As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large.

-------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by bri29 (My Page) on Thu, Jan 22, 09 at 20:24 There's a Good Eats episode on Ginger on my DVR right now. I'll check it out and see if there's anything good in there! I've not really cooked with ginger much, so I don't have a whole lot to bring to the table on this challenge. I'll see if I can come up with something and turn it into a T&T recipe. Bri -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Thu, Jan 22, 09 at 21:20 Sigh, I am another person who is not fond of ginger. I'll peek back to see what everyone makes though, and to see what the next cookalong ingredient is. Interestingly enough, even though I don't like ginger, the only soft drink I like is gingerale. Does it count if I make something with that? My husband likes ginger, he also loves curry, and I've never tried a curry I like. I guess opposites do attract. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by karigraphy (My Page) on Fri, Jan 23, 09 at 1:25 I love ginger, especially the pickled ginger served next to sushi. Yum. One of my favorite ginger recipes came from my mother. She won the chicken portion of a BBQ contest with this recipe. My kids and DH enjoy it, too. GINGERED BARBEQUED CHICKEN BREASTS from Mom 1/2 C. ketchup 3 T. worcestershire sauce 2 T. peanut oil 1 T. honey 1-1/2 t. grated fresh ginger 1/2 t. dry mustard 1/2 t. chili powder 3 chicken breasts, approximately 1 pound She used the recipe as a BBQ sauce for chicken cooked on the grill. If baking in an oven: Preheat oven to 350 degrees. Wisk all the ingredients together. Season chicken with salt and pepper. Brush half the sauce on top of the chicken. Bake for 20 minutes. Brush remaining ingredients, bake for 20 more minutes. I'm looking forward to trying some of the other recipes here, too. The first one I cut and pasted was the Japanese Chicken Noodle Bowl. Sounds like something I would love but only have had in a restaurant. Kari -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Fri, Jan 23, 09 at 8:42 OK, I needed a simple recipe, and Sharon's pic of her Salmon with Marilyn's marinade really did it for me. I will definitely be making that marinade. However, I am going to use pork instead of salmon. I love salmon, but hubby is wishy washy. I can't get great salmon here. Therefore, I will make a marinated pork tenderloin. Still thinking about the salads. And Sharon, a picture truly IS worth a thousand words. Sher -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Jan 23, 09 at 9:01 Jcrowley you might try that gingerale marinated pork loin recipe I put a link to above. I mixed the gingerale with a bottled marinade and it was easy peasy and didn't taste overwhelmingly spicey, (or believe me, my dad would NOT have eaten it when I fixed it). I am another person who prefers gingerale to all other soft drinks. People know when I'm around they need to get gingerale--it's what I mostly drink. Nowdays I have to do diet gingerale. Here are two appetizer recipes I found while rummaging around my recipe box for something to serve. I am having so much trouble coming up with a dinner menu. Fish or any type of seafood is the logical choice to go with ginger carrot soup, but BF doesn't do fish. I may try Kari's mom's marinade on chicken drumsticks. Gingered Crostini and Pepper Spread (I got this out of some healthy living flyer from my health insurance company ages ago) 1/2 TBLSP olive oil (1.5 tsps.) 1 small jalepeno pepper, minced 1 tsp. mustard seeds 1 oz. package dried tomatoes or 12 dried tomatoes halves chopped 1/2 cup water 2 roasted red bell peppers, chopped 3 TBLSP chopped fresh basil or 1.5 tsp. dried basil 2 TBLSP fresh parsley (I think cilantro would be fab with this) Minced fresh ginger salt and pepper to taste Toast mustard seeds in oil until they pop. Add jalepeno, dried tomatoes and water. Cover and cook until tomatoes are plump. Remove from heat. In a food processor, process roasted pepper to rough puree. Add tomato mixture, process until smooth. Add seasonings. Crostini: preheat oven to 375. Cut 24 slices rustic style bread or baguette. Sprinkle with minced ginger root and parsley. Drizzle with olive oil Bake 8-10 min. Orange Hummus (I think this comes from the cookbook "Enchanted Broccoli Forest" by Mollie Katzen) 3 cups cooked chickpeas 1/2 cup orange juice 1/4 cup tahini 1 1/2 - 1 3/4 tsp. salt (optional) 1-2 TBLSP cider vinegar 3 med. cloves garlic, crushed 1-2 tsp. tamari sauce 1/4 tsp. each: cumin, corriander, ginger, dry mustard, tumeric, paprika Combine all ingredients together in a food processor and process until smooth. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Fri, Jan 23, 09 at 14:35 There's a brunch dish that I've wanted to try for years - "Indian Scrambled Eggs with Fragrant Rice and Minted Tomato Sauce" and I think this thread has inspired me to make it next weekend. There's onions and fresh ginger in the sauce, lentils and curry powder in the rice, and ginger and scallions in the eggs, plus many other spices. It will either be fantastic or disastrous so I'll wait to post the recipe in case it's the latter. A ginger recipe I use often is one posted in 2001 by Linda in Tennessee for a Japanese steakhouse - type ginger salad dressing. I like ginger dressing and it's the best I've tried. BENIHANA GINGER SALAD DRESSING 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 Tbs. water 2 Tbs. minced fresh ginger 2 Tbs. minced celery 2 Tbs. ketchup 4 tsp. soy sauce 2 tsp. sugar 2 tsp. lemon juice 1/2 tsp. minced garlic 1/2 tsp. salt 1/4 tsp. pepper Combine all ingredients in a blender. Blend on high speed for about 1 minute or until all of the ingredients are