Tag Archives: cranberries

Spiked Cranberry Sweet Tea Palmer’s

We’ve had some wacky winter weather so far here in Texas.   My boys are wanting their snow jackets, sleds and snowmen, but I have to say…I’m pretty content in my flip flops and tank tops.

Given that it’s MUCH warmer than usual, I am not craving a hot toddy but in fact something a bit more refreshing…and what’s more summer’y than sweet tea and lemonade!   This time I wanted to take the otherwise known “Arnold Palmer” up a notch by incorporating a VERY easy flavored simple syrup made with fresh Cape Cod Select Premium Frozen Cranberries…Making it into the most perfect southern libation!

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 WestFree way 
Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/          
https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.pinterest.com/capecodselect     

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMz
The Starting Lineup

  • Cranberry Simple Syrup *(recipe below)
  • Sweet Tea Vodka
  • Sweet Tea (store bought or homemade)
  • Lemonade (homemade ..or the real stuff please if store bought 😉
  • Ice, cranberries and lemon wedges (garnish)

Cranberry Simple Syrup

  • 1 cup Cape Cod Select Premium Frozen Cranberries
  • 1/2 cup water
  • 1/2 granulated sugar

In a blender, pulse the cranberries till they’re nice and minced up.  Next add these along with the water and sugar to a small saucepan a bring to a simmer over medium heat.  Stirring often to combine.

Once the sugar has disolved, remove from heat and pour into a sieve or fine mesh cloth over a bowl to remove excess cranberry pieces (optional).  Often times I use as is because I like the texture from the cranberry bits.

Transfer to a sealed jar and refridgerate for up to a week.  

In your cocktail glass of choice, fill to the brim with ice and pour in 2-3oz of Sweet Tea flavored vodka.  Follow that with equal parts Sweat Tea and Lemonade leaving about 1/2 inch from the top.

Drizzle in a good ounce of your fresh cranberry simple syrup (give a quick stir) and top off with another floater of sweat tea vodka!  I like to garnish mine with a fresh lemon wedge and more cranberries…I also like to use a big ol’ glass for these too! 😉

Orange-Pecan Shortbread Cookies with Cranberry Icing

Cookies are a staple of Christmas, at least in our home.  However, we always seem to have the same ol same ol.  Chocolate chip pecan, thumbprints, spritzers, sugar cookies with royal icing…while all are equally delicious, it can become a bit humdrum.

That being said, I had to step up to the plate with my duty of making the already famous cranberry the star of Christmas this year!  Through great luck (and all of that “hard work of being a food blogger” 😉 I have been fortunate enough to be a recipient of a large package of perfect Cape Cod Select Premium Frozen Cranberries on my doorstep! This box addressed to me, “Railroad Wife in Texas”, on frozen ice and all, was just screaming to NOT be made into your average pie, relish or smoothie..but into a fantastic dessert!  When one thinks of cranberries their mind often goes to that bowl at the end of the table that all too often gets neglected…not here my friend! This is front and center and oh so delicious!

…and dang, did I knock it out of the park!  Plus with the freshness of real orange juice, zest and cranberries I like to consider these guys healthy too!  So have another… 😉

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 WestFree way

Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/
https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMz                                                                                                    


The Starting Lineup

Shortbread Cookies

  • 2 1/2 cups flour
  • 1/2 tsp cinnamon 
  • 1/4 tsp nutmeg
  • 1/4 cup chopped pecans, toasted
  • 6 TBSP granulated sugar
  • 1 1/2 TBSP orange zest
  • 2/3 cup orange juice, fresh
  • 1/4 tsp almond extract
  • 1 cup (sticks) butter, unsalted and cubed

Cranberry Icing

  • 1 cup Cape Cod Select Premium frozen cranberries
  • 5 TBSP water, divided
  • 1 1/2 cup powdered sugar 

SHORTBREAD COOKIES:

Preheat your oven to 325 degrees; Line two baking sheets with parchment paper.

Cube your two sticks of butter and then place in the freezer (you really want cold butter).

In a large (i.e. Kitchen Aid) mixing bowl, whisk together the dry ingredients (flour, cinnamon, nutmeg, pecans, sugar).  Using your mixer with the paddle attachment, cut in the cold butter till it looks almost “crumbly”.  Next add in the orange zest, orange juice and almond extract.

Switch to the kneading attachment and knead until combined and forms a ball.

*If too dry add 1Tbsp of water at a time till ball forms.  If too tacky/wet, add 1Tbsp of flour at a time till smooth.

Lightly flour your work surface and rolling pin.  Roll the dough out to 1/4″ and use your favorite cookie cutter to cut out festive shapes.  Alternatively, you can roll into a log-form and cut into disk shapes.  Place cookies onto the parchment lined baking sheets. 

Place into the oven and bake for 18-20 minutes.  The middle should be set and the bottoms slightly browned.  Cool for 2 minutes and then transfer to a wire rack to finish cooling before applying the icing.

ICING:

In a saucepan, add in the 1 cup of cranberries, 1/4 cup of powdered sugar and 2 TBSP of water.  Cook over medium heat for about 5 minutes.

Pour this mix with the remaining 3 TBSP water into a blender and puree.

*Optional to strain into a medium size bowl using a sieve to catch any ‘bits & pieces’..I, however, like it with them in the icing, adds a bit of a rustic touch!

To your puree, whisk in the remaining powdered sugar.  As it sets, it will slightly thicken.  *You can whisk in a bit more powdered sugar if you prefer it even sweeter and thicker.  

Once the cookies have cooled, apply a small spoonful of the icing to the center of each cookie.  Using a small tipped pastry brush (or heck, even a new paint brush), fan out to the edge of your cookies.  You can add more (another layer) to thicken the icing if desired.

Serve with a tall glas of milk and enjoy this holiday season..

Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce

Through all trial and no error, I am fairly certain I have just created a new holiday tradition in my home..We will be eating my new recipe of “Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce” for Christmas from here on out!   Slightly sweet, a slight bit o’ heat, slighty tangy and a touch of classic savory, this one hit all of the notes in just the right way.  Plus, given that pork tenderloin is an inexpensive cut and just a few other handy ingredients are needed, one can make this festive meal quickly while saving a bit more for extra stocking stuffers!

Through great luck (and all of that “hard work of being a food blogger” ;) I have been fortunate enough to be a recipient of a large package of perfect Cape Cod Select Premium Frozen Cranberries on my doorstep!  This box addressed to me, “Railroad Wife in Texas”, on frozen ice and all, was just screaming to NOT be made into your average pie, relish or smoothie..but into a savory entree!  When one thinks of cranberries their mind often goes to that bowl at the end of the table that all too often gets neglected…not here my friend!  This is front and center and oh so delicious!

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 West Freeway

Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/          

https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.pinterest.com/capecodselect     

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

                                                                                                                                             
*If you want an extra kick of spiciness, you can keep all of the seeds and pith in the serrano or hey, even add two of them to the sauce!!  I’m partial to the extra heat, but when my littles enjoy it I will keep it mellow.  The sacrifices I make as a momma….


The Starting Lineup

Pork Tenderloin

  • 1 lb pork tenderloin (about always comes in two pieces)
  • 1/4 cup Brown sugar
  • 3 Tbsp Dijon mustard
  • 1/2 tsp Thyme
  • 1/2 tsp Sage
  • Kosher salt & pepper, to taste
  • Canola oil

Cranberry-Serrano Sauce

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries (divided)
  • 1 red onion, diced
  • 1 Tbsp canola oil
  • 1 serrano, minced (I seeded only half)
  • 1 2″ piece fresh ginger, grated
  • 1/2 cup granulated sugar
  • 1 cup water
  • 2 Tbsp honey
  • 1 lime, zest
  • Kosher salt & pepper, to taste
  • 1/4 cup fresh cilantro, chopped  

Let us begin!  Preheat your oven to 425 degrees WITH a cast-iron pan INSIDE the oven.  (You can also use a glass or ceramic baking dish, i.e. Pyrex casserole dish.  You just want it hot!!) 

