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Greetings to you all!
All of the seasons are lovely in their own way, but
the fall is my favorite, partly because of how
beautiful the changes in nature are. On the other
hand, it is essentially a season of winding down and
saying goodbye to the wide-open busyness of
summer and this always come with a certain amount
of wistfulness for me. Some of the signs that signal
the beginning of the end are visible. The darkness,
of course, comes earlier in the evenings and the
constellation Orion is in full view in the morning sky.
My mornings on the schooner are greeted by a deep
darkness, punctuated only by stars and moonlight.
The air is crisp, cleaner, sharper somehow, and the
colors of ruby and amber are showing amidst the dark
green of the evergreens.
It’s now time to turn toward shore and home and
relish the dark, cozy time that is fall and eventually
winter. While our guests have gone home, there’s
still plenty to do. Getting the boat winterized,
putting on the winter cover, cleaning and more
cleaning and removing anything that isn’t
permanently attached to the boat and into the barn.
I’m never quite ready when it comes, to put the
garden to bed, bring in the grill and move the kiddie
pool to the shed and yet the hibernation days of
winter are just as lovely in their own way as the
brightness of summer.
Bright red, full of flavor and packed with nutrients,
cranberries can be the star of your Thanksgiving
dinner. I’ve listed three recipes here that are both
simple and delicious.
It’s not too soon to start planning for Thanksgiving
(last week wasn’t too soon!). Plan ahead, shop your
list, cook ahead and then enjoy your time with
family – even the crazy ones!
Happy Thanksgiving to you all,
Capt. Annie
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| Cranberry Bread Ingredients |
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- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1 large egg, beaten
- 3 tablespoons shortening, melted
- 3/4 cup orange juice
- 1/2 cup cranberries
- grated rind of 1 orange
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| Directions |
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Preheat oven to 350 degrees. Sift the dry ingredients
together in a large bowl. Stir the egg, melted
shortening, and orange juice into the dry ingredients
until barely mixed in. Fold in the nuts, cranberries,
and orange rind. Bake for 50 minutes or until the
bread springs back when lightly pressed. Cool in pan
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| Cranberry Stuffing Ingredients |
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The amount of liquid will vary due to the moisture
content of the bread. The stuffing should be moist,
but not saturated.
- 1/2 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1 teaspoon salt
- 1 cup cranberries
- 1 cup pecans, pieces
- 1/4 cup fresh sage, minced
- 12 cups day old bread, cut into 1-inch cubes
- 2 cups chicken stock, or more
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| Directions |
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In a large sauté pan or stockpot, over medium-high
heat, melt butter and sauté onions and celery until
translucent. Add the rest of the ingredients and stir
to incorporate. Stuff the turkey or bake covered for
55 minutes at 375ºF, the last 10 minutes uncovered.
Makes enough to stuff a 20-pound turkey.
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| Cranberry Port Sauce Ingredients |
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- 1/2 pound fresh cranberries
- 6 tablespoons port
- 6 tablespoons sugar
- 2 tablespoons orange juice
- 1/2 tablespoon grated orange zest
- 1/8 inch thick slice of fresh ginger
- 1 tablespoon red currant jelly
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| Directions |
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Combine the cranberries, port, sugar, orange juice,
orange zest, and ginger in a small enamel (or other
non reactive) saucepan. Bring the mixture to a boil
over medium-high heat, stirring to dissolve the sugar.
Reduce heat to low and simmer for 12 to 15 minutes,
stirring frequently, until the cranberries have popped
and the sauce is slightly thickened
Discard the gingerroot, stir in the jelly, and set aside
to cook slightly. Pour sauce into a pitcher and serve.
It's great hot, cold or at room temperature!
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| Time for a change |
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Starting in January this recipe newsletter will be
changing a bit, okay, alot. We are reformatting it to
be more like Annie's weekly column in the Portland
Press Herald. There will be less in depth information
about her recipes and styled more like a menu from
start to finish. The newsletter will still be sent out on
the last Friday of the month, just every month
instead of every quarter. It will also include a
conversational piece from Annie. The recipes will still
be available in the 4x6 printable recipe card format.
With this change in format we feel the need to
change the name of this newsletter. This is where
you come in. We want your thoughts, ideas, and
suggestions for a new title.
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Photo Credits: Chef Annie Mahle-Frank M. Chillemi,
Cranberry photos- E.Henkel
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