Cranberry Curd Bars

These Cranberry Bars were so fun to make and satisfying- a great weekend baking project.  You make your own cranberry curd (like lemon curd) from cooking down fresh cranberries, straining the mixture, and then mixing with sugar, eggs and egg yolks, and lemon juice and cooking and stirring until thickened.  Then strain again and pour over the pre-baked shortbread crust.  Bake a little longer to just set the curd, and you're done.  I found it important to have two strainers (or sieves) on hand for this recipe. The original calls for you to wash the sieve to use again, but I think it would have been too hard by hand with all of those cranberry seeds.  I was glad I had more than one on hand.

These would be great for Thanksgiving, but we had too many desserts already.  So I made them after those desserts were gone- lol.  If making for Thanksgiving, prepare the day before, because I think it'd be too much work for the day of.

Cranberry Curd Bars
adapted from the Kitchn

For the crust:
1 cup walnut pieces
1 cup all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) butter, cut into 8 pieces and at room temperature

For the cranberry curd:
12 ounces fresh or frozen cranberries (about 3 cups- a little more/less is fine)
1/2 cup water
1 cup granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
1/4 teaspoon salt
8 tablespoons (1 stick) butter, cut into 8 pieces and at room temperature
Powdered sugar, for dusting

1.  Make the crust: Spray a 9x13 baking pan with cooking spray, or grease with butter.  You can line with parchment, if desired, so you can lift out the whole thing to cut after, but I just prefer to cut right from the pan and store in the pan.

2.  Place the nuts in the bowl of a food processor fitted with the blade attachment and pulse until coarsely ground, about 15 (1-second) pulses. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground, about 10 (1-second) pulses. Scatter the butter over the top of the flour-nut mix and pulse until the mixture forms moist clumps, 20 to 25 (1-second) pulses. (You can do this by hand: chop the walnuts finely, mix the dry ingredients, then cut in the butter with a pastry cutter.)

3.  Transfer the mixture into the baking dish and press into the dish with your hands or the bottom of a floured drinking glass, making it as even as possible. Refrigerate at least 30 minutes. Twenty minutes before the crust is ready, arrange a rack in the middle of the oven and heat to 350°F.

4.  Bake the crust until beginning to brown around the edges, 10 to 15 minutes. Meanwhile, prepare the cranberry curd.

5.  Make the cranberry curd: Place the cranberries and water in a medium saucepan over medium heat and bring to a boil over medium-high heat. Continue to cook, stirring occasionally, until all the cranberries have burst open and are mushy, about 5 minutes. Meanwhile, fit a fine-mesh strainer over a large bowl.

6.  Pour the cranberry mixture into the strainer and press the cranberry purée through using a spatula until only pulp remains in the strainer. (This takes a few minutes; keep stirring, scraping the bottom of the strainer frequently.)  Set the purée aside to cool to room temperature, about 10 minutes. Meanwhile, discard the contents of the strainer and clean the strainer and the saucepan for reuse. (It's easy enough to clean the pan, but I would just get a second, un-used strainer ready for the next step.)

7.  Add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry purée and whisk until smooth. Return the cranberry mixture to the saucepan over medium heat. Stir the curd continuously, making sure to scrape the bottom and corners of the pan, until it comes to a simmer and thickens slightly, coats the back of a spoon, and registers about 150°F on an instant-read thermometer (there's some wiggle-room, so don't fret about being exact), 5 to 11 minutes.

8.  Remove the pan from the heat, add the butter all at once, and stir until completely melted. Pour the curd through the strainer again into a clean bowl to strain out any small chunks of cooked egg. Pour the warm cranberry curd onto the crust and spread into an even layer.

9.  Bake until the curd is set but still jiggles slightly in the center, 10 to 12 minutes. Place the pan on a wire rack and cool for 1 hour. Refrigerate until chilled through, at least 2 hours and up to 1 day.

10.  When ready to serve, just cut pieces right from the pan and serve.  Or, if you used parchment: run a thin knife around the edge of the pan to loosen the cranberry bar slab. Use the parchment paper as handles to lift the slab from the pan onto a cutting board. Trim off the sides to make even edges if desired. Cut into 24 pieces. Dust the tops of the bars with powdered sugar, which will melt into the cranberry curd and make a sweet glaze. 

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Turkey Cranberry Panini

This grilled sandwich was easy and delicious.  I copied an idea from Mel's Kitchen Cafe, but didn't want to run to the store for missing ingredients, so I subbed or omitted things.  I didn't have Brie, so I used Baby Bell cheese, lol.  I didn't have spinach so I left it off.  I used regular Italian sandwich bread (like American sandwich bread, only much smaller) instead of something hearty or fancy.  And I just now realized I was supposed to add some Dijon.  Lol! You might not have leftovers anymore to make this, but keep this in mind for next year.

