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Jan 23, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Thanksgiving leftovers’

Recipe: Holiday Shrub

Wednesday, November 29th, 2017

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This shrub’s garnet hue and seasonal aromatics make it a gorgeous hostess gift or party cocktail. