Brittany's PantryTwo Kinds Of Cranberry Sauce
Brittany wrote this on 13 March 2011
cranberries, dijon mustard, gluten-free, orange, port
All right. So I hesitate to say that I am back, but my kitchen is so close to being finished (and then cooking can recommence!) that I am getting extremely antsy. Wouldn’t you be? Its spring here in Illinois and I am desperate to use the last of the winter citrus to make lemon pudding cake, orange marmalade, and lemon rosemary cornmeal cookies. Cute little butter cookies in the shape of flowers, Easter eggs, and bunnies might possibly be on the menu, if my kids have any say in the matter. Then I want to move on from winter and start grilling again! My friend has this amazing recipe for pork chops that I have been super excited to share with you. It is one of those recipes that you are going to want to make over and over. We are going to be eating them all summer. I also got an early birthday surprise from my husband (a Canon EOS 7D), and need to start experimenting with the lenses on some yummy food!
I had a small tumor removed from my left hand last week so the bandages are slowing my usually lightening fast typing skills. I am…like…a ninja at a keyboard. But I get my counters and sink this coming Friday so bandages or no, I plan on taking advantage of my new space and am going to cook a huge turkey dinner for my family and some friends. All the trimmings people! Mashed potatoes, roasted vegetables, and if I can find the right fruit, a gallette. I have hundreds (or thousands) of recipes to try, so BRING IT ON! I have been kept from my kitchen for too long!
So what, you might ask, am I doing blogging when I still have extremely limited means and can’t preparing anything more exciting than peanut butter sandwiches?
Well, I was cleaning out my picture files and I found this one of two different cranberry sauces that I make for Thanksgiving. For some reason, I photographed the food and then never blogged about it. Several years ago I saw a great recipe for cranberry sauce and was amazed at how easy it was. By far, the fastest and most simple holiday recipe I have ever made. And what goes good with cranberry sauce? Ham. When do the majority of Americans eat ham? Easter. And its right around the corner. Look at me! I’m ahead of the game!
Words cannot express how fantastic these two recipes are. One has a smooth and rich flavor with a wonderful citrus background. The other is tangy and sweet, and I must say, totally killer on sandwiches. My friend Ashley requires me to leave the leftovers with her every Thanksgiving just so she can smear it on a turkey sandwich. And she doesn’t even like cranberry sauce! Yup. These are that good.
Cranberry Sauce with Port
Adapted from http://www.uscranberries.com/
This sauce is the most beautiful shade of deep red. And it couldn’t be easier.
1 (12oz) bag fresh or frozen cranberries
¾ c sugar
½ cup ruby Port
Zest of one orange
1/4 c orange juice
Bring all ingredients, except the OJ, to a simmer in a medium sauce pan. Let it bubble gently, stirring occasionally, until all the cranberries have burst and it starts to thicken slightly. Remove from heat and stir in orange juice. Cool completely.
Note: Can be made up to a week ahead. Store tightly covered in the fridge.
Cranberry-Mustard Relish
Adapted from Bon Appetit
1 (12 oz) bag fresh or frozen cranberries
1 1/3 c sugar
1/4 c Dijon mustard
2 T whole grain Dijon mustard
Add cranberries and sugar to a medium sauce pan and bring to a simmer. Cook, low and bubbly, until all the sugar dissolves and the cranberries burst. Cool completely and stir in both of the mustards.
Note: Sauce can be made up to one week ahead. Store tightly covered in the fridge.
Freezer Coffee Cake
Brittany wrote this on 15 February 2011 apples, blueberries, sour cream
And I’m not talking toaster waffles, my friend! I am talking coffee cake. That dessert-for-breakfast-but-we-all-pretend-like-its-ok type of deal. My Mom made coffee cake all the time when I was a kid and I am happy to pass down the unhealthy tradition to my kids. There was that time my brother thought he would make it with 3/4 brown sugar topping and 1/4 cake and it turned out like a sugar brick, but other than that it was usually plain and simple.
Of course I always, sometimes, rarely, never eat regular cake for breakfast, (not a word Michel!) but somehow coffee cake is allowed.
