Weekly Cooking (and related issues) Thread

[Jamestown1630]

After Benjamin Franklin, my favorite 'American Eccentric' has always been Tasha Tudor (1915-2008).

At a certain point, Tasha appears to have decided that she should have lived - and should always live - in the early 19th Century. She proceeded to build a long lifetime in accord with that ideal, wearing the clothing of that era, cooking and house-holding as a woman would have done then, even learning to roast a turkey in a 'tin oven' before a fire; and devoting herself to country life, art, hand-crafts, gardening, and animals. She is famous for her artwork and illustrated books for children; but her inner life was much larger than that; and she believed in, and exemplified, Thoreau's advice in 'Walden':

"I learned this, at least, by my experiment; that if one advances confidently in the direction of his dreams, and endeavors to live the life which he has imagined, he will meet with a success unexpected in common hours..."

Among the many lovely things that Tasha left us are a number of recipes; and one of my favorites is her Cranberry Sauce recipe, a very simple one found in 'The Tasha Tudor Cookbook'. I actually bought an antique yellow-ware mold with an ear of corn carved in it, so that I could make this recipe exactly as Tasha did; the only problem is that I'm the only one in my circle who really LIKES Cranberry Sauce; so I don't get to make it very often.

This has always unmolded for me very nicely:

Cranberry Sauce Tasha Tudor

2 pounds fresh Cranberries

2 Cups cold Water, approximately

2 Pounds Sugar

Place the cranberries in a large saucepan and add enough cold water to not quite cover the berries when they are pressed down. Add the sugar. Bring to a simmer and skim off the foam occasionally. Cook the cranberries until their juice jells when it is dropped on a cold plate.

Pour into a mold and chill overnight.

To remove the sauce from the mold, gently run a paring knife around the edge, dip the mold in hot water for a moment, and then invert it onto a platter. Yields approximately 1-1/2 quarts.

If you are interested, here is a short video of Tasha which shows her in her garden and house, and showcases some of her artwork (the narration is in Japanese; she has had a very strong 'cult' following among the Japanese):

https://www.youtube.com/watch?v=9zU-15to8d4

________________________________________________

Some years ago, I heard people raving about a seasonal offering at Starbucks: Cranberry Bliss bars. I don't think Starbucks still offers this; but it looks very nice. Here is a copycat recipe that I found and want to try during the holidays:

http://www.food.com/recipe/cranberry-bliss-bars-starbucks-copycat-203229

[Jamestown1630]

This week: Cranberries. (I’m planning a special-edition Thanksgiving thread in a couple of weeks, but this is NOT IT - so: hold yer horses!)

But Cranberries are good all the time. I usually buy them up when they’re cheap at this time, and stick them in the deep freeze for year-round use in muffins, pancakes, etc.

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT

[trisham]

My husband makes cranberry sauce from scratch at Thanksgiving. He uses fresh cranberries, fresh oranges, and splenda, along with some spices, I think. It’s incredibly delicious.

[ken5050]

2 LBS OF SUGAR?????????

[llmc1]

I make something similar. It smells sooooo good while it’s cooking!

Here’s a little something for chocolate lovers:
http://www.oceanspray.com/Recipes/Corporate/Desserts-Snacks/Outrageous-Chocolate-Cranberry-Fudge-Cake.aspx

[miss marmelstein]

We are now into my favorite season! And cranberries along with pumpkin are the harbingers of autumn and winter! And cooking up cranberries - rather than buying the canned stuff - is so much better and easier than throwing that stuff into a wonky sauce pot. Plus, cranberries POP when you cook them - the nicest sound of autumn.

[ken5050]

Hope he zests the oranges..

[miss marmelstein]

Let’s get your husband’s recipe, Tris!

[Stand Watch Listen]

Almond cranberry squash

INGREDIENTS:
4 cups hot mashed butternut squash
4 tablespoons butter or margarine, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

DIRECTIONS:
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.

2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

[Stand Watch Listen]

CRANBERRY PISTACHIO BISCOTTI

used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 36
INGREDIENTS:
o 3/4 cup white sugar
o 2 teaspoons vanilla extract
o 1/2 teaspoon almond extract
o 2 eggs
o 3/4 cups all-purpose flour
o 1/4 teaspoon salt
o teaspoon baking powder
o 1 tsp orange zest OR UP TO 1 TBP (depending on your taste)
o 1/2 cup dried cranberries
o 1/2 cups pistachio nuts
o DIRECTIONS:
1. Preheat the oven to 300 degrees F
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; orange zest, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool…
.drizzle some frosting over add the combination of almond extract and orange juice into the frosting drizzle
….Options/hints:
WET YOUR HANDS while working with the very sticky dough
1 tsp. of orange zest and added it right into the batter
slivered almonds instead of the pistachio nuts
melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars
substituted dried cherries and whole almonds, pulsed together in a food processor, for the cranberries and pistachios

[trisham]

Wow!

[Liz]

I love Tasha Tudor---her children's books are adorable.
I have her garden book---w/ photos of her amazing lifestyle.

From her book of Christmas.

[Twinkie]

I always liked Tasha Tudor. I think she had to pretty
much jettison the husband, or husbands as they were
on another wavelength. She was very creative; had a
few goats she milked, painted, & wrote and was able to make a living at those sorts of things.

[Stand Watch Listen]

CRANBERRY WALNUT RELISH

Servings: 8
-- oven baked relish...Orange marmalade / apricot is stirred into cranberries and walnuts --
INGREDIENTS:
-- 12 ounces fresh or frozen cranberries
-- 3/4 cup white sugar
-- 1 (6 ounce) orange marmalade
-- 1 (6 ounce) apricot preserves
-- 1 tablespoon lemon juice
-- 3/4 cup chopped walnuts
-- 1 teaspoon orange zest
--……Option: ½ cup shredded apples ..(I like multiple flavors)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
2. Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
3. Remove from oven and stir in marmalade, apricot orange zest and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving

[trisham]

Other than the brown sugar, that looks great! I just emailed the recipe to my husband. (He’s has diabetes)

[trisham]

I think that he does, and also uses some of the juice.

[leaning conservative]

I have not thought about Tasha Tudor in forever. Thanks for bringing her up. I am going to check out more of her work.

[Stand Watch Listen]

ALMOND CRANBERRY SQUASH

[Jamestown1630]

I’d like to know how he does that. My husband and I have both lost weight successfully on low-carb/paleo type diets, and I’m always looking for ways of making things like this without all the sugar.

I don’t know much about Stevia, but I’m looking into that, as well, and want to learn what one can do with it.

-JT

[trisham]

Thank you! I sent that to my husband, with the suggestion that he might use almond flour. :)