It's that time again, fall fruits.......

Cranberries!!!! Nantucket cranberry pie (it's actually a very buttery cake that you bake in a pie-dish) warm from the oven with home-made vanilla ice cream, cranberry/orange scones, braised pork loin with sauerkraut and dried cranberries, apple pie with cranberries . . . cranberries with cranberries!

[shroomgirl]

Must be a good year for cranberries they are actually $1.50 a bag now...and plentiful.
I spent several years candying cranberries
PRE craisins....I'm so glad someone else does it for me now.

I think you're right, Shroomgirl, they are really inexpensive now (must've been all the rain we got on the east coast this year). I usually buy a few bags every time I go shopping and throw 'em in the freezer. I made a cabbage soup years ago that I put cranberries in; my kids still tease me about it, but I thought it was good. I wish I could remember what I put in it! I think that's why my husband hasn't killed me yet; I never write down what I put in stuff and he's afraid if something happens to me he'll have to go back to cooking for himself.

[m brown]

$1.29 per bag o' crans!

this week only!!!!!!

We made apple butter this fall by the following recipe. It is delicious.

* Exported from MasterCook *

Crock Pot Apple Butter

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Canning And Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 quart crockpot
Golden delicious apples -- or apples
that 'cook up' -- washed and chopped
1/2 cup apple cider
4 cups granulated sugar -- or to taste
3 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 pinch ground mace
1 pinch ground cloves


1. Pour sider into crockpot, add chopped apples to fill the crockpot. Do not peel.
2. Cook 15 to 20 minutes on high heat to soften apples. Force apples through a seive to remove peelings then spoon pulp back into the crockpot.
3. Add sugar, cinnamon and spices. Stir well. Cover, cook on high until mixture bubbles. Reduce heat to low, stirring occasionally, and cook 8 to 10 hours until thick and dark. You can just cook it all night with lid on without stirring. Stir well the next morning.
4. Sterilize jars and lids. Place jars in a 200° oven for 10 minutes. Spoon the apple butter into jars while both are hot. Seal at once.

- - - - - - - - - - - - - - - - - -

NOTES : Apple Butter may be frozen instead of canning.

Jesse, that sounds great; I may be making apple butter for Christmas gifts!

Hi all! I'm a newbie!

Frangipane/pear tarts are my absolute fave!

I have a question. I suppose it's OK to post it here.

I want to do apple dumplings for the Christmas dinner at the country club where I work. I thought I would use puff pastry since I don't have any helpers yet There should be 100 to 150 people. I'm planning on filling them with a walnut/raison mixture and decorating with leaf cut outs and cinnamon sticks. Here is my question: What are some potential problems that might develop in doing this for service of 100 to 150 at one time?

Sauce accompaniments and creams won't be a problem to do ahead but how much of the prep of the apple can I do a day ahead?

thanks in advance
eeyore

um....why does it say Im a dishwasher?

[This message has been edited by Eeyore (edited 11-26-2000).]

[momoreg]

Eeyore,
Welcome to Cheftalk. It's good to have you here.. The dishwasher title has no relation to your real position; it has to do with the number of times you've posted here.

I'm sure you know to try a couple of apples out before you make all of them, but be careful not to stretch the dough too tightly around the apple, because it could separate at the seams while baking. There should be someplace for the steam to escape as well. Are you planning to fill or flavor the apples with anything? And what kind of apples do you plan to use?

[m brown]

Hey gang,
On the apple dumpling front, you may want to try a half'd apple <or even cubed apple> with filling in puff, or use several sheets of buttered and cinnamon sugared phyllo dough, purse style. When doing dumplings on your own for 150, please make it as fail safe and easy as possible for yourself. Garni can be more elaborate and worked on in advance.
Clean and simple with grace.

I thought I would go ahead and use Granny Smith.

I thought that I would prick the pastry with a fork first so that it will hold its shape better.

What do y'all think about par cooking them ahead before wrapping? I could poach them slightly then let cool and wrap in pastry and refrigerate overnight.

I plan on trying a couple of batches this week. The important thing is I must do everything the same (ie - doing things ahead, refrigerating, allowing to sit before service)

What do you guys think of molasses cream with an apple cider sauce. Or should I go maple and Tahitian vanilla?

As you can tell I'm a little green.

Thanks for all the advice.
eeyore

[m brown]

Apples bake quickly so not a great idea to cook ahead of wrapping.
If you ever want to sell a dessert item, just use the words ( and items ) vanilla bean or chocolate.
eeyore, green is a groovy place to be, enjoy it!!!

[shroomgirl]

A little zest, orange may be good in your filling.....good with maple or molasses.
Sounds wonderful

[momoreg]

The molasses cream does sound wonderful. The flavors go well together, and the creaminess will compliment the apples! Apple cider sauce may be a bit redundant, though. Let us know how it goes.

Eeyore,
If Frangipane/pear tarts are you favorite, for ease of service consider a frangipane/apple tart maybe with a "French Apple Whipped Cream" of raisins, cinnamon and brandy, or the same in ice cream with a cinnamon, brandy caramel sauce.
Hey it's the holidays and I'm into my brandy. Tis the season.....

[Isa]

There is nothing better then a pear frangipane tart, of all the desserts this is my favourite.

I was looking at different recipes this weekend and saw that sometimes frangipane is made with ground almonds and other time with almond paste. I am curious about the differences between the two recipes. Is there a reason one would use almond paste instead of nuts?

Thanks!


Sisi