28
Nov
09

Great holiday recipes = great late night snacks

Everyone knows the best part of Thanksgiving is the leftovers.  Well, it’s Saturday and I’m still living off of mine!

I’d like to share a couple family recipes that always raise a few eyebrows.  The first two are my two all-time favorite holiday dishes – cranberry soup and rhubarb pie.  The third is the Northern version of stuffing.  The main difference is the bread — people from the South make cornbread stuffing and people from the North make stuffing with actual torn pieces of bread.  I prefer cornbread, but both are delicious.  Here they are:

Jolynne’s Cold Cranberry Soup

(From The Madd Apple Café – a pretty soup for brunch, lunch or dinner.)

Makes about 2 quarts

  • 3 cups fresh cranberries, low bush
  • 2 cups water
  • 1 to 2 whole cloves
  • 2/3 cup sugar
  • 1 Tablespoon all purpose flour
  • 1 cup sour cream
  • ¾ cup dry red wine
  • ¾ to 1 cup fresh orange juice
  • fresh mint sprigs*

Simmer cranberries, water and cloves in large saucepan 10 minutes. Drain cranberries, reserving 1 cup cooking liquid.  Discard cloves.  Puree cranberries in blender.  Press through fine strainer into heavy large saucepan.  Mix in reserved cooking liquid.

Combine sugar and flour in medium bowl.  Stir in sour cream, wine and orange juice.  Mix into cranberries.  Slowly bring to boil, stirring constantly.  Reduce heat and simmer 2 minutes, stirring constantly.  Cool.  Refrigerate until well chilled.  (Can be prepared 1 day ahead.)  Garnish each serving with mint sprig*.

*optional

Jolynne’s Rhubarb Pie

  • 4 cups ( 1lb ) rhubarb in 1” slices
  • 2/3 cup sugar
  • 3 Tablespoons flour
  • dash salt
  • zest of ½ orange, minced

Combine sugar, flour and salt.  Toss rhubarb and orange peel with sugar mixture, mixing well.  Let macerate several hours if rhubarb is very tart.  Use a 2–crust 9” pie shell; cut decorative slits in the top.  Bake at 400 for 45-50 min., until juices have thickened and start bubbling out of the slits in the pie.

Note: I cut the rhubarb and freeze it; then toss it into the pie shell frozen and allow an extra 10 minutes baking time.

Macerate – to make soft by soaking or steeping in a liquid

Tim’s bread (and onion) stuffing

  • 8-10 cups sliced onions
  • 4 cups sliced celery (about 1 head)
  • ¼ cup butter or olive oil
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 large loaf of crusty Italian bread or San Francisco Sourdough, torn into 2” chunks
  • 3-4 cups poultry stock
  • Diced giblets (cooked in giblet broth)
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1 Response to “Great holiday recipes = great late night snacks”


  1. November 28, 2009 at 5:33 pm

    Cranberry soup?! Really??


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