What is that Bill Cosby routine about cake for breakfast? “Eggs! There are eggs in cake! Milk! There is milk in cake!” But I digress…
When we were expecting our first child, I searched and searched for good, tasty, make-ahead meals that I could freeze for those days that cooking was about as possible as world peace. I was extremely skeptical about this recipe, but tried it anyway. Imagine my surprise (and delight) when I pulled it from the freezer, threw it in the oven, and it baked up moist and full of flavor. Now, I usually make it before out of town guests arrive. It makes busy holiday mornings stress free and easy. Add some bacon and a pile of scrambled eggs and you have brunch! While we don’t currently have visitors schedule anytime soon, my kitchen is about to disappear. I want to be able to eat something other than cereal when I am surrounded by exposed sub-floor, numerous wires, and emptiness where I used to have a kitchen. And, that time is now.
Mmmm. Looks yummy, huh? And its not even baked yet!
Freezer Coffee Cake
Recipe adapted from Cooks.com
This recipe is great to tuck in the freezer of a grieving friend or family with a new addition! Feel free to leave out the fruit completely, creating a plain cinnamon coffee cake.
1/2 c butter, softened
1 c sugar
2 eggs
1 tsp vanilla
1 c sour cream
2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 c fresh blueberries or 2 c apple, peeled and diced or grated
In a large bowl, cream together the butter and sugar. Add the eggs and the vanilla and mix till smooth, scraping down the bowl when necessary. Add the sour cream. Mix in the dry ingredients just until incorporated. Carefully fold in the fruit. Spray two 8X8 pans (I use the foil disposable ones) and divide the batter equally between the two.
Mix together:
2 T soft butter
3/4 c brown sugar
1 tsp cinnamon
3/4 c chopped nuts (optional)
Divide topping in half and sprinkle each cake evenly. Wrap well with plastic wrap and then tightly with foil. Freeze flat in your freezer for up to a month. Bake right from the freezer (remove plastic and foil first) at 350 degrees for 40-45 minutes or until toothpick comes out with only a few crumbs attached.
Honey Bran Muffins & Distractions
Brittany wrote this on 11 February 2011 bran, buttermilk, honey, whole wheat flour
Sadly, it has been just over a week since my last post. I know. It never hurts to state the obvious.
I hadn’t planned on it being that long. I had planned to get another entry done a week ago before my family left for a weekend of fun at a water park. That didn’t happen. I had also planned to blog on Monday after we got back; surrounded by luggage, empty snack containers, and the magna-doodle that keeps our kids busy in the back seat on road trips. That didn’t happen. My husband planned on going to work this week too. That didn’t happen.
Appendicitis is what happened. For my husband, that is. Surgery Monday night and a week to recover. You just can’t plan everything, can you?! But now Mike and I are scar buddies. Granted, I had my appendix out when I was 18 weeks pregnant so our experiences were a little different, but still!
So my week has gone a little differently than I planned. I thought I would be cooking all week because my husband can’t lift anything over ten pounds, hence, no working on the house. Which means my temporary kitchen will be clean for a few more days. But really, I ended up either ordering out, a reality in a house being renovated, or cooking food that I have already shared with you. Simple Soup, Stuffed Shells-pause for play time while I scoot down the stairs on my butt with Eli-Blueberry Sr. Cream Coffee Cake Muffins, and Vegetables With Pasta (not pasta with vegetables). And right now, I have BBQ Pulled Pork in the oven for Mike to take into his crew when he goes back to work. These recipes I post aren’t just any recipes people! They are my recipes! And yours too, I hope. So when I say I make them all the time, I do actually make them. All. The. Time.
So speaking of things I make a lot, I should add muffins to the list. I’m sorry! I am hooked! They are fast, easy, perfect for snacking or a quick breakfast, and generally good for you. The perfect package of carb-o-licious goodness. As bran muffins go, this is one of our favorites.
Honey Bran Muffins
Feel free to use maple syrup in place of the honey. If you want the maple flavor more pronounced, add 1/2 tsp of maple extract as well.
In a small bowl, stir together:
1 3/4 c low fat buttermilk
2 c All Bran
Let sit for 5 minutes until cereal is soft and buttermilk is absorbed. Add:
2 eggs
1/4 c brown sugar
1/4 c honey
1/4 c canola oil
Mix all ingredients until combined. Add:
1 c white whole wheat flour, whole wheat flour, or all purpose flour
1 tsp cinnamon
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Mix all ingredients just until combined. Do not over mix. Bake in a sprayed muffin tin at 350 for 25 minutes, or until toothpick inserted into the center comes out with only a few moist crumbs attached.
Note: Add 1/2 c chopped walnuts and/or 3/4 c raisins, if desired.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
