While culling my files for a dessert to use up the cranberries remaining in my fridge, something fortuitous happened. I was tagged on Instagram by a person whose handle is #bakerynerd. The writer posted that they had recently baked a cranberry orange upside down cake created by me! It took a few minutes to locate the recipe that had originally appeared in 1999 in my former syndicated column, “That’s Entertaining.” I was thrilled that this mystery baker had enjoyed the cake, and pulled out the recipe to try it 20 years later.
Nothing could have be simpler. Cranberries, quickly simmered with sugar and orange juice along with a pat of butter, were spooned into a cake pan Continue reading
I’ve started my Thanksgiving count-down list. This week I’m concentrating on the table, polishing silver and ironing napkins. I’ve also ordered a local turkey and am finalizing the menu. I won’t have extra oven space because my turkey, cornbread dressing, and potato gratin all call for plenty of time, so I’ve been looking for sides that don’t need to be baked or roasted. While culling my past blog posts, I discovered a beautiful dish– a colorful mélange of fall vegetables that includes diced butternut squash, brown mushrooms, and Brussels sprouts all cooked on the stove top and sprinkled with grated Parmigiano and toasted pecans. I marked “yes” to that one!
In addition I’ve decided to add a cold weather salad of tender green beans or haricots Continue reading
In October a young friend and former assistant told me of a Concord Grape Upside Down Cake that she had baked for a special dinner. Intrigued, I asked for the recipe, but put off trying it for a few weeks. By the time I got around to testing this seasonal dessert, Concord grapes had passed their peak, and my results were lackluster. The clever concept for an unusual upside down cake, however, stayed etched in my mind, and I began to think of other possibilities. Continue reading
|Photo by Susie Cushner
Yesterday at a book signing for my new book, Sunday Roasts
I offered samples of Golden Cider-Roasted Turkey mounded on baguette slices, topped with spoonfuls of glistening Cranberry and Dried Cherry Chutney.
Those who stopped by all commented on the moistness of the turkey, but what really caught their eye and their palate was the deep crimson chutney. One woman told me that she had not been pleased with her cranberry sauce the previous year, and was eager to try this chutney.
I’ve included this special condiment more than once in my Thanksgiving classes, and each time it turned out to be one of the most popular dishes on the menu. Everyone loves the balance of flavors—the sweetness of the cherries countered by the tartness of the cranberries.
If you’re still looking for a great complement to your bird, give this chutney a try. It takes about 10 minutes to prepare and can be made several days ahead. Store it in the fridge, and at serving time mound it in a bowl. Then watch your family and friends reach for seconds!