Emeril's Fresh Cranberry Compote
Fresh Cranberry Compote
Ingredients
One 12-ounce bag fresh cranberries, rinsed and picked over
Strips of zest from 1 orange (about 2 tablespoons)
3/4 cup granulated sugar
3 cups water
1/2 teaspoon pure vanilla extract
Pinch of salt
Pinch of cayenne
1/8 teaspoon ground cinnamon
2 tablespoons cornstarch
3/4 cup fresh orange juice
Place the cranberries in a medium-size nonreactive nonstick saucepan. Add the zest. Peel and seed the orange, discard the white pith and coarsely chop. Add the chopped orange to the pot of cranberries along with the sugar, water, vanilla, salt, cayenne and cinnamon and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes.
Dissolve the cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 20 minutes until the mixture is thick like syrup. Cool completely, then spoon into a decorative dish and pass at the table. Will keep for 3 days in the refrigerator.
Yield: 5 cups
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Cold Asian Noodle Salad
Dang Cold Asian Noodle Salad
1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.
1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.
Balsamic Vinaigrette
Balsamic Vinaigrette:
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper
Spiced Cranberry Sauce
Spiced Cranberry Sauce
Serves 8 (makes 41/2 cups)
Prep: 5 minutes
Cook: about 12 minutes
Cool: 25 to 30 minutes
Tradition usually does not allow you to mess with the cranberry sauce. I know this from experience, as my requests to prepare a cranberry relish, gelatin salad or homemade sauce have been met with puzzlement. You can hear people thinking, "Why would anyone not want to serve cranberry sauce straight from the can? After all, it comes in both smooth and chunky." Well, the answer is that it's nice to cook fresh cranberries. They only come into season during the holidays, and it's fun to let your kids see them pop in the pan. This version is enlivened with cinnamon, nutmeg and allspice. And it is to die for spooned onto a turkey sandwich.
2 cups sugar
2 cups water
2 packages (12 ounces each) fresh cranberries, rinsed and picked over
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Place the sugar and water in a medium-size saucepan over medium heat and stir until the sugar dissolves, 1 to 2 minutes. Add the cranberries, cinnamon, nutmeg and allspice and cook, stirring until the cranberries pop, 10 to 12 minutes. Remove the pan from the heat and let the cranberry sauce cool to room temperature before serving, 25 to 30 minutes.
Want an orange and cranberry sauce? Substitute orange juice for the water and add a teaspoon of grated orange zest along with the cranberries. Omit the spices.
Related Stories
Big batch: You can double this recipe; cook the cranberry sauce in a large saucepan.
Serves 8 (makes 41/2 cups)
Prep: 5 minutes
Cook: about 12 minutes
Cool: 25 to 30 minutes
Tradition usually does not allow you to mess with the cranberry sauce. I know this from experience, as my requests to prepare a cranberry relish, gelatin salad or homemade sauce have been met with puzzlement. You can hear people thinking, "Why would anyone not want to serve cranberry sauce straight from the can? After all, it comes in both smooth and chunky." Well, the answer is that it's nice to cook fresh cranberries. They only come into season during the holidays, and it's fun to let your kids see them pop in the pan. This version is enlivened with cinnamon, nutmeg and allspice. And it is to die for spooned onto a turkey sandwich.
2 cups sugar
2 cups water
2 packages (12 ounces each) fresh cranberries, rinsed and picked over
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Place the sugar and water in a medium-size saucepan over medium heat and stir until the sugar dissolves, 1 to 2 minutes. Add the cranberries, cinnamon, nutmeg and allspice and cook, stirring until the cranberries pop, 10 to 12 minutes. Remove the pan from the heat and let the cranberry sauce cool to room temperature before serving, 25 to 30 minutes.
Want an orange and cranberry sauce? Substitute orange juice for the water and add a teaspoon of grated orange zest along with the cranberries. Omit the spices.
Related Stories
Big batch: You can double this recipe; cook the cranberry sauce in a large saucepan.
Szechuan Noodle Salad
Szechuan Noodle Salad
INGREDIENTS:
* 1 (8-ounce) package thin whole wheat noodles, cooked
* 1-1/4 cups cooked, slivered chicken breast
* 1-1/4 cups slivered carrots
* 1 cup slivered scallions
* 2 cups fresh bean sprouts
Sauce:
* 2 tablespoons finely minced ginger
* 1 tablespoon finely minced garlic
* 1 tablespoon finely minced scallions
* 6 tablespoons smooth peanut butter
* 2 tablespoons soy sauce
* 4 tablespoons red wine vinegar
* 1 tablespoon chili paste
* 1 teaspoon sugar
* 1 tablespoon sesame oil
* 2 tablespoons vegetable oil
* 1 teaspoon dry mustard
* 1/2 teaspoon salt
* 1 tablespoon dry sherry
* 1/2 cup hot chicken broth
TO PREPARE:
For sauce: Combine all ingredients and set aside. Do not refrigerate.
Combine noodles, chicken, carrots, scallions and bean sprouts. Add sauce and mix thoroughly.
NOTE: Noodles and sauce must be at room temperature when tossed and served or dressing will lose its creamy consistency.
INGREDIENTS:
* 1 (8-ounce) package thin whole wheat noodles, cooked
* 1-1/4 cups cooked, slivered chicken breast
* 1-1/4 cups slivered carrots
* 1 cup slivered scallions
* 2 cups fresh bean sprouts
Sauce:
* 2 tablespoons finely minced ginger
* 1 tablespoon finely minced garlic
* 1 tablespoon finely minced scallions
* 6 tablespoons smooth peanut butter
* 2 tablespoons soy sauce
* 4 tablespoons red wine vinegar
* 1 tablespoon chili paste
* 1 teaspoon sugar
* 1 tablespoon sesame oil
* 2 tablespoons vegetable oil
* 1 teaspoon dry mustard
* 1/2 teaspoon salt
* 1 tablespoon dry sherry
* 1/2 cup hot chicken broth
TO PREPARE:
For sauce: Combine all ingredients and set aside. Do not refrigerate.
Combine noodles, chicken, carrots, scallions and bean sprouts. Add sauce and mix thoroughly.
NOTE: Noodles and sauce must be at room temperature when tossed and served or dressing will lose its creamy consistency.
Corn and Green Bean Salad
4 ears of corn, cooked and sliced off the cob. (I use frozen corn @ 3 cups.)
3/4 cup light corn syrup
2/3 cup red wine vinegar
1/3 cup vegetable oil
1 t salt
1/2 t dillweed
2 cups cut green beens cooked
1/2 cup sweet red pepper, chopped
1/4 cup chopped onion
Combine corn syrup, vinegar, oil, salt, and dillweed in large mixing bowl. Stir in corn and rest ingredients. Toss lightly until coated. Refrigerate overnight. Drain liquid and serve chilled over lettuce.
3/4 cup light corn syrup
2/3 cup red wine vinegar
1/3 cup vegetable oil
1 t salt
1/2 t dillweed
2 cups cut green beens cooked
1/2 cup sweet red pepper, chopped
1/4 cup chopped onion
Combine corn syrup, vinegar, oil, salt, and dillweed in large mixing bowl. Stir in corn and rest ingredients. Toss lightly until coated. Refrigerate overnight. Drain liquid and serve chilled over lettuce.
Sour Cream Cucumbers
1/2 clove garlic
3/4 t salt
1 1/2 cups sour cream
2 T vinegar
1/4 t pepper
2 medium cucumbers, pared and sliced to make 2 cups.
Chop garlic fine in salt and combine in bowl with sour cream, vinegar and pepper. Mix well. Ad the cucumbers and toss lightly. Chill
3/4 t salt
1 1/2 cups sour cream
2 T vinegar
1/4 t pepper
2 medium cucumbers, pared and sliced to make 2 cups.
