RECIPE: Tart Cranberry-Orange Sauce

This is THE cranberry sauce you want on your Thanksgiving table this week! I promise... you can thank me later!



A huge shout out to bon apetit magazine for gifting us with yet another recipe (from several Thanksgivings ago)... for which we are thankful!!!


Started with zesting... I love zesting...



Over medium-high heat, bring everything to a boil...











Let it all hang out for a while... then reduce heat...



And stir a little longer... allow it to cool down and add the rest of the orange juice.



Enjoy warm or cooled... with or without turkey. At this point it doesn't really matter.



Good luck getting much of this sauce to the table on Thanksgiving... you should just make a double batch.



Tart Cranberry-Orange Sauce
Recipe courtesy bon apetit

Ingredients
4 cups fresh cranberries (about 1 pound)
1 cup orange juice, divided
3/4 cup sugar
3 cinnamon sticks, broken in half
4 teaspoons orange zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons lemon zest
1/4 teaspoon ground allspice

Instructions
Combine cranberries, 3/4 cup orange juice, sugar, cinnamon sticks, orange peel, lemon juice, lemon peel and allspice in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries burst and liquids start to thicken, stirring occasionally, about 6 minutes.

Remove from heat and cool. Mix in remaining 1/4 cup orange juice. (Can be made 4 days ahead. Cover and chill.) Discard cinnamon sticks, transfer to bowl, and serve.



enjoy your time in the kitchen...

RECIPE: Candied Pecans

I think I'm turning into a nut girl... I always used to say "I don't like nuts!"


But I've discovered that I really do... I REALLY do! Here's my newest nut love! So to my 3 faithful readers, I'd like to introduce you to the yumminess that is candied pecans...

Here's where I started... whisking an egg white.



Then add the flavor that I'm fallen in love with for this time of year... nutmeg, cinnamon, sugar and kosher salt.





Whisk, add nuts...





... toss until they're well-coated...



... and transfer to a greased baking sheet, using forks (so as to leave the extra sugar mixture behind in the bowl).

Slide this into the preheated oven (300 degrees F) and allow them to bake for about 20 minutes. Using a spatula, toss the pecans slightly... and continue baking for another 15-20 minutes.



Set aside to cool and then enjoy ... to the fullest.



The meringue-like layer coating these pecans is part-sweet, with a hint of salt...



Oh, and did I say they resembled candy?! Yes, that's what they are... candy! You and your family members can thank me later... that is, if you decide to share any of them.



Candied Pecans
Recipe courtesy Lori Tisdale

Ingredients
1 large egg white
½ cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 cups pecan halves

Instructions
Preheat oven to 300 degrees F. Brush large rimmed baking sheet with butter.

In large bowl, whisk egg white until foamy. Whisk in sugar, nutmeg, cinnamon and salt – whisk until mixture is thick. Stir in pecans until well-coated. Transfer nuts to cookie sheet. Using forks separate nuts so they are in a single layer. Discard remaining coating.

Bake nuts for about 20 minutes. With a spatula toss the nuts well – this will help them bake evenly. Continue to bake for another 15-20 minutes. Allow to cool completely on baking sheet. Transfer to air-tight container; store at room temperature. Consume within 4-5 days.




enjoy your time in the kitchen...

toffee tease...

Your friends will LOVE, LOVE, LOVE you for sending them some of this for the holidays... not that they don't already love you, of course!


You can thank me later... no seriously...



Once I post the full recipe and process, then you can thank me. ; )


And that post will show up in the next few days. I promise, I won't leave you hanging too long!




enjoy your time in the kitchen...

RECIPE: Gramma Helen's Sugar Cookies (my favorite cookie ever!)

I would like to introduce you to... the V-E-R-Y best cookie I've ever had!!! They are flaky and light and buttery and sugary... and THE perfect little cookie!

You'll want to make these for yourself... you can thank me later.

These are cookies are a family tradition ... my Gramma Helen bakes these every year at Christmas time. (And thinking back on Christmases at her house, when I was a kid, I could often be found sneaking to the pantry to find the large coffee tin that hid the extra stash...)


But let me digress for a moment... take a look at my small kitchen workspace. I keep all of my baking goods in that green basket. And when I get ready to bake I pull it out, along with my canisters of flour and sugar and what not. Immediately to the left of the basket is the sink (which is directly under the window). And to the right of the espresso machine is the corner of the kitchen where I have a marble block that holds the utensils, knife block, salt/pepper and cooking oils.

As you can see, I have VERY LITTLE counter space to work with. But I make the most of it.... I love the tiles: that old school pattern speaks to my soul. (And I'm not going to comment on how horrible the grout looks... I'm just not. That's another blog post altogether.)

So now that we have THAT out of the way... let's look at our ingredients.



BUTTER and SUGAR! Duh... canola oil, eggs, powdered sugar, cream of tartar, vanilla and almond extract, flour, baking soda and kosher salt.



When baking cookies I always start by combining the dry ingredients first. Always. I just like to get it done and get those ingredients taken care of and out of the way. This way... when it's time to add the dry ingredients to the wet ingredients it's all ready.

Cream together the butter, oil and sugar...



Next? The eggs, almond and vanilla extracts...



... and in small batches, add all the flour and combine until well-mixed.



Then the dough gets chilled, for at least an hour. While you're waiting for the dough to chill call your Gramma/Mom/Aunt/Sister and tell her how much you love her.



The reason I needed to chill the dough is because of the next step.



Using the flat-bottom mug and the plate of sugar it's sitting on (above) I flattened each dough ball...





... until all of them were ready to go.



Into a 325 degree F oven... and 15 mins later...



Then you won't be able to resist yourself.





You can thank me later... after you call your personal trainer or join the gym again ('cuz you're going to eat so many of these that you'll feel guilty).

Now if I can just find an old coffee tin so I can stash these in the panty like Gramma used to... it'll be just like the good ol' days.

I love you Gramma... you rock!!!

(Note from Lori: this isn't your typical decorate-with-colored-frosty-and-sprinkles cookie. It's a VERY flaky buttery cookie that doesn't need any frosty or sprinkles. Just trust me on this one... )

Gramma Helen’s Sugar Cookies
Recipe courtesy Gramma Helen Haraldsen

Ingredients
1 cup butter
¾ cup canola oil
1 teaspoon salt
2 eggs
1 cup sugar
1 cup powdered sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups flour
1 teaspoon vanilla
1 teaspoon almond extract

Instructions
Cream oil, butter and sugar. Blend well. Add eggs, vanilla and almond extract. Sift dry ingredients and add to mixture. Chill dough for at least an hour before baking.

Preheat oven to 325 degrees F. Form in small ball (teaspoon size) or place on cookie sheet with teaspoon. Flatten with bottom of glass dipped in sugar. Bake 15 minutes or until slightly browned.





enjoy your time in the kitchen...