Monday, November 19, 2012

Thanksgiving Recipes - Fresh Ideas for Easy Home Made Cranberry Sauce

From the Kitchens of Cheesecake Farms

Skip that canned cranberry sauce for an easy, home made one. 

Once you make your own, you'll never go back to the canned stuff.

Now's the time, too, to buy extra bags of fresh cranberries and tuck them into the freezer for baking later when cranberries are no longer available.No special tricks for freezing. 

Simply over-wrap the bags of cranberries (just as they come from the store) with another plastic bag and tuck into the freezer.

When ever you need cranberries for a recipe, just remove the portion you need (the berries don't stick together) rinse them under tepid running water, drain and stir into your recipe.  No thawing needed.

No Cook Fresh Cranberry and Orange Relish
Ditch that canned cranberry sauce for some honest to goodness real stuff made from scratch.

In less time than you think you'll have the shining star of your Thanksgiving feast.
This recipe is so easy and yet so gourmet!  
Best made not more than 1 day in advance.

Makes about 3 cups

1 package fresh cranberries (12-16 oz)
1 thick skinned orange (like a navel orange - about 3 inches in diameter)
Sugar to taste (about 1/4 cup to 1 cup sugar)

Wash cranberries. Remove stems and shriveled berries. Wash orange.

Cut orange (peel and all) into random chunks.  Remove any seeds and white center core. 

Using the food processor, chop cranberries and orange chunks (with peel) together by pulsing.  Do not puree.

Remove mixture to bowl.  Add sugar to taste.  Refrigerate until serving.

Karla's Tip:
Be sure to use a thick skinned navel orange.  
Thin skinned oranges (like juice oranges) do not work well in this recipe.

Ported Cranberries

Prepare up to a week in advance to let the flavors mellow.

Great spooned over toasted pound cake or vanilla ice cream. 
(Or, here's a thought, put the vanilla ice cream on top of the cake and have both topped with these yummy ported cranberries!!)

Makes about 3 cups

1 (12-16 oz.) bag fresh cranberries
2 cups port wine (any type - other wines not recommended)
1-1/2 cups dark brown sugar (lightly packed to measure)

Wash cranberries under tepid running water.  Drain.  
Remove any stems or shriveled berries.

In a large pot, bring wine and sugar to a boil, stirring occasionally to dissolve sugar. (This boils over like a volcano making a HUGE mess so watch carefully.) 

Add cranberries. Cook on medium/low heat till they pop - about 5 minutes. Using a slotted spoon, remove popped cranberries and put into a heat proof dish.

Continue cooking liquid (uncovered) until it reduces by half - about 10 minutes.

Pour reduced liquid over cooked cranberries. Stir. 

Cool to room temperature  - about an hour.  Cover and refrigerate until serving time.

Wednesday, November 14, 2012

Radical Cooking - The Easiest Thanksgiving Turkey You Will Ever Roast!

Fool Proof, Slow Cooker Roasted Turkey Breast

This is so incredibly easy (and scrumptious) that you're not going to believe this "no-recipe" recipe.

You just pop the breast into the slow cooker and forget it!!

It comes out moist and juicy PLUS your oven is free to cook other yummy things..... like pies! 
It's a great way to add extra servings of white meat.
Perfect for small family feasts, too. 

Once you roast a turkey breast in the slow cooker, you'll never cook it another way!   Roasting turkey in the slow cooker.... that's pretty radical!!

1 turkey breast (4-6 pounds - thawed, if frozen)
(Nothing else.....really!!!)
Wash turkey well under tepid running water.  Drain.

Put turkey into a slow cooker trimming slightly, if necessary, to fit.  Cover.

Set cooker on high and cook 4-5 hours or until a meat thermometer reaches 170 degrees.  
Like all slow cooker recipes, the exact time is very forgiving.
Remove finished breast from cooker and keep warm for serving.

Use the broth as part of your stock when making your gravy.

Karla's Tips
There is nothing else and no other ingredients to this recipe!  
The slow cooker was NOT preheated.
Do not trim or cut the breast any more than is necessary to fit your cooker. 
Do not add any liquid.