Cranberry Fool Pictures

Unfortunately, this one sat for a bit before I got to take a picture. It's prettier when the whipped cream is still cold and stiff. Super good though. I was very very pleased with this recipe.

Cranberry Rolls Update

So these rolls were supposed to be fluffy and light. I got thick and dense. What happened?!

I rushed around too much and forgot to put in the applesauce. Completely forgot! And not only that, I forgot to put in the cranberries too. Clearly I think I needed more sleep.

Not to mention that I used a 1/4 cup measuring scoop to measure out the sugar. (except it was actually a 1/3 cup scoop) So they turned out a bunch sweeter than they should have been.

You would think that for all that, they would have turned out terrible. You would be wrong.

Somehow I managed to turn a messed up recipe and turn bad rolls into scones!

So, the new recipe is here.

Sweet Rosemary Scones with Cranberry Butter

1 tbsp apple cider vinegar
4 cup flour
2/3 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp fine salt
3 tbsp fresh minced rosemary
10 tbsp COLD Rosemary Olive Oil
3/4 cup favorite non-dairy milk, unsweetened

Combine the vinegar and the milk together in a small bowl and set aside.

In a large bowl, whisk all the dry ingredients together. Using a fork, cut in the cold olive oil until the dough is a crumbly texture.

Make a well in the center and pour in the milk. Stir until just combined. Flour a surface and turn out the dough. Lightly flour the top and fold the dough over itself 4-5 times. Pat it down to about 1/2 inch thick and cut it into any shape you like. I used a biscuit cutter, but scones can be any shape you want them to be.

Preheat the oven to 400 degrees.

Grease a baking sheet and bake for 16-18 minutes.

Cranberry Butter

1/4 cup butter, softened
1/3 cup cranberry sauce
   

Mix the butter together with the cranberry sauce and refrigerate until it hardens.

I used some extra cranberry sauce from my Cranberry Fool. It was delicious.

Happy Thanksgiving! Happy Hanukkah!

I didn't want to give you just a normal, traditional Thanksgiving picture. But thank you to Norman Rockwell for proving that even traditional can still be funny and awesome.

So Happy Thanksgiving!

And Happy Hanukkah too! 

Cranberry Fool

Cranberry Fool
(serves 6ish)

1 bag cranberries
3/4 cup sugar
a pinch allspice
1/4 - 1/2 cup water
3 tbsp Blood Orange Olive Oil
Splash of orange liquor
1 tub frozen cool whip

In a sauce pan, combine everything but the cool whip. Simmer over medium heat until the cranberries start to pop, stirring often. Start with 1/4 cup water, if it seems too dry, add the other 1/4 cup.

Reduce the heat to a very low simmer and cook about 5 minutes. The water should evaporate and leave you with a loose cranberry sauce.

Remove from the heat and cool to at least room temperature. You make this up to 24 hours ahead and put it in the refrigerator.

When you are ready to serve, thaw the cool whip slightly and turn it out into a large bowl. Fold in the cooled cranberry sauce. You want swirls, not pink cream. (although that will taste just as good!)


You could serve the cranberries without the cream as is as cranberry sauce with no problem. I did something similar last Thanksgiving. Though I think leaving the shallots out is better for a dessert!

And if you are really rushed, you can dress up a can of whole berry cranberry sauce with a little olive oil and liquor. If you want to be fancy, feel free to make your own whipped cream.

Slow Cooker Pork Sandwiches

Oh yum. I forgot to put the cheese on my sandwich, but never missed it. Go for it if you want!

Slow Cooked Pork

1 pork shoulder 3-4 lbs

1-2 onions

1 tbsp Rosemary Olive Oil per pound

1 tsp flaky salt (like our Greek)

1/2 cup white wine, optional

Slice the onions medium thick in rings. Rub the salt and olive oil all over the roast. Place it in the slow cooker and top with the onions. Add the wine, if you are using it. Cook on high for 4 1/2 hours. Any longer and it will be pulled pork. You want to be able to slice this. It will still fall apart, but not quite that much. More like pot roast.

If you do not have a slow cooker, preheat the oven to 325 degrees and put it in a large dutch oven for 3 hours.

Sandwiches

Ciabatta bread, sliced in half

1 tbsp stone ground mustard

2-3 roasted red pepper slices

a bit of the onions

2 slices of the pork

2 slices provolone (optional)

Assemble and devour.

Cranberry Rolls with Rosemary

This is a vegan request for Thanksgiving. Vegans need rolls too! And you could also make these just regular rosemary rolls. Just leave out the berries!

Cranberry Rolls with Rosemary

1 tbsp apple cider vinegar
4 1/4 cup flour
1/2 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
1 tsp fine salt
1-2 tbsp fresh minced rosemary, optional
10 tbsp COLD Rosemary Olive Oil
1/2 cup applesauce, unsweetened is better
1/4 cup dried cranberries, chopped
3/4 cup favorite non-dairy milk, unsweetened

Combine the vinegar and the milk together in a small bowl and set aside.

In a large bowl, whisk all the dry ingredients together. Using a fork, cut in the cold olive oil until the dough is a crumbly texture.

Make a well in the center and pour in the applesauce and milk mix. Add the cranberries. Stir until just combined. Fold the dough over itself a few times. This helps create a layered texture. Refrigerate for at least an hour.

Preheat the oven to 400 degrees. Roll out the dough until it is about 3/4" thick. Cut into any shape you like.

Grease a baking sheet and bake for 16-18 minutes. DO NOT open the oven for at least 10 minutes. Chilling the dough and starting with cold oil helps these biscuits to rise. Opening the oven before then will undo all that good work and you will have flat muffins.

Red Apple Waldorf Salad

This is a great way to start off any meal. Or add some leftover turkey and call it lunch!

Red Apple Waldorf Salad

makes 4

2 tbsp Red Apple Balsamic

1 medium red apple

2-3 ounces hard white cheddar

1/4 cup slivered almonds or walnuts

6-7 large brussels sprouts

8 cups lettuce, any mix
1 avocado, diced
1 lemon, in 4 wedges
2-3 tbsp Tuscan Olive Oil
1/3 cup mayo or greek yogurt

Whisk the mayo or yogurt in a small bowl with the Balsamic. Add the olive oil 1 tbsp at a time until you reach a consistency that you like. I like it more on the thin side and add a little more olive oil to mine.

Cut the bottoms off the brussels sprouts and flake all the leaves off. I save the hearts to saute later, or you can dice them up and add them in too. Divide all the salad ingredients evenly in 4 bowls. Drizzle the top of each plate with the dressing and serve with a wedge of lemon.