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Cranberry Sauce with Amaretto Consider this unusual cranberry sauce as part of an Italian-style Thanksgiving dinner with Turkey breast with Pomegranate Glaze and Squash Ravioli with Parmesan-Sage Cream. Makes 4 servings 2/3 cup sugar Juice of 1 orange, about 1/4 cup 2/3 cup water 1 tablespoon orange zest, cut julienne 1/3 cup Amaretto 3 tablespoon toasted sliced almonds 12-ounce package fresh or frozen cranberries 1. Bring sugar, water, and Amaretto to a boil in a heavy-bottomed saucepan. Add cranberries, stir, and return to a boil. Reduce heat and boil gently, stirring occasionally, for about 8 to 10 minutes or until cranberries pop. 2. Remove from heat, add orange juice and zest, and cool. Just before serving, fold in almonds. Date and Cranberry Relish The sweetness of the dates contrasts nicely with the tart cranberries, giving this dish a North African holiday twist. Serve as you would any cranberry sauce, as a condiment for turkey, but also for other roasted meats such as lamb, game, and beef. Makes 4 servings 1/2 pound cranberries, fresh or frozen 1/3 cup sugar 12 medium dates, coarsely chopped 1 tablespoon cider vinegar 1/2 lemon, peeled, seeded, and diced Pinch cayenne pepper 1. Put cranberries, dates, and lemon in a food processor and process until well combined but not totally smooth. 2. Combine sugar, vinegar, and cayenne pepper. Add to mixture and pulse a few times. Chill an hour before serving. Grilled Pineapple Salsa This is a delicious, nonfat accompaniment to grilled poultry, pork, or fish. It should be eaten the same day it is made. Makes 4 to 6 servings, about 2 cups 1/2 pineapple 1/4 cup chopped cilantro 1/2 red bell pepper, chopped 1 tablespoon ground cumin 2 tablespoons minced red onion 1 tablespoon fresh lime juice 1 or 2 jalapeño peppers, minced Kosher salt to taste 1. Cut pineapple into 1/2-inch-thick slices, leaving skin on. Put on a well-oiled grill over medium heat and cook until nicely brown on both sides, about 10 minutes. 2. Remove skin and eyes and cut pineapple into 1/4-inch dice. Combine with remaining ingredients and refrigerate a few hours. Cooking Tip As with so many dishes that involve chile peppers, add the smaller quantity to begin with, and then let the dish sit for 20 to 30 minutes. Taste again to determine if you can tolerate more heat. Guacamole The usual guacamole recipe gets slimmed down a bit here with the aid of salsa and nonfat sour cream. There is just enough of both to retain the avocado's subtle silky qualities. Makes 4 servings 1 jalapeño pepper 4 teaspoons fresh lime juice 2 shallots 3/4 teaspoon toasted cumin seeds, ground (see tip below) 2 ripe avocados, peeled and pitted 1 teaspoon Kosher salt 3 tablespoons nonfat sour cream 3 tablespoons medium-hot commercial or homemade salsa 2 tablespoons chopped cilantro 1. Roast jalapeño and shallots in a 500°F oven until soft and nicely charred, 15 to 20 minutes. Cool to room temperature. 2. Meanwhile, puree remaining ingredients in a food processor until smooth. Peel, seed, and finely chop jalapeño. Peel and chop shallots. Fold both into avocado mixture. Cooking Tip To toast cumin seeds or other whole spices, put them in a cast-iron or other heavy skillet oven low heat and shake them periodically. When their aroma begins to be noticeable, after about 5 minutes, remove the skillet from heat. Cool the seeds, then grind them in a spice grinder (like a coffee grinder not for coffee), or by hand with a mortar and pestle. Hot and Sweet Pepper Sauce This is a spicy hot dish but not overpowering. If you're sensitive to hot peppers, you may want to cut down to just one. Serve over pasta or grilled meats. Makes about 2 cups, enough for about 4 servings of pasta 2 medium-large red bell peppers 1 medium-large green bell pepper 2 jalapeño peppers or a combination of jalapeño and other fresh hot chile such as serrano 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 3/4 cup defatted Chicken Stock (approximately) 1 tablespoon chopped fresh basil or 1 teaspoon dried Kosher salt and freshly ground black pepper to taste 8 kalamata, gaeta, or other black olives, pitted and quartered lengthwise 1 tablespoon chopped fresh parsley (only if dried basil is used) 1. Roast, peel, and seed peppers as in Bell Pepper Preparation. Cut into thin strips. 2. Meanwhile heat oil in a saucepan or deep skillet and sauté onion over medium heat until soft, 4 or 5 minutes. Add garlic and peppers and cook 5 minutes. Add 1/4 cup stock and cook another 5 minutes. 3. Put mixture in a food processor with 1/4 cup of the remaining stock. Pulse until you get a mildly chunky texture. Pour back into the saucepan. Rinse out the bowl of the processor with the last 1/4 cup of stock. Add remaining stock, basil, salt, black pepper, olives, and, if needed, parsley. 4. Cook gently about 10 minutes. Adjust seasonings as necessary. Nectarine Chutney Makes 3 pints 11/2 to 13/4 pounds firm, ripe, unpeeled nectarines 2 1/2 cups (15-ounce box) packed golden raisins 1/2 pound red onions, diced (about 2 cups) One 2- to 2 1/2-inch cinnamon stick 3 tablespoons (about 2 ounces) grated or finely chopped crystallized ginger or 1/2 teaspoon ground ginger 1/4 teaspoon dried crushed red pepper 1 teaspoon Kosher salt 1/2 teaspoon ground mace 2 cups fresh orange juice 1/2 cup blanched almonds halves or slivers 1/2 cup white wine vinegar or white vinegar 3 hot, sterilized pint jars and lids 1. Wash, dry and pit nectarines and slice them thinly. Put in a heavy-bottomed, 4-quart saucepan. 2. Add remaining ingredients except almonds. Bring to a boil over medium heat. Reduce heat and boil slowly about 40 minutes. Stir occasionally, then more frequently during the last 15 minutes to prevent sticking. 3. Stir in almonds and boil, stirring, 5 minutes more. Spoon at once into the jars. Seal, cool, and label with the date. Refrigerate at least 1 month before using. Cooking Tip Small quantities of certain canned foods, such as the chutney above, can be made without lengthy processing methods if stored in the refrigerator, or at temperatures in the mid-fifties, such as in a wine cellar, and they can stay perfectly safe for several months. If you feel the need to use a water-processing method, 15 minutes in a boiling-water canner should do it. Pomegranate Syrup This is much better than bottled grenadine. Try it over ice cream, drizzled on roasted sweet potatoes, in dressings, or in drinks like the Shirley Temple or the Pomegranate Kir Royale Makes about 2 cups Juice of 3 pomegranates, about 1 1/3 cups 1 1/3 cups sugar 1 teaspoon fresh lemon juice 1. Combine pomegranate juice and sugar in a saucepan. Bring to a boil, stirring. Lower heat and simmer about 5 minutes. 2. Remove from heat. Add lemon juice. Quince Conserve with Cardamom This can be used over low-fat ice cream or frozen yogurt for dessert or on waffles and pancakes for breakfast. Makes about 4 cups 11/2 cups Sugar Syrup 2 cinnamon sticks 1/2 cup dessert wine such as a late-harvest Riesling 1 tablespoon minced orange zest plus juice of 1 orange 2 tablespoons honey 2 pounds quinces (about 2 large or 3 medium), peeled, cored, and cut into 3/8-inch dice 1 tablespoon cardamom pods, put in a tea ball or wrapped in cheese cloth 1. Combine all ingredients except quince in a heavy-bottomed saucepan. Bring to a boil and add quinces. 2. Simmer, partially covered, about 40 minutes over low heat, stirring occasionally, until quinces are very soft. Remove from heat, discard cardamom and cinnamon, and cool. Refrigerate up to a month. Ras El Hanout This all-purpose spice mix is as common in Morocco as garam masala is in India. Makes about 4 teaspoons 1/2 teaspoon coriander seeds 1/8 teaspoon ground mace 1/2 teaspoon fennel seeds 1 teaspoon ground ginger 1-inch piece of cinnamon stick 1 bay leaf, crumbled 1 teaspoon black peppercorns Pinch hot pepper flakes 1/2 teaspoon each ground nutmeg and cardamom 1. Put all ingredients in a spice mill and grind to a