Category Archives: Fruit

Cranberry Waldorf Salad

 

Cranberry Waldorf Salad

Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 571 kcal

Ingredients

  • 1 cup cranberries fresh
  • 1 tsp organic ground cinnamon
  • 5 tbsp maple syrup divided
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 3 apples cut into 1/2 pieces
  • 3 stalks celery diced
  • 1 1/2 cups walnuts chopped
  • 3 cups baby arugula

Instructions

  1. Pulse cranberries with cinnamon and 2 tablespoons maple syrup. Let sit while you prepare the rest of the salad.
  2. Whisk together 3 Tablespoons maple syrup with vinegar and Dijon mustard. Drizzle olive oil into mixture while you continue whisking.
  3. Toss together apples, nuts, celery, and cranberries.
  4. Add vinaigrette and mix together.
  5. Serve on top a bed of greens.

Recipe Notes

Cranberry Banana Bread

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Cranberry Banana Bread

Course Dessert, Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 395 kcal

Ingredients

  • 1/4 cup butter melted
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 ripe bananas mashed
  • 1 cup dried cranberries
  • 1-1/2 cups whole wheat flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp organic ground cinnamon
  • non-stick vegetable oil spray

Instructions

  1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
  2. Add mashed bananas and cranberries. Mix.
  3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
  4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
  5. Grease 9"x5"x3" loaf pan with non-stick spray. Transfer batter into loaf pan.
  6. Bake at 350°F for 1 hour (or until test knife comes out clean).
  7. Let stand 10 minutes, and remove from pan to cool.

Recipe Notes

Poached Pear Tart

This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for apples and red wine, but I have substituted pears. If white wine doesn’t ring your bell, you can replace it with 2 cups water and 2 cups Grand Marnier or rum and fresh grated ginger.

Poached Pear Tart

Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Crust
  • 14 oz butter approx 28 Tablespoons
  • 6 oz sugar scant 3/4 cup
  • 1 egg
  • 16 oz all purpose flour
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • Filling
  • 8 firm not quite ripe pears, peeled
  • 4 cups light white wine
  • 1 cup sugar
  • 1 organic cinnamon sticks
  • 4 organic whole cloves
  • 4 organic black peppercorns
  • 1 vanilla bean
  • 1 orange quartered
  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • 4 tbsp powdered sugar
  • 1 tbsp organic ground nutmeg
  • 1/2 cup toasted sliced almonds for garnish

Instructions

  1. Crust
  2. Cream butter and sugar together
  3. Add vanilla, salt and egg. Mix until just combined
  4. Add flour and mix until just combined
  5. Press dough into a flat disk and wrap in plastic and chill at least 1 hour.
  6. Preheat oven to 425°F.
  7. Roll and press dough into a tart pan (about 1/8" thick).
  8. Prick the crust thoroughly with a fork.
  9. Line the crust with foil and add pie weights to the foil.
  10. Remove the pie weights and continue baking for 3-5 minutes longer.
  11. Cool crust before filling.
  12. Poached Pear Filling (enough for 2 pies)
  13. Combine wine, sugar, spices and orange in saucepan large enough to hold the pears in a single layer. Slice vanilla bean down the center length-wise and add to the wine sauce. Bring to a simmer. Add 4 pears and poach until they are soft throughout, but not mushy (approx 15 minutes). Remove pears from the pan and cool on a rack. Repeat with the remaining 4 pears.

  14. Reduce the wine mixture until it is smooth and sauce like.
  15. Whip the cream in a cold bowl until almost firm. Add vanilla, powdered sugar, and nutmeg. Whisk until firm.
  16. Slice the pears, and place them decoratively in the pre-baked tart shell, drizzle with the wine sauce, and top with a dollop of cream.
  17. Garnish with toasted almonds and serve immediately.

Spiced Cranberry Relish with Port

A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.

Spiced Cranberry Relish with Port

Course Sauce, Side
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 orange peel and juice
  • 1 lemon peel and juice
  • 3 cups ruby port*
  • 12 oz fresh cranberries washed
  • 1/2 red onion diced
  • 1 oz ginger, fresh peeled and minced
  • 3 tbsp dark brown sugar
  • 1 tsp fine sea salt
  • 1 tsp organic ground white pepper
  • 1/2 tsp organic ground cinnamon or
  • 1/2 tsp organic apple pie spice blend
  • 2 tbsp orange liqueur

Instructions

  1. Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
  2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.
  3. Recipe adapted from
  4. Wolfgang Puck's Adventure in the Kitchen
  5. (New York: Random House), 1991.

Peach Salsa

During peach season, I eat 2-3 peaches a day. I buy them by the case at the farmer’s market from a stand that brings them direct from Palisades. This salsa is excellent with fish and chicken, though sometime for lunch, I just eat it by the spoonful. Adjust the heat by increasing or decreasing the amount of jalapeno. Have a peachy day!

Peach Salsa

Course Sauce
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12

Ingredients

  • 6 peaches peeled and diced
  • 1 cucumber peeled and diced
  • 1 jalapeno pepper peeled and diced
  • 1/2 red onion peeled and diced
  • 1 tbsp ginger, fresh peeled and diced
  • 1 lime juiced
  • 1/4 cup cilantro, fresh chopped
  • pinch sugar
  • fine sea salt
  • organic ground black pepper

Instructions

  1. Mix all the ingredients together
  2. serve as an appetizer with corn or pita chips, or as a side with grilled chicken or fish