Just a little photo to get you in the giving mood. |
For the aforementioned citrus lovers.
Lemon-Cranberry Pie Bars
Sarah Jordan
Ingredients
- 1 cup cranberries
- 2 3/4 cups granulated sugar
- Pinch of ground cloves
- 1/4 cup water
- 4 large eggs
- 2 egg yolks
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 3/4 cup all purpose flour
- Baked Press-In Crust
- Confectioners' sugar, for dusting
- Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
- In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
- Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
A combo for the crowd that can't wait for Christmas.
Sticky Cranberry Gingerbread
Melissa Clark
Ingredients
- 2 cups/8 ounces/266 grams fresh or frozen cranberries
- 1 cup/200 grams granulated sugar
- 1 stick/4 ounces/113 gramsunsalted butter
- ⅔ cup/133 grams dark brown sugar
- ½ cup/120 milliliters whole milk
- ½ cup/120 milliliters maple syrup
- ¼ cup/60 milliliters molasses
- 1 ½ cups/185 grams all-purpose flour
- 1 tablespoon/5 grams ground ginger
- ½ teaspoon/1 gram groundcinnamon
- ½ teaspoon/3 grams baking powder
- ½ teaspoon/3 grams kosher salt
- ¼ teaspoon/1 gram baking soda
- ¼ teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
For shortbread lovers (like my dad).
Cranberry Shortbread
Mary-Frances Heck
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar, divided
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
- 1 10-ounce bag fresh (or frozen, thawed) cranberries
- 1/4 cup fresh grapefruit juice
- 1 teaspoon grated grapefruit zest
Directions
- Preheat oven to 350°F. Line an 8x8x2" pan with parchment, leaving a 2" overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
- Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
- Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD: Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
- Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD: Cranberry topping can be made 3 days ahead. Cover and chill.
- Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.
Happy baking!
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