Who's making what today?

[Gypsy]

Originally Posted by Badger52

Cranberry relish to go with the other fixin's being brought by the various extended ones showin' up. It's a simple recipe and easy to make in any food processor quickly.

I saw that recipe, looks good.

I made Cranberry Conserve and also sizzled green beans with sage, lemon zest, prosciutto and pine nuts.

Cranberry Conserve (Ina Garten recipe, I make this all the time, it's excellent)

Yields 4 cups

Ingredients

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins (or try dried apricots)
3/4 cup chopped walnuts or pecans

Directions

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low
heat until the skins pop open. Add the apple, zests, and juices and cook
for 15 more minutes. Remove from the heat and add the raisins (or apricots)
and nuts.

Let cool, and serve chilled.

***********************

Sizzled green beans with sage, lemon zest, pine nuts and prosciutto
(I think this was from eatingwell dot com, these are delish!)

Serves 8

Ingredients

2 pounds green beans, trimmed
2 1/2 teaspoons extra-virgin olive oil, divided
2 ounces prosciutto, thinly sliced, cut into ribbons
4 cloves garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Freshly ground pepper, to taste
1/4 cup toasted pine nuts
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice

Preparation

1.Bring a large pot of water to a boil. Add beans, return to a boil,
and simmer until crisp-tender, 3 to 4 minutes. Drain.

2.Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on
a paper towel.

3.Wipe out the pan; heat the remaining 2 teaspoons oil over medium
heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several
grinds of pepper. Cook, stirring occasionally, until the beans are
browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and
the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon
salt and pepper.

[Badger52]

Originally Posted by Gypsy

I made Cranberry Conserve and also sizzled green beans with sage, lemon zest, prosciutto and pine nuts.

Cranberry Conserve (Ina Garten recipe, I make this all the time, it's excellent)

Yields 4 cups

Ingredients

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins (or try dried apricots)
3/4 cup chopped walnuts or pecans

Directions

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low
heat until the skins pop open. Add the apple, zests, and juices and cook
for 15 more minutes. Remove from the heat and add the raisins (or apricots)
and nuts.

Let cool, and serve chilled.

***********************

THANKS! I'm gonna try that (the apricot version) to go with some butterflied venison chops that were on the hoof 5 days ago. You had me at dried apricots.*

I would imagine with the Granny Smith and just 3/4 cups of sugar to tame the cranberries that this has some serious 'wow' in the mouth.




* it's the "champagne" added to my beer-budget trail mix on which I graze while doing walkabout type things.

[Gypsy]

Originally Posted by Badger52

THANKS! I'm gonna try that (the apricot version) to go with some butterflied venison chops that were on the hoof 5 days ago. You had me at dried apricots.*

I would imagine with the Granny Smith and just 3/4 cups of sugar to tame the cranberries that this has some serious 'wow' in the mouth.




* it's the "champagne" added to my beer-budget trail mix on which I graze while doing walkabout type things.

I'm sure that will be delicious, I could eat dried apricots all day. I used a sweeter apple (Honey Crisp), omitted the raisins/apricots this time and cut down on the sugar to a cup. Truly it is not "sweet" even written as is, there is a bit of tartness to the recipe.

[Badger52]

Originally Posted by Gypsy

I'm sure that will be delicious, I could eat dried apricots all day. I used a sweeter apple (Honey Crisp), omitted the raisins/apricots this time and cut down on the sugar to a cup. Truly it is not "sweet" even written as is, there is a bit of tartness to the recipe.

Like the way you think ma'am. Nothing like having a bite of this, that & the other thing heavy on a cold day, and then a bite of something like a cranberry relish to tell the mouth, "Hey, let's do all of that again!"

[Rob_Frey]

I'm processing and packaging my venison today, so I'll be having backstrap chunks wrapped in bacon tonight.

[mark46th]

Garlic and Herb Encrusted Rack of Pork. Pork was brined over-night then oven roasted.
Brine- 3/4 Cup of brown sugar, 1/2 cup Kosher salt, 6 1/2 cups of water.
Herb mixture- 7 Garlic Cloves, 1 1/2 Tbs of fresh, minced Ginger, 2 Tbs chopped parsley1, tsp Kosher salt, 1 tsp fresh ground Black Pepper, 1 Tbsp Olive Oil. Place all ingredients into a food processor, grind into a lumpy paste.

Remove pork from brine, dry and place on a rack for 1 hour to reach room temperature. Turn on oven set to 500 degress. Coat pork with herb paste. When oven reaches 500 degrees, place rack with pork into a roasting pan and put it into the oven. Roast at 500 degrees for 20 minutes. Turn down temperature to 300 degrees, roast for 1 to 1 1/2 hours or until roast reaches desired internal temperature, this one was 150 degrees.... Let stand for 20-30 minutes before serving.

