"Go Crazy with Cranberries" @ Janet's

DRINK: Peach Riesling Sangria-Denise

Make it a day ahead to allow the flavors to intensify.

Servings:   Serves 8.

Ingredients           

750-ml bottle dry Riesling
1 1/2 cups white cranberry-peach drink
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1/2 vanilla bean, split lengthwise
2 1/2-inch-thick lemon slices
2 1/2-inch-thick orange slices
2 peaches, cut into wedges
10 fresh raspberries
3 cups ice cubes

Preparation

Mix first 5 ingredients in large pitcher. Scrape in seeds from vanilla bean; add bean and stir to blend. Mix in fruit. Cover and chill overnight. Mix in ice and serve.

APPETIZER:Potato Latkes with Cranberry Jam-Marcie

Ingredients

Potato Latkes:

2 large russet potatoes
2 shallots, minced (4 tablespoons)
2 garlic cloves, minced (1 tablespoon)
4 eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon dried tarragon
2 teaspoons fresh chives, snipped
1 teaspoon dried mustard
2 teaspoons salt
Freshly ground black pepper
1/2 cup vegetable oil
Fresh chives, for garnish

Cranberry Jam:
1 cup sugar
1/2 cup cranberry juice
1 (12-ounce) package frozen cranberries
1 1/2 teaspoons ground cardamom
1 star anise
Pinch salt
Pinch white pepper

Preparation

Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined.

Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side.
Cranberry Jam: Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving.

Yield: 3 cups

SALAD: Frisee Salad with Gorgonzola, Walnut, and Cranberry Crostini-Brennan

Offer the crostini as passed hors d'oeuvres topped with a sprig of dressed frisée.

Servings:   Makes 12 servings.

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Ingredients

24 1/4-inch-thick slices ciabatta bread
1-2 tablespoons minced garlic

4tbls olive oil

1/2 cup chopped toasted walnuts
8 ounces Gorgonzola, crumbled
6 tablespoons minced shallots, divided
1/3 cup dried cranberries

8 cups baby frisée, torn into thin pieces
2 teaspoons Banyuls vinegar or red wine vinegar
Fleur de sel or fine sea salt

Preparation

Pan garlic and olive oil on stove until lightly brown. Reserve 2 tbs of cooked oil.

Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with the remainder of the garlic oil. Bake until crisp, about 5 minutes.

Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.

Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons cooked garlic olice oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.

Makes 12 servings.

APPETIZER: Turkey Satay with Cranberry Dipping Sauce-Jamie

Ingredients

2 stalks lemongrass, roughly chopped
1 tablespoon ginger, finely chopped
5 cloves garlic, minced
1 tablespoon chili pepper, crushed
2 tablespoons, curry powder
2 tablespoons honey
1 tablespoon fish sauce
2 boneless, skinless turkey breasts
Bamboo skewers, soaked in water for 1 hour

For the dipping sauce:
2 cups whole cranberry relish
1/2 cup coconut milk
1/4 cup shredded, unsweetened coconut
2 limes, juiced

Preparation

For the turkey satay:
For the marinade, combine lemongrass, ginger, garlic, chili pepper, curry powder, honey and fish sauce in medium sized bowl. Slice the turkey breasts into 3 by 1-inch strips and add to the marinade, stirring to coat the turkey. Cover with plastic wrap and place the turkey marinade in the refrigerator overnight. When ready to cook the satay, place a large saute pan on medium high heat. Thread the turkey meat onto the skewers and sear, turning once, until the turkey is cooked through, about 1 to 2 minutes per side.

For the dipping sauce:
Mix all ingredients together in a medium sized mixing bowl and taste for seasoning. Serve in a small dipping bowl along side the turkey satay.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SALAD: Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette-Danielle

                                                    

Ingredients

1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces

Preparation

In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.

Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

ENTRÉE: Turkey and Cranberry Ravioli-Janet

Ingredients

Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers

Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

DESSERT:White Chocolate, Cranberry, and Macadamia Nut Cookies-Megan

Ingredients

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

Preparation

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

Makes 36 (large) or 72 (small) cookies.

DESSERT: Pastel de Tres Leches-Jill

The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote.

Ingredients

Sponge Cake
1 1/2 cups all purpose flour
1 tablespoons baking powder
4 eggs, separated
1 1/2 cup sugar
1/2 cup milk

Rum Milk Syrup
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (14 oz.)
1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)
1 teaspoon vanilla extract
2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional

Meringue
4 egg whites
1 cup sugar
1/2 cup water

Cranberry Compote
2 cups fresh or frozen cranberries
1 cup walnut halves (or pieces)
1 cup golden raisins
1 cup water
1/2 cup light brown sugar
4 cloves
1 cinnamon stick
1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)

Preparation

For Sponge Cake:
Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.

Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.

For Rum Milk Syrup:
In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)

For Meringue:
In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.

When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.

For Cranberry Compote:
In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.

While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.

To Assemble:
Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.

Makes one 10x3-inch cake.