Recipes for Shabbat
Quick, name your favorite fruit. Chances are pretty good that it wasn't the cranberry that just came to mind.
Fresh cranberries are available in your produce section only from early September to early January. They're inexpensive, high in fiber, have just 25 calories per 1/2 cup and one serving provides over 10% of the recommended daily allowance of Vitamin C. Adding just a little cranberry to your diet can increase your chances of staying healthy. Research shows that cranberries can play a significant role in preventing urinary tract infections and reducing the risk of gum disease. Not too shabby for a fruit the size of a grape. The cranberry is one of the few fruits that are native to North America. In fact, long before the Pilgrims shared their first feast with their Indian friend's cranberries were an integral part of the diets of Native Americans. According the Cranberry Book (published in 1883), "wild cranberries ripened in such abundance that they were eaten fresh, ground, mashed with cornmeal and baked into bread".
Cooking with cranberries is easy but they are not by nature a particularly sweet fruit. They are usually mashed and cooked with either sugar or honey. Today's flash freezing process allows us to enjoy cranberries year round but Thanksgiving seems to be the best time to really pull out all the stops and use the fresh ones in as many ways as possible. The following recipes for everything cranberry are all fairly simple and can be made well in advance so that you'll have plenty of time to catch a football game or two while waiting for that bird to come out of the oven.
Tips for cooking cranberries:
In a large heavy saucepan combine sugar and water,
and if desired, lemon and orange zests and cinnamon stick, Bring to
boiling over medium heat. Add the cranberries
and bring the mixture to a boil. Lower the heat to
medium-low; simmer, uncovered, 12 to 15 minutes until all the
berries have popped. Remove from heat and cool
the mixture to room temperature. Remove and
discard lemon and orange zests and cinnamon stick, if used.
Serve sauce with turkey. Makes about 5 cups
Preheat oven to 350. Grease 9 x 5-inch loaf pan. In a large bowl mix together flour, sugar, baking powder, salt and baking soda. Stir in the orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. WRAP AND STORE OVERNIGHT. Makes 1 loaf.
Combine chicken broth and both rices in a medium
saucepan. Bring to a boil over medium-high heat.
Reduce heat to low. Cover and simmer 45 minutes
or until rice is tender and the liquid is absorbed. Meanwhile, melt
margarine in a medium skillet over medium-high heat. Add onions and
brown sugar. Cook 6 minutes or until liquid is absorbed and onions
are soft and translucent. Reduce heat to low.
Slowly cook onions, stirring often for 25
minutes or until they are caramel color. Stir in sweetened dried
cranberries. Cover and cook over low heat for 10 minutes or until
cranberries swell. Gently fold cranberry mixture and orange zest
into cooked rice. Spoon into a serving dish.
This can be made in advance and reheated. Makes 4 to 6 servings.
Place carrots and 1/2 teaspoon salt in a large
saucepan. Cover with water and bring to a boil.
Reduce heat; cook 10 minutes or until carrots are fork tender.
Drain. Combine brown sugar, cinnamon, mustard and remaining
salt in a small mixing bowl. Add orange juice. Melt butter or
margarine in a large skillet. Add carrots and
orange juice mixture. Cook 2 to 3 minutes or
until carrots are coated, stirring frequently. Add sweetened dried
cranberries; cook until heated through. Garnish with pecans. Makes
4 - 6 servings.
Preheat oven to 325°. Combine the flour, sugar,
baking powder, cinnamon and nutmeg in a medium
mixing bowl. In a separate bowl whisk together the
eggs, egg whites and vanilla. Add the egg mixture to the dry
ingredients, mixing just until moist. Add
cranberries and almonds; mix thoroughly. On a
floured surface, divide batter in half and pat each half into a log
approximately 14 inches long and 1 1/2-inches wide. Place on a
cookie sheet and bake for 30 minutes or until
firm. Reduce oven temperature to 300°. Cut
biscotti into 1/2-inch slices. Stand upright on cookie sheet and
bake for an additional 20 minutes. Let cool and store in a loosely
covered container. Makes 2 1/2 dozen cookies.
Line the bottom and sides of 8 x 8-inch pan with
plastic wrap. Set aside. Combine chocolate
chips and corn syrup in a medium saucepan. Cook
over low heat until melted and smooth. Remove from heat. Add powdered
sugar, evaporated milk and vanilla; stir vigorously until the
mixture is thick and glossy. Add sweetened dried
cranberries and nuts; mix well. Pour into prepared
pan. Cover and chill until firm, about 8 hours. Cut into 1 1/2-inch
squares. Store covered in refrigerator. Serve at room temperature. Makes
Preheat oven to 400 and line a large baking sheet
with parchment paper. With a vegetable peeler
remove the zest from lemons and chop fine,
reserving lemons for another use. In a food processor pulse flour, 1/2 cup
sugar, baking powder, salt, butter and zest until mixture resembles
coarse meal and transfer to a large bowl. In a
small bowl toss together fresh cranberries and 3
tablespoons sugar and stir into flour mixture. If using
dried fruit, add to flour mixture. In another small bowl lightly
beat egg and yolk and stir in cream. Add egg
mixture to flour mixture and stir until just combined.
Preheat the oven to 375. Cook the onion, celery, and
carrot; in the margarine in a large saucepan
over medium-low heat for 10 to 15 minutes, or
until the onions are translucent. Remove from the heat, add the chicken
stock, sage, chives, thyme, and parley, and stir well. Place the
bread in a large bowl, pour the mixture from the
saucepan over the bread, and toss until all the
liquid is absorbed. Fold in the cranberries and season to taste
with salt and pepper. Transfer the mixture to a baking dish and
bake for 50 to 60 minutes, or until golden
brown. Makes 8 servings.
© Eileen Goltz 2002