well pureed. These beans from Mollie Katzen's "Vegetable Heaven" have the flavor of Jamaican spice mixtures and can be made with either dried or canned beans. We eat this as a main dish rather than a side dish. FIRECRACKER RED BEANS (6-8 servings) 2 Tbs. olive oil 3 cups finely minced onions 2 Tbs. minced fresh ginger 2 tsp. fennel seeds 2 Tbs. minced garlic 1/2 tsp. allspice 1 tsp. dried thyme 1 1/2 to 2 tsp. salt 1 cup dry sherry 2 Tbs. prepared mustard 1/4 cup ketchup 1 tsp. minced chipotle chiles 1 cup water 1/4 cup almond butter 2 Tbs. brown sugar 1/2 cup boiling water About 6 cups cooked small red beans or kidney beans (3 or 4 15-ounce cans, rinsed and drained) Wedges of lime Heat the oil in a large, deep skillet or Dutch oven over med-high heat. Add the onion, ginger, and fennel seeds, and saute for about 5-10 minutes. Turn the heat down to medium, add the garlic, allspice, thyme and 1 1/2 tsp. salt. Cover and cook over medium-low heat for about 3 minutes. Stir in sherry, mustard, ketchup, chipotles and 1 cup water. Cover and cook for another 10 minutes. Place the almond butter and brown sugar in a small bowl. Add the boiling water and mash with a spoon until it becomes a uniform mixture. Stir this into the sauce and cook uncovered over low heat for about 5 minutes. Preheat the oven to 325 degrees. Place the beans in a 9 X 13 inch baking dish or equivalent casseerole, and pour in all the sauce. Cover with tight-fitting lid or foil and bake for 1 hour. Remove the pan from the oven and let it sit for about 15 to 20 minutes, still tightly covered, so the beans can continue to absorb the liquid. Serve hot or warm, with squeezable wedges of lime on the side. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by gellchom (My Page) on Fri, Jan 23, 09 at 16:40 LOL! I meant "2-3 pears." Sorry! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by prairie_love (My Page) on Fri, Jan 23, 09 at 17:02 Well, shoot! What am I going to do with all the pears I've peeled (thought I should get a head start on the peeling, paring, coring)?? LOL -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by jcrowley99 (My Page) on Fri, Jan 23, 09 at 21:42 lpinkmountain, Thanks for bringing that pork loin recipe to my attention. I missed that when I was reading through the thread. Did you use the whole bottle of Soy Vej? Did you still use the chopped onion? I think I can do that recipe! Yeah. I do have problems with using the marinade as a sauce, but that was another thread! Joanne -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jan 24, 09 at 10:32 I mixed the marinade and the gingerale until I had enough to cover the pork loin halfway. I marinated it about 8 hours on one side and about 8 on the other. (I put it in before I went to bed and then turned it in the morning). As for a cooked marinade, yeah, I know that is controversial, but I boiled it for a good half hour to reduce it, so I didn't have a problem with it. To me, it was yummy. And me being mostly vegetarian, if I felt any hesitation about a meat product I would not serve it. You could always throw out the marinade and make some more by mixing fresh gingerale and Soy Vey (or any other kind of bottled marinade, or even use the ingredients in the recipe, they sound fab to me), and then reducing it to a sauce. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 7:55 Too many ginger recipes to try so I made the first one on Friday - Chinatown Soy Sauce Chicken from Molly O' Neill's New York Cookbook. I used a double sided fryer breast instead of the whole chicken. The only other change I made was to use 1/2 a star anise instead of a whole one. Even with a half, the anise flavor predominated so I would only use one pod next time. The ginger and garlic permeated the meat and the broth was not overpowering, despite having so many strong flavors. Sides were plain white rice with toasted pecans and fresh spinach sauteed in sesame oil and dressed with rice wine, lemon juice, and light soy sauce (recipe from the same book). It was a nice light ginger-accented meal and the taste was definitely better than my photography. LOL CHINATOWN SOY SAUCE CHICKEN 1 star anise 3/4 cup soy sauce 1/3 cup packed dark brown sugar 1/4 cup dry sherry 1 Tbs. honey 3 cloves garlic, minced 3 slices fresh ginger, smashed 1 chicken (3 1/2 to 4 lbs.), well rinsed and patted dry In a nonreactive pot large enough to hold the chicken snugly, gently boil 1 cup water and the star anise, covered, for 20 minutes. Remove and discard the star anise. In a small bowl, mix the rest of the ingredients except the chicken, and add the mixture to the pot. Cover and bring to a boil; then reduce heat, cover and simmer for 5 minutes. Add the chicken, laying it on its side, and bring the liquid back to a boil. Cover and turn the heat to low. Simmer, basting frequently, for 15 minutes. Turn the chicken to the other side and simmer, basting frequently, for another 15 minutes. Turn once more, this time breast side up, and cook until golden brown, 15 minutes more. Remove the chicken and let cool to room temperature. Strain and reheat the cooking liquid and serve a drizzle over the carved chicken. Serves 4 -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 9:15 The original recipe has you cooking a whole chicken for only 45 minutes?! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 11:13 Yes, but I think the key word is "snugly" because the cooking liquid should cover the chicken about halfway up the sides. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 11:22 It would have to be a scrawny little whole chicken to simmer for 45 minutes and be done. I think you were wise to go with the whole breast. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Jan 25, 09 at 13:24 Christine, I wouldn't have been worried even if I'd used a whole chicken. I've made many recipes from "The New York Cookbook" with good results following the directions as written. With a book which won both the Julia Child/IACP and James Beard awards and specifically stated in the preface that every recipe was made and tested by either the author or one of her four assistants, I'd try the recipe before criticizing it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 13:47 I think of this forum as place for the free flow of ideas about cooking. My comments were not meant personally, as I think is clear. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Sun, Jan 25, 09 at 15:26 I do see that this thread is just for amassing recipes that use ginger, and not discussing each one. My original question actually was to find out if something was left out; it was for information. Then once we were discussing it I just said one more thing. I probably would not have said it about anything but chicken. It's so important for safety to cook chicken long enough. Most people here know to always check, and not go by the time in recipes, but not everyone is equally experienced. Tone of voice is missing in posts, so what sounded good-natured in my mind may have struck others differently. I know I sometimes think there's too much criticiam in some posts, and if I seemed to be doing that, I regret it. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jan 25, 09 at 16:09 With so many good recipes already posted, I'm still not sure what I'm going to make next Saturday. But I got a new hunk of ginger.... By the way, what is a hunk of it called? Nancy -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Sun, Jan 25, 09 at 18:28 I always call it a hand, but that's for the whole thing. You have part of a hand. That's my own personal vocabulary... lol, I don't know if that's accurate. I cut mine up and freeze it so I always have some available. Lars gave me that tip. It's much easier to pound into a paste after it has been frozen and thawed. Thanks Lars! This has been fun! I don't know what I'm going to make yet either but I'm getting there. I think two weeks is just the right amount of time to research, think, then shop and make. Kind of like looking forward to a holiday dinner. :) -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sheshebop (My Page) on Sun, Jan 25, 09 at 20:06 Cloudy, I, for one, did not read your comment as a negative. I thought you brought up a valid point, and then complimented the posted for making a wise choice. Hmmmm. I did not read any unpleasant tone at all. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Jan 27, 09 at 18:52 I'm ready. I picked Ina's Indonesian Ginger Chicken. It looks yummy. I also went out looking for the Gingerbread liqueur that I found over the holidays. It is seasonal but they still had a few bottles. I will be drinking gingerbread cookies for dessert. Gingerbread cookie 1 part gingerbread liqueur 1 part vodka 2/3 part kahlua 1 part 1/2 & 1/2 Shake with ice and strain into a graham-cracker rimmed martini glass. Yum!! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jan 27, 09 at 19:26 I'm having to totally revamp my menu due to not being in the mood to entertain and having a ton of food to use up in the fridge. I made soup this past weekend so I'm afraid I am "souped out" this week, so the ginger carrot soup is out. Here's what I'm likely making. Moroccan Vegetable Tagine from Mark Bittman's "How to Cook Everything Vegetarian." It has ginger in the spice mix, I'll post when I can. Then I have roasted eggplant/red pepper dip to use up which I will probably mix with leftover ricotta and feta and some chopped kalamatas and serve as baked pasta. Then a romaine salad with a ginger dressing. If I'm in the mood for wine I have leftover merlot, so no ginger drinks, darn it. But I may have to get some of that gingerbread liqueur for the future! No dessert either. Without company there is no sense in me making anything sweet, I can't eat it up on my diet. If I end up wanting something sweet I have store bought ginger cookies. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by trsinc (My Page) on Tue, Jan 27, 09 at 20:37 I keep changing my mind. I'm going to make this some day, at least, if not for the cook along. Although I'm not interested in the carrot and potato spaghetti at the end. HERB CRUSTED CHICKEN PAILLARD WITH HONEY- LEMON GRASS GLAZE Ming Tsai 6 (6-ounce) chicken breasts skin-on (2 for leftovers) 1/2 cup chopped flat parsley 1/4 cup chopped cilantro 6 scallions, sliced 1/8-inch Salt and black pepper to taste Canola oil to cook Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes a side. HONEY-LEMON GRASS GLAZE: Canola oil to cook 6 lemon grass stalks, finely minced, white part only 1 tablespoon minced ginger 1 large shallot, minced 1/2 cup Riesling or Gewurztraminer wine Juice and zest of 1 lemon 2 cups chicken stock 2 tablespoons lychee honey 1 tablespoon butter Salt and black pepper to taste In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency. CARROT AND POTATO SPAGHETTI: 2 large carrots, peeled, cut into spirals with a turning slicer 1 large potato, peeled, cut into spirals with a turning slicer 1/2 teaspoon ground cumin 2 tablespoons butter Salt to taste In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn. PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest. Yield: 4 servings Prep Time: 1 hour Cook Time: 1 hour 15 minutes -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:09 I've just had a change of ideas because I bought some lovely spring onion at the farmers' market the other day and have some little chicken tenders in the freezer. I think I'll