Orange Cranberry Cookies

Orange Cranberry Cookies

Ingredients                                      
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)
Frosting:
1/2 teaspoon grated orange zest
3 tablespoons orange juice

1 1/2 cups confectioners' sugar

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended.

 Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. 

Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. 

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

White Chocolate Cranberry With Toasted Pistachio Tart

White Chocolate Cranberry Pistachio Tart

I served this dessert at our Thanksgiving dinner 2007. It has been back by popular demand. My only suggestion is to use a 10" tart pan with the removable bottom.  It is a crowd pleaser!

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 tablespoons whipping cream

Finely grated rind of one orange   

***

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

***

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

***

White Chocolate Cranberry Filling 
With Toasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

***

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

***

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on a paper towel lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry cranberries and next the pistachios into cooled tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour before serving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and serving 15 would be better! It is rich but oh so good.

Orange Cranberry Sauce

ORANGE CRANBERRY SAUCE

Yields 10 servings

Ingredients

12 oz. fresh cranberries

1/2 cup sugar

1/2 cup brown sugar

3/4 cup orange juice

1/4 cup water

1-2 tablespoons Grand Marnier (optional)

1 teaspoon orange zest

Directions
Combine orange juice, water and both sugars in a medium saucepan over medium-high heat.

Bring to a boil and stir until sugars are completely dissolved.

Reduce heat to a simmer and add cranberries and orange zest. Continue cooking until berries begin to pop. 10-15 minutes.

Remove from heat and, if using, stir in Grand Marnier. Place mixture in a bowl and let cool. Sauce will thicken as it sets.

White Chocolate Cranberry Cookie

White Chocolate Cranberry Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda 
3/4 cup white chocolate chips
1 cup dried cranberries

*

Directions:

Preheat oven to 375 degrees.  Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in the egg and brandy.  Combine the flour, and baking soda; stir into sugar mixture.  Mix in the white chocolate chips and cranberries.  Drop by heaping spoonful onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. 

Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Yield 2 dozen.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Ingredients:
1/4 cup butter
3/4 cup sugar
2 eggs
1 egg white
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cup pistachio nuts

*

Directions:

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.  Mix in eggs and egg white one at a time, beating well after each addition.  Sift together the flour, baking powder, and salt;  gradually blend into the creamed mixture using a wooden spoon.  Stir in white chocolate, dried cranberries, and pistachios.  Cover, and chill for 30 minutes, or until dough is no longer sticky.

Preheat oven to 325 F.  Line a baking sheet with parchment paper.

Turn out dough on a slightly floured surface, divide into halves.  Form each half into a flattish log about 12 inches long by three inches wide.  Arrange logs at least 3 inches apart on baking sheet.

Bake for 30 minutes in preheated oven, or until pale gold.  Allow logs to cool on the baking sheet until cool enough to handle.  On a cutting board, cut logs crosswise on a diagonal into one-inch thick slices.  Arrange on a baking sheet.

Bake for an additional 15 minutes, or until golden.  Transfer biscotti to wire racks, and cool completely.  Store in an airtight container at room temperature.

Cranberry Tea Cake

Cranberry Tea Cake

Yields 2 loaves
Ingredients

2 cups all-purpose flour
1 1/2 cups cranberries, roughly chopped (fresh or dried)
1 1/2 cups sugar
1 cup buttermilk
1 cup unsalted butter
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
powdered sugar, garnish

*

Directions
Preheat oven to 350º F and lightly grease 2 loaf pans.

In a medium bowl, sift together flour, baking soda and salt, and set aside.

In a large bowl or mixer, cream together the butter and sugar until lightened in color and fluffy. 4-5 minutes.

Beat in egg and vanilla extract and mix well.

Alternate between adding 1/3 cup of dry ingredients and 1-2 tablespoons buttermilk. Begin and end with flour mixture.

Gently fold in chopped cranberries and pour batter into loaf pans.

Place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out clean.

Let cool, then sift powdered sugar on top and enjoy!

Fresh Mango And Cranberry Relish

Fresh Mango And Cranberry Relish 

Makes 2 1/2 cups.
Ingredients:
1 lb. mangoes (about 2), peeled and cubed
2 cups cranberries (8 oz.)
1⁄2 medium unpeeled orange, seeded, 
   cut into large pieces 
1⁄2 cup sugar

*

Directions:

Place mangoes, cranberries and orange in processor and pulse to coarsely chop. Transfer to bowl and stir in sugar. Let relish stand at least 30 minutes before serving. Keeps 3 days in refrigerator.

***

Cranberry Vinaigrette, Roasted Broccoli With Dried Cranberries And Pine Nuts, Stove Top Cranberry Sweet Potatoes

PHILLIS CAREY’S RECIPES OF THE WEEK

Phyllis is my favorite instructor at Great News Cooing School where I take an occasional class.  Her recipes are not the laboring type yet very tasty.  Enjoy!

November 24, 2013

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CRANBERRY VINAIGRETTE

Makes 1 cup.
3 T. red wine vinegar
2 T. honey
2 T. water
2 tsp. Dijon mustard
1/4 cup fresh cranberries 1 T. minced shallots
1/2 tsp. salt
1/2 tsp. freshly ground pepper 1/3 cup olive oil
Combine the vinegar, honey, water, mustard, cranberries, shallots, salt and pepper with the olive oil in a blender or food processor; puree until smooth. Refrigerate up to 3 days. Toss with lettuce or spinach and add nuts, fruit and/or cheese to your salad.

***

ROASTED BROCCOLI WITH DRIED CRANBERRIES AND PINE NUTS

Serves 4.
1 lb. bag broccoli florets Salt and pepper to taste 3 T. olive oil, divided use 2 cloves garlic, sliced 1/4 cup pine nuts
1/3 cup dried cranberries
1. Preheat oven to 400 degrees. Cut broccoli into small bit-size florets and toss with 1 T. olive oil and season with salt and pepper. Spread out on a parchment- lined baking sheet and roast for 15 to 20 minutes or until tender and browned.
2. Meanwhile, heat remaining 2 T. olive oil in a medium nonstick skillet over medium heat. Add the sliced garlic and pine nuts and cook until both are lightly brown, about 3 minutes. Add the dried cranberries and let rest until time to serve.
3. When broccoli is done, reheat the pine nut mixture and toss with broccoli; season with salt and pepper again and serve immediately.

***

STOVE TOP CRANBERRY SWEET POTATOES

Serves 6 to 8.
3 T. unsalted butter or olive oil
2 1/2 lb. orange-fleshed sweet potatoes, peeled and cut into 1 inch slices 1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1/2 tsp. salt
1/2 tsp. pepper
Melt butter or heat oil in a deep large nonstick or regular skillet over medium heat. Add all the ingredients in the order listed. When liquid comes to a boil, lower heat to simmer. Cover and cook for about 40 minutes or until yams are tender. 

White Chocolate Cranberry Tart With Toasted Pistachios

White Chocolate Cranberry Pistachio Tart

I originally served this dessert at a family Thanksgiving dinner 2007.  It has been become a classic holiday dessert with the family.  My only suggestion is to use a 10" tart pan with the removable bottom.  It is nothing short of crowd pleaser!!!

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 Tablespoons whipping cream

Finely grated rind of one orange *optional

***

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. I highly suggest the orange zest.  It is such a nice addition.  Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

***

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

***

White Chocolate Cranberry Tart With Toasted Pistachios

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

***

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

***

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry pistachios and cranberries into baked tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour before serving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and 15 would be better! It is rich but oh so good.