Spiced (Right) Cranberry Pear Coffee Cake

December 18th, 2018 § 0 comments § permalink


IMG_9875

Makes 1 large round cake

Ingredients

For the crumb

1 cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup chopped nuts (ideally pecans)
1 stick (8 tablespoons) butter, melted
2 large pears, cored and cubed bite size

For the cake

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cardamom
1 stick (8 tablespoons) butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
½ cup plain vanilla yogurt
1  ½ cups fresh cranberries

Directions

Pre-heat over to 360°F. Butter/grease a large round cake pan or ceramic pie dish (about 9 inches).

The crumb topping

Mix together flour, sugar, spices, nuts.  Slowly mix in melted butter  and mix until a crumbly mixture is formed. Gently mix in the pears.

The cake

Whisk together the flour, baking powder and soda, cardamom and salt.

In a stand mixer with a paddle attachment or large bowl, cream the butter and sugar until smooth and fluffy. Add the eggs  and vanilla and mix another few minutes until the eggs are incorporated and the mixture is smooth.

Slowly mix in the flour mixture and then the sour cream and yogurt and mix until all of the lumps from the flour are gone and light and fluffy batter is formed.

Fold the cranberries into the batter, gently.

Spoon half the batter into the prepared dish and spread evenly. Sprinkle half the crumb mixture over the top of the batter and then spoon the rest of the batter on top, making sure its even.  Toss the remaining crumb mixture evenly over the top and place the cake in the oven.

The cake will need to cook for about 1 ½ hours until the crumb is golden brown and a toothpick inserted in the center of the cake comes out clean. Begin to check on the cake at the 60 minute mark and cover the top with foil if the crumb mixture is browning too much before the cake is fully cooked.

Let the cake cool almost completely before serving, its good warm!





Cranberry & Thyme Sparkler

April 6th, 2012 § 0 comments § permalink

Serves 6

Ingredients

½ cup cranberries
½ cup sugar
½ cup water
1 few fresh thyme sprigs
1 cinnamon stick
Sparkling water or sparkling wine
Cranberries and thyme leaves for garnish

Directions

Combine the cranberries, sugar, water, fresh thyme and cinnamon stick in a small saucepan and heat to high heat. Stir until the sugar dissolved and bring the mixture to a boil. Once the mixture is at a boil reduce heat to a simmer and cook for about 5-8 minutes or until the liquid turns thick and syrupy; stirring occasionally throughout the process. Let the mixture cool and discard the thyme sprigs and cinnamon stick. Blend te mixture in a blender until smooth and strain.

Place about 1 ounce of the syrup in a champagne flute and fill with sparkling water or wine. Garnish with a cranberry and a few fresh thyme leaves.

Elk & Cranberry Stew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in 1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)

Directions

In a large soup pan heat oil to a medium high heat. Add the onions and garlic and cook until semi translucent or about 4 minutes. Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time. Season with salt, pepper and cayenne. Add in the herbs and the broth as well as the beans and maple syrup and stir well. Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender. Add spinach leaves if desired.

Apple-Cranberry Bubbly

December 16th, 2011 § 0 comments § permalink

Ingredients

1 cup brown sugar
1 cup water
¼ cup frozen cranberries, chopped
1 apple, cored and chopped fine

Directions

In a small saucepan over medium heat, add cranberries, apples, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain. Place 1-2 ounces in a champagne glass and add some bubbly!

Orange, Cranberry & Pecan Muffins

December 8th, 2011 § 0 comments § permalink

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup coarsely chopped fresh or frozen cranberries
1/2 cup chopped pecans  (optional)
1 tablespoon orange zest

Topping:

2 tablespoons sugar
1/8 teaspoon ground nutmeg

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Fold in sour cream. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into creamed mixture just until moistened. Fold in orange zest, cranberries and pecans. Fill greased or paper lined muffin cups two thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400°F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Recipe Property of Shawona Jones.

Whole Wheat Cranberry Sage Rolls with Pumpkin Butter

December 8th, 2011 § 0 comments § permalink

Makes about 24 rolls

Ingredients

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
21/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
1/2 cup dried cranberries
1/2 cup fresh sage, chopped fine
1/4 cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)

Directions

In a small bowl, gently whisk together the yeast, 1/4 cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 11/2 hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes 1/2 cup

Ingredients

1 cup pumpkin puree
1/4 cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated

Directions

Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.

Orange Thyme Cranberry Sauce

November 15th, 2011 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water

Directions

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until  completely smooth.

Pear and Cranberry Galette

December 16th, 2010 § 0 comments § permalink

Makes 1 large Galette

INGREDIENTS

For the Pastry:

2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
14 tablespoons unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons ice-cold sweet wine

For the Galette Filling:

6-8 pears, cored and cut in wedges, ½-inch thick
¾ cup fresh cranberries
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom

PREPARATION

In a medium bowl combine flour, sugar, salt and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and vanilla; add ice-cold sweet wine. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears and cranberries with sugars, lemon juice, zest, and spices, and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile pear mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes; then slide the galette onto a serving plate.

Cranberry Gin & Tonics

November 30th, 2010 § 0 comments § permalink

Makes one drink

INGREDIENTS

1 lime wedge
4-5 cranberries, fresh or frozen
1 teaspoon sugar
2 ounces gin
Tonic water

PREPARATION

Lightly crush the lime wedge, sugar and cranberries in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.

Pear and Cranberry Bellini

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

PREPARATION

In a small saucepan, add pears and cranberries and cook until soft, 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Apple Ginger Cranberry Sauce

November 19th, 2010 § 1 comment § permalink

Makes 3 cups

This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

INGREDIENTS

3 cups fresh cranberries
2 medium tart apples, peeled and cored and chopped super fine
1 cup light brown sugar
1 teaspoon allspice
1 cinnamon stick
2 tablespoons fresh ginger root, peeled and chopped super fine
½ cup walnuts, toasted and chopped fine
1 cup apple cider

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until smooth.

Pear Cardamom Ginger Chutney

November 19th, 2010 § 0 comments § permalink

Makes 3 cups

This cranberry sauce alternative is exotic and decadent while still remaining seasonal and partners with turkey exceptionally well. This sweet and spicy chutney will wow your Thanksgiving guests with tingling delight!

INGREDIENTS

3 cups fresh cranberries
2 medium Bosc pears (any variety will do), peeled, cored and chopped medium
1 cup light brown sugar
3 cardomom pods
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1 tablespoon orange zest
2 tablespoons citrus vinegar
½ cup freshly squeezed orange juice
1 cup water

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes.

Cilantro Jalapeño Cranberry Sauce

November 19th, 2010 § 0 comments § permalink

Makes 2 cups

This spicy sauce is perfect for a south-of-the-border themed Thanksgiving. Try it with a chipotle glazed turkey, corn bread jalapeño stuffi ng, corn mashed potatoes, and green chili gravy.

INGREDIENTS

2 cups fresh cranberries
¼ cup light brown sugar
1 teaspoon cumin
½ cup tequila
1 cup water
1 medium jalapeño, roasted, seeded and chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Place first 5 ingredients in a sauce pan and cook until cranberries begin to burst. Reduce heat to medium low and simmer for about 15 minutes. Take off heat, and add jalapeño and cilantro, and combine.

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