Chicken and Turkey

Thanksgiving is almost around the corner and I'm getting ready to post a wonderful Thanksgiving feast within the next two weeks. Stay tuned. Plus you can use the turkey leftovers for most of these recipes.


As you know from my posts, we love chicken and turkey and eat lots of it. I have discovered that many people don't know how to cut up a whole chicken as most people purchase already cut up chicken. It's really simple and cutting up your own reduces the cost too. Jerry and I usually eat just the breast meat, but on occasion I will cut up a chicken if I'm making chicken cacciatore or a chicken stew. When I was at the dentist today they showed Chef Cat Cora preparing a dish on one of the morning shows. It was chicken stroganoff, which I have been making for years because we don't eat beef. I told the hygienist that Cat Cora was years behind me in creating this dish.

Cutting up a fresh chicken. First thing you will need is a sharp, sturdy knife or you can use poultry shears. Be sure to cut on a non-slip surface. Place the whole chicken, breast side up and the drumsticks toward you. With your knife cut through the skin between the thigh and body. Locate the joint by moving the leg, then cut between the thigh and body to remove the leg. Repeat on the other side. To separate the thigh and drumstick move the drumstick to locate the joint connecting it to the thigh. Cut through the joint to separate the two pieces. Repeat with other side.


Remove the wings by moving a wing to locate its joint with the body. Cut through the joint to remove the wing, repeat with other wing.


Cutting of the back, start at the neck opening and cut through both sides of the rib cage, separating the breast section from the remainder of the bird. Remove the breastbone by holding the breast skin-side down, slit the thin membrane covering the breastbone along its center. Grasp the breast firmly at each end and flex it upward to pop out the breastbone. Pull out the bone, using the knife to help cut it free. Cut the breast in half by placing the breast skin-side down on the cutting surface. Cut along the center of the breast to split it in half.


Roasting a Whole Chicken


Rinse the chicken inside and out with cold water, removing excess fat. Pat dry with paper towels and season with salt and pepper. If you wish, you can add celery, onions, carrots, garlic and my favorite, a lemon inside the cavity. Remember to season the cavity too. Truss the chicken by tucking the wings into the body and using kitchen string tie up that little bird. Rub the bird with butter, or you can loosen the skin and rub herb butter under the skin. Place on a roasting pan and into a 400 degree preheated oven. Roast the chicken until a thermometer inserted into the thickest part of the thigh registers 175 degrees. If you want you can also baste the chicken throughout the cooking process. Remove to cutting board, lightly cover with foil for about 10 minutes before slicing into pieces. With the pan drippings you can either make gravy or a simple sauce.


Chicken Stew with Dumplings (used this recipe in catering and people loved it) A friend, Lynda from WA gave me this great recipe.


1 chicken cut up
6 cups chicken stock (good quality)
4 stalks of celery
4 turnips
2 russet potatoes
2 leeks
2 ruby red tomatoes
salt and freshly ground black pepper
Dumplings
1 egg
2 Tbl. water
salt and freshly ground black pepper
1/2 tsp. paprika
pinch of cayenne
1 tsp. butter, melted
3/4 cup all purpose flour
1 tsp. baking powder
4 Tbl. Italian parsley, finely chopped


Place chicken pieces into a heavy Dutch oven and add the stock. Bring to boil over high heat and reduce to simmer. Skim off any froth that accumulates. Peel and chop the potatoes, carrots and turnips. Chop the leeks (white part only) and celery including green leafy part, add to pot and season with salt and pepper. Lift out vegetables with slotted spoon and place in food processor, process to a thick puree. Stir puree into pot with chicken and simmer for 10 minutes.  In a bowl, stir together egg, water, salt, paprika, cayenne and melted butter. In another bowl, mix the flour and baking powder then stir into egg mixture to form a thick batter. Stir in 2 Tbl. of parsley.  Using a teaspoon drop the batter into the simmering stew. Cover pot and simmer without lifting the lid for 18 minutes. Transfer chicken and dumplings to platter and spoon over thick sauce. sprinkle with extra parsley.


Chicken Breasts with Artichokes, Lemon and Pasta - recently had a dish similar to this at Green Pastures in Austin so this is my version.


6 chicken breasts
2 cans artichokes, quartered - drained
1 large lemon, juiced
1 cup heavy whipping cream
1 cup chicken stock (good quality)
1/2 cup sun-dried tomatoes, chopped
1/2 lb. fresh baby spinach,
1 red pepper, seeded and thinly sliced
salt and freshly ground black pepper
1 lb. Penne pasta, cooked
1/4 cup Italian parsley, chopped
1/2 cup freshly grated Parmesan cheese


Cut chicken into 1-inch pieces, season with salt and pepper. In a pot of boiling salted water cook pasta al dente. In a saute pan, add a little butter and olive oil and brown chicken pieces. Add red pepper and saute for 2 minutes. Add chicken stock and lemon juice, cook for about 10 minutes until slightly reduced, add sun-dried tomatoes, artichokes, spinach and heavy cream. Taste and adjust seasonings. Cook for about 4 minutes and then add cooked pasta, stirring well. Stir in cheese and remove to platter. Garnish with parsley.


Turkey Noodle Soup


4 cups cooked turkey - cut into pieces
3 quarts turkey stock (good quality or you can use chicken)
3 cups carrots, diced
2 cups Yukon Gold potatoes, diced
2 cups celery, chopped including green leafy tops
2 cups onions, chopped
salt and freshly ground black pepper
1 lemon, juiced
2 tsp. dried thyme
1 tsp. dried ground sage
2 packages frozen flat egg noodles
1/4 cup Italian parsley, chopped
Note: other additions such as sliced mushrooms, leeks, peas, beans, corn can also be added.


In a large Dutch oven or stock pot, bring stock to a boil, add carrots, potatoes, onions, celery and cook until vegetables are tender. Reduce heat, add turkey, lemon juice, salt, pepper, thyme and sage and cook for about 10 minutes. Bring back to a boil and add egg noodles and cook for about 10 minutes. Taste and adjust seasonings. Remove to soup tureen or individual bowls, sprinkle on parsley and extra squeeze of fresh lemon juice. Serve with warmed crusty loaf of bread.


Turkey Taco Salad


1 1/2 lbs. ground turkey or ground chicken
2 (15 oz.) can kidney beans, drained and rinsed (you can also used black beans if desired)
2 tsp. chili powder
1 tsp. ground cumin
salt and freshly ground black pepper
1 head of lettuce, chopped
4 ruby red tomatoes, chopped
2 cups sharp cheddar cheese, grated
2 large avocados, chopped (sprinkle with fresh lime juice and tossed lightly)
1 red onion, chopped
1 can yellow corn, drained or use a couple of fresh ears
3 scallions, sliced including green part
1 small can sliced black olives
Salsa
Tortilla chips, slightly crushed
Sour cream (garnish)


In large skillet, add turkey cooking until browned, season with salt, pepper, cumin and chili powder. Remove from pan. On a platter, add chopped lettuce, add 1/2 of beans, 1/2 of cooked turkey, 1/2 of cheese, some salsa, 1 chopped avocado, corn, onion, rest of beans, rest of turkey, rest of avocado, rest of cheese, olives, tomatoes and sprinkle with scallions. Sprinkle over chips and add more salsa. Serve sour cream on side with extra salsa. Serve with warmed flour tortillas and orange or lime butter.


Asian Style Turkey Meatballs


2 lbs. ground turkey
2 eggs, beaten
6 scallions, finely chopped
2 tsp. sesame oil
1 tsp. garlic chili paste
4 Tbl. soy sauce
4 Tbl. sherry
1/2 cup Panco bread crumbs
2 (8 oz) cans water chestnuts, drained and finely chopped

In a bowl, mix all ingredients together and cover and chill for about 2 hours. Remove from frig and shape into 1-inch balls. Place on baking sheet and cook in 350 degree oven for about 20 minutes or until cooked through. Remove to cooling rack. At this point you can serve with cooked rice, add a sweet and sour sauce, serve as appetizers, add to pasta with a sauce, make into an Asian sandwich with crusty rolls, Asian style slaw, red pepper slices, etc.


South of the Border Turkey or Chicken Sandwich


4 crusty sandwich rolls
2 cups chopped, cooked turkey or chicken
1/2 cup celery, chopped including green leafy tops
4 scallions, sliced including green part
1/4 cup chopped green chilies
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup mayonnaise
1/4 cup sour cream
1 cup cheddar cheese, grated
1/4 cup salsa, drained
Tabasco to taste
1 large avocado, sliced thinly and sprinkle with fresh lime juice
Shredded lettuce


In a bowl, combine turkey or chicken, celery, scallions, chilies, chili powder, cumin, and cheese, mixing gently. In another bowl, add mayo, sour cream, salsa, and Tabasco, mix well and stir into bowl with turkey combining them. Place turkey mixture on to each roll, add sliced avocados and lettuce. Ole'


Creamy Champagne Turkey or Chicken


8 turkey cutlets or 8 chicken breasts pounded
1 cup stock (turkey or chicken, but good quality)
2 cups all purpose flour
salt and freshly ground black pepper
1 Tbl. butter
2 Tbl. Curacao liqueur (optional)
3/4 cup dry champagne
1 cup button mushrooms, sliced
1 small shallot, finely chopped
1 cup heavy whipping cream
1 cup seedless grapes, sliced

Dredge cutlets in a mixture of flour, salt and pepper. In a saute pan add butter and some olive oil and cook for about 5 minutes on each side. Place cutlets in attractive baking dish (you will be serving from) and bake for about 20 minutes in 350 degree oven. Pour fat from saute pan and add curacao, champagne and stock, bring to a simmer and reduce slightly. Pour sauce over turkey or chicken in baking dish and cook for 10 more minutes in oven. In the meantime, add some butter to the saute pan, and cook mushrooms and shallots. Add cream and simmer for about 10 minutes. Remove turkey from oven and spoon this mixture over meat. Garnish with grapes and serve.


Chutney Turkey or Chicken


8 turkey cutlets or chicken breasts pounded
salt and freshly ground black pepper
vegetable oil
1/2 cup fresh orange juice
1 1/2 cups chutney
3 Tbl. sugar
2 Tbl. fresh lemon juice
2 oranges, peeled and cut into 1/2 inch slices
1 Tbl. cornstarch
2 Tbl. water
1 Tbl. butter
Cooked rice
Rice
2 cups white rice
4 cups chicken stock
1 can water chestnuts, sliced
1/2 cup golden raisins
4 scallions, sliced including green part
salt and freshly ground black pepper
2 Tbl. fresh orange zest


In a sauce pan add stock and bring to a boil, add rice, stir and cover, reduce to simmer and cook for about 20 minutes, Remove lid and stir in water chestnuts, raisins, scallions, zest and season with salt and pepper. Cook for another 5 minutes.  Sprinkle meat with salt and pepper. Place oil in large saute pan and brown on each side. Place meat in baking dish and pour over orange juice, cover and bake in 350 degree oven for 15 minutes. In a bowl, combine chutney, sugar and fresh lemon juice. Place orange slices over turkey or chicken and pour over chutney mixture. Bake uncovered for about 15 minutes. Remove only turkey and oranges to serving platter. Place baking pan on stove and bring juices to a boil. Combine cornstarch and water, and stir into pan juices, reduce heat and stir until sauce thickens, add butter and stir. Pour sauce over turkey and serve with cooked rice.


Classic Chicken or Turkey Tetrazzini


4 cups cooked chicken or turkey
2 1/4 cups chicken or turkey stock (good quality)
1 onion, chopped
3 stalks celery, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
3/4 lb. fresh button mushrooms, sliced
2 garlic cloves, minced
2 tsp. oregano
1/2 tsp. fresh grated nutmeg
salt and freshly ground black pepper
1/2 cup dry sherry
1/4 cup half and half
2 egg yolks beaten
1 Tbl. cornstarch
2 Tbl. water
12 oz. linguine or spaghetti, cooked al dente
4 hard boiled eggs, chopped
12 oz. Parmesan cheese, grated
2 tsp. paprika
1/4 cup Italian parsley, chopped


In large saute pan, add a little olive oil, saute onion, celery and peppers, remove to side dish and add some more oil, cook mushrooms, garlic, oregano, nutmeg and parsley. Add to onion mixture. In the same pan, add stock, sherry, half and half and egg yolks, mixing well. Mix cornstarch and water and add to pan, stirring mixture until thickened slightly. Add turkey and hard boiled eggs. Combine 2 cups of sauce with cooked pasta. Spread a thin layer of sauce in bottom of baking dish. Add half of the linguine mixture, sprinkle with layer of Parmesan cheese and cover with half of the remaining sauce, repeating layers. Top with more Parmesan cheese and paprika. Bake in 350 degree oven for 40 to 45 minutes. Sprinkle with extra parsley.


