Hesser House

Monday, November 2, 2009

Cranberry Applesauce Bread Recipe

1 C. Oil

2 C. Brown Sugar

3 Eggs

2 C. Chopped Cranberries

1 t. Vanilla

3 C. Whole Wheat Flour

1/2 t. Baking powder

1 t. Baking soda

1 t. Salt

3 t. Cinnamon

1 Generous Handful Chocolate Chips

1/2 C. Applesauce

Preheat oven to 325 degrees. Grease two standard loaf pans. Combine oil and sugar in mixer. Beat in eggs one at a time. Add vanilla, cranberries, applesauce, chocolate chips. Mix in dry ingredients. Bake for one hour or until top puffs up and a toothpick inserted in center comes out clean.

It's in the oven right now. I have no idea if it will be any good! UPDATE: It is delicious! The applesauce helped to lighten it up.

Meal Plan: November 2 - 8

We are making five new recipes this week in an attempt to get ahead of the winter drudgery by getting comfortable with some fresh dinners!

Monday:

Fannie Farmer Chicken Pot Pie

I used Earth Balance instead of butter and rice milk in place of cream. I also added halved cherry tomatoes and oregano to the filling.

Verdict: This was delicious! I would make it again in a second and I am so glad to have learned to make a pie crust.

Tuesday:

Baked Fish with Herb Breadcrumbs and Broccoli, Everyday Food November 2009, p. 102

Use seasoned breadcrumbs in pantry in place of Portuguese roll. Omit thyme Serve with reheated beets and potatoes from Sunday.

Verdict: This was okay, but too buttery. I think I will go back to broiling fish with a slight touch of EVOO.

Wednesday:

Spice-rubbed pork loin with acorn squash, Everyday Food November 2009, p. 105

Roasted cauliflower with herbed breadcrumbs, Everyday Food November 2009, p. 141

Use seasoned breadcrumbs in pantry instead of sandwich bread.

Verdict: All of this was delicious! The pork was juicy and the squash had a lovely brown carmel coating. The cauliflower was crunchy and spicy. This is worth a repeat!

Thursday:

Winter Vegetable Soup, Everyday Food November 2009, p. 106

There are a bag of kale and a carton of chicken broth in the fridge. Use half of the cannellini beans. Use 1 teaspoon rosemary in place of thyme.

Verdict: I loved this soup! It had this lovely orange broth from the squash and the kale was crunchy. It needed a sprinkle of Romano cheese and then it was perfect!

Friday:

Sauce

Saturday:

Cubano Sandwiches, Everyday Food November 2009, p. 107

Verdict: So good, so good, so good, so good! We have a new reason to drag out the panini press!

Sunday:

Leftover buffet

Tuesday, October 27, 2009

Cranberry Farms

Cranberry Hill in Plymouth

I plan to buy 10 lbs+ for canning and freezing

This was a wonderful experience! Christine and her husband run the operation out of their garage. She couldn't have been nicer! You have to call ahead and she takes cash and check. She told us that this was a low-yield season, but what they harvested were very high quality. Cranberry Hill is an organic cranberry farm. They flood the bog in April and May to wash out eggs of cranberry fruit worms. In growing and harvesting season they use bug lights to deter predators.

Saturday, October 24, 2009

Thanksgiving Cranberry Fig Chutney Recipe

Thanksgiving Cranberry Fig Chutney

1 lb fresh cranberries

1 pint fresh or dried figs

1 cup water

1 cup granulated sugar

1/4 cup orange juice

Combine all ingredients in medium stock pot. Bring to boil and crush with back of a spoon until jelly forms and most of cranberries have burst. Can, serve hot, or chill