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Cranberry Delight Pie Really Is a Delight


Cranberry Delight Pie

Cranberry Delight Pie

Looking for a way to end your Thanksgiving meal that’s light and refreshing? Give this cranberry-flavored pie a try.

I found the recipe while looking through “The Orange Leader Cookbook,” which was printed by the newspaper of Orange, Texas, several decades ago. (Though there’s no date in the book, it appears to have been printed in the 1950s or 1960s, judging from some of the appliances in the background.)

It goes together in a few minutes, especially thanks modern appliances and ingredients that the recipe’s creator, an Orange resident named Mrs. Gene P. Foreman, probably never had handy. One is a food processor, which whips a quart of vanilla ice cream together with lemon juice and almonds before you know it.

Plus, you can use your choice of ready-made pie crust, such as graham cracker or chocolate, instead of the prebaked crust the original recipe called for.

Plus, it’s a great way of adding cranberries to the meal in a new way.

Just don’t do what I did, which is get all of the ingredients together before I made level room in the freezer for the pie. I ended up with something that resembled more of a Cranberry Swirl Pie because it all seemed to flow to one side, until I corrected it. Still, that’s where whipped cream comes it. It covers a multitude of sins. And one bite will convince anyone that this is a dish worth making a tradition of.

In case you’re wondering, Orange is on the Louisiana border, northeast of Jefferson County.

Cranberry Delight Pie

The ice cream layer of Cranberry Delight Pie

The ice cream layer of Cranberry Delight Pie

1 quart vanilla ice cream
2 teaspoons lemon juice
1 teaspoon almond extract
1/4 cup toasted slivered almonds
1 prebaked 9-inch pie shell or 1 graham cracker crust
1 (1-pound) can whole cranberry sauce
1 tablespoon cornstarch

Stir ice cream to soften. Stir in lemon juice, almond extract and almonds. Spoon into pie shell. Freeze until firm. Blend cranberry sauce and cornstarch together over medium heat and bring to a boil. Cook for 2 minutes. Cool. Spread over ice cream and return pie to the freezer. Let stand at room temperature for 20 minutes before serving. Top with whipped cream.

Makes 1 pie.

Adapted from Mrs. Gene P. Foreman, Orange, Texas/”The Orange Leader Cookbook”

 

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Pear and Cranberry Crostada Is an Easy Holiday Pleaser


Pear and Cranberry Crostada

Pear and Cranberry Crostada

Cranberries are good at more than just Thanksgiving dinner, as this crostada recipe shows. It was freely adapted from an Ina Garten to include nuts and fresh berries as optional alternatives. The photos below offer you a step-by-step guide on how to make this easy yet refreshing dessert.

Pear and Cranberry Crostada

For the pastry:
2 tablespoons chopped walnuts or almonds (optional)
2 cups flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) very cold unsalted butter, diced
Scant 1/4 cup ice cold water flavored with 1 tablespoon nocino (walnut liqueur) or 1 teaspoon almond extract (flavor optional)

For the filling:
3 pounds Bosc pears
1/2 teaspoon grated orange or lemon zest
1/2 cup fresh cranberries or 2 tablespoons dried cranberries
1/2 cup flour
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch ground allspice
1/4 pound cold unsalted butter (1 stick), diced
Chopped walnuts or slivered almonds (optional)

For the pastry, place the nuts, if using, in the bowl of a food processor fitted with a steel blade. Pulse a few times to grind as finely as possible. (If you let the blade run, the nuts could release oil and dampen the bowl.) In a dry food processor bowl, add nuts, if using, flour, sugar, and salt. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.

Preheat the oven to 450 degrees.

crostada8

Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.

crostada7

For the filling, peel, core and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle half of the cranberries over the top of each tart.

crostada6

Combine the flour, sugar, salt, cinnamon, ginger and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together.

crostada5Sprinkle evenly over the top of the two tarts. Sprinkle ground nuts over top.

crostada4 Gently fold the border of each tart over the pears, pleating it to make a circle.

crostada3Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

Makes 2 crostadas.

Adapted from Ina Gartin/Food Network

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