Chicken or Turkey Lasagna


1 bag of fresh baby spinach
4 cups cooked chicken or turkey, chopped
3 cups matchstick carrots (if you don't want to take the time, purchase already cut carrots)
salt and freshly ground black pepper
Italian seasonings
4 cups Italian blend cheese
thin slices of fresh mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup fresh basil, chopped
1/4 cup Italian parsley, chopped
1 package Lasagna pasta
Note: See creamy Alfredo sauce recipe below


In a large pot of boiling salted water add pasta and cook until al dente. In a large baking dish, add some sauce, then a layer of pasta, add some chicken, carrots, spinach and season lightly with salt, pepper and Italian seasonings. Add a layer of Italian blend cheese, add more sauce, continue layering. On top, add slices of mozzarella cheese and a sprinkling of Parmesan. Bake in 400 degree oven for 45 minutes until bubbly and hot. Remove from oven to cooking rack and let rest 10 minutes before cutting. Sprinkle on chopped basil. Serve with hot crusty Italian bread and a tossed green salad. Note: In addition, you could also add sauteed onions, garlic, mushrooms or red bell peppers.


Easy Creamy Alfredo Sauce


1 (8 oz.) package cream cheese, soft
2 1/2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
salt and freshly ground black pepper
2 cloves garlic, minced
2 Tbl. butter


In saute pan, add butter and garlic cook until soft. Add cream cheese, cream and season with salt and pepper, cook until smooth and reduced. Stir in cheese until well combined.



Bon Appetit

"How much better it is to get wisdom than gold.

And to get understanding is to be chosen above silver"

Proverbs 16:16

Cranberries

Cranberries those lovely little red berries that I love so much. I could eat cranberries every day, sometimes I place a can of whole berry sauce in the frig to chill and eat the entire contents during the day. I know, strange habit, but they taste so good.


Cranberries were first introduced to white settlers by Native Americans. The Native Americans used cranberries as food, as well as wound medicine and dye. The hard red berries were originally called "crane berries" by the early settlers who thought the blossoms resembled cranes heads. Cranberries are commercially grown and harvested in many states, one being my home state of Washington. WA is ranked 5th in the nation for cranberry production. Other states known for cranberry production are; Maine, Massachusetts, Michigan, Minnesota, New Jersey, Oregon, and Wisconsin, as well as some provinces in Canada. There is also a museum in WA called Furford Cranberry Museum which offers unique collections of equipment and materials to the cranberry industry. The museum is located in Grayland on the coast and offers tours upon request.


Cranberries are evergreen dwarf shrubs or trailing vines. The cranberry shrubs are found in acidic bogs throughout cooler regions. They are low, creeping shrub or vine. The flowers are dark pink with a very distinct petal. They are pollinated by honey bees and the fruit is a berry that is larger than the leaves of the plant. It is initially white, but turns deep red when fully ripe. Most cranberries are processed into juice, sauce or sweet dried cranberries. The rest are sold as fresh. What would Thanksgiving or Christmas be without cranberries for dinner.


Cranberries are grown in beds and irrigated to maintain soil moisture. The beds are flooded in the autumn for harvest and again during the winter to protect against low temp. Harvest time is usually in late September to early October.


Cranberries produce a chemical component which is able to inhibit formation of plaque which causes tooth decay. Cranberry juice also helps against the formation of kidney stones. Cranberries have proven to fight bacterial infections in the urinary system. I say drink more cranberry juice for it's health benefits, plus it tastes great.


Cranberry Sauce - As much as I love whole cranberry sauce in a can, you must always make fresh for Thanksgiving dinner. The recipe is very easy.


1 (12 oz) bag fresh or frozen cranberries
1 cup water
1 cup sugar
I also add zest of 1 orange or sometimes use 1/2 cup water and 1/2 cup fresh orange juice


Place ingredients into saucepan, bring to boil; reduce heat and gently boil for 10/15 minutes until berries start to pop, stirring occasionally. Place in covered container in frig until ready to serve. To serve; stir and place berries into beautiful bowl.


Cranberry Ice - refreshing and delicious


1 lb. cranberries
1 tsp. unflavored gelatin
2 cups sugar
1 1/2 cups water
2 lemons, juiced
4 oranges, juiced
3 1/2 cups pineapple juice
1/2 tsp. salt


In small bowl, soften gelatin in 1/2 cup cold water, set aside. In a saucepan, add cranberries and water, boil covered for 10 minutes. Run through sieve. Mix dissolved gelatin with sugar, cranberry pulp, fruit juices and salt. Freeze in ice cream freezer.


I absolutely love jello, does it come from being a baby boomer? I don't know, but I do know that all the mom's of that era made more jello recipes than probably ever produced before. My mom, Dorothy made sweet to savory jellos and I ate every one of them. I think my favorite was the lime jello with sliced celery, cottage cheese and pineapple. Here are a couple of great jellos from my past which use our ingredient, Cranberries. If you search you can come across old copies of jello recipe booklets in used book stores. Enjoy


Strawberry Cranberry Salad


1 (6 oz) package strawberry jello
2 cups boiling water
1 (12 oz) package cranberries
1/2 cup sugar
1 (10 oz) box frozen strawberries
1 (8 1/4 oz) can crushed pineapple, drained (save the juice and drink it in your ice tea)


In a bowl, add jello and boiling water, stirring until dissolved. Cool until slightly thickened in frig. In your food processor grind the cranberries and add sugar and stir until sugar is dissolved. Combine all the ingredients and mix thoroughly then chill for several hours.