[PSM]

Amish Saffron Chicken Corn Soup with Farina Dumplings.

The soup is from a CIA recipe that calls for noodles. I substituted the Cream of Wheat dumplings I found in the link from Requiem's Crusty Bread post above (#230).

A chicken, quartered, simmered for 1 1/2 hours in home made chicken stock. Add mirepoix, Sachet d'Epices, crushed saffron threads, and simmer another 1 1/2 hours.

Remove chicken and strain broth. Return to heat and add corn. Shred chicken and return to pot. Add S&P to taste.

Add dumpling mix in the last 10 minutes or so. Serve and eat.

A few of the dumplings fell apart this time, but it just thickened the soup a bit and added flavor.

Pat

[Gypsy]

Wow that looks really delicious!

[Roguish Lawyer]

I'm roasting a big pork loin low and slow. Brined it overnight in water, brown sugar, vanilla and kosher salt. Roasting at 225 to start with 1/2 cup of the brine, a quartered onion and some pineapple chunks. Will finish with a char siu glaze and serve in King's Hawaiian rolls with grilled pineapple slices.

Side may just be chips out of a bag, LOL.

For appetizers I made fresh guacamole and will BBQ shrimp kabobs in a store-bought sauce I really like. http://www.amazon.com/House-Of-Tsang.../dp/B001SAYOK8

[echoes]

Have taken up the benefits of eating freshly sliced fruit as a daily operation. It is good for the body and soul.

Holly

[Barbarian]

Nice presentation Miss Echoes. You're making me hungry this am.

[Roguish Lawyer]

Originally Posted by Roguish Lawyer

I'm roasting a big pork loin low and slow. Brined it overnight in water, brown sugar, vanilla and kosher salt. Roasting at 225 to start with 1/2 cup of the brine, a quartered onion and some pineapple chunks. Will finish with a char siu glaze and serve in King's Hawaiian rolls with grilled pineapple slices.

Side may just be chips out of a bag, LOL.

For appetizers I made fresh guacamole and will BBQ shrimp kabobs in a store-bought sauce I really like. http://www.amazon.com/House-Of-Tsang.../dp/B001SAYOK8

Did a homemade lobster corn chowder too . . .

[MiTTMedic]

Whole chicken on the Orion with apple wood chips. Doing a Lowery's SS rub under the skin (then seal the skin back on with toothpicks). Adding a couple baked taters in there for good measure.

[echoes]

Originally Posted by Barbarian

Nice presentation Miss Echoes. You're making me hungry this am.

Glad to hear! Also, am using a lot of cheese this holiday season, and found this article in Men's Health:

http://www.menshealth.com/mhlists/he...eese/index.php

The Health Benefits of Eating Full-Fat Cheese

It's unavoidable advice:

If you're going to eat cheese, it should be the fat-free or low-fat kind. Trouble is, that usually limits your choices to mass-produced, vacuum-sealed cheeses that have had much of their flavor sucked out along with the fat. So it's hardly an appetizing proposition. And for what real benefit? Fewer calories and a lower risk of heart disease? Not so fast.

"The combination of protein and fat in regular, full-fat cheese is very satiating," says Alan Aragon, a nutritionist in Westlake Village, California, and the Men's Health Weight-Loss Coach. "As a result, eating full-fat cheese holds your appetite at bay for hours, and I've found that it cuts down my clients' food intake at subsequent meals." Aragon's advice: Enjoy snacks of full-fat cheese especially if you're on a diet. "Just don't eat it mindlessly," he says.

And if you're worried about your cholesterol, chew on this: Danish scientists found that when men ate a whopping 10 daily 1-ounce servings of full-fat cheese for 3 weeks, their LDL (bad) cholesterol didn't budge. Which isn't to say you should live on the stuff—just that you don't need to fear it. Full-fat cheese can be a healthy snack and a great way to make a bland meal taste better. "Cheese is the new wine," says Terrance Brennan, chef and owner of Artisanal Fromagerie, Bistro & Wine Bar and Picholine restaurant, both in New York City. "There are thousands of different aromas, textures, and flavor profiles."

So look beyond the singles and strings and into the gourmet cheese section of your supermarket (or shop online at artisanalcheese.com), and use our guide to discover the best cheeses you aren't eating

Read more: http://www.menshealth.com/mhlists/he...#ixzz2E0rOuDgQ


　 　 　

[mark46th]

That's a lot of cheese! Don't forget the broccoli...

www.youtube.com/watch?v=wDV0SKOmJfs