Apple Orange Cranberry Sauce

Here's a recipe for your Thanksgiving meal this week ... Apple Orange Cranberry Sauce that just might steal the show away from the turkey!  This sauce is soooo good!!!!!  You can make it ahead of time (I just finished making mine).  And for those of you who don't enjoy cooking or don't have time you can buy this in a jar at your local Williams-Sonoma store.  I wish I could post a link in here so you could smell my kitchen right now but you'll just have to take my word for it that it smells delicious.  My daughter asked me if I was making an apple pie and my husband emerged from his mancave to find out what smelled so good.

A few years ago I purchased a jar of this and everyone absolutely loved it so the next Thanksgiving I searched for a recipe to make it myself.  I was surprised WS had it posted right on their website (seems too good to give out to the public).  You can enjoy this as a side dish or on top of your turkey or on top of the stuffing or use it on leftover turkey sandwiches or on toast, etc.  YUM!!!!!   I will definitely have this on my table every Thanksgiving.  

Happy Thanksgiving to everyone who reads my blog!  I hope you all have a wonderful day with your families and friends.

Ingredients:

• 1/2 orange
• 2 cups water
• 1 tart apple, such as Granny Smith, pippin or McIntosh
• 3 cups fresh cranberries
• 1 1/4 cups sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves

Directions:
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside. 

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes. 

This is what it looks like before the cranberries burst.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.

Makes 3 1/2 to 4 cups.



Source: Williams Sonoma

Mashed Cauliflower

Every now and again I try to lower my carbs for a week or two.  A low carb week always seems to line itself up post-holiday.  The past few weeks we celebrated my husband's birthday, my daughter's birthday, Halloween and my birthday.  All of the cakes and sweets can add up and now I'm feeling like its a good time to do a low carb week in preparation for Thanksgiving where I will again stuff myself with heavenly carbs.  (I'm dreaming of my mom's pumpkin pie already!)  The leftover Halloween candy is stored safely in my OKRA bag and now its time to move on to mashed cauliflower.

Mashed Cauliflower is a perfect low carb recipe because it sort of tricks your mind into thinking you are enjoying mashed POTATOES ... mmmm.  There's bunches of recipes you can find online for these.  I tried a few different recipes and wasn't all that impressed so I came up with my own.  I've used this as a side dish for grilled chicken & steak as well as a mock "shrimp & grits" recipe (replaced the grits with the mashed cauliflower).  Enjoy!

1/2 head of cauliflower
1 oz cream cheese
2 tbs butter or margarine
1/2 tsp Johnny's garlic seasoning*
2 tbs Parmesan cheese
dash of salt & pepper

Chop the cauliflower into small pieces and steam with a small amount of water in the microwave for 5-6 minutes or until it is soft. Drain the water and place the steamed cauliflower in a food processor.  Add the cream cheese, butter, parmesan and seasoning.  Process on high speed for about 2 minutes or until it turns into a smooth creamy texture (You can use a hand mixer as well but I think the texture comes out nicer/creamier with the food processor).  Serve immediately.  You can also make this ahead of time, refrigerate in a container and simply reheat in the microwave when ready to serve.  Makes 3-4 servings.  

*This seasoning is awesome!!!  It makes the BEST shrimp scampi ever! I order mine online @ Johnny's Garlic Seasoning.  I believe Costco sells it too. I also found a link to make your own Johnny's seasoning (haven't tried it though).  Make your own

Fun with Fondant

This is way easier than you could ever imagine!  Its like "play doh" for adults!!!  You have to try it!  Even if you don't make your own fondant with the recipe below at least buy a bucket of prepared fondant at your local craft store and try making some shapes with it for your next cake.  It is seriously fun & addicting!!

I made my husband out of fondant for the top of his birthday Caramel Upside Down Apple Pie ...

I made about 200 of these tiny flowers for my daughter's 3rd birthday cake ...

Pumpkin toppers for my pumpkin cupcakes ...

Think of something you'd like to make out of fondant.  Google "fondant + your idea" then click on the "images" link and you'll find lots of photos for inspiration.


Ingredients:

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes:

About 2 pounds marshmallow fondant.

Directions:

1.  To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

2.  Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

3.  It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

4.  When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

5.  To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Source:  Wilton.com