Here's my November column from the Petaluma Post:
What fruit grows on an evergreen shrub, floats and bounces? Yes it is our holiday staple turned main
stream, the cranberry. Considered by
most as an essential on the thanksgiving table, this simple berry is now common
year round; from turkey sandwiches, to vinaigrette, to cocktails, and even
cookies. From craisins to juice, cranberries’ health benefits are numerous,
being high in antioxidants, fiber and vitamin C, it is considered a super food.
Native to North America they were first commercially cultivated
in 1816 in New England, but are now grown across the northern United States and
southern Canada. Now over 40,000 acres
are grown each year, lucky for growers they are a hearty plant and some in
Massachusetts are over 150 years old! Harvest
season runs through September and October so they are ready for the store
shelves in November and December. Cranberries are one of only three fruits that
can trace their roots to North America (the others are concord grapes and blue
berries).
I have always been a cranberry fan, personally I like
jellied cranberry sauce, it is a favorite snack; I’ll just grab a small can for
a snack or even breakfast on the road.
It’s a great addition to trail mix, and our cranberry golden raisin
oatmeal cookie is a signature for the catering company (it’s our most popular
cookie, surprisingly even more than chocolate chip). The tang of Craisins with the sweet of the
golden raisins is a perfect match.
Cranberry Golden
Raisin Oatmeal Cookie
1 cup
Butter, salted
1 cup
Sugar, brown
½ cup Sugar, white
1 tsp
Vanilla
2 Eggs
2 cups
Flour, all purpose
2 cups
Oatmeal, Quaker
2 tsp Baking Powder
1 cup Craisins
1 cup Raisins, golden
Cream the butter and sugars together. Then combine with the eggs and vanilla with
the cream. Next blend the flour, oat and
powder with the mixture. Finally combine
th craisins and raisins. Next you can
either (the regular method) table spoon dollops on to a sheet pan and bake at
350 degrees for 11 to 12 minutes, OR you can use the super-secret professional
method: scoop 2 to 3 oz balls of dough onto a pan (they can be closely packed
to save room) and refrigerate them for a least a day (this allows some cooking
chemistry to take place which will yield a better cookie), then space them
appropriately on a cookie sheet and bake.
Another secret: once the baking is done (as soon as you take them out of
the oven) give the sheet pan a good rap on the counter to make the cookies
fall; they will stay chewy that way.
As a seasonal touch for lunches I love to add Craisins to
salads. Local greens tossed with
Craisins and candied pecans is a great start.
Whole grains are very healthy and popular. We recently did a barley salad with baby kale
and Craisins
Barley Kale Craisin
Salad
1 cup barley
3 cup Water
1 tsp salt
Combine ingredients in a sauce pot with a little extra room,
bring up to a boil, then simmer 25 to 30 minutes, until tender. Drain any excess water, and cool. Then combine all with:
4-6 oz baby Kale or shredded Kale
½ cup Craisins
½ cup shredded carrot
And add dressing to taste:
¼ cup white wine vinegar
½ cup olive oil
2 Tbl honey
Salt and pepper to taste
Whisk together
This salad holds up very well and can be made a day in
advance.
Those that know me, know that I do enjoy a cocktail! For many years cranberry juice and vodka was
my go to, cosmos are another favorite.
Several years ago my husband Jim and I hosted a nontraditional
thanksgiving block dinner; you had to use a thanksgiving ingredient but non-traditional
way. We created a personal cocktail we
call a Happy Pilgrim. Yes it will make
you a happy pilgrim.
Happy Pilgrim
1 shot wild turkey bourbon - must have turkey!
1 shot ginger beer
2 shots cranberry juice
1/3 shot orange bitters
Shake and serve over crushed ice, garnish with a fresh
cranberry.
Now that we talked about thanksgiving what about
Christmas? Cranberries’ bright red color
is a festive touch, Native Americans used crushed cranberries as a dye for
clothing, use them for a pop of color in center pieces, and, of course, in
food. I think fresh cranberries are a great
addition to scones for Christmas breakfast.
Cranberry Scones
4 oz butter (cold)
3 cups flour
2 Tbl baking powder
¾ cup sugar
6 oz buttermilk
6 oz cream
½ cup craisins
Mix all the dry ingredients, then add the dairy and mix
until just combined. Mix in the
craisins. Next press into a disk about ¾
of an inch thick, and cut into pie wedges.
Bake at 350 degrees for 15 to 20 minutes, until firm and golden brown.
Remember to enjoy cranberries through the holiday season, and
don’t forget to throw an extra bag in the freezer for later use.
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