Side Dishes & Veggies
Asparagus Tart
Cranberry-Orange Sauce
Cranberry-Orange Sauce
Must Haves:
Parchment Paper - I LOVE these slim boxes of large sheets of parchment
Off-set spatula - I have two of these and use them quite often in my kitchen
Ingredients:
All purpose flour
1 sheet of frozen puff pastry, thawed
4 oz cream cheese, softened or at room temp.
2-3 Tbsp heavy whipping cream
1 Tbsp chopped fresh herbs (I like rosemary or thyme)
kosher salt
freshly ground black pepper
1/2 cup shredded parmesan cheese, asiago or gruyere are fine also
12-18 asparagus spears (depends on the size - try to use similar sizes), trim the ends
EVOO
Pink Himalayan sea salt
Optional: Balsamic vinegar to drizzle
Directions:
Heat oven to 400 degrees.
Trim or fold a piece of parchment paper to fit your rimmed sheet pan. Lay the paper on the counter. Lightly sprinkle with flour. Roll out the thawed puff pastry directly on to the paper making it almost as big as the paper (I do 11x18). Transfer the paper with the pastry to the pan.
Score 1/2 inch edge all the way around the puff pastry to create a border. This will allow the pastry to puff on the edge. Poke the dough with a fork a few times to prevent air bubbles.
Bake for 14 minutes till blonde to light golden.
While the pastry is baking make the cream cheese base.
In a small bowl stir together cream cheese, herbs, salt and pepper. Add enough heavy cream until the mixture is the consistency of a frosting.
When the pastry has come out of the oven allow it to cool for about five minutes. Next gently spread the cream cheese base on to the pastry. Do this slowly and carefully with a small offset spatula - the pasty will want to tear but if you go slowly it will stay in tact. Sprinkle the cheese of your choice over the top. Add the asparagus in any pattern you choose.
Drizzle with a bit of EVOO and bake for about 12 minutes until the pastry is golden and the asparagus is done to your liking. I like to slightly under bake the asparagus as we like it crisp.
Top with a pinch of pink Himalayan sea salt and a drizzle of Balsamic vinegar.
Cranberry-Orange Sauce
Cranberry-Orange Sauce
Cranberry-Orange Sauce
This is by far the BEST fresh cranberry sauce for any holiday table (or NON holiday table!).
Ingredients:
24 oz fresh or frozen cranberries
1.5 cups white sugar
2 wide strips of orange peel
1.5 cups orange juice
pinch of salt/pepper
1 cup water
Directions:
In a medium pot add the cranberries, sugar, orange peel, orange juice, salt and pepper and water. Stir to combine.
Bring to a boil then turn down to a simmer for 30 minute or until thickened and most of the cranberries have popped.
Allow to cool.
Can be stored for three days then served at room temperature.
Homemade Applesauce
Cranberry-Orange Sauce
Homemade Applesauce
Must Haves:
Kitchen Aid Fruit/Veggie Strainer - you can find them at Bed Bath and Beyond and use a coupon for a better deal - or here https://amzn.to/3Dx6XzD
Canning pot - https://amzn.to/3DCeihk
HOW TO video here: https://youtu.be/2-i_6JDsLn8
Ingredients:
Any amount of apples - choose TWO kinds that are good for sauce making such as: Cortland, Crispin, Golden Delicious, Gravenstein, Jonamac, McIntosh, Liberty, Ida Red and there are many others. Choose TWO types at least.
Directions:
Wash apples.
Roughly chop apples and fill an 8 quart pot. Add 4 Tbsp water. Steam with lid on over medium heat stirring frequently until apples are mushy. They do not need to be fully liquified, just mushy.
Ladle the apple mash in to the food mill and run till all apples are processed. Discard the waste.
Bring a half filled canning pot to boil.
Simmer lids in a small. pot.
Using clean and sterilized quart jars, fill with sauce leaving 1/2" head space. Wipe rims WELL with damp clean cloth. Be sure NO food is on the rims.
Add a hot lid to the jar. Screw on ring.
Process the quart jars at a low rolling boil covered for 25 minutes. Allow to cool on a towel without touching over night.
