Wednesday, October 30, 2013

Cranberry Sauces and Relish

On The Menu

Angelique
One of the goals of New Age Soul Food is to make you a SUPERSTAR to your family and friends. And sometimes it doesn't take much.  
Mom
These simple cranberry sauce recipes take 30 - 45 minutes.  They're easy and AMAZING.  
Angelique
Take it to the company Christmas luncheon or to your friend's dinner party and you will be a hit.  People will actually think you can cook.  
Mom
But then the pressure will be on. You'll have to come back for more recipes.  
Angelique
And we'll be right here, in the kitchen arguing about whether to use fresh cranberries or frozen.
Mom
YOU BETTER USE FRESH ONES!  This time of year you'll find them in a bag in the produce section.  They better not mess up my good recipes with some frozen fruit.  

Soulful Eating!
Angelique & Joyce 
 


Cranberry Sauce
8 – 10 Servings
Ingredients

12 ounce bag of cranberries 

1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section
 Method
Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.



Orange Cranberry Relish
8 - 10 Servings
Ingredients
12 oz bag Cranberries                 
2 medium oranges + the zest of 1 orange          
1 cup water                                           
½ teaspoon apple cider vinegar                
1 small stick cinnamon, whole                          
1½ cups sugar                                     
2 tablespoons raisins                              
¼ teaspoon ginger, ground 
¼ teaspoon garlic, minced, fine
⅛ teaspoon chili powder                        
¼ teaspoon cloves, ground
½ teaspoon salt                                     
Pinch cayenne pepper  


Method
Sort through cranberries and remove stems or bad berries rinse, then set aside.  Wash oranges, zest 1 of the oranges then juice both.  Pour the orange juice, orange zest, water, vinegar and cinnamon stick in a sauce pan and bring to a boil.  Reduce the heat to medium then add the sugar and stir until sugar dissolves.  Add all remaining ingredients and cook over medium heat until all cranberries pop open and mixture reaches the thickness you desire approximately 45 minutes to 1 hour. 


Cranberry Sauce with Mango and Maple Syrup 

8 - 10 Servings
Ingredients

12 ounce bag of cranberries 

1 cups sugar

½ cup grade B maple syrup
1 cup water
½ mango, peeled and diced
½ cup Mandarin oranges with juice

½ teaspoon ground allspice
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section
 Method
Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar, maple syrup and water together and bring to a boil.  Add cranberries, mangoes, Mandarin oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.


 Apple Walnut Cranberry Sauce

10 Servings
Ingredients
1½ cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
½ cup raisins
¼ cup Grand Marnier
½ orange, juiced
½ lemon, juiced
½ teaspoon cinnamon
½ teaspoon nutmeg, freshly grated
½ teaspoon ginger, ground

Method
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers and cook for 30 minutes.
 Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 15 minutes.
 Remove the pan from the heat and let the sauce cool.

 

Apple Walnut Cranberry Sauce

 Apple Walnut Cranberry Sauce
10 Servings
Ingredients
1½ cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
½ cup raisins
¼ cup Grand Marnier
½ orange, juiced
½ lemon, juiced
½ teaspoon cinnamon
½ teaspoon nutmeg, freshly grated
½ teaspoon ginger, ground

Method
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers and cook for 30 minutes.
 Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 15 minutes.
 Remove the pan from the heat and let the sauce cool.

 

Cranberry Sauce with Mango and Maple Syrup


Cranberry Sauce with Mango and Maple Syrup 

8 - 10 Servings
Ingredients

12 ounce bag of cranberries 
1 cups sugar
½ cup grade B maple syrup
1 cup water
½ mango, peeled and diced
½ cup Mandarin oranges with juice

½ teaspoon ground allspice
½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section
 Method
Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar, maple syrup and water together and bring to a boil.  Add cranberries, mangoes, Mandarin oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.

Sunday, October 27, 2013

Holiday Stuffings and Dressings

On the Menu


Mom
Many people wonder what the difference is between stuffing and dressing.  Well I’m here to tell you that if you take the dressing and shove it into or between something, it becomes stuffing.
Angelique
Stuffing! Dressing! I don't care where you stuff it or if you don't stuff it at all.  Just don't mess it up.
Mom
With the exception of the turkey, the dressing is one of the most important parts of your holiday meal.  So find a dressing, perfect it! and be consistent.
Angelique
And don't try to change it.  I remember after years, even decades of the same dressing Mom got fancy on me.  Don't do that.  The family has its mouth all fixed for the same good meal they get every year.  You will ruin the whole dinner if you mess around with the core dishes.
Mom
We say it every year, the day of the dinner is not the time to start experimenting.  But you can try out a couple of these dishes over the next few weeks and see what works for your family.
Angelique
Then on the big day, try it out.  BUT still make what the family expects you to.  Yes, even if it's the nasty Stove Top stuffing.  
Mom
Cause if you don't, 20 years later some people will still be complaining about it.
Angelique
I'm not complaining Mom, but something inside me broke that year.
Mom
Yeah your brain. Oh by the way, I did mention that my daughter was a theatre major, didn't I?

Soulful Eating!
Angelique & Joyce  


Polbano and Kielbasa Cornbread Stuffing
10 - 12 Servings
Ingredients
2 boxes jiffy cornbread mix
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon sage
1 tablespoon poultry seasoning
3 large poblano chili peppers
¼ cup grapeseed oil
12 ounces kielbasa sausage, sliced or diced
1 large onion, chopped
3 celery ribs, chopped
6 garlic cloves, sliced
2 cups, chicken broth
1 teaspoon salt
½ teaspoon pepper

Method
Preheat oven 350 degrees
Empty cornbread mix into a large bowl; add the granulated garlic, onion, sage and poultry seasoning then follow the instructions on the box.
Once cornbread is cool enough to handle, crumble it up in a large bowl and set it aside.
Charred Pepper
Working over a gas stove or under a boiler, char the poblano peppers on all sides.  Place peppers in a plastic bag and let them sit for 15 minutes.
Peel and discard the skin then chop.
Heat 1 tablespoon of oil in a large skillet. Add the sausage and cook until brown.  Transfer sausage to the bowl with the cornbread.
In the same pan add the remaining oil, poblanos, onions, celery and garlic. Saute until onions are soft and then add them to the cornbread mixture.
Pour the chicken broth over the cornbread mixture; add salt and pepper and poultry season to taste.
Transfer mixture to a 3 quart baking dish and bake until top is brown approximately 35 minutes.



Apple Cranberry Stuffing
8 - 10 servings

Note: This dish can be put together 24 hours prior to actually cooking.  Just moisten with ½ cup of vegetable broth prior to baking.

Ingredients
1 cup dried cranberries
2 tablespoons grapeseed oil
1 large onion, chopped
1 teaspoon sage
1 large red bell pepper, chopped
2 stalks celery, sliced
3 large cloves garlic, diced
½ teaspoon poultry seasoning
½ teaspoon salt
2 Granny Smith apples, cored, diced
½ teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 bag Pepperidge farm stuffing - 16 oz [cornbread or herb]

Method
Preheat oven to 350 degrees
Lightly spray a baking dish
In a small bowl, combine vegetable broth and cranberries; let soak for 30 minutes.
In a large skillet, heat oil over medium heat. Add onion and sage, saute 3 minutes.
Add bell pepper, celery, garlic, poultry seasoning and salt; cook for a few minutes stirring frequently until tender.
 Add apples and cook for 3 minutes, stirring frequently.
Remove from heat and add vegetable broth, seasonings and stuffing mix.
Mix gently to combine then spoon mixture into prepared dish.
Bake for 30 to 40 minutes or until center is set.


Angelique's New Age Dressing
10 - 12 Servings

Ingredients
1 tablespoon grapeseed oil 
1 pound ground turkey
1 tablespoon poultry season, divided
1 – 2 teaspoons sage, divided
1 tablespoon onion powder, divided
1 tablespoon garlic powder, divided
1 teaspoon sea salt, divided
1 large onion, diced
1 large bell pepper, diced
3 celery stalks, sliced
1 tablespoon garlic, minced
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
48+ ounces vegetable broth

Method
Heat the oil in a large sauce pan or wok over medium heat.  Add ground turkey and 1 teaspoon each of the following seasonings:  poultry, sage, onion powder and garlic powder.  Add 1/2 teaspoon salt, and mix thoroughly while mashing and separating the ground turkey.  Saute for 5 minutes while stirring occasionally, do not let turkey brown. 
Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.
Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly.  If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor.  You may have to add more poultry seasoning or sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked or stuffed in the turkey the following day.
For those of you who like to use sausage, never fear!  The sage is what gives sausage its taste.  So use it generously.  
You can also turn this into a vegetarian dressing simply by using vegetable crumbles.  Your guests will never know the difference.
If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.  
Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.

Joyce's Vegetarian Dressing
10 - 12 Servings
Ingredients
¼ cup grape seed oil
1 jumbo onion, diced
2 large bell pepper, diced
3 celery stalks, sliced
1 tablespoon garlic, minced
1 can water chestnuts, drained, diced
1 teaspoon sea salt
1 tablespoon poultry season
1 – 2 teaspoons sage
1 tablespoon onion powder
1 tablespoon garlic powder
2 ounce package black walnuts, finely chopped
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing

Method
Heat the oil in a large sauce pan or wok over medium heat.  Add the vegetables and seasonings and sauté until onions wilt.
Add the walnuts, stuffing mixes and vegetable broth, mix thoroughly. If dressing is too dry, add more liquid, ½ cup at a time, then taste for flavor.  You may have to add more poultry seasoning and sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked the following day.










Polbano and Kielbasa Cornbread Stuffing


Polbano and Kielbasa Cornbread Stuffing
10 - 12 Servings
Ingredients
2 boxes jiffy cornbread mix
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon sage
1 tablespoon poultry seasoning
3 large poblano chili peppers
¼ cup grapeseed oil
12 ounces kielbasa sausage, sliced or diced
1 large onion, chopped
3 celery ribs, chopped
6 garlic cloves, sliced
2 cups, chicken broth
1 teaspoon salt
½ teaspoon pepper

Method
Preheat oven 350 degrees
Empty cornbread mix into a large bowl; add the granulated garlic, onion, sage and poultry seasoning then follow the instructions on the box.
Once cornbread is cool enough to handle, crumble it up in a large bowl and set it aside.
Charred Pepper
Working over a gas stove or under a boiler, char the poblano peppers on all sides.  Place peppers in a plastic bag and let them sit for 15 minutes.
Peel and discard the skin then chop.
Heat 1 tablespoon of oil in a large skillet. Add the sausage and cook until brown.  Transfer sausage to the bowl with the cornbread.
In the same pan add the remaining oil, poblanos, onions, celery and garlic. Saute until onions are soft and then add them to the cornbread mixture.
Pour the chicken broth over the cornbread mixture; add salt and pepper and poultry season to taste.
Transfer mixture to a 3 quart baking dish and bake until top is brown approximately 35 minutes.