What To Do with Leftover Cranberry Sauce?

29 11 2013

Make pancakes, of course!! What did you think I was going to say?

IMG_0793Last Friday my girlfriends and I got together for book club and to share a  fantastic Thanksgiving dinner. I brought some a ton of homemade cranberry sauce to the gathering thanks to using a full bag and a half of cranberries (warning- it makes a LOT). Though we ate half the sauce, there was still quite a bit left over so I brought it home.

On Sunday, as I mulled over my options for pancake flavors, I remembered that I had cranberry sauce in the fridge. Definitely pancake worthy. I wasn’t quite sure what else to pair with the cranberries, so I pulled out The Flavor Bible to see what they suggested. (By the way, this is a great gift for foodies, and that’s an affiliate link). As I read through the list, cream cheese popped out at me, since I had some in the fridge that I needed to use up. Walnuts were also on the list, and a recipe started forming in my head (with the help of some additional prompting from Bill 😉 )

It was decided that we would make maple walnut pumpkin pancakes with cranberry cream cheese filling. Phew, that’s a mouthful!

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Actually, the “pumpkin” part of that recipe wasn’t part of the original plan until Bill grabbed TJ’s pumpkin butter and threw a dallop into the batter. I was skeptical, but I honestly think that it MADE these pancakes.

IMG_9348Uh, we like pumpkin butter around here. (Only three of them were mine, two were for a friend.)

The pancakes turned out great! They weren’t overwhelmingly pumpkin-y; it was more of the spices from the pumpkin butter that came through in the batter. The pancakes had a nice crunch from the walnuts, and the creamy sweetness from the cranberry filling was perfection. I will definitely be making these again!

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Maple Walnut Pumpkin Pancakes with Cranberry Cream Cheese Filling

Note: these measurements aren’t going to be perfect, I often will just throw things into the batter without measuring, so some measurements are guesses!

Ingredients:
1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup dry oats
2.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
2/3 cup chopped walnuts + extra for topping
2 eggs
3 TBS light brown sugar
3 TBS maple syrup
2 TBS pumpkin butter
1 cup greek yogurt
1.5 cups milk

For the Filling:
Mix together equal parts cranberry sauce and whipped cream cheese, depending on how much you want!

How to:

In a medium sized bowl, combine all of the dry ingredients. In another bowl, combine all of the wet ingredients.

Pour the wet ingredients into the dry ingredients, and stir until just combined.

On a hot griddle/fry pan, pour 1/4- 1/3 cup of the batter. Allow to bubble, flip and let cook through.

Layer the cranberry filling between your pancakes. Top with more cranberry filling, maple syrup and chopped walnuts.

Dig in!

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Thanksgiving 2012

26 11 2012

My first Thanksgiving was a success!

I hope you all had a lovely Thanksgiving and were able to spend time with friends and family. I sure did!

A few days before Thanksgiving I decided that I was going to take the plunge and roast a whole turkey. We were planning on having 5 for dinner: me, Bill, and our friends Steve, Rebecca, and Rebecca’s bf Ben. Five people + the desire for leftovers + wanting a new culinary experience pushed me take the plunge and roast a whole bird. I’ll share the details of my experience in another post, but for now, here’s a little recap of my Turkey day.

The day started off with a little Turkey Trot in downtown Orlando. When we had picked up our packets the day before, the woman told us to get there early so that we could find a parking spot. Bill and I got up nice and early, braved the “cold” and headed to Lake Eola. We arrived around 6:35, easily found parking, and waited a few minutes before heading to the start. As we approached the starting line, Bill commented about how few people were there. Confused, I did a quick Google search for the race website and discovered the race actually stared at 8, not at 7 like I had thought. Whoops…Back to the car for a 45 minute nap!

After the race, we headed home to take a nap before the cooking began!

We were having a late dinner, so I started my cooking around 3. I pulled the turkey out of the refrigerator and let it rest while I prepared the stuffing.