Fluffy Yummy Cranberry Stuff


2 cups fresh cranberries, grind in a food processor
3 cups mini marshmallows
3/4 cup sugar
2 cups canned pineapple, diced
1/2 cup seedless grapes, sliced
1/2 cup pecans, chopped
2 cups heavy whipping cream
1/4 cup powdered sugar
hint of red food coloring (optional, but it makes it pretty)


In a bowl, add ground cranberries, marshmallows and sugar. Mix gently. Cover and chill overnight. Next day, add the pineapple, grapes, pecans. In a mixer bowl, add whipping cream with powdered sugar. Whip until nice peaks form in whip cream, add red food coloring if desired. Fold whipped cream into other ingredients. Place in beautiful crystal bowl and enjoy.


Cranberry Apple Gelatin (sometimes it's hard to find cranberry jello, but I know Amazon sells it)

1 1/2 cups boiling water
1 (8 oz) size cranberry jello
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 crisp/sweet apple, peeled and diced
1 cup whole berry cranberry sauce
1 ( 8 oz) package cream cheese, softened


In a bowl, add jello and stir in boiling water until dissolved. Stir in cold water and cinnamon. Pour 2 cups of jello into bowl and refrigerate 2 hours or until thickened. Reserve remaining jello at room temp. Stir apple and cranberry sauce into thickened jello in frig. Spoon into 6-cup mold. Refrigerate about 30 minutes. Stir reserved 1 cup jello into cream cheese in a bowl and whisk until smooth. Pour cream cheese mixture over layer in mold and refrigerate at least 4 hours covered with plastic wrap. To serve; unmold onto a pretty plate and surround with mint leaves.


Cranberry Pineapple Jello


20 oz. can crushed pineapple, drained reserve juice
1 cup water, boiling water
1 box (6 oz) strawberry jello
16 oz. can whole cranberry sauce
3 Tbl. fresh lemon juice
1 tsp. lemon zest
8 ozs. sour cream
1/2 cup pecans, chopped


Drain the pineapple, reserving liquid. In a bowl, add pineapple liquid, jello and boiling water. Stir until jello dissolves. Blend in cranberry sauce, lemon juice and zest. Chill the mixture until it thickens slightly, then blend in sour cream. Fold in the pineapple and pecans. Pour into a lightly oiled mold and chill until firm at least 4 hours. Unmold onto to pretty serving plate and garnish.


Turkey Orange Cranberry Salad


3 cups cooked turkey, diced large
salt and freshly ground black pepper
1 cup seedless grapes, halved
1 cup celery, diced
2 cups large elbow macaroni, cooked and drained
1 (15 oz.) can mandarin oranges, drained saving 2 Tbl. juice
1 cup dried cranberries
4 scallions, thinly sliced including green part
1 1/2 cups mayonnaise
1/3 cup slivered almonds
1/4 cup Italian parsley, chopped


In a bowl, mix mayonnaise with 2 Tbl. mandarin orange juice. In a large bowl, add all other ingredients, season with salt and pepper and mix with mayonnaise. Chill and when ready to serve place on attractive platter and garnish with parsley.


Cranberry Jalapeno Relish (from Sandra R. in Round Rock, TX)


1 cup red jalapeno jelly
1 orange, juiced
1/4 tsp. cinnamon
6 oz. dried cranberries
12 oz. package fresh or frozen cranberries
3/4 cup red onion, finely chopped
3 serrano or jalapeno peppers, seeded and finely minced
1/2 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
2 Tbl. Silver Tequila (optional)


Place jelly in a saucepan with orange juice and cinnamon on low heat until melted. Remove from heat; add the dried cranberries and allow to cool. Meanwhile, bring 1 cup water to boil, add fresh cranberries and cook until first one pops. Do not overcook. Drain and rinse with cold water and roughly chop. Add cranberries to the jelly mixture. Toss with the onion, serranos, cilantro, lime juice and tequila. Salt to taste. Allow to chill for several hours before serving. You can make this a few days in advance.


Refreshing Cranberry Spritzer


Mix 4 parts chilled sparkling wine with 1 part cranberry juice cocktail. Pour into glass with ice cubes.


Cranberry Cider - a friend who owned "The Winter Kitchen" in Centralia, WA used to make this delicious beverage. Great on a cold winter day or take some in a thermos if you go skiing.


1 gallon cranberry juice cocktail
5 cups apple juice
4 (3-inch) cinnamon sticks
1 medium orange, sliced
1/2 cup fresh or frozen cranberries


Combine cranberry juice cocktail and apple juice. Add cinnamon sticks, orange slices and cranberries. Heat to boiling; reduce heat and simmer 15 minutes. Serve in mugs.


Banana Cranberry Pancakes


1 1/2 cups all purpose flour
1 Tbl. sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 egg
1 cup buttermilk
1/4 cup milk
1 Tbl. melted butter
3 ripe bananas, cut into thin slices
1/2 cup dried cranberries, chopped
1 can whole cranberry sauce
Pure Maple syrup


Preheat oven to 200 degrees. In a bowl, sift flour, sugar, salt, baking soda and powder. In separate bowl, whisk egg, buttermilk, milk and melted butter. Slowly combine dry ingredients with wet ingredients. Stir until flour disappears, but do not overmix. In a large skillet spray with cooking spray and ladle pancake batter and add a few slices of banana and sprinkle of dried cranberries. Cook until bubbles appear then flip over and continue cooking. Place cakes on baking sheet and put in oven to keep warm. Continue make cakes until all batter is used.  Syrup: in a saucepan, take 1 cup of cranberry sauce and add 1/2 cup of maple syrup, heat over medium until melted.


Oatmeal Cranberry Cookies


1 cup shortening
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all purpose flour
1 tsp. salt
1 tsp. ground fresh nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups fresh or frozen cranberries, chopped
3 cups Quick Oats
1/2 cup pecans, lightly toasted and chopped (I have also use Macadamia nuts)


Preheat oven to 400 degrees. In bowl of electric mixer, cream shortening sugar and eggs until fluffy. Add buttermilk and blend. Sift dry ingredients into a bowl and stir into mixture. Stir in oats, cranberries and nuts. Drop onto lightly sprayed baking sheets. Bake for approximately 10 to 12 minutes. Remove to cooling rack.


