea was it anyway to decorate for Christmas in November?), we have been brainstorming ideas for edible holiday gifts.
I love making edible gifts for just about any occasion. Cooking for others is a way to treat those we appreciate with a delicious treat and share a bit of ourselves in the process. It is best to plan ahead and start cooking early so that the making and giving does not become a stressful burden. Riding the food hangover following Thanksgiving, our first foodie gift to make was Cranberry Cashew Granola Bars.
These granola bars are just sweet enough to count as a treat, but full of wholesome ingredients so they are also right at home in your little one’s school lunch bag. The bars hold together pretty well, better than other granola bars I have tried. Any crumbly bits taste tremendous sprinkled atop yogurt and fruit for breakfast. Feel free to change up the types of nuts and dried fruit, just be sure to use equal quantities. If you are using roasted nuts or toasted wheat germ, do not toast them again in the oven, instead add those items to the bowl with the cranberries.
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Mango Cranberry Chutney
March 24, 2011
Have you noticed the beautiful mangoes in the market this month? They are abundant, inexpensive, and delicious! Mangoes have firm flesh and a sweet and tangy flavor. This makes them incredibly versatile. They are hardy enough to cook, soft enough to eat raw, and excellent in salads and of course chutneys. First though, you have to know how to cut into the fruit. Since mangoes have a disc-shaped seed in the center of fruit, it is important to locate it and cut around the seed.
First peel the fruit.
Then, hold the fruit upright and slice down, guiding the knife along the side of the seed. Repeat on the other half, so you end up with two halves and one seed pod with minimal flesh attached. Slice or dice the mango halves depending on what you are using it for.
Mango Cranberry Chutney is a medley of sweet mango, tart cranberry, spicy peppers and zippy ginger. I love having a stash of it in the pantry. It is a wonderful accompaniment to a cheese platter. I made this batch especially to serve with Redwood Hill’s cheese at the Sono-Ma Soiree tomorrow night. It is also delicious as a side to any Indian meal. Try it with Divine Indian Butter Chicken.
Easy Cranberry Bread
December 23, 2010
How is it that cranberries have become the icon of the holidays? Is it their crimson color or their relative scarcity throughout the rest of the year? Whatever it is, they play a special role during this season. For some reason, I have been craving cranberry bread. When I set out to find a recipe, I was surprised that there are very few out there. The recipe that follows is generously adapted from one posted on Everyday Food (that received mediocre reviews).
I was craving a bread that would celebrate cranberries rich color and tart flavor without distractions from nuts, citrus, etc. To boost the flavor, I swapped out the whole milk for buttermilk. The cranberries are chopped and sprinkled with sugar before folding them into the dough. This sweetens the berries and prevents an overwhelmingly sour pop of cranberry when you bite into a piece. The result is a quick bread that is perfect for breakfast or brunch during the holidays or any time of year. (Now is the best time to buy cranberries. They freeze well!)