make my version of Teriyaki Chicken and stir fried vegetables, using Marilyn's Gourmet Sauce with fresh ginger for the teriyaki. It's a really delicious dish. I had it once in Canada at a restaurant and had to make a copycat recipe so this is it: Teriyaki Chicken & Stir Fried Vegetables over Rice For 3 servings..... Ingredients:....quantities are variable 1 lb chicken breast cut into bite-sized strips 3/4 cup green bell pepper - finely chopped 3/4 cup red bell pepper - finely chopped 1/2 cup white part of spring onion bulb - sliced finely 1/2 cup grated carrot (optional) 1/2 cup frozen peas 1 cup fresh or frozen heads of broccoli sliced & chopped 1/4 cup teriyaki sauce for marinade plus more for drizzle over when serving basmati rice - 3 cups cooked (200 grams raw) or 1 cup cooked rice per person 3/4 cup sliced green stalk rings of spring onion - for garnish only olive oil for cooking salt & pepper 1. Put 1/2 cup Teriyaki sauce in a small glass bowl and put in chicken pieces to marinate for 30 to 60 minutes. Turn pieces and spoon over sauce from time to time. 2. Chop and prepare vegetables, putting all except green onion rings into a bowl. Put 2 TBS olive oil into a large non-stick frying pan or wok over medium heat and when hot, add the vegetables from the bowl. Stir constantly with wooden spoon until they are cooked enough but not overdone....10 to 12 minutes. Add more oil as needed. Turn off heat and put lid on pan to keep warm. 3. Put water on for cooking the rice. 4. When chicken has marinated, drain and reserve half the marinade, putting the other half of it together with the chicken into a second non-stick frying pan and cook, reducing the liquid and browning chicken pieces, about 10 minutes. Then add the reserved marinade, cooking for a couple minutes more until it has formed a reduced syrup around the chicken. Drain cooked rice, add butter or oil, season to taste with salt & pepper. 5. Spoon chicken and sauce over vegetables, stir and season with S & P. Serve over rice, drizzle with more Teriyaki sauce and garnish with green spring onion rings. SharonCb -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER//// clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Jan 27, 09 at 21:11 PS Nancy....I forgot to add this....that a hunk of it is usually called ginger root, or a piece of ginger root. It grows well here in our garden but I usually buy it in the market. S. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by dixiedog_2007 (My Page) on Tue, Jan 27, 09 at 21:57 I haven't made up my mind yet on what I am going to make but I guess I better make a decision soon huh? LOL! We are going to a concert with friends on Sat. night so we will have dinner at our house first and then go to the show so I probably won't post a picture until Sunday morning. Everything that has been posted so far sounds good and Sharon that dish looks wonderful! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Jan 27, 09 at 22:44 I think a gingerbread cookie would be a lovely nightcap. And yes, Cloudy....45 minutes will cook a 3 1/2 pound chicken perfectly....I find most people waaaaay over cook chicken, thereby the frequent plaint "I don't care for white meat, it's so dry." Try it....you might be surprised. Linda C -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Tue, Jan 27, 09 at 23:29 Some great lookin' recipes and ideas here for sure! I don't have any to add to the list as the one or two I had in my files have already been posted. I'll admit that I never used Ginger much until finding this forum but the recipes I have used have been great. I'll have to pass on this first cookalong due to a Birthday Party Saturday night and the SB on Sunday. Saving these recipes for sure....might do something on Friday or the following week and share it with y'all....depending on my crazy work/life in general schedule... David -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 8:32 Here's the tagine recipe (which I will probably make either in my crockpot of roast in the oven) Pearl Couscous Tagine (from Mark Bittman's "How To Cook Everything Vegetarian" cookbook) 2 TBLSP extra virgin olive oil 1 onion chopped (I'll probably use red for color) 2 cloves garlic minced One 1 inch piece of ginger, peeled and minced 1 1/2 tsp. ground cumin 2 tsp. ground tumeric Two three inch cinnamon sticks 1/3 cup chopped dried apricots, dates or raisins 1 1/2 cups chopped ripe tomato (about 1 pound whole, preferably peeled and seeded, or drained canned ones) 2 cups vegetable stock 1 cup cooked canned chickpeas 2 med. carrots, peeled and cut into bit sized chunks 1/2 head cauliflower, cut into bite sized chunks 2 zuchinni, cut into bite sized chunks (I'll probably use yellow summer squash, for the color) Salt and freshly ground black pepper to taste 1 cup pearl couscous Note: I'm also probably going to add peeled and diced butternut squash. Put oil in a deep skillet with a lid over med. high heat. Add the onion and cook until it softens, about 5 min. Add the garlic, ginger, and other spices; cook, stirring often until fragrant, about 2 min. Add the dried fruit, tomato, stock, chickpeas, carrots, cauliflower, zucchini, etc., and a large pinch of salt and a good amount of pepper. Bring to a boil. Reduce the heat to a gentle simmer, cover and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered and refrigerated for up to 2 days. Bring it to a simmer before proceeding.) Add the couscous and cook until al dente about 10 min. It should have a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered in the fridge for up to 3 days and then reheat. Notes: sounds like this is like most pasta dishes--tastes best the next day. Since I'm serving this with pasta, I am not going to add the