Rediscovering the Joy of Cooking

November 27, 2010

Cranberry Salad

Filed under: fruit, holiday — Emily @ 2:01 pm

My mom grew up always having cranberry jello salad at her Thanksgiving table. When I hosted my first Thanksgiving I wanted to include everyone’s traditional dishes—even if it’s not something I would normally choose to make. It ended up being a hit! Over the last few years I’ve tried a few different variations of the same type of dish, but this recipe is definitely the best. It is also the easiest of any of the recipes I’ve tried, which I think we can all agree is ideal for Thanksgiving. I don’t think I’ll even try any more. I wanted to get this recorded in my blog so we will always have the recipe.

Cranberry Salad

Salad:

2 (16 oz each) cans whole cranberry sauce

2 cups water

1 (6 oz) package of raspberry jello

1 (20 oz) can crushed pineapple

1 cup chopped pecans

Topping:

1 (8 oz) package cream cheese

1 package miniature marshmallows

1 pint whipping cream

In a saucepan, combine cranberry sauce and water, boiling until sauce is dissolved. Add gelatin, pineapple and nuts. Chill in 9×13 inch pan for 15 hours.

In a large mixing bowl, combine cream cheese, marshmallows and whipping cream. Chill for 15 hours. When ready to serve, whip the topping mixture and spread on top of salad.

16 servings

Source: Adapted from Cooks.com

 

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November 20, 2007

Baked Mac and Cheese (page 320) and Applesauce (pag 446)

Filed under: fruit, pasta — Tags: , — Emily @ 6:19 am

Aaron was out of town for business on Sunday and I had to work overnight at the hospital, so I was looking for something that I could throw together quickly. On Sunday morning I woke up extra early so I could take a nap in the afternoon. I decided to go over to the Studio City Farmer’s Market near our house. It is an awesome little farmer’s market. Has anyone heard of the actor Ed Begley, Jr.? He’s been in a lot of movies/TV shows and he’s one of Hollywood’s leading proponents of living a “green lifestyle.” He lives in Studio City and he has a booth set up every week at the farmer’s market selling his environmentally friendly cleaning products called “Begley’s Best”. It’s kind of funny. It was such a nice morning—it was slightly cool and foggy (which is a nice change from the always sunny southern California weather)–trust me, it gets annoying, especially at this time of the year. I went over to the market and got a croissant from the local French bakery that sets up a stall—-a legitimate Parisian, flaky croissant, and a fresh squeezed lemonade from another stall—it was heaven! I sat and people watched for awhile and then got some of my shopping done—both for dinner Sunday and for Thanksgiving. There are a ton of vendors: fruits, veggies, pastas, baked goods, pre-prepared meals, jewelry, handmade soaps, clothing, etc… They even have animal rides and little kids rides—it’s really cool–and every Sunday year round.

On to my meal—sooooo good!

Baked Macaroni and Cheese

An especially good rendition of a timeless classic. The sauce can be made ahead and blended with just-cooked noodles before baking, or the entire casserole can be assembled a day in advance (I prepared it in the morning and baked it after I woke up from my nap)

Preheat the oven to 350 F. Grease a 1 1/2-quart deep baking dish. Bring to a rolling boil in a medium saucepan:

6 cups water

1 1/2 teaspoons salt

Add and cook just until tender:

2 cups elbow macaroni (8 ounces)

Drain and remove to a large bowl. Have ready:

2 1/4 cups grated sharp Cheddar or Colby cheese

Melt in a large saucepan over medium-low heat:

2 tablespoons butter

Whisk in and cook, whisking, for 3 minutes:

2 tablespoons all-purpose flour

Gradually whisk in:

2 cups whole or skim milk

Stir in:

1/2 medium onion, minced

1 bay leaf

1/4 teaspoon sweet paprika

Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two-thirds of the cheese. Season with:

salt and ground black pepper to taste

Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:

1 tablespoon butter

Add and toss to coat:

1/2 cup fresh breadcrumbs

Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

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It didn’t look quite as blurry on my camera–oh well.

Applesauce

This can be chunky or smooth. A blend of 2 or 3 apples makes the best-tasting sauce. Begin with a tart-sweet apple like Gravenstein or Newton-Pippin, then mix in spicy McIntosh with Gravensteins or winy Staymans with Pippins. Golden Delicious adds sunny sweetness to any blend. This recipe doubles easily (this makes 4-6 servings):

Place in a large, heavy skillet or saucepan:

3 pounds cooking apples, peeled if desired, cored, cut into 1/2-inch-thick slices

1/2 to 3/4 cup apple cider or apple juice, depending on tartness of apples

1 large cinnamon stick

Cover and simmer, stirring often, over low heat until tender but not mushy, about 20 minutes. Stir in:

Scant 1/2 cup white or turbinado sugar or 6 tablespoons mild honey (I used white sugar)
1/2 to 1 teaspoon ground ginger (optional–I omitted)

1/2 teaspoon ground mace (optional–I omitted)

1/2 teaspoon ground nutmeg

Cook, stirring, until the sweetener is dissolved and blended about 1 minute. Remove from the heat. Discard the cinnamon stick. For chunky applesauce, break up the apples with a wooden spoon. For medium texture, crush with a potato masher. For smooth sauce, pass through a food mill or coarse sieve. Serve warm or chilled. I sprinkled cinnamon on top.

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Again, I need to work on the close-ups.

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