Rural Missouri - November 2011 - (Page 24)
H E A R T H
H O M E
With a wonderful tart ﬂavor, these ruby berries aren’t just for the holidays
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 cup butter, softened 2/3 cup brown sugar 2 large eggs 1-1/2 cups old-fashioned oats 1-1/2 cups ﬂour 1 teaspoon baking soda 1/2 teaspoon salt 6-ounces Craisins (dried cranberries) 2/3 cup white chocolate chunks or chips Preheat oven to 375 degrees. Using an electric mixer, combine butter and brown sugar together in a medium mixing bowl until light and ﬂuffy. Add eggs, one at a time, mixing well. Combine oats, ﬂour, baking soda and salt in a separate bowl. Next, add ﬂour mixture to butter mixture in several additions, mixing well after each addition. Stir in Craisins and white chocolate chunks (or chips, if preferred.) Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack. Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 6 to 8 minutes or until onion is tender and mixture thickens. Cool. Meanwhile, combine marinade ingredients in shallow glass or plastic dish; mix well. Add salmon, skin side up. Cover; refrigerate 30 minutes. Heat grill. Carefully oil grill and both inside surfaces of grill basket. Place salmon in grill basket, skin side down; brush top with marinade. Discard any remaining marinade. Close basket; place on grill, skin side up; close grill. Cook 5 minutes over medium heat. Turn basket so skin side is down; close grill. Cook 4 to 8 minutes or until ﬂesh is opaque and ﬂakes easily with fork. Place salmon on platter and serve with the relish.
sk anyone if they’ve eaten cranberries before and you could get a reply like, “Sure, in cranberry sauce, juice and, um, that’s about it.” We often forget that this tangy, bouncy berry is good any time of year — and not just for the Thanksgiving and Christmas holidays. While cranberries are available fresh, frozen or canned year-round, this tart red berry is often reserved only for our fall holiday recipes. They are packed with antioxidants, making them a healthy, as well as tasty, addition to many recipes. If you buy cranberries from your grocery store, keep in mind truly fresh cranberries are ﬁrm to the touch and will bounce if you drop them. You can store fresh cranberries for up to two months in a tightly-sealed plastic bag or container in the refrigerator. If you plan to store them for any length of time, be sure to check them periodically for any soft or decaying berries. Fresh, whole berries may be washed and frozen in airtight plastic bags for up to one year. So the next time you’re buying groceries, pick up some cranberry sauce, dried cranberries and fresh cranberries and give these recipes from Ocean Spray — a grower cooperative — a try. You’re sure to ﬁnd a new family favorite for your recipe ﬁles. For more more delicious recipes, log on to www.oceanspray.com.
by Heather Berry email@example.com page design by Megan Schibi
Grilled Salmon with Five-Spice Cranberry Relish
1 to 1-1/4 pound salmon ﬁlet, 3/4 to 1-1/4 inches thick For relish: 1 cup cranberry juice cocktail 3/4 cup Craisins 1/4 cup onion, ﬁnely chopped 1 teaspoon orange peel 3/4 teaspoon ﬁve-spice powder For marinade: 2 tablespoons soy sauce 2 tablespoons orange juice 1 teaspoon honey For a bonus recipe, visit this page in the digital edition at www.ruralmissouri.coop.
Chocolate Chip Cranberry Cheese Bars
2 sticks butter or margarine, softened 1 cup ﬁrmly packed brown sugar 2 cups ﬂour 1-1/2 cups quick or old-fashioned oats 2 teaspoons orange peel, grated 12-ounce package semi-sweet chocolate chips 1 cup Craisins (dried cranberries) 8 ounces cream cheese, softened 1 can (14 ounces) sweetened condensed milk Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan. Combine butter and brown sugar in large mixing bowl until creamy. Gradually add in ﬂour, oats and orange peel until crumbly. Stir in chocolate chips and dried cranberries; set aside 2 cups of the mixture. Press remaining mixture onto bottom of prepared baking pan. Bake for 15 minutes. Beat cream cheese in small mixer bowl until smooth. Gradually add sweetened condensed milk and combine. Pour over hot crust; sprinkle with reserved ﬂour mixture. Bake for 25 to 30 minutes longer or until center is set. Cool in pan on wire rack; cut into bars.
Did you know . . . during the days of wooden ships and iron men, American vessels carried cranberries. Just as the English loved limes, American sailors craved tart cranberries. It was the cranberry’s bountiful supply of vitamin C which prevented scurvy.
Homemade Cranberry Sauce
1 cup sugar 1 cup water 1 12-ounce package fresh or frozen cranberries, rinsed and drained Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool at room temperature. Refrigerate until serving time.
Tex-Mex Cranberry Salsa
1 14-ounce can whole berry cranberry sauce 1/4 cup canned jalapeños, chopped 1 green onion, sliced 1 teaspoon dried cilantro 1 teaspoon ground cumin 1 teaspoon lime juice Combine all ingredients in a medium, non-metal mixing bowl. Serve with nacho chips or as a condiment for poultry or pork. Salsa may be refrigerated for up to 1 week.
Table of Contents for the Digital Edition of Rural Missouri - November 2011
Rural Missouri - November 2011
Table of Contents
In search of Missouri mills
Co-ops take action
Best of rural Missouri
Out of the Way Eats
Second chance ranch
Grant takes command
Hearth and Home
The hillbilly approach to the Woodstock nation
Rural Missouri - November 2011