couscous and all that broth--I'll do mine in the crockpot or roast in the oven. Ginger Vinagrette (from the same cookbook) 1/2 cup extra virgin olive oil 1 inch piece of ginger, peeled and roughly chopped in a blender 1 TBLSP sherry vinegar (I will use rice wine vinegar) 1 TBLSP freshly squeezed lime juice 1 TBLSP water (I might use more sherry vinegar, as it is mild) Salt and freshly ground black pepper (Optional) 1 large shallot, minced (I might use some scallions I have languishing in the fridge) Note: with this vinagrette, I might add just a drop of honey for my taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 10:37 I haven't had much time for the forum, lately, but the time I've spent here I've missed this thread until today. We're going out of town Sunday, so I don't know if I'll have time to participate completely. I'd like to do the dinner Saturday night, but the follow up on Sunday I'll miss, and that's at least half the fun. Oh, well. The Firecracker Red Beans that Ruthanna posted looks good. I may try that. So does the couscous recipe. They all sound good, actually. I'll have to research and see, but I don't really have a T&T recipe featuring ginger that hasn't already been mentioned, like the carrot ginger soup and the gingerbread recipes. I might try to do something with tofu. Do y'all think one of the marinades posted above would work with tofu and grilled? I'm thinking of trying something like that. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by susytwo (My Page) on Wed, Jan 28, 09 at 10:52 This is a favorite of my DS. Gingered Spaghetti Squash Cut a spaghetti squash in half lengthwise and place face down in baking dish with a few tablespoons of water. Bake in 375 oven till strands are "al dente" (~45 minutes). Spoon strands out carefully and toss the hot squash with 2 TB butter, 1 TB honey and 1/2 TB minced ginger. Salt and pepper to taste. -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Jan 28, 09 at 14:10 I have a question about that red bean recipe, Ruthanna, or anybody. Do you have a suggestion for a substitute for the dry Sherry? I don't have more than a couple of tablespoons left, and don't want to go buy some at this time. I found this recipe in one of my cookbooks I just might try tonight, as I won't have time to do it on Saturday. It's from Vegetariana, by Nava Atlas. I'll let y'all know if it's a winner or not. Gingered Rice and Apple Stuffed Squash 2 medium acorn or butternut squashes 3/4 cup raw brown rice 2 tablespoons soy sauce or tamari 2 tablespoons butter 1 small onion, chopped 2 medium apples, peeled, cored, and slicd 1/3 cup chopped walnuts, almonds, or pecans 1/2 cup light cream or milk 1/4 cup dry red wine 2 tablespoons honey 2 teaspoons honey 2 teaspoons freshly grated ginger, more or less to taste 1 teaspoon good curry powder 1/2 teaspoon nutmeg 1 cup grated mild white cheese, optional Preheat the oven to 350 degrees F (180 C) Cut the squashes in half, place them cut side up on flat baking sheets, and cover them with aluminum foil. Bake for about 35 to 45 minutes, or until tender. In the meantime, cook the rice with the soy sauce added to the cooking water. (The cookbook doesn't indicate how much water, but it's usually 2 1/2 times the amount of rice, so this would be somewhere around 1 2/3 cups water for 3/4 cup rice???? I'd just follow the directions on the rice package.) When the squash is cool enough to handle, scoop out the pulp, leaving about a 1/2 inch (1 1/2 cm) shell of pulp all around. Chop the pulp and set aside. Heat the butter in a large skillet until it foams. Add the onion and saute over moderately low heat until it is translucent. Add the apple and saute until it softens, then add the squash pulp, cooked rice, and the remaining ingredients. Stir together and remove from the heat. Stuff teh squash halves with the rice mixture, arrange in lightly oiled baking dishes, and bake for 20 minutes. Makes 4 servings. Sally -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Jan 28, 09 at 14:23 Sally if it is good it might end up on my family's Thanksgiving menu! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jan 28, 09 at 15:41 I haven't looked into this thread in a while...with all the recipes here..you could definately have ginger in every course of the meal! -------------------------------------------------------------------------------- RE: Cookalong #1 --- GINGER clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jan 28, 09 at 16:40 Sally, I have only used the sherry when I've made it but if I didn't have any on hand, I'd probably substitute 1/4 cup of dark rum and 3/4 cup of water for the sherry instead of a different variety of wine. I did the C+P to bring this thread back... Here is a link that might be useful: Cookalong #2------------------GARLIC Follow-Up Postings: o RE: Cookalong #1 --------------------- GINGER clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:48 I have to go to work...will try to work on this from there...or when I get home. Nancy

Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:13 It seems like a good time to resume the Cookalongs, the last one was in December. Instead of pulling a name out of a hat, I decided to pick the first ingredient for 2011. I'm choosing Citrus because it's in season and because there are so many good things to use it in. So please dig out your favorite T+T recipes that call for any of the citrus flavors, orange, lemon, lime or grapefruit. If you know where the recipe came from please give credit. A quick reminder, please only post recipes you have actually made and if you have a picture please post that too. A recipe that you found on the net is OK if you have made it but is not OK if you haven't. We are only interested in T+T. In a couple of weeks I'll jot down all the names of those who participated in this Cookalong and pull a new name out of the hat for that person to pick a new focus ingredient. I'll post that name at the end of the thread and if I can, I'll also email that person. So please check to make sure that your email through GW is working. My cooking has been in a rut lately so I am really looking forward to some new recipes to liven up our meals. Nancy Here is a link that might be useful: Cookalong #38 ---- Dates! Follow-Up Postings: o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jan 31, 11 at 17:26 Here's one with orange juice as a main ingredient in the sauce. I prefer it with bone-in chicken breasts but made it a couple of weeks ago with the boneless ones. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine (I used 2 Tbs. of butter and 1 Tbs. safflower oil) 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (less for boneless breasts), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty measuring cups. Can sprikle top with toasted almonds or cashews, if desired. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jan 31, 11 at 17:42 Oh my....you hit me well on this! This from my DIL...no pics, but it's beautiful with the ornage and red bits... Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce. I skim the fat from the sauce and thicken with a slurry of cornstarch. And I don't know who sent me this...but someone on this forum....and it's a keeper! Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it. 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons Dijon-style mustard 1 1/2 tablespoons grated peeled fresh gingerroot 1 teaspoon freshly grated orange zest 2 tablespoons fresh orange juice 1 1/2 tablespoons drained green peppercorns (*I omitted) 1/2 teaspoon sugar 1 tablespoon white-wine vinegar Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. And this dressing will be a happy surprise...lemon and blue cheese are great together! Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. I have lots more...but I'll leave room for someone else. Linda C o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jan 31, 11 at 18:16 Cardamom Citrus Fruit Salad 1 large ruby pink grapefruit 3 oranges (navel, blood, mandarin or a combination) 1/4 c honey 2 T fresh lime or lemon juice 1/4 tsp ground cardamom Peel the fruit and cut away the membranes from the individual segments with a sharp knife. Place peeled segments in a large bowl. Drain off any excess juice from the fruit into a saucepan. Add the lime juice, honey and cardamom. Bring to a boil and reduce heat to low. Simmer for 10 minutes then remove from heat and cool to room temp. Pour over the fruit mixture and gently fold to coat fruit. Chill 15 minutes. Serves 4 o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Jan 31, 11 at 18:41 This is a colorful, fresh citrus salad in the winter... Orange Salad with Stuffed Dates SERVES 4 1/2 cup sliced almonds 8 medjool dates 2 ounces soft goat cheese 4 navel oranges 3 tablespoons white wine vinegar Salt and pepper, to taste 1/2 cup olive oil 1/2 cup whole flat-leaf parsley leaves 1 small red onion, thinly sliced Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily. Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam. Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges. On each of 4 large salad plates, overlap orange slices. Set the plates aside. In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges. Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once. DELISH!! seagrass o Buddhacello - similar to Limoncello clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jan 31, 11 at 19:23 I found this on a food blog and cannot find the person's name or name of the blog. about a quarter cup of grated citron zest (Buddha's Hand) 1 750 ml bottle of 100 proof vodka 2 cups sugar 2.5 cups water Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. When time is up, make a syrup using the sugar and water. While it's cooling, strain solids out of vodka using a fine mesh strainer. Then strain again through cloth. (Note: cheesecloth is too coarse; I used rags torn from an old white cotton bed sheet. Be sure to wet the cloth before you start. This step can take a while, but it's worth it to get all the sediment out.) Add about half the sugar syrup to the infused vodka, taste, and keep adding until it tastes sweet enough to you (traditional limoncello is quite sweet, but yours doesn't have to be). Pour into pretty bottle(s) (e.g. the final container) and age for another two weeks. You can use this recipe to make liqueur from just about any citrus fruit, but you might want to increase the amount of zest for less aromatic fruits such as tangerines. Preserved Lemons from Jenny's Nourished Kitchen I have included a link. I love these with a Moroccan Stew or with grilled chicken or fish. Here is a link that might be useful: Preserved Lemons from the Nourished Kitchen o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Feb 1, 11 at 8:15 Don't remember who posted this before - but I make it often using regular oranges and have made it with only lemons. FLOURLESS CLEMENTINE CAKE 4-5 clementines (about 375g or 1 lb.) 6 eggs 225g sugar (1 cup + 2 Tblsp.) 250g ground almonds (2-1/3 cups) 1 heaping tsp. baking powder Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375� F. Butter and line an 8-inch springform pan. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water. Recipe by Nigella Lawson. Here is a link that might be useful: Link to recipe on Food Network website o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Tue, Feb 1, 11 at 9:23 Question, is it fair to print a recipe I got from a live cooking show? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 1, 11 at 12:58 Sure it's fair as long as you have actually made it. The origin of a recipe is not the big concern, we just want to make sure you have made it and tested the recipe. Over the years we have had posters that just pretended to cook or bake and who posted recipes that they have never actually made. Sometimes those recipes are a big dud. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Feb 1, 11 at 19:40 Since I have several citrus trees, I like to keep up with citrus recipes. Here are some of my favorites: Lars' Lime Pie Crust 6 tbsp unsalted butter 2-1/2 tbsp sugar 1-1/4 cups Graham cracker crumbs Filling 2 tbsp cream cheese or Neufchatel cheese 2 tsp sugar 2 eggs, slightly beaten 3-4 fresh limes (enough for 1/2 cup juice) 2 tbsp cornstarch 1 smidgeon salt (1/32 tsp) 1 - 14 oz can sweetened condensed milk Topping 1-1/4 cups heavy whipping cream 1 tbsp sugar 1 tsp cornstarch Directions Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350� and allow to cool. Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375 degree for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours. Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve. Yield: 8 servings. Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3-1/2 cups cooked) 1/3 cup lemon juice 2-3 large cloves of garlic (4-5 if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1 1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Return to pan with water to cover plus 1/2 tsp baking soda and simmer for about 1-1/2 hours, or until tender. They will get tender much more quickly with the added baking soda. After cooking, I rinse them twice with cold water to remove the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. Avgolemono Sauce (use this sauce over noodles with chicken) 1 cup stock (or 1 cup water with 1 tsp soup base � vegetable or chicken) 2 tbsp butter 2 tbsp flour 1/4 cup lemon juice (approx. one very large lemon) 2 eggs 2 tbsp water 1/8 tsp cayenne 1/2 tsp black pepper salt to taste, unless using soup base that contains salt) Heat the stock, or heat the water and dissolve the soup base. Make a roux with the butter and flour and add the stock. In a separate bowl, lightly beat the eggs and add the lemon juice and water. Slowly add this mixture to the thickened stock, stirring constantly, and heat to desired temperature. Add pepper and salt, as needed. I've made all of the recipes many times. Lars o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Feb 1, 11 at 23:46 At our house it's called Jessy's Sauce. Love this for grilled/baked chicken, fish or pork. I can quadruple batches for Christmas gifts and for the pantry. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By :Jessy- Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- (or dijon) 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft. ................................. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Wed, Feb 2, 11 at 5:56 Wondering - has anyone tried Jessy's sauce on chicken wings? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 6:36 These are all recipes I make regularly and can highly recommend. Margarita Balls Servings: 24 Ingredients: 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 1/4 pound white chocolate 1/2 cup tequila 3 Tbsp Rose’s Lime Juice 1/4 cup orange marmalade 2 tablespoons light corn syrup Directions: 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. 2. Melt four 1 oz squares white chocolate according to package directions. 3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. 4. Shape into 1 inch balls and coat with sugar. Store in refrigerator. ******************************************************* Macadamia Crusted Halibut with Citrus Butter Sauce Serves 4 Four 6 oz. halibut filets 1/2 cup unsalted butter, softened 1/4 cup panko flakes (Japanese bread crumbs) 1/4 cup macadamia nuts, toasted, ground fine 2 Tbsp. olive oil salt and pepper 1 tsp each grated orange, lemon and lime zest 1/2 cup orange juice 2 tbsp lime juice 2 tbsp lemon juice 1 minced shallot 1 tbsp honey 5 tbsp butter Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish. ******************************************************* Honey Ginger Salmon 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 lbs salmon fillet 4 servings 1. In a large self-closing plastic bag, combine first six ingredients; mix well. 2. Place salmon in bag and seal tightly. 3. Turn bag gently to distribute marinade. 4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. 5. Turn bag occasionally. 6. Lightly grease grill rack. 7. Preheat grill to medium heat. 8. Remove salmon from marinade; reserve the marinade. 9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10. Brush with reserved marinade up until the last 5 minutes of cooking time. 11. Discard leftover marinade. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 8:46 Yes I have made this several times. Ingredients * 4 chicken breast halves (I used boneless breasts) * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 2 tablespoons butter * 1 large onion, finely chopped * 1 teaspoon paprika * 1 1/2 cups green onions, chopped (about 6 green onions, including green part) * 1/2 cup orange juice * 2 tablespoons bourbon * 1 cup chopped fresh peaches (about 2 medium peaches) * Dash nutmeg Directions Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. (I covered during most of this time) Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Feb 2, 11 at 9:11 Hey Pat - I haven't tried that recipe with wings! But I will now. One thing I notice with this marinade is I have to watch the meat (salmon is awesome) carefully, the high sugar level means it can burn quickly. o RE: Oops clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 12:27 I forgot the name of the recipe. "Bourbon laced tipsy Chicken" o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 2, 11 at 14:36 Eandhl, that recipe sounds really good. