Cranberry Relish with Grand Marnier

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Cranberry Relish with Grand Marnier

by Nanny Bubby

Old Family recipe: by Tanya Murray Heath Thanksgiving is my most favorite holiday of the year. It brings me such joy. There are so many recipes that are just cooked once a year for this happy and peaceful holiday. This one is one of my very favorites, and I always make enough to freeze for recipes during the year. This one comes from my dear friend, Tanya Murray Heath. As she says, “it has been in our family and on our table for as far back as I can remember.” We both hope it will have a permanent place on your table as well. Enjoy! “Spread Love Like Butter”

Total Time:

Serves:

Ingredients

  • 3 tart apples Granny Smith or Pippen Peeled, cored and diced
  • 2 slightly ripe pears Peeled Cored and diced
  • 2 lbs. fresh cranberries
  • 1 c. golden raisins
  • 2 c. sugar
  • 1 c. freshly squeezed orange juice
  • 2 Tbsp. grated orange rind
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 c. Grand Marnier or other orange liqueur

Directions

  • Mix together all ingredients except Grand Marnier in a large pot.
  • Bring to a boil, reduce the heat and simmer uncovered for 45 minutes until thick.
  • Stir in Grand Marnier, let cool to room temperature and refrigerate covered until serving time.
  • This is always served at Thanksgiving and is best if made the day before.

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Almond Milk

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Almond Milk

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 c. soaked almonds
  • ½ tsp. of vanilla
  • ½ tsp. of Himalaya sea salt
  • 4 c. of water
  • 1 nut milk bag
  • 1 funnel
  • 1 jar for storing the milk
  • Optional:
  • 2 whole dates to add sweetness
  • 2 Tbsp. Cacao powder for chocolate milk
  • ½ c. berries for berry milk

Directions

  • Soak nuts for a minimum of 24 hours or up to 48 hours preferable.
  • Place 4 cups offiltered or spring water into the Vitamix.
  • Add almonds, vanilla and sea salt.
  • Place lid on Vitamix and whir for over 1.5 minutes.
  • Pour all liquid into the nut bag.
  • Twist and wring the bag into the measuring cup leaving enough slack that the liquid doesn’t get
  • stuck in bag.
  • Pour liquid through a funnel into the milk jars. Cap and refrigerate

Video

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Homemade Ricotta With Roasted Tomatoes

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Homemade Ricotta With Roasted Tomatoes

by Nanny Bubby

When I first started to cook, there were somethings that just seemed like total extravaganzas that I would never learn and really had no desire to learn. So, the idea of making my own homemade ricotta cheese never, and I mean NEVER occurred to me. Then I saw a chef demonstrate how easy it was and I was sold. The truth is, when I serve my own homemade ricotta cheese as an appetizer, I WOW my guests whether they are family or friends. Frankly, you can serve the most simple and unimpressive meal but if you start by saying, “I hope you enjoy this homemade ricotta cheese that I whipped up about 2 hours ago,” whoever “they” are, “they” won’t be able to stop talking about what a fabulous cook you are. Enjoy!!!

Total Time:

45 minutes

Serves:

7

Ingredients

  • 4 c. whole milk
  • 2 c. heavy cream
  • 1 tsp. Kosher salt
  • 3 Tbsp. White wine vinegar
  • For the roasted tomatoes:
  • 3 c. cherry tomato medley
  • ¼ c. EVOO extra virgin olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground pepper
  • ¼ c. Basil Chiffonade

Directions

  • Dampen 2 layers of cheesecloth with water and line a large sieve with the cheesecloth.
  • Set the sieve over a deep bowl.
  • Pour the milk and cream into an enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta remaining in the sieve to a bowl. Use immediately and eat warm or place in the refrigerator in a sealed container for up to 5 days.
  • For the Roasted Tomatoes:
  • Preheat oven to 400°
  • Drizzle the tomatoes with the olive oil, salt and pepper, and toss until well coated. Cover a sheet pan with parchment paper and lay the tomatoes out on the parchment and then place into the oven for 10-12 minutes.
  • Place the ricotta in the center of a platter and spoon the roasted tomatoes over the top and around the sides. Sprinkle with coarse French sea salt and the basil and ENJOY!!

Video

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