Cranberry Sauce for Baked Ham


1 (16 oz.) can whole cranberry sauce
1/2 cup apple juice
1/4 cup brandy
2 Tbl. fresh lemon juice
1 Tbl. Dijon
2 tsp. lemon zest
2 tsp. orange zest
Freshly ground black pepper, to taste
1/2 tsp. ground ginger
pinch of ground cloves
1/2 cup dried cranberries, chopped


Whisk all ingredients in saucepan and cook until heated through. Serve over baked ham.


Cranberry Cake


3 eggs
2 cups sugar
3/4 cup butter, slightly softened and cut into chunks
1 tsp. pure vanilla extract
1 Tbl. kirsch
1 tsp. salt
2 Tbl. milk
2 cups all purpose flour
2 1/2 cup fresh cranberries


Preheat oven to 350 degrees. Lightly grease a 9x13 pan or 10" springform pan.  Beat eggs and sugar together for 5-7 minutes. Add butter, kirsch and vanilla extract, beat for 2 minutes. Add the milk and salt and mix for 30 seconds. Stir in flour and fold in berries. Pour into lightly greased pan. Bake 45-50 minutes for 9x13 and about an hour for springform. You may need to tent the cake with foil the last 15 minutes of baking to keep from getting too browned. Cool on wire rack. Glaze if desired; mix powdered sugar, kirsch and a little milk together to form a glaze. Drizzle over cooled cake.


Cranberry Pear Cake


1/2 cup butter
4 eggs
2 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. salt
1 1/4 cups sugar
1 1/2 tsp. pure vanilla extract
1/4 cup buttermilk
3 cups pears, peeled and coarsely chopped
1 cup cranberries, coarsely chopped
powdered sugar for dusting

In a bowl, combine flour, baking powder and salt; set aside. In large mixing bowl, beat butter and gradually add sugar, beating for about 5 minutes. Add vanilla extract. Add eggs one at a time, beating after each addition, scraping down sides. Beat in buttermilk. Gradually add flour mixture until combined. Fold in pears and cranberries. Spoon batter into a greased and floured 10-inch fluted tube pan, springform pan or 13x9 baking pan and spread evenly.  Bake in 350 degree oven for 50 to 55 for tube pan, 1 1/2 hours for springform or 40 to 45 minutes for baking pan. Cool on wire rack for 15 minutes. remove and cool thoroughly and sprinkle with sifted powdered sugar. You can also garnish with sugared cranberries and mint if desired.


Apple Cranberry Tart with Rum Raisins - Years ago, I had someone from WSU Research and Extension office ask me for this recipe for WSU-Edu website.

3/4 cup fresh cranberries
1/3 cup sugar
1/4 cup raisins
1/4 cup rum
2 tsp. lemon peel
1 Tbl. fresh lemon juice
1/3 cup blanched almonds
2/3 cup sugar
8 apples - crisp/sweet
1 Tbl. all purpose flour
1 tsp. cornstarch
1/2 tsp. cinnamon
2 (10-inch) unbaked pie crusts (with 2 lattice crusts)
1 egg
1 Tbl. milk
1/2 tsp. cinnamon
1 Tbl. sugar


Chop the cranberries and place in bowl. Combine the cranberries with 1/3 cup sugar and let stand one hour. Soak the raisins in rum for 30 minutes. Chop the lemon peel and almonds and combine with 2/3 cup sugar. Slice the apples. In a large bowl, combine lemon peel mixture, flour, cornstarch and 1/2 tsp. cinnamon, add the apples, cranberries, raisins, rum and lemon juice. Fill the prepared pie shells and top with lattice crust. Combine the egg and milk and brush over the crust. combine 1/2 tsp. cinnamon and 1 Tbl. sugar and sprinkle over crust. Bake in 425 degree oven for 20 minutes then reduce the temperature to 350 and bake additional 40 minutes.

Cranberry Nut Bars


2 cups all purpose flour
1/2 cup, plus 1 tsp. sugar, divided
12 Tbl. butter, chilled
1 egg, beaten
2 Tbl. milk
Filling
3/4 cup walnuts or pecans
1 (12 oz.) bag fresh cranberries
1 cup water
1 1/4 cup sugar
2 Tbl. butter
1 Tbl. almond liqueur


Preheat oven to 300 degrees.  Crust:  combine flour and 1/2 cup sugar in mixer and add butter in small pieces to blend until mixture resembles coarse meal. Blend egg and milk together and pour into flour mixture and combine until dough comes together. Divide dough into 2 equal portions. Wrap in plastic and refrigerate 1 hour.  Filling  place nuts in saute pan and cook stirring around until lightly toasted. Do not leave unattended. Heat oven to 375 degrees. In saucepan, bring cranberries, water, and sugar to a boil. Reduce heat and simmer until berries have started to pop and syrup has thickened about 15 minutes. Remove from heat and stir in butter, add almond liqueur. Cover and and set aside to cool and thicken.


Coarsely chop nuts and stir into cranberries. Lightly grease a 9x13 baking pan. Remove dough from frig and work until pliable. Between 2 sheets of plastic wrap on work surface roll one half into a 10x14 inch rectangle. Place dough into prepared pan. Press evenly over bottom and 1/2-inch up sides of pan. Pour cooled cranberry mixture over crust. Roll remaining dough and place over filling. Trim away excess dough. Press down top layer gently to bring dough together. Sprinkle with remaining sugar. Bake for about 25 to 30 minutes. Remove to cooling rack and when cooled cut into bars.

Decorating with Cranberries

String fresh cranberries on thin wire with a needle and use to string through outdoor wreaths, use on Christmas trees, lightly string through chandelier with evergreen boughs.

Place fresh berries into a long glass cylinder(s) about 2/3 to 3/4 way up container, then top berries with a white candle. Place cylinders on mantle with evergreen boughs and holly, threading French ribbons through with tiny glowing Christmas lights.


Fill beautiful china or silver dishes with cranberries, add sprigs of holly. Place on dinner table with French ribbons weaved throughout the table. Lightly sprinkle frosted white glitter snow flakes throughout table and add a few white votive candles.


