Flippant Culinary Style - Cranberry Sauces from Xmas 2008

This year was similar to many years past in that I was requested to bring vegetable dishes to the Christmas Eve Hooper dinner. One of the Hoopers put in a special request for my cranberry chutney. However, this simple request revealed a defect in my flippant culinary style. My passion is recipes, writing them, reading them, finding them. But not filing them. I hate filing. My motto when it comes to paperwork is: You know when it is time to file things when the item you were looking for was found in the 'to be filed' pile. Then, and only then do I even consider wasting my time stuffing paper into over crowded files.
This is the first time my office paperwork policy has tripped up my culinary world. I have no idea to which cranberry chutney recipe she refers. Bummer really, that I cannot keep track of such things. Each year I make what sounds good, looks good in a magazine, is sent to me by a friend, found on a website, referred to in a cookbook... whatever inspires me at the moment. I have no recipe loyalty, I make what I want each day. Once in a while I revisit favorite recipes, but in general, I'm always looking forward to something new. I don't have time to cut out, collate, collect, categorize, and certainly not FILE any recipe.

So, in an effort to fulfill the cranberry chutney request, I searched online and found two really nice recipes to bring to the Christmas Eve event. One I have used before, it's a recipe I heard on National Public Radio several years ago. It's a horseradish concoction that is excellent with roast beef.

The second cranberry recipe is simply one I found when I googled 'recipe, cranberry, chutney'. I liked the looks of it, the comments at the website were positive, so I used it. It received rave reviews by the Hoopers. It would be excellent on ice cream and went great with the turkey.

In an effort to keep track of things, and to be able to answer when someone asks: What was in that cranberry stuff you brought to the Hooper Christmas Eve Party last year?, here are the recipes.

Mama Stamberg's Cranberry Relish

Ingredients:
1 bag whole raw cranberries, washed
1 small white onion, cut into large dice
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar

Method:
Put the cranberries and the onion into a food processor and pulse to a course puree. Add everything else and mix. The color will be shocking pink.

Keep refrigerated until ready to use. May be frozen and left a little slushy for a unique texture.

Makes 1-1/2 pints.

Spiced Cranberry Chutney with Apple

Ingredients:
1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Method:
In a medium saucepan bring the water and sugar to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Lena's Wine Cooler

Our Swedish friends were visiting last month. We organized a picnic lunch at a beautiful spot for a warm sunny day. Lena and I made a special trip to the Farmer's Market in Santa Monica for the ingredients and then we couldn't carry all we wanted to buy. We ended up making loads of food - Grilled Asparagus with Blood Orange Sauce, Marinated Cucumbers with Dill, Mustardy Potato and Green Bean Salad, Tarragon Chicken Salad, Fresh Peach Cake and there may have been a few other items I have forgotten.

The hit of the day was the wine cooler I devised based on Lena's suggestion of Cucumbers and Green Apples as substitutes for the citrus I usually use. I happened to have a few sprigs of Lemon Verbena in my produce drawer, left over from the previous week's farmer's market outing. I can't resist the smell and taste of Lemon Verbena it's just about the best one leaf breath freshener there is and the beautiful bush is easy to grow in our Southern Californian climate. Usually I don't find a good use for what I buy, but simply eat it leaf by leaf for the experience. But this time it made the perfect infused sugar syrup to go with the cucumbers and apples.

I choose to use a wine called Colombelle. It has a purply lavender label and a screw off top. It's under $10/bottle and comes from the Southwest of France made from Colombard and Ugni blanc grapes. If I didn't use the Colombelle I would have used a Sauvignon Blanc as you want a light citrusy wine with no oaky overtones.

Here's the recipe:

Lena's Cucumber and Apple Wine Coolers

Makes 2 - 1/2 gal batches

Ingredients:
1 Cup Sugar
1 Cup Water
3 sprigs Lemon Verbena


2 750ml bottle Colombelle
2 liter bottles of seltzer water

Ice
1 cucumber, peeled, seeded, thinly sliced
2 granny smith apples, sliced thinly off the core

Method:
In a small saucepan combine the sugar, water and lemon verbena. Bring the mixture to a boil and then simmer for 10 minutes to infuse the syrup with the lemon verbena. Take it off the heat and let cool for several hours or overnight.

In a one gallon pitcher place the apple slices, cucumber slices and a few cups of ice. Pour in 1/2 of the sugar syrup, one bottle of wine and one bottle of seltzer. Stir gently. Serve over more ice with a thin slice of apple or cucumber as garnish.

Enjoy!

Vickie's Green Apple Cole Slaw

In Manhattan Beach the LA Food Show restaurant serves a green apple slaw which is quite tasty. This slaw is my attempt to make it even better. I use my mother-in-law's basic slaw dressing recipe (1/3 each sugar, vinegar and mayonnaise) because I think it's the best creamy tangy combination and perfect with the green apples too. The celery seeds add a nice warm and nutty flavor to round it out.

If this is too simple for you, try adding 1/2 Cup of crumbled blue cheese over the top just before serving. Wow!

Vickie’s Green Apple Cole Slaw
Serves 10 as a side dish

Ingredients
1 head of green cabbage
2 Granny Smith apples
1/3 C mayonnaise
1/3 C cider vinegar
1/3 C sugar
½ t celery seeds
Salt to taste

Method
Cut the cabbage into quarters and remove the core. Shred the cabbage quarters using a food processor, mandolin, V-slicer or by hand.
Slice the apple into 1/3” slices off the core, then into 1/3" batons (sticks) and then into 1/3” cubes.
Put the mayonnaise, vinegar, sugar and seeds into a large bowl. Whisk to combine. Adjust to your taste with salt and more sugar or vinegar.
Add the cabbage and apple to the dressing. Fold to combine.
Refrigerate for 1 hour before serving.

Note: Tabasco, Worcestershire, Soy Sauce, Liquid Aminos, and Dijon Mustard are each acceptable flavor enhancers for the dressing. Pick one and add 1 teaspoon and whisk to combine. Adjust to taste as stated above.