Wednesday, December 7, 2011

Cranberry-Pomegranate Sauce

I am still trying to catch up with posting recipes of side dishes I made for Thanksgiving.  This one is a "keeper."  Everyone seemed to enjoy it.  It was a very easy recipe to put together.

Cranberry-Pomegranate Sauce
Prep Time: 2 Minutes
Cook Time: 15 Minutes
Servings:  12

Ingredients:

1 bag (about 12 to 16 oz.) fresh cranberries
16 ounces, fluid pomegranate juice
3/4 cup sugar, more or less to taste

Preparation Instructions:

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning.  Mixture will thicken as it cooks, and will thicken more as it cools.  Cool in a jar or bowl in the refrigerator.  Serve with Thanksgiving turkey.

Enjoy!

Tuesday, December 6, 2011

Vermont Cheddar Soup

This is another recipe that I made to mimic a recipe from our local restaurant that changes its menu weekly.  This soup was not exactly right but it was still very delicious.  This recipe is from FamilyFun.com.  If I make it again, I will leave out the apples.

Vermont Cheddar Soup

Ingredients:

1/2 cup (1 stick) unsalted butter, divided
3 small leeks, light green and white parts only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery stalks, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
1 cup half-and-half (or light cream)
1/2 lb. Vermont sharp cheddar, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper
Cayenne pepper to taste
1 Pippin or Machintosh apple, peeled, cored and finely diced

Instructions:

1.  Melt 6 tablespoons of butter in a medium saucepan over medium heat.  Add the leeks, carrot and celery.  Saute until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.

2.  Add the chicken stock slowly, whisking to evenly combine.  Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.

3.  Puree the soup in a blender, food processor or with a handheld mixer.  Strain into a clean saucepan.  Bring to a simmer.

4.  Add the half-and-half, cheese, mustard and Worcestershire sauce.  Stir until the cheese is melted.  Season to taste with salt, pepper and cayenne pepper.

5.  Melt the remaining 2 tablespoons of butter in a small skillet.  Saute the apple pieces until they start to turn brown, about 3 minutes.  Ladle the soup into bowls.

Enjoy!