Fill small crystal vases with cranberries, add Christmas flowers or top with votive candles and place lots of them on mantle, or dining table.


Fill a low glass bowl(s) 3/4 full of water, add 2 or 3 bags of fresh cranberries and floating candles. You can also add some holly or evergreen sprigs for Christmas. If using for more than a few days, change berries about every 4 days or when they get soft.

Make a beautiful ice ring filled with fresh cranberries and place in punch bowl with punch or use around a bottle of champagne or wine.


Bon Appetit

"We will not all fall asleep, but we will all be changed, in a moment,

in the twinkling of an eye, at the last trumpet. For the trumpet will

sound and the dead will be raised incorruptible, and we will be changed."

1 Cor 15:51b-52

Artichokes

The first time I ever had fresh artichokes steamed and served with lots of melted butter I thought I was in heaven. I was on a date and thought, hmmm this is quite delicious and sensual, eating a little portion of this leaf, dipped in warm butter and sort of scraping it delicately off with your teeth, and not looking like a fool while doing it. Of course, back then I was very concerned with etiquette and good manners. Basically, I wanted to impress my date. Well, I still think etiquette and good manners are important, but I don't care to impress anyone now that I'm older. We get wiser as we grow up, don't we?


Here is more information about artichokes than you probably ever cared to know. The artichoke originated in Southern Europe around the Mediterranean. The origins of the artichoke is unknown, but are have said to come from North Africa where they are still found in the wild state. Artichokes were cultivated in Sicily during the Greek occupation and Greeks call them kaktos. The Romans called the vegetable carduus. The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466. Around 1480 it was noticed in Venice as a curiosity. The Dutch also introduced artichokes to England where they grew in Henry VIII's garden at Newhall in 1530. In the 19th century they were brought to the United States to Louisiana by French immigrants and to California by Spanish immigrants.


Apart from food use, the globe artichoke is also an attractive plant for its bright floral display sometimes grown in borders for its bold foliage and large purple flower heads. I like to use artichokes placed in a large beautiful bowl with pomegranates and leaves for a centerpiece.


Our interest, is purely in cooking and eating, so lets get on with the cooking part. Artichokes have little thorns on the end of the leaves, so you need to take kitchen scissors and cut off the throned tips of all the leaves. Slice about 3/4-inch off the tip of the artichoke and pull off any smaller leaves towards the base on the stem. If you've never prepared one, don't worry you will do fine.

Steamed Artichokes: Cut off any excess stem up to an inch on the artichoke. Rinse you chokes in cold water. Place in a large pot with a couple inches of water, and a few slices of lemon. Place artichokes on a steam basket and bring to boil and simmer for about 30 to 45 minutes or until outer leaves can easily be pulled off. I don't like to cover them as sometimes the acids will turn brown due to oxidation. You can eat these wonderful morsels either cold or hot. Served with a dip or melted butter, hollandaise, mayonnaise or other sauces of your choice. Pull off the outer petals one at a time. Dip the white fleshly end in butter and place in your mouth, then pull gently through your teeth to remove the soft pulpy portion of the petal or leaf. Discard the rest on your plate. With a knife or spoon, scrape out and discard the fuzzy inside part called the choke. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into butter or sauce. For hollandaise sauce recipe, see my breakfast blog.


In Italy, artichoke hearts in oil are usually served in the springtime. In Spain tender smaller artichokes are sprinkled with olive oil and left in hot ashes in a barbecue, then sauteed with olive oil and garlic, or served in a frittata or paella. I also found out that in Italy they use artichoke as a primary flavor of the liqueur, Cynar. Cynar is a bitter aperitif liqueur made from 13 herbs and plants. It's dark brown in color, with a bittersweet flavor and is 33 proof. It's mainly served over ice and mixed with fresh orange juice.


The artichoke is of nutritional value because of its exhibiting aid to digestion and strengthening of liver function, gall bladder function and raising the HDL/LDL ratio. This reduces cholesterol levels which diminish risk of heart disease. So if your kids don't like artichokes tell them about all the health benefits or just slather on the hollandaise sauce and eat up.


I hope you enjoy the recipes listed below, and you can always use fresh, canned or frozen in any of the recipes below.


Stuffed Artichoke Bottoms - this recipe is from my niece Deborah G. in WA state and they are delicious


2 cans artichoke bottoms, drained
11 oz. cream cheese, softened
3 garlic cloves, minced
1 tsp. fresh oregano, minced
2 tsp. fresh chives, minced
1/2 cup fresh Parmesan cheese, grated


Note: you can also purchase the cream cheese with chives already in it


Pat dry your artichoke bottoms. In a bowl, mix cream cheese with electric mixer, gently fold in garlic, oregano and chives. Spread on the bottom of the artichokes and place in a greased baking dish. Sprinkle over the Parmesan cheese and bake in 350 degree oven for 22 to 26 minutes until golden brown and bubbly. Deborah said, in addition, you could also mix in lump crab meat with the cream cheese mixture if desired. She also said if you use crab, omit the oregano. I made these and used a bit of fresh lemon zest and a splash of lemon juice mixed in with the cream cheese mixture and crab. They were yummy, thanks Deb.

Artichoke Chicken (recipe from my mom, Dorothy)

8 skinless boneless chicken breasts
2 cans artichoke hearts, drained (do not use marinated)
2 cups mushrooms, sliced
1 small onion, chopped
2 cloves garlic, minced
1/4 cup all purpose flour
2 tsp. fresh rosemary, chopped
1 tsp fresh thyme, chopped
salt and freshly ground black pepper
1 cup chicken stock (good quality)
1 cup dry white wine (good quality or something you will drink)
Cook egg noodles
Butter, melted
1/2 cup Italian parsley, chopped
olive oil

Rinse chicken pieces in cold water and pat dry with paper towels.  Season chicken with salt and pepper. In a large saute pan, add small amount of olive oil and butter. Cook chicken breasts until browned, do not overcrowd you might have to cook in two batches. Remove browned chicken to a 13x9 baking pan. Add sliced mushroom to pan and cook until lightly browned, remove and place on chicken in pan. Add artichokes on top of mushrooms. Saute onion in pan with garlic until softened. Blend in flour and cook for about 1 minute, add rosemary, thyme, chicken stock and wine to make a sauce, taste and adjust seasonings. Cook this mixture until thickened and bubbly. Spoon over chicken in pan. cover with foil and bake in 250 degree oven for about 1 hour.  To serve; Cook noodles, drain, add a little butter, salt and pepper to noodles, stir around add some parsley and stir. Place noodles on platter, place chicken on top and pour on sauce. Sprinkle with additional parsley.