While the oven (and pan) is preheating, coat the pork with a mixture of the brown sugar, Dijon mustard, thyme, sage, salt & pepper.  (The coated pork can stay out and go straight into oven or place in a bag and marinate for 2+ hours).

When the oven is hot and ready, carefully (with an oven-mitt) remove the cast-iron pan/casserole dish and drizzle in the canola oil, followed immediately with the pork tenderloin(s).  It WILL sizzle, drizzle with a bit more oil and place back into the oven.

Roast for 15 minutes.  Reduce the heat to 400 degrees and roast for another 10-15 minutes (internal temperature of 145 degrees).  Allow to rest for 5-10 minutes, slice and serve with your favorite sides.

Meanwhile…..that most delicious Cranberry-Serrano Sauce!!…

 

In a large sausepan over medium-high heat, saute the diced red onion in 1 tablespoon canola oil until soft.  Next, stir in 1 peeled and grated 2-inch piece of ginger along with 1 diced serrano chile (seed if needed and/or add two depending on heat level) and cook for 30 seconds. Pour in 1 cup of water and 1/2 cup of sugar; cook until the sugar dissolves.  Once thickened and “syrupy”, add in 1 cup of the cranberries and cook until the berries pop and the sauce thickens (10 minutes).  Finally pour in the remaining cranberries and cook for 1-2 minute.  Transfer the sausapan off of the heat, stir in the honey, the grated lime zest, salt and pepper. Let cool a bit, then stir in 1/4 cup chopped cilantro.

Once your pork has rested, sliced and placed onto a serving platter, drizzle the Cranberry-Serrano Sauce overtop and accompany with delicious homemade mashed potatoes and a flavorful roasted vegetable.

Cranberry Granola Breakfast Cookies

Trying to figure out what to call these was harder than making them..is it a cookie?  A teeny tiny scone?  A fluffy granola bar?  So yeah, it’s kind of a delicious hybrid.

How this came about was my sweet, sweet lil boy was sick and wouldn’t eat a thing!  In turn making me feel horrible..then one morning he told me he wanted a ‘cookie’!  At this point I would of given him whatever he wanted to get food in his belly, but…. I figured why not add some nutrients??  *disclaimer, I’m not claiming these to be “healthy” but they’re more nutrient full than your average triple chocolate chip! 😉

All in all they’re pretty yummy and I can promise you that if your picky child won’t eat breakfast, offer him one of these cookies..and a piece of fruit of course! 😉

The Starting Lineup

  • 1 1/2 cup granola
  • 1 3/4 cup flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • Pinch of nutmeg
  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temp
  • 2 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts, optional 

Preheat your oven to 350 degrees.

In a large bowl we’ll start with some of our dry ingredients.  Mix together the granola, flour, baking soda, baking powder, salt, cinnamon & nutmeg. 

Next up, your stand mixer..in goes your softened butter and both the granulated & brown sugars.  Beat those together about 4 minutes till light & creamy.  Slowly, add one egg in at a time and your pure vanilla extract.

Once combined evenly, pour in your dry mix (little by little) till the beater has fully incorporated it. 

Ok, the hard part is done and you’re getting closer to your reward… Take the bowl off of the stand mixer base and fold in your cranberries, chocolate and chopped nuts. 

Roll 2″ balls of dough and place about 1-2 inches apart on prepared, parchment-paper lined baking sheets.  This dough is a lil sticky, recipe makes about 3 dozen cookies. 

Bake your goodies for 10 minutes, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.  Enjoy!! 

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