I stuffed the bird and then put it in the oven at 425°F for 30 minutes, and then lowered the temperature to 350°F for the remainder of the 3 hours it cooked.

Meanwhile, I got started on the brussels sprouts. Bacon + caramelized onions + brussels sprouts = deliciousness.

I also prepared my sweet potato rolls for their 3rd rising.

Bill was in charge of the sweet potatoes, and took his spin on his grandmother’s recipe.

Cinnamon roasted sweet potatoes, brown sugar, butter, and a splash of tequila for good measure.

Topped with marshmallows, and popped in the oven at 350° for about 30 minutes.

A few hours later, our guests arrived with some yummy sides to add to the spread. Rebecca brought broccoli rabe with almonds, cranberry sauce, and wild rice with cranberries.

The only thing left to do was to carve the turkey! Since none of us were really all that experienced in the art of carving a turkey, we watched a YouTube video on how to do it…

We were apparently really nervous about carving the turkey, because we watched it 3 times, just to make sure we got it right. Finally, Rebecca took charge and carved the turkey.

By the way, Rebecca’s kind of a rock star. Not only because she did a killer job at carving the turkey, but she’s the friend Bill and I went and saw perform in Cirque Dreams. She recently appeared on MTV’s Made, as the coach for the girl who wanted to be “made.” Oh yeah, and in 2010, she was the US Pole Dance Federation East Coast Champion. No big deal. 🙂

Once the turkey was carved, it was time to eat!

Nom Nom Nom!!!

All the food was so tasty! I think we all stuffed ourselves pretty good. While we waited for Ben to arrive (he was at work) and for our food to settle, we made an army of rice krispie treat turkeys. What better thing to do when you’re full than to make more food?

 

 

 

A little after 11, we were finally ready for dessert. I had made a pumpkin pie the night before, and Ben had baked a pumpkin cheesecake. This wasn’t just any cheesecake, it was Wild Turkey 101 pumpkin cheesecake with a gingersnap crust.

This baby really stole the show!  I didn’t really get a great photo of it, but believe me, it was tasty!

 

SWOON!

My pie was pretty good too, but I definitely was looking forward to leftover cheesecake the day after 🙂

What a wonderful day! All of the food turned out so well, and I was so happy to spend the holiday with Bill and our friends. I can’t wait to do it again!

Question of the day: How was your Thanksgiving? Any funny stories to report?





Cranberry + Orange = Perfect Match

30 11 2011

Last week, I got a back of organic heirloom cranberries in my CSA box. Just in time to make fresh cranberry sauce for Thanksgiving, right? Well, in theory, yes. But, my Thanksgiving meal didn’t include fresh cranberry sauce because there weren’t enough burners on the stove for me to make it. (I guess I could have made it ahead of time. Oh well.)

So, what did I do with my cranberries? Well, I froze most of them, so I can make fresh cranberry sauce at Christmas:-) But, I reserved a few of them to make some Cranberry Orange Scones.

These were perfectly moist, just the right amount of crumbly, and the balance of orange and cranberry was spot on! And, they were really easy to make! Score!

Cranberry Orange Scones

Adapted from Forgiving Martha (as seen on the 12 Tastes of Christmas)

Ingredients:

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
dash of cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) milk (I used whole)
1/2–3/4 cup halved cranberries, drained on paper towels
Zest of 1 orange
Juice of 1/2 orange

How to:

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper; Set aside.

In a small bowl, sprinkle the cranberries with sugar, set aside.

Whisk together flour, 5 tablespoons sugar, baking powder, cinnamon, and salt. Cut in butter with a pastry blender.

Squeeze 1/2 orange into measuring cup. Fill to 2/3 cup with milk. Pour into flour mixture until just moistened.

Gently fold in cranberries and orange zest.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet. Brush tops with remaining tablespoon milk; sprinkle with remaining sugar.

Bake until golden brown, 15 minutes. Let cool on a wire rack.

Served with a side of eggs, these babies made a perfect Sunday morning breakfast!