Artichoke Tea Sandwiches - these great little Southern sandwiches are perfect for tea parties, church functions, luncheons - you get the idea

2 (14 oz.) cans artichoke hearts, drained and chopped
1 cup mayonnaise, possibly more depending on your taste
1 tsp. fresh lemon juice
1 tsp. lemon zest
3 hard boiled eggs, finely chopped
1 tsp. garlic powder
1/2 cup sweet white or red onion, finely minced
3 Tbl. Italian parsley, minced
1/2 tsp. cayenne pepper
salt and freshly ground black pepper
soft white sandwich bread, crusts removed
butter, softened if desired (to spread on bread pieces)


In a bowl add all ingredients except bread, mix well. Taste and adjust seasonings. Refrigerate a couple of hours to blend flavors. You can use round biscuit cutters to cut bread into circles or cut into triangles. Lay bread on work surface add a little artichoke mixture to each piece of bread and add other piece of bread on top. If cutting into triangles, use a sharp serrated knife and cut bread diagonally to make triangles. Transfer to platter, and cover with plastic wrap.


Artichoke and Scallop Chowder - wonderful


3 Tbl. butter
3 leeks, finely chopped, do not use green part
2 garlic cloves, minced
2 Tbl. fresh lemon juice
3 cups clam juice
3 cups heavy whipping cream
2 cans artichoke hearts, drained or use fresh that you have steamed (do not use the marinated ones)
3 lbs. scallops
2 -3 large russet potatoes, peeled and large chop
salt and freshly ground black pepper
dash of cayenne
2 Tbl. fresh chives, snipped


In a large Dutch oven, melt butter and add leeks and garlic, cooking until softened. Add lemon juice and simmer for 2 minutes. Add clam juice, and potatoes and cook until potatoes are tender, about 15 minutes. Add heavy cream and cook about 10 minutes. Add artichokes, season with salt, pepper and cayenne. Simmer for about 15 minutes. Keep on simmer and add scallops cook for about 5 minutes. Taste and adjust seasonings. If the chowder is not thick enough, stir together 1 tsp. cornstarch and small amount of water, add to chowder and cook a few minutes to thicken up. To serve; ladle into bowls and add snipped chives.


Artichoke Baguettes


1 baguette
1 stick butter, melted
salt and freshly ground black pepper
4 egg whites
1 1/2 cups mayonnaise
1/2 tsp. Worcestershire sauce
1 cup sharp Cheddar cheese, grated
1/2 cup Parmesan cheese, shredded
(2) 15 oz. cans artichoke hearts, drained and quartered
1/2 cup Italian parsley, minced


Slice baguettes on diagonal about 1/2-inch thick. Brush baguette slices with melted butter and place on baking sheet. Bake in 350 degree oven for about 10 minutes or until lightly browned. Remove from oven and place on cooling rack. In a bowl of electric mixer, add egg whites and salt and beat until stiff. Fold in mayonnaise, Worcestershire and cheddar cheese. Place artichoke quarters on baguette and cover with cheese mixture, sprinkle on Parmesan. Broil until golden brown and bubbly, be sure to keep an eye on bread so it doesn't burn. Remove from oven, sprinkle on parsley and serve immediately.


Easy Artichoke Lobster Newburg


2 (15 oz.) cans artichoke hearts, drained (do not use marinated artichokes)
2 1/2 cups cream of mushroom soup - I make homemade, but you can use canned 
1/4 cup onion, minced
2 garlic cloves, minced
6 Tbl. sherry (good quality)
salt and freshly ground black pepper
4 cups lobster, cooked and chopped
1 cup sharp Cheddar Cheese, grated
1/2 cup Parmesan cheese, grated
2 cups long grain white rice, cooked
1/4 cup Italian parsley, chopped


Preheat oven to 400 degrees. In a small saute pan, add little bit of butter, add onion and garlic and cook until softened. In a bowl mix onion, garlic, soup, sherry, salt and pepper. Arrange artichoke heats and lobster in 2 quart baking dish. Add soup mixture and top with cheddar cheese, then Parmesan cheese. Bake for 15 to 20 minutes. Serve with cooked rice, sprinkle with parsley.


Artichoke Gratin


2 (15 oz) cans artichokes hearts, drained (you can certainly use fresh or frozen as well)
3 scallions, chopped including green part
1/2 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated
2 Tbl. all purpose flour
2 Tbl. butter
1/2 cup whipping cream
1/2 cup chicken stock (good quality)
2 Tbl. dry sherry (good quality)
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped


Preheat oven to 350 degrees. Place artichokes and scallions in greased 1 1/2 to 2 qt baking dish. In a saute pan, add butter and melt, whisk in four, season with salt and pepper and cook for 1 minute. Whisk in chicken stock and cream until nice and smooth. Blend in Gruyere cheese, and sherry, taste and adjust seasonings. Pour over artichokes and sprinkle with Parmesan cheese. Bake in oven for about 20 minutes until hot and bubbly. You can also place under broiler for 1 minute. Remove and sprinkle with parsley.


Artichoke Frittata


6 eggs
2 Tbl. whipping cream
salt and freshly ground black pepper
1/4 cup Gruyere cheese, grated
2 garlic cloves, minced
4 red potatoes, sliced
6 slices bacon, chopped
2 (8 1/2 oz) cans artichoke hearts, drained
1/4 cup black olives, sliced
3 scallions, sliced including green part
Italian parsley, chopped


In a 11-inch saute pan, add bacon and cook until crisp. Remove to paper towels to drain. Remove most of the bacon grease from pan and add potatoes and garlic and fry potatoes until tender and browned. Remove from heat. Combine artichokes, olives, and green onion to potatoes and cook for about 3 minutes, add back in cooked bacon and flatten down mixture.