Btw, "Panini" just means "sandwiches" in Italian.  The "i" ending makes it plural.  It doesn't mean pressed or grilled sandwiches, but in the US it does mean that, so I'll keep that in the title.  I just used my regular sandwich griller thingy for this; I don't have a real panini press.

Turkey Cranberry Panini
adapted from Mel's Kitchen Cafe

For each sandwich:
2 slices favorite sandwich bread
favorite white cheese
leftover cooked turkey, sliced
Dijon mustard, optional
2-3 Tablespoons cranberry sauce, more or less to taste
Butter, for grilling

1.  On one slice of bread spread Dijon according to taste.  Layer on cheese, turkey, cranberry sauce, and another layer of cheese.

2.  Top with the other slice of bread. Butter the outsides of the bread. 

3.  Cook the sandwich in a hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren’t using an actual panini or sandwich press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.  Serve immediately.

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Cranberry Upside Down Cake

This cake was a surprise!!  I made it because it looked easy and I needed to use up some cranberries.  Well, it was SO GOOD!!  Of course I knew it'd be a good cake, but I was blown away by the awesome flavor.  The buttery cake, the caramel layer you cook on the bottom, and the tart cranberries.  So good!  Another great David Lebovitz recipe.  This would be great for Thanksgiving. (Btw, I've made so many of his recipes I'm gonna start a new David L. tag!)  

Note: the recipe calls for 10 oz. of cranberries.  My bag was about 12 oz., but I only used 10 oz.  Next time, I'd just throw the whole bag in there.  It would have been fine.  (The cranberries really cook down, and it wasn't that much extra.)  For now, I'll throw the extra cranberries into some mulling cider, but usually I'm glad not to have a tiny bit of something hanging around in my fridge.  Lol.  

Cranberry Upside Down Cake

adapted from David Lebovitz

Topping:
4 tablespoons (55g/2 ounces) unsalted butter, cubed (I used salted)
3/4 cup (125g) packed light brown sugar
3 cups (280g/10 ounces) fresh or frozen cranberries (I'd use my whole bag next time- almost 12 oz)

Batter:
1 1/4 cup (175g) all-purpose flour
1/4 cup (50g) coarse cornmeal or polenta (I used regular cornmeal I had on hand)
1 1/2 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon salt
1/2 cup (115g/4oz) unsalted butter, cubed, at room temperature (I used salted)
3/4 cup (150g) granulated (white) sugar
grated zest of one lemon
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (125ml) whole or low fat milk, at room temperature

1. In a 9- to 10-inch (23-25cm) cast iron skillet*, melt the 4 tablespoons of butter and the brown sugar together, stirring frequently, until the sugar and butter is liquefied. When the mixture starts to bubble, remove from heat and set the pan aside. (*You can also use a cake pan, as long as it's ok on the stovetop for the short period of time needed to do this step.)

2. Preheat the oven to 350ºF (180ºC).

3. In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.

4. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula, beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed for 3 to 5 minutes, until very light and fluffy.

5. Reduce the speed of the mixer to medium and add the eggs one at a time, stopping the mixer to scrape down the sides. Mix in the vanilla extract.

6. At low speed, add half of the flour mixture, then the milk, then the remaining dry ingredients, mixing just enough so that they’re all combined. Do not overmix. I used a rubber spatula at the end to get the flour fully incorporated.

7. Distribute the cranberries in the prepared pan over the brown sugar mixture and shake the pan so they are in a relatively even layer. Spoon the batter over the cranberries in four mounds, then use a spatula to spread the batter evenly over the fruit.

8. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 40-50 minutes. (Mine was done at around 40,) Remove from the oven, wait 10-15 minutes, then run a knife around the cake. Place a serving platter overturned on top of the cake in the skillet, then using oven mitts to cover your hands, flip the two over simultaneously, until the cake releases from the pan.

Storage: The cake is best made and served the same day, warm if possible. You can rewarm slices in the microwave. It is also good served at room temperature.

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White Chocolate Cranberry Blondies

I made these for a Christmas get-together a few weeks ago.  They were quite tasty.  Merry Christmas everyone!

White Chocolate Cranberry Blondies

adapted from Taste of Home

3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces real white chocolate, coarsely chopped (or use real white choc. chips)

Frosting:
1 package (8 ounces) cream cheese or Neufchatel, softened
1 cup confectioners' sugar
1 tablespoon grated orange peel, optional
6 ounces real white chocolate, melted
1/2 cup dried cranberries, chopped

1.  Preheat oven to 350 F.  Melt butter in a small pan; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).

2.  Spread into a greased 13-in. x 9-in. baking dish. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

3.  For frosting, in a large bowl, beat the cream cheese, confectioners' sugar (and orange peel if desired) until blended. Gradually add half of the melted white chocolate; beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

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Cranberry-Poppy Seed Almond Quick Bread

This is a fun, festive bread for the Christmas season.  My husband and I loved it, and when my baby had his first taste, he started clapping.  My other kids didn't really want to try it, but oh well.  Our family made caramels and fudge last night; very fun!  Merry Christmas!