Chop garlic fine in salt and combine in bowl with sour cream, vinegar and pepper. Mix well. Ad the cucumbers and toss lightly. Chill
Cole Slaw Recipe
Cole Slaw Recipe
INGREDIENTS:
# 1 medium head cabbage, shredded
# 4 carrots, scraped and grated
# 1 cup mayonnaise
# 1/4 cup light cream or milk
# 1/3 cup onions, finely minced
# Salt and pepper to taste
TO PREPARE:
Combine cabbage and carrots in large salad bowl and refrigerate. Mix together mayonnaise, cream or milk, and onion. Let stand in refrigerator at least 20 minutes. Pour dressing over vegetables, toss lightly, and season to taste. Refrigerate immediately. The colder the salad, the better it tastes.
SERVES: 8
INGREDIENTS:
# 1 medium head cabbage, shredded
# 4 carrots, scraped and grated
# 1 cup mayonnaise
# 1/4 cup light cream or milk
# 1/3 cup onions, finely minced
# Salt and pepper to taste
TO PREPARE:
Combine cabbage and carrots in large salad bowl and refrigerate. Mix together mayonnaise, cream or milk, and onion. Let stand in refrigerator at least 20 minutes. Pour dressing over vegetables, toss lightly, and season to taste. Refrigerate immediately. The colder the salad, the better it tastes.
SERVES: 8
Arugula, Avocado, Fennel Salad
Arugula, Avocado and Fennel Salad
Directions:
2 medium Haas avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.
Directions:
2 medium Haas avocados
2 tablespoons lemon juice (from about 1/2 lemon)
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1/2 small red onion, thinly sliced
8 cups arugula, washed, dried, and any long or tough stems removed
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.
Curry Chicken Salad
Curry Chicken Salad
1 large roasted chicken, cut into 1 inch cubes
1/2 cup chopped celery
1 (8-ounce) can sliced or chopped water chestnuts, drained
2 cups seedless red grapes, halved
1 (2-ounce) package slivered almonds
Dressing:
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons curry powder
1 tablespoon prepared mango chutney
Salt
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.
1 large roasted chicken, cut into 1 inch cubes
1/2 cup chopped celery
1 (8-ounce) can sliced or chopped water chestnuts, drained
2 cups seedless red grapes, halved
1 (2-ounce) package slivered almonds
Dressing:
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons curry powder
1 tablespoon prepared mango chutney
Salt
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.
Fresh Corn Tomato Salad
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Wilted Brussel Sprouts w/ Warm Apple cider Dressing
WITLED BRUSSEL SPROUTS SALAD W/ WARM APPLE-CIDER DRESSING
Serves 6
1 lb Brussels sprouts, trimmed
4 ounces spinach, about 3 C, washed and stems removed
1 small head radicchio
1 clove garlic, finely chopped
1/3 C apple-cider vinegar
2 T honey mustard
1 ½ T sugar
1 t coarse salt
¼ t freshly ground pepper
½ C extra virgin olive oil
goat cheese and toasted caraway seeds for garnish
1. Thinly slice Brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
2. In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer and cook until mixture thickens slightly, about 3 minutes. Pour over brussles sprouts mixture and toss to combine. Serve salad warm and garnish.
Serves 6
1 lb Brussels sprouts, trimmed
4 ounces spinach, about 3 C, washed and stems removed
1 small head radicchio
1 clove garlic, finely chopped
1/3 C apple-cider vinegar
2 T honey mustard
1 ½ T sugar
1 t coarse salt
¼ t freshly ground pepper
½ C extra virgin olive oil
goat cheese and toasted caraway seeds for garnish
1. Thinly slice Brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
2. In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer and cook until mixture thickens slightly, about 3 minutes. Pour over brussles sprouts mixture and toss to combine. Serve salad warm and garnish.
Southwest Salad
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 1/2 cups chopped seeded tomato
3/4 cup thinly sliced green onion
1/3 cup minced fresh cilantro, plus sprigs for garnish
1/2 cup Crisco Oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt
RECIPE METHOD
Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.
Whisk together in a small bowl, Crisco Oil, lemon juice and salt.
Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.
Serve garnished with cilantro sprigs, at room temperature or slightly chilled.
1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
1 1/2 cups chopped seeded tomato
3/4 cup thinly sliced green onion
1/3 cup minced fresh cilantro, plus sprigs for garnish
1/2 cup Crisco Oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 teaspoons salt
RECIPE METHOD
Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.
Whisk together in a small bowl, Crisco Oil, lemon juice and salt.
Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.
Serve garnished with cilantro sprigs, at room temperature or slightly chilled.
Sauteed Cherry Tomatoes w/ Chives
Sautéed Cherry Tomatoes with Chives
4 servings
Ingredients
2 teaspoons olive oil 2 pints cherry tomatoes 2 tablespoons chopped fresh chives salt & freshly ground black pepper to taste
Instructions
In a large skillet, heat oil over medium-high heat. Add tomatoes and sauté until skins begin to split, 3 to 4 minutes. Remove from heat, toss with chives, and season with salt and pepper.
4 servings
Ingredients
2 teaspoons olive oil 2 pints cherry tomatoes 2 tablespoons chopped fresh chives salt & freshly ground black pepper to taste
Instructions
In a large skillet, heat oil over medium-high heat. Add tomatoes and sauté until skins begin to split, 3 to 4 minutes. Remove from heat, toss with chives, and season with salt and pepper.
Roasted Beet Salad
Roasted Beet Salad
Recipe courtesy Paula Deen
2 (15 1/4-ounce) cans sliced beets, rinsed and drained
1 1/2 cups crumbled feta cheese
1/2 cup pitted ripe olives
1/4 cup chopped fresh dill
1/2 cup olive oil
1/4 cup rice wine vinegar
Salt, pepper and garlic powder, to taste
Dash hot sauce
Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 8 to10 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.
Recipe courtesy Paula Deen
2 (15 1/4-ounce) cans sliced beets, rinsed and drained
1 1/2 cups crumbled feta cheese
1/2 cup pitted ripe olives
1/4 cup chopped fresh dill
1/2 cup olive oil
1/4 cup rice wine vinegar
Salt, pepper and garlic powder, to taste
Dash hot sauce
Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 8 to10 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.
Roast Chicken and Rice Salad
ROAST CHICKEN AND RICE SALAD
1 cup seedless red grapes, halved
cup cooked brown rice – when preparing, add crazy salt
cup chopped chicken
¼ cup walnuts
2T Newman’s Own Raspberry-Walnut vignarette
Mix all ingredients lightly. Serve immediately or refrigerate.
Serves 2
1 cup seedless red grapes, halved
cup cooked brown rice – when preparing, add crazy salt
cup chopped chicken
¼ cup walnuts
2T Newman’s Own Raspberry-Walnut vignarette
Mix all ingredients lightly. Serve immediately or refrigerate.
Serves 2
Peanut Noodle Salad
Peanut Noodle Salad
2/3 C creamy Peanut Butter
1 T sesame oil
1/3 C rice or red wine vinegar
1 T red chile flakes
1 T sugar
1 T Dijon Mustard
1 T grnd coriander
2 T soy sauce
½ C canola oil
1 lb spaghetti, cooked
1 English cucumber, halved and sliced 1/8 in.
1 red bell pepper julienned
1 bunch scallions, sliced
½ C peanuts – roasted and salted
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander, and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl toss dressing with the pasta, cucumbers, bell pepper and scallions.
2/3 C creamy Peanut Butter
1 T sesame oil
1/3 C rice or red wine vinegar
1 T red chile flakes
1 T sugar
1 T Dijon Mustard
1 T grnd coriander
2 T soy sauce
½ C canola oil
1 lb spaghetti, cooked
1 English cucumber, halved and sliced 1/8 in.
1 red bell pepper julienned
1 bunch scallions, sliced
½ C peanuts – roasted and salted
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander, and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl toss dressing with the pasta, cucumbers, bell pepper and scallions.
Pea Salad
Pea Salad – serves 10 – 12
1 head of lettuce
2 C of celery
1 chopped grn pepper
1 onion diced
1 pkg green peas
1 C mayo
2 T sugar
4 oz grated cheese
bacon cooked and crumbled
Layer ingredients. Cover with foil and let sit overnight. Mix before serving.
1 head of lettuce
2 C of celery
1 chopped grn pepper
1 onion diced
1 pkg green peas
1 C mayo
2 T sugar
4 oz grated cheese
bacon cooked and crumbled
Layer ingredients. Cover with foil and let sit overnight. Mix before serving.
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