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 14:44 This was in timely if you are lucky enough to find Seville Oranges which are only available in February. 2 lbs Seville Oranges (the ugliest oranges in the world) 6 cups water 1 lemon 7 1/2 cups sugar. Place oranges and lemon in a large pot cover with water and simmer ( do not boil) until soft, about 2 hours. Remove fruit, cool slightly and then cut in half. Scrape out seeds, pith and flesh . Place pith and seeds in a cheescloth bag. Return bag and flesh to the water. Slice the skins into desired thickness or process in a food processor. Add peel and sugar to the pot. Bring to a boil and boil about 30 minutes (maybe less maybe more depending on natural pectin) or until reaches gel stage. Remove form heat, skim foam , stir. Pour into sterilized jars and hot water bath 10 mins. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 16:09 Id be remiss if I didn't post this one because it's one of my all time favourite recipes! Thanks again for the umpteenth time Gina! Lemon Linguine With Scampi (Gina) 3/4 Lb linguine 3 Tbl unsalted butter 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp), peeled and deveined 1/2 teaspoon Kosher salt 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes Cook pasta to al dente. Meanwhile, in a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Note: I usually add some chicken broth to get more sauce. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 16:44 Oh gee Sharon! You reminded me of another recipe from years ago that I make without even consciously thinking about it. It is very good. Alexa ********************************************** Lemon Chicken from Rao’s two (2-1/2 to 3 lbs each) broiling chickens, halved Lemon Sauce (recipe follows) 1/4 cup chopped Italian parsley Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. LEMON SAUCE 2 cups fresh lemon juice 1 cup olive oil 1 tbsp red wine vinegar 1-1/2 tsp minced or crushed garlic, or more according to your taste 1/2 tsp dried oregano salt and pepper to taste Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 18:43 Thanks wizardnm, it is really good and I have served it to company a few times. Everyone seems to like it. Can't take any credit I saw it on a cooking show. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Feb 2, 11 at 20:00 Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Photobucket Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 9, 11 at 17:38 Here are a couple of my favorite orange recipes. I need to make both again very soon! Spicy Orange Beef 2 tablespoons vegetable oil 1 pound round steak, cut into thin strips on the diagonal 1/4 cup orange peel, cut into slivers 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1 cup beef broth 1/4 cup soy sauce 1/4 cup sherry 1/4 cup orange marmalade 1/2 teaspoon crushed red pepper flakes 1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made this using sour cream when I didn't have any ricotta on hand. I like a rich dough... Orange Glazed Coffee Cake 1 pkg active dry yeast 1/2 cup warm milk 1/2 cup granulaqted sugar 1 TBS grated orange zest 1 Lg. egg, lightly beaten 1/4 cup warm water 1/2 cup fresh orange juice 1/2 cup ricotta cheese 1/2 tsp salt 3 1/2-4 cups all purpose flour GLAZE: 1 large egg, lightly beaten ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings. Nancy o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by brightonborn (My Page) on Sun, Feb 13, 11 at 7:06 Looking for a good lemon square recipe please !!! o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 16:56 I've made this recipe with many different varieties of fish. The one under the citrus mixture in the photo is a striped bass. Sometimes I use olive oil instead of the butter. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sun, Feb 13, 11 at 17:54 Here you go, brightonborn. Lemon Butter Bars Source: Land-O-Lakes Crust 1 c AP flour 1/2 c butter, softened 1/4 c sugar Filling 3/4 c sugar 2 eggs 3 T lemon juice 2 T AP flour 1 tsp grated lemon peel 1/4 tsp baking powder Powdered sugar Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into squares. Makes 16 bars. Linda o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 19:31 Oops, I forgot to add the recipe. CITRUS-BAKED FISH 1 orange, unpeeled, cut into very thin slices 1 lemon, unpeeled, cut into very thin slices 1 lime, unpeeled, cut into very thin slices 1 large onion, peeled and cut into very thin slices 1 tsp. salt 2 � 3 tsp. Old Bay seasoning 1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs. 3 Tbs. butter or margarine Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 14, 11 at 16:46 This is very quick and easy, and it's good. Orange Braised Chicken Thighs with Green Olives Gourmet : December 1995 Can be prepared in 45 minutes or less. Serves 2. 4 chicken thighs with skin 2 teaspoons olive oil 3 large garlic cloves, minced 1 medium onion, sliced thin 1/2 teaspoon ground cumin 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/3 cup small pitted green olives Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate. Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Feb 14, 11 at 17:57 Just finished up a batch of marmalade. A labour of love because I don't care for it much but himself loves it and after all it is Valentines Day.... o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 15, 11 at 7:36 My new favorite sauce/marinade/dip/glaze for veggies, chicken, - Equal parts hoisin and orange juice, mixed

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!