fine powder. Rhubarb Compote with Prunes and Apricots This is a sweet and spicy way to eat rhubarb, as a low-fat dessert or for breakfast the next morning. It's best at room temperature, so be sure to take it out of the refrigerator at least 30 minutes before serving. Makes 4 to 6 servings 2 pounds rhubarb 1 cup pitted, dried apricots 1 cup pitted prunes 1 cup dessert wine such as a late harvest Riesling 2/3 cup sugar 1 tablespoon grated fresh ginger 1/4 teaspoon grated nutmeg 1. Trim rhubarb and cut into 1-inch pieces, smaller if stalks are more than 1-inch wide. 2. Halve apricots and prunes if large. 3. Combine all ingredients, except rhubarb, in a covered, heavy-bottomed saucepan. 4. Bring to a simmer. 5. Add rhubarb and simmer 5 to 7 minutes, stirring gently a few times, until rhubarb just softens but does not get too mushy. 6. Cool and serve at room temperature over pound cake or with frozen yogurt or low-fat ice cream. Cooking Tip If you like your compote on the spicy side, increase the amount of ginger by another teaspoon or two. If you like your compote a bit sweeter, increase the sugar to 3/4 cup. Rhubarb-Strawberry Coulis Makes about 2-1/2 cups 1/2 pound (one thick, long stalk) peeled rhubarb, cut into 3/8 inch dice 1/2 pound (6 to 8 large) strawberries, coarsely chopped 1 cup sugar 1/3 cup white wine, preferably an off-dry wine such as chenin blanc or Riesling 1. Put all ingredients in a medium saucepan. 2. Cook over medium heat until rhubarb is tender but not mushy, about 10 to 12 minutes. 3. Cool to room temperature. Cooking Tip Most people think souffles are difficult desserts that require lots of last-minute work, not so! The white sauce (made in the direction above) and coulis are a snap and both can be done a day or two ahead. To prevent skin from forming on the white sauce, put plastic wrap directly on the surface. Roasted Tomato Salsa Freshly made salsa beats the stuff in cans and jars every time, not only for flavor but for price as well. Despite the number of jalapeno peppers, this salsa isn't particularly hot. In fact, you may want to roast a fourth pepper and add it at the end if you want the salsa even spicier. Makes about 4 cups 4 large, ripe but still firm tomatoes 3 jalapeno peppers 3 cloves garlic, unpeeled 1 medium red onion, quartered 2 tablespoons chopped cilantro, or more to taste Kosher salt and freshly ground black pepper to taste 1. Put vegetables on a sheet pan in a 500°F oven or on a charcoal or gas grill over medium heat. 2. Cook until nicely charred and blistered. (They will char more on the grill. They will take about 30 minutes in the oven, less on the grill.) 3. Core, but don't peel the tomatoes. 4. Peel, stem, and seed the peppers. 5. Peel the garlic and remove the skin from the onion. 6. With the motor of a food processor running, drop the garlic down the feed tube. When pureed, scrape down the sides of the bowl. 7. Add the onion and pulse a few times. 8. Add tomatoes and pepper and pulse until you achieve the texture you desire. 9. Pour into a bowl and add cilantro and salt and pepper. 10. Let sit an hour for flavors to meld and temperature to cool. Cooking Tip Grilling and roasting add a pleasing flavor to tomatoes and other in-season vegetables. But these cooking methods also give a flavor boost to tomatoes when they're not in season. Salsa Crudaó Italian Style There is nothing that brings out the flavor of ripe, locally grown tomatoes more than an uncooked pasta sauce. Some versions call for peeling the tomatoes, but I prefer to simply core them and squeeze out some of the seeds. To our way of thinking, this needs no cheese, but you may want to have some Parmesan around for guests to gently add. Makes 6 servings as a first course, 4 as an entree 2 pounds ripe, locally grown tomatoes 2 tablespoons chopped fresh basil 2 large cloves garlic, smashed but left whole 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 1 pound pasta of your choice 1. Core the tomatoes and squeeze out some of the seeds and juice. (You'll still have some seeds left but that's okay.) 2. Slice, then chop the tomatoes into medium dice. 3. Put in a small mixing bowl. 4. Add the remaining ingredients except for the pasta. Stir, cover, and let sit at room temperature 1 hour. 5. Taste and adjust for basil, salt, pepper, and garlic. The garlic flavor should be noticeable but subtle. 