Cherry Pie

Last week the girls and I went to my mother-in-law's house to pick cherries. (unfortunately I forgot my camera.) We had fun picking the cherries, and then....

We pitted the cherries.We baked the pie. We ate the pie.

Summer Fruit Pie

2 pie crust (I used frozen, just a bit easier than making your own.)

4 cups pitted fresh sour cherries

2 cups fresh blueberries

2 peaches, sliced

zest and juice from 1 lime

1 cup sugar

4 tablespoons tapioca

1/4 teaspoon almond extract

Preheat oven to 375.

Mix the cherries and blueberries with the sugar, tapioca, zest, juice and extract. Let sit for 15 minutes.Line the bottom of a deep 9 inch pie plate with first crust. Pour in berry mixture. Top with sliced peaches. Top with second crust, pinch edges together. Brush with egg wash and sprinkle with sugar. Cut 4 slits in the top crust.

Place the pie on a foil lined cookie sheet, there will be drips. Bake at 375 degrees for 55 - 65 minutes. After 20 minutes you may need to cover the outer edges of the crust with foil to prevent the crust from browning too much.

For the love of cranberries, part 2

I still love cranberries! I love to make cranberry bread, cranberry sauce, cranberry salsa, frozen cranberry martinis, and sugared cranberries. Here are two of my favorite cranberry recipes. I hope you enjoy them!

Sugared Cranberries (from Cooking Light December 2003)
2 cups granulated sugar
2 cups water
2 cups fresh cranberries, washed and picked
3/4 cup superfine sugar

Combine granulated sugar and water in a saucepan over low heat, stir until sugar dissolves. Simmer (do not boil), and remove from heat, let cool slightly. You do not want the cranberries to pop. Stir in cranberries, pour into a bowl. Cover and refrigerate overnight. Drain cranberries in a colander over a bowl. . Place the superfine sugar in a shallow dish. Add the cranberries, roll to coat with sugar. Spread the sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry. Store in an air tight container in a cool place for up to 1 week.
They look so pretty in a holiday bowl. They pop in your mouth, and are a surprising sweet treat. The contrast between the sweet, candy like shell and the tart, juicy berry is nice. These are great to put out when entertaining, to use as a unique gift, or serve at a cocktail party.





Cranberry Salsa
1 bag cranberries, washed and chopped
3 green onions, chopped
½ cup (or more) cilantro leaves, chopped
2 limes, juiced
½ - ¾ cup sugar
1 jalapeno, seeded and diced

Mix together gently. Serve with corn chips, crackers, or tortilla rolls. Also works well with roast turkey or pork tenderloin.

To make spicier, add more jalapeno
Let sit in refrigerator 1 – 2 hours.
Can be made a day ahead, add cilantro before serving.

I hope you enjoy these recipes. What are your favorite holiday recipes?

A Monday Favorite

I love to cook. Primarily, I think because I love to eat. One of my favorite cookbook authors is The Barefoot Contessa. My favorite thing about her recipes is that the are often very simple to make, but because of her use of high quality ingredients, it tastes anything but simple. They taste like luxury foods. Two of my favorite recipes are for her Satay dip and her sun-dried tomato dip. The Satay dip is wonderful with grilled chicken and last for up to a month in the fridge.

Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.

Check out some of her other recipes and books.

For the love of cranberries

I love cranberries! It's too bad we only really think about them during Thanksgiving and Christmas. I don't know about your area, but we can only get them fresh this time of year, too. Here are two recipes using fresh cranberries. So, get them while you can and try out these two tasty treats.

Frozen Cranberry Martini
1/2 cup cranberry juice
1/4 cup sugar
3/4 cup fresh cranberries washed and frozen
3 oz. fresh squeezed lime juice
3 oz. Vodka
2 oz. Grand Marnier

Pour all ingredients into a blender. Fill with ice. Blend until smooth. You can add reserved sugar syrup (below) to sweeten to taste. Serves 4. Note: This recipe can be made ahead and stored in the freezer. Serve in a martini glass, garnish with a sugared cranberry and enjoy!

Sugared Cranberries (from Cooking Light December 2003)

2 cups granulated sugar

2 cups water

2 cups fresh cranberries, washed and picked

3/4 cup superfine sugar

Combine granulated sugar and water in a saucepan over low heat, stir until sugar dissolves. Simmer (do not boil), and remove from heat, let cool slightly. You do not want the cranberries to pop. Stir in cranberries, pour into a bowl. Cover and refrigerate overnight. Drain cranberries in a colander over a bowl. Reserve the sugar syrup for mixing drinks (see above). Place the superfine sugar in a shallow dish. Add the cranberries, roll to coat with sugar. Spread the sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry. Store in an air tight container in a cool place for up to 1 week.

They look so pretty in a holiday bowl. They pop in your mouth, and are a surprizing sweet treat. The contrast between the sweet, candy like shell and the tart, juicy berry is nice. These are great to put out when entertaining, to use as a unique gift, or serve at a cocktail party.

I hope you enjoy these recipes. What are your favorite holiday recipes?