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Archive | December 2nd, 2010

Cherry-Cranberry Pie

Cherry-Cranberry Pie

Cherry-Cranberry Pie

Here is a great way to use fresh cranberries while they are available. Play around with the seasoning, using sweet spices like cinnamon and  ginger, if you prefer. Or vanilla instead of almond extract. Orange juice instead of lemon would work. You could use chopped pecans and vanilla in the seasoning. The choices are yours.

Cherry-Cranberry Pie

2 (9-inch) pie crusts, unbaked
2 cups sweet cherries, thawed if using frozen (or 3 cups if making a deep dish pie)
2 cups fresh cranberries
3/4 cup brown sugar
3 tablespoons tapioca pearls
1/2 teaspoon almond extract
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons butter
1 egg mixed with 1 tablespoon water

Preheat oven to 425 degrees.

Roll out one pie crust and line the bottom of your pie plate.

In a large bowl, mix cherries, cranberries, brown sugar, tapioca, almond extract, lemon juice and salt together, making sure all of the brown sugar is broken down and incorporated.

Pour cherry-cranberry filling into bottom pie crust. Roll out top crust and cover if desired, cutting slits in the top so steam will release. Or cut strip about 1/2-inch wide and create a lattice on top, weaving over and under the other strips. Crimp the edges of the two crusts together. Brush with egg mixture. Sprinkle sugar on top (or sprinkle a 5:1 mixture of sugar to salt on top).

Bake for 15 minutes. Then reduce heat to 350 degrees and bake for 25 more minutes or until the filling is bubbling and crust is golden brown.

Makes 1 pie.

From John Griffin

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Griffin to Go: Listen to Those Cranberries When They Call

Griffin to Go: Listen to Those Cranberries When They Call

Cranberries are a'calling.

I was walking through the produce section of the grocery store when I heard the cranberries beckon me. They had dulcet voices in an alto range, you see, and sounded like some forlorn Greek chorus. Thanksgiving is over, but the tart joy of cranberries lives on, they seemed to say.

It’s not often that food calls me like that. OK, ice cream calls me all the time, but that’s another matter.

What would I do with those little beads? I could string them for the Christmas tree. But I already have strands of red beads made of wood that look like cranberries. I didn’t need the fruit on top of it.

Then it hit me: Cherry-Cranberry Pie.

My mom had mentioned last week that she made a cherry pie for Thanksgiving, and the mere thought of it had me drooling, though we had enjoyed a blueberry-blackberry pie and her pumpkin pie. But nothing has quite the hold of cherry pie, no matter the time of year. So, why not combine the two into a sweet-tart treat, I told myself.

But how should it be seasoned?

Cherry-Cranberry Pie

I decided simplest would be best and that I would take my cue from cherry pie, not a cranberry relish. Yes to almond extract and lemon juice. No to cloves, nutmeg, cinnamon and even my favorite, ginger. I also went with the frozen sweet cherries at the market instead of the canned sour cherries because of the tartness of the cranberries. (If I were back in Louisville, I’m sure I’d use some of the sour cherries that my parents grow in their backyard and freeze until needed.)

I used the base common to many of the fruit pies I make: tapioca pearls for thickening, brown sugar, salt and a little butter in addition to the almond and lemon.

With a plan in mind, I was ready to go. I started playing a favorite CD, “Christmas with Maureen McGovern,” and started to work with no thoughts of deadlines or obligations, just the image of happy faces eating pie. Before I knew it, the stress of the day was gone, the strips of lattice had been woven on top and the pie was in the oven. And yes, it came out exactly as planned.

I hope the rest of all of our holiday baking goes by as dreamily.

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Ask a Foodie: How to Make Latkes Without Eggs

Ask a Foodie: How to Make Latkes Without Eggs

Flaxseed and water can make a vegan egg substitute.

Q. I want to make latkes for Hanukkah, but I want a vegan version. So, what do I use for a binder instead of egg?     — Jane

A. An easy vegan egg replacement can be made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water in a food processor until thick and creamy, according to Mahuram’s Eggless Cooking. This will keep up to 1 week in the refrigerator in an airtight container.

Give it a try in this recipe from Bohanan’s. And Happy Hanukkah.

If you have a question for Ask a Foodie, e-mail info@savorsa.com.

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