6. Remove the garlic and discard. (The sauce can sit for a few more hours at room temperature if need be, but do not refrigerate.) 7. Boil a large pot of water for pasta. Cook pasta until al dente and drain well. 8. Put tomato sauce in a serving bowl and toss with pasta. Sautéed Apricots with Ginger Cooked fruit doesn't have to be a dessert. Try this dish as a condiment for roasted meats, especially pork. Makes 4 serving 1 tablespoon butter 3 tablespoons brown sugar 1 tablespoon fresh ginger, chopped 1 tablespoon Tony Tantillo balsamic vinegar 1 shallot, chopped Juice of 1 lime 2 cups halved and pitted apricots 1. Melt butter in a skillet over medium heat. Add ginger and shallots and cook just until shallots soften, a few minutes. 2. Add apricots, cut side down, brown sugar, balsamic vinegar, and lime juice. Cover and cook, stirring a few times, until fruit softens but still keeps its shape, about 5 minutes. Spiced Concord Grape Jelly This type of jelly is sometimes called venison jelly because it is served with venison meat. Makes 4 half pints 3 or 31/2 pounds (2 quarts) Concord grapes 2 cinnamon sticks 10 allspice berries 3 cup sugar 4 sterilized 1/2 pint canning jars with lids and rings 1. Stem and wash grapes, discarding any that are withered or blemished. Put them in a 4- to 6-quart stainless steel pot; mash them with a potato masher, extracting as mush juice as possible. Cook mixture over medium heat until it comes to a boil. Simmer, stirring, 10 minutes. 2. Strain through strainer. You should have 4 cups. Return juice to the same kettle. Add cinnamon sticks and allspice berries. Bring to a boil over medium-high heat and add sugar. Boil, stirring, for 20 minutes. To test for jelling, put a teaspoonful in a dish and put the dish in the freezer for a minute. If the jelly wrinkles when gently pushed with a finger, it's ready. 3. Strain to remove cinnamon sticks and allspice berries. Pack into hot sterilized jars. Label and date. Store in the refrigerator up to 6 months. Cooking Tip You'll notice that unlike some jelly recipes, this one has no added pectin, the substance that helps to create jelling. That's because Concord grapes are naturally high in pectin. Spicy Kiwi Salsa Serve this with a meaty grilled fish such as swordfish, grilled poultry, or roasted pork. Makes 4 servings 4 kiwifruit, peeled and cut into 3/8 inch dice 1 tablespoon freshly squeezed orange juice 1 teaspoon minced red jalapeñno or other fresh hot red pepper 1 tablespoon chopped mint Pinch kosher salt 1 tablespoon tequila (optional) 1. Combine ingredients and chill 30 minutes to 1 hour Sugar Syrup Makes 1 cup 1/2 cup water 1 cup sugar Combine water and sugar in saucepan and bring to a boil over medium-high heat. Boil 30 to 45 seconds until syrup is clear, stirring to make sure sugar is dissolved. Cool and store in the refrigerator. Tart Cherry Sauce It may seem silly to sweeten tart cherries to make them taste like sweet cherries, but even when sweetened, tart cherries have a slight tartness reminiscent of cranberries. Tart cherries can be used much like cranberries in crisps, relish, and sauces like this one, which is terrific over vanilla ice cream. Makes about 3 cups 3 cups tart cherries (about 11/4 pounds,) pitted and halved 2/3 cup sugar 1 tablespoon orange rind, cut in julienne strips 2 tablespoons bourbon or brandy 1/4 cup toasted, sliced almonds 1. Combine tart cherries, sugar, orange rind, and bourbon in a saucepan. Set aside for 30 minutes. 2. Bring to a boil over moderate heat. Simmer about 8 to 10 minutes. Cool, then stir in almonds. |
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