Cranberry-Poppy Seed Almond Quick Bread
adapted from Taste of Home

2-1/2 cups all-purpose flour

3/4 cup white sugar

2 tablespoons poppy seeds

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/3 cup butter, melted

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup fresh or frozen cranberries, thawed and chopped

Icing:

1/2 cup confectioners' sugar

2 teaspoons milk

1/2 teaspoon almond extract

1.  In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg, milk, butter, vanilla and almond extracts. Stir into dry ingredients just until moistened. Fold in cranberries.

2.  Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaf. Yield: 1 loaf (12 slices).

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Oatmeal, Pumpkin, Cranberry & White Chocolate Cookies

These yummy pumpkin cookies will put you in a fall mood.  I forgot to add the baking soda, but they seemed fine.  :)  That's what I get for trying to bake and hold the baby at the same time (my husband took our baby carrier with him in the car by mistake..... I have yet to try baking + babywearing but I think it'd be fun!  Lol.)  Anyway, they weren't terribly popular with the kids, for some reason, but my husband and myself ate our share and then gave the rest away.  I liked them!  Sheesh.  I used dried cranberries instead of cherries.  They seemed more fall-ish.  Plus, I had some in my pantry.  I don't even know if I can get dried cherries here!  Gotta post this before the baby wakes up!  :)

PS:  I froze my extra pumpkin puree in a ziplock bag in the freezer, in a recipe-sized amount for another pumpkin recipe I want to make later.

Oatmeal, Pumpkin, Cranberry & White Chocolate Cookies
adapted from My Baking Addiction
makes about 48 cookies

2 cups all purpose flour (I used part ww pastry)
1 ½ cups old-fashioned  (rolled) oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries; roughly chopped

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cranberries.

4. Drop by rounded tablespoons onto prepared baking sheets.  (I flattened mine a bit before baking; otherwise they stayed in little balls.  Could've been because I forgot the baking soda, though). 

5. Bake for 8-12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Storage: Cookies store well in an airtight container for up to three days.  May get softer and stick together; separate layers with wax or parchment paper.

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Cranberry-Spinach Salad

This salad is tangy and fresh.  It's even better with the addition of some crumbled gorgonzola or blue cheese... yum.  We go to a local organic farm to buy fresh baby spinach- it's tender, delish, and so good in here. 

Cranberry-Spinach Salad

adapted from Allrecipes

4 servings

1 teaspoon butter

1/4 (heaping) cup tablespoons almonds, blanched and slivered

1/2 pound (baby) spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
2 tablespoons white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
pinch sea salt
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1/4 cup extra-virgin oil

1.In a small skillet, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2.In a large bowl, combine the spinach with the toasted almonds and cranberries.

3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.

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Holiday Cranberry Sauce

Happy Thanksgiving!  We had a nice Thanksgiving dinner with our little fam, and plenty of food.  This Cranberry Sauce is good and easy.  This is the second time I've made it.  I halve the recipe, and reduce the sugar a little.

For Thanksgiving 2010, we enjoyed Roasted Turkey and Gravy, Slow Cooker Mashed Potatoes, Slow Cooker Stuffing, corn, cool green cauliflower Romanesco, corn, this yummy Holiday Cranberry Sauce, and our favorite rolls.  Dessert was key lime pie (made with lemons this time because we get fresh ones from our friend), and Maple Pecan Pie.  Love Maple Pecan Pie!!!!

Holiday Cranberry Sauce

from Allrecipes

4 cups fresh cranberries

1 1/2 cups water

5 whole cloves
5 whole allspice berries
3 cinnamon sticks
2 cups white sugar

1.Place fresh cranberries and water in a medium saucepan over medium heat.

2.Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.

3.Cook until cranberries begin to burst, about 10 minutes.

4.Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving. 

Orange Juice Version

1 bag (about 2 cups) fresh cranberries

3/4 cup orange juice

3 whole cloves

3 whole allspices berries

1 cinnamon stick

3/4 cup white sugar

1.  Place cranberries, OJ, and spices together in a medium saucepan.  Bring to boil over medium heat and cook until berries begin to burst, about 10 minutes.  Stir in the sugar and reduce heat to low.  Continue cooking 5 minutes, or until sugar is dissolved.  Remove from heat and allow to cool; discard spices.  Chill in the fridge 8 hours or overnight.  

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Cranberry-Walnut Tart

This is  more of a pie-shaped blondie with cranberries added!  I LOVE this.  I found the recipe on Allrecipes a few years ago, tried it out on a whim, and have been making it ever since.  I love the flavor of the walnuts, cranberries, and almond extract all together, with the background of the chewy cake/blondie thing. 

I usually make this for one of my Thanksgiving desserts, but it's good anytime.  You can use either fresh or frozen cranberries for this. 

Cranberry-Walnut Tart
from Allrecipes.com

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

2.Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

3.Bake at 350 degrees F (175 degrees C) for 30-40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

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