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Chef2Chef Recipe Club - Volume 5 Issue 103 - November 19, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, When I was a kid I used to LOVE the jellied cranberry sauce from the can, you know what kind I'm talking about don't you? It was good and I will always remember that fondly, but you won't catch me eating it now. It's so easy to make a great Cranberry Sauce, that it is a shame to buy one. OK, the sermon is over. Here are a few of my favorite cranberry recipes. More can be found in our Holiday Recipe Guide http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Will you be making Turkey Gravy? Signature Secret A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the personal chef or caterer at our online store. Click Here http://html.chef2chef.net/goto.php?id=205 BIG NEWS Recipe Club, I've just been told that Signature Secrets is now available at the Bakers Catalog site, packaged in 8 ounce containers for consumers! And it's only $3.95! Use this link and use what the chefs use! http://www.kingarthurflour.com/cgibin/start/catalogue/linkin3.html?whichprod=2808~ -------------------------------------------------- How about a southwestern twist? Chipotle Cranberry Sauce Yield: 6 Servings Ingredients: 1 tbsp. adobo sauce from chipotle chilies 1 cup sun-dried cranberries (Craisins) 1/4 cup brandy or bourbon 1/4 cup brown sugar 1/4 cup lemon juice 1 cup water Instructions: Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls. Makes 1 1/2 to 2 cups. -------------------------------------------------- West Peak, Great Gifts! Proline's new division is dedicated to providing high-quality, affordably-priced outdoor gear. The unique products are great for trekking, touring, camping, hiking, biking, backpacking, etc. The space-saving Coffee Baskets are terrific for home as well as the motor home. Coffee Baskets - Cone-type coffee filter holders for the trail or the home! Bullet Vacuum Bottles - 18-8 Stainless Steel bottles hold 16 ounces of your favorite drink. Day Cache Waist Pack - The best way to carry your day use items on your bike or your belt. Stinson Seat Pad - Foam pad that's great for the stadium, beach or backcountry! A terrific fundraiser, too! Stove Diffuser - Even-Steven gives you more controlled heating on the trail, eliminating food burning. http://html.chef2chef.net/goto.php?id=370 -------------------------------------------------- Be brave, give them something to talk about at the table. Apricot-Ginger Cranberry Sauce Yield: 6 Servings Ingredients: 14 dried apricots, each cut into 3 strips 1/2 cup cranberry juice 12 oz. fresh (or thawed frozen) cranberries 1/2 cup plus 1 tbsp. sugar 1 tbsp. fresh ginger, minced Instructions: Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly. That should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold. It can be stored in the refrigerator for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. -------------------------------------------------- Exclusively Gourmet Magazine Interested in bringing New York's most famous chefs and wine connoisseurs into your kitchen to reveal their top secretes for your cooking enjoyment? Visit Exclusively Gourmet today and let us make your holidays a culinary delight with a special gift subscription to all of your friends. http://html.chef2chef.net/goto.php?id=314 Pam and I get this magazine. It's a fun read, it has content and not too much advertising to distract you. And it is most affordable! -------------------------------------------------- Cranberries in your cookies? Cynthia says yes! Cranberry Rugelach 1 cups butter Two 3-oz. pkg. cream cheese, softened 1/4 cup plus 2 T. honey, divided 2 cups flour 1 cup finely chopped walnuts 1 cup finely chopped cranberries 3 tbsp. sugar, divided 1 1/2 tsp. ground cinnamon, divided Nonstick spray coating Milk Cream butter and cream cheese in mixing bowl with mixer on medium to high speed for 30 seconds. Beat in the 2 tbsp. honey until combined. Beat or stir flour in to just combined. Divide dough into 4 equal parts. Cover and chill for 1-2 hrs. or until easy to handle. Stir together nuts, cranberries, 1/4 cup honey, 1 tbsp. sugar and 1 tsp. cinnamon in medium bowl. Set aside. Line cookie sheets with foil. Spray with coating generously. Set aside. Roll one portion of dough on lightly floured surface into a 9" circle. Spread 1/4 of the filling over circle to within 1/2 " of edge. Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet. Repeat with remaining dough and filling. Combine the remaining 2 tbsp. sugar and 1/2 tsp. cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture. Bake at 350F for 15-18 min. or until golden. Transfer cookies to wire racks to cool. Makes 4 doz. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 Register to a copy of the new James Beard Winning Styles Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |