Meyer Lemon Cranberry Scones
Gourmet Magazine, www.epicurious.com
2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: crème fraîche or whipped cream
Preheat oven to 400°F and line a large baking sheet with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Serve scones warm with crème fraîche or whipped cream.
Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
Cranberry Spinach Salad
- 1 (6 ounce) package fresh baby spinach
- 1/2 cup chopped pecans, toasted
- 1/2 cup dried cranberries
- 1/3 cup olive or vegetable oil
- 3 tablespoons sugar
- 2 tablespoons red wine or balsamic vinegar
- 1 tablespoon sour cream
- 1/2 teaspoon Dijon mustard
In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.
- 8 small slider buns or mini brioche rolls
- 8 full slices turkey breast meat, cut into quarters*
- 1 cup of leafy greens (such as baby spinach or lettuce)
- 8 teaspoons Cranberry Spread (see recipe below)
* The turkey breast may be purchased from your local Deli or use home-cooked turkey meat. If using home-cooked, slice the turkey breast thinly.
Cut each bun or roll in half. Spread 1 teaspoon of Cranberry Spread on each bun bottom. Layer turkey slices (4 turkey quarter on each) over the top of the spread and top with leafy greens. Place the top bun over the top of the greens. Makes 8 Sliders.
- 1 cup of good-quality mayonnaise or non-fat plain Greek yogurt (your choice)
- 1/4 cup of purchased cranberry sauce, or see recipe, below
- In a bowl, blend together the mayonnaise or yogurt and cranberry sauce. Cranberry Spread may be stored in the refrigerator, in an airtight container, for up to 2 days.
- Cranberry Sauce
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Cranberry sauce base makes 2 1/4 cups.
Cranberry Kir Royal
Cranberry Kir Royal
Bon Appetit Magazine, www.epicurious.com
8 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 1/3 cups chilled Champagne
Pour 2 tablespoons cranberry concentrate into each of 4 chilled Champagne glasses. Add 1/3 cup Champagne to each glass and serve.