Jennifer Trainer Thompson
Format: PDF / Kindle (mobi) / ePub
Phenomenal flavor packed into tiny red fruit, cranberries are a delectable, versatile ingredient. They can create a startling counterpoint to other flavors, such as in Braised Lamb Shanks with Sweet Garlic and Cranberry Jus; or take center stage, such as in Cranberry-Pear Crumble; or make terrific gifts, such as Cranberry-Blueberry Jam. In VERY CRANBERRY you'll find more than 40 recipes using fresh as well as dried cranberries to inspire year-round enjoyment of this fantastic fruit.
From the Trade Paperback edition.
Poached Pear Salad with Brie and Pancetta The saltiness of pancetta is an excellent balance to the mild flavor of Brie. You could also substitute Stilton cheese for the Brie, as Stilton pairs well with poached pears; if you do so, just omit the pancetta and garnish the salad with toasted walnuts. ½ cup Merlot wine ½ cup cranberry juice 2 tablespoons sugar ½ cup fresh or frozen cranberries, coarsely chopped in a food processor 2 firm, ripe Bosc pears, peeled and halved lengthwise 4
combine the goat cheese, heavy cream, and salt in a food processor. Blend until smooth. With the machine running, add the eggs one at a time. Pour the filling into the tart shell. Bake until the center is golden and firm, about 30 minutes. Remove from the oven. Remove the rim from the pan and cut the tart into 8 wedges. Serve hot, with a spoonful of confit on each wedge. Serves 8 Watercress and Belgian Endive Salad with Great Hill Blue Cheese and Cranberry Vinaigrette The Great Hill
skin side down, and cook for 5 minutes, or until brown and crisp on the bottom. Make sure the breasts don’t touch each other. Turn and cook for 2 more minutes, or until browned on the second side. Remove the pan from the heat and transfer the duck breasts, skin side down, to a baking sheet. Repeat for the remaining two breasts. Roast in the oven on the top rack for 5 minutes. Remove from the oven and slice each breast into ¼-inch-thick diagonal strips. Fan out on warmed plates and spoon
slightly or completely. Makes 14 biscuits Cranberry Scones Serve butter or marmalade with these scones. 2 cups all-purpose flour 1 teaspoon salt 2 tablespoons granulated sugar 1 teaspoon baking soda 2 teaspoons baking powder ½ cup (1 stick) cold unsalted butter, cut into small dice ½ cup dried cranberries 1 egg ½ cup plus 2 tablespoons heavy cream ¼ cup turbinado sugar Preheat the oven to 400°F. Spray a baking sheet with vegetable-oil cooking spray or line it with
and almonds. Fill each prepared muffin cup three- fourths full with batter. Sprinkle each muffin with sugar. Bake for 25 minutes, or until an inserted toothpick comes out clean. Let cool for 5 minutes in the pan, then unmold onto wire racks. Makes 12 muffins Cranberry-Corn Muffins The cranberries can be replaced by fresh or frozen blueberries, strawberries, or raspberries. 1 ⅓ cups fresh or frozen cranberries ¾ cup plus 2 tablespoons sugar 1 cup yellow cornmeal 2 cups all-purpose