In a bowl, combine eggs, cream, salt, pepper and cheese, stir well. Pour egg mixture over vegetables in saute pan and cook without stirring until set about 1/4-inch around outer edge. With a spatula, lift some of the egg mixture from sides of pan and let uncooked egg flow to bottom. Continue cooking until top is almost set. Invert a large round flat plate bigger than the saute pan over frying pan. Holding two together (be careful) turn frittata onto plate, then back into pan so now uncooked portion is on bottom of frying pan. Cook another 2 minutes, invert on to serving plate, slice into wedges, sprinkle with parsley and serve. Note: If you don't want to try the turning out the frittata, you can place saute pan in oven for a few minutes on 350 degrees and let continue cooking that way.


Grilled Artichokes

4 large artichokes
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup soy sauce
1/4 cup olive oil
1 Tbl. fresh ginger, peeled, minced


Slice artichoke tops off crosswise. Trim stems. Steam artichokes until bottoms pierce easily and petals peel off easily. Drain and cool. Cut each artichoke in half lengthwise and scrape out fuzzy center.


In a ziplock bag, place remaining ingredients and add artichokes to bag and coat. Marinate at least 2 hours or better to marinate overnight in frig. Drain and place cut side down on a grill on medium heat. Grill until lightly browned on cut side about 7 minutes. Turn artichokes over and drizzle remaining marinade over. Grill until petal tips are lightly charred about 4 minutes. Serve either hot or room temp. You can make up a nice antipasto platter to add these artichokes too with cheeses such as; goat, chunks of Parmesan, feta or mozzarella, meats, such as; prosciutto, salami, capicola, smoked salmon, assorted olives, marinated vegetables, such as; roasted red peppers, pepperoncini, marinated mushrooms, grape tomatoes, and dried fruits, such as; apricots, figs and dates.


Another way I like using artichokes is to make a big platter of Fettuccine Alfredo and add sauteed chicken and artichokes to it, sometimes stirring in a little pesto. You can also use artichokes in Pasta Primivera or another good way is heat up a large saute pan, add 1/4 to 1/2 cup good olive oil, lots of chopped garlic and some red pepper flakes, saute until garlic is softened then stir in some fresh artichokes that you steamed, add your cooked pasta, season with salt and freshly ground black pepper, pour on a platter and add fresh grated Parmesan cheese.


The next artichoke recipes are for dips. Most of us have the same hot crab/artichoke dip or artichoke/spinach dip, but just in case you don't here they are. Also, think about adding some curry powder or salmon to your dip. Do you make hummus? If so, try adding some canned drained and chopped artichokes to your hummus the addition is very good. Keep in mind all these dips double easily, because when people start eating them, the dips go fast. Serve with toasted baguette slices, crackers, or crudites.


Hot Artichoke and Green Chili Dip


2 cans artichokes, drained and chopped (not marinated)
1 cup mayonnaise
1/2 cup sour cream
1 cup Parmesan cheese, grated
1 cup mozzarella cheese, grated
1 (4 oz.) can chopped green chilies
Tabasco, to taste
3 Tbl. fresh cilantro, chopped


In a baking dish, add all ingredients, mix well and bake in 350 degree oven until hot and bubbly, or about 30 to 40 minutes. Remove from oven and sprinkle with cilantro.


Hot Artichoke and Crab Dip


2 cans artichokes, drained and chopped
1 cup Parmesan cheese, shredded
1 cup mayonnaise
1 package cream cheese, softened
2 tsp. fresh lemon juice
2 cloves garlic, minced
1 1/2 cups crab meat
2 Tbl. Italian parsley, chopped


Heat oven to 350 degrees. In a saute pan, add some olive oil and saute garlic for about 2 minutes. Place all ingredients into baking dish, including garlic and mix well. Cook for about 30 minutes until hot and bubbly. Remove from oven and sprinkle with parsley.


Hot Artichoke and Spinach Dip


1 (10 oz.) package frozen chopped spinach
2 cans artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 sour cream
1 cup Parmesan cheese, grated
1 cup Pepper Jack cheese, grated
2 Tbl. Italian parsley, chopped


Preheat oven to 350 degrees. Thaw spinach and squeeze out excess moisture in a clean kitchen towel. In a bowl, add spinach and all other ingredients except jack cheese and stir well. Place into baking dish and sprinkle over Jack cheese. Bake for about 30 to 40 minutes or until hot and bubbly. Remove from oven and sprinkle with parsley.


Easy White Artichoke Pizzas


4 Nan breads or pita breads or use fresh pizza dough
1 can artichoke hearts, drained and coarsely chopped
1 cup roasted red peppers, drained and sliced
1 cup sun dried tomatoes packed in oil, chopped
2 cups Ricotta cheese
1 1/2 cups Mozzarella cheese, grated
1 cup Parmesan cheese, grated
4 garlic cloves, minced
salt and freshly ground black pepper
red pepper flakes (optional)


In small saute pan, add some olive oil and garlic, add red pepper flakes if desired and cook for about 2 minutes until garlic is softened. Place breads on baking sheet. Spread each one with 1/2 cup Ricotta cheese, then 1/2 cup each mozzarella cheese. Top with cooked garlic, artichokes, red peppers, sun dried tomatoes, season with salt and pepper and bake in 350 degree oven until hot about 18 minutes. Remove and cut into appetizer pieces.

I love marinated artichoke hearts, but not the ones in the jar from the store. Here is a simple recipe for them.

Marinated Artichoke Hearts

1 box frozen artichoke hearts, thawed
1/2 cup extra virgin olive oil (good quality nice fruity variety)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
2 Tbl. fresh lemon juice
1 tsp. fresh lemon zest

Rinse artichoke hearts in cold water. In a saucepan, add all ingredients, except lemon juice and zest. Over medium low heat, cook stirring occasionally about 15 minutes. Do not break up artichokes. Let cool to room temperature and then stir in lemon juice and zest. Cover and place in frig for up to 1 week.


Bon Appetit

"Good understanding produces favor"

Proverbs 13: 15