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I found this recipe before Thanksgiving and it got so many requests I made more for Christmas. This crust-less pie has a sweet cake-like batter that compliments the tart cranberries. You can adjust the amount of sugar to your liking, but following the recipe to a T was a great crowd-pleaser at all of my holiday parties this year.
Prep time: 20 min. | Cook time: 40-45 min. | Total: about 1 hour
- 1 tablespoon + ¾ cup butter, unsalted and softened
- 1 bag (12 oz, about 3 cups) frozen whole cranberries, slightly thawed (about 15 min or more)
- 1 and ½ cup granulated sugar (separated)
- 2 large eggs
- 1 cup flour
- ½ teaspoon salt
- 1 cup walnuts, chopped
- 1 ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon orange zest
- 1 sprinkle of decorative, raw, or coarse sugar
- optional: whipped cream or ice cream for serving
- Preheat the oven to 350°
- Grease a 9″ pie plate with 1 TBSP melted butter
- Spread the cranberries in the bottom of the pan and cover with ½ cup sugar
- In a mixing bowl, beat together the eggs, ¾ cup melted butter, sugar, flour, salt, walnuts, vanilla and almond extracts, and orange zest
- Spread batter over pan of cranberries using a spatula or your wet fingers and sprinkle raw sugar
- Bake the cake for 40-45 minutes (insert fork, it’s done when it comes out clean)
- Serve warm or at room temperature, optional: top with whipped cream or ice cream if desired.
My slight variation came from: http://www.heatovento350.com/2012/11/nantucket-cranberry-pie.html#ixzz3NGQY2Tcu
Here’s the link from Yummly. I started making a batch yesterday, but I was missing a few things so I tweaked it a bit. First, I had no ginger shrub so I used some extra cranberry peppercorn syrup (the recipe is in the link) and sprinkled in some powdered ginger. Also, I couldn’t find any kumquats at my local grocery stores, so I used tangerines and oranges. Lastly, I couldn’t find any Pavan Liqueur so I substituted for Grand Marnier. I’ll post an update on how it turns out, wish me luck!
The classic duet Baby, It’s Cold Outside has always been one of my most favorite holiday songs–but unfortunately it perpetuates the stereotype of men conniving women to spend the night with them even after they’ve repeatedly said “no”. Nothing screams Christmas cheer like sexual coercion, right? But I grew up listening to this song with the scent of my mother’s cookies baking and despite the message, I still enjoy listening to it. Well leave it to Lady Gaga to at least reverse the gender roles in her rendition with Joseph Gordon-Levitt. They’re both so talented–it’s just delightful (find out about the original versions here).
By the way– “‘No’ means ‘no'” is not good enough, but only “yes” means “yes”… There’s a debate on college campuses around the country on redefining the standards; read more here and help prevent sexual assault.
I just tried making Pappardelle with Spiced Butter from 101 Cookbooks.
I did several things differently–I didn’t have shallots at home (which I always do!) so I had to substitute red onions; I like more traditional pasta so I made it with medium shells; I didn’t have any heavy cream so I skipped that all together; and I’m not a big fan of asparagus so I just left that out. But all in all it came out very nicely anyway. The only thing I was exact about was the spice measurements since I don’t normally cook with some of those ingredients, but otherwise I think it’s a rather versatile recipe. If you don’t like heat then heed their warning and go light on the cayenne, but I’m a fan of a good zing so I used ½ teaspoon and it definitely isn’t mild. Maybe the heavy cream would have mellowed it out a little, but I’ll have to wait until next time to try it. I served with sweet Italian sausage on the side and it was delish!
Here’s a great game-day snack I found on Eat Drink Paleo. Enjoy!
from Life As A Plate
Prep time: 10 min. | Cook time: 6 hours | Total: 6 hours 10 min.
- 4 oz chicken breast, diced
- 4 pepper, any colors, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 TBSP cajun seasoning (find out how to make your own here)
- ¼ cup hot sauce (Tabasco or Frank’s Red Hot, etc.)
- 2 bay leaves
- 5 cups chicken stock
- 4 links andouille sausage, sliced into medallions
- 1 head cauliflower
- 1 lb large shrimp, raw and de-veined
- ½ cup green onions, chopped
- Set crock pot on low, add chicken, peppers, onions, garlic, cajun seasoning, hot sauce, bay leaves and chicken stock, cook for 5 ½ hours
- Add sausage, cook for 10 min. more
- Meanwhile, pulse cauliflower in food processor until it’s the texture of rice
- Add cauliflower and shrimp to crock pot for the final 20 minutes of cooking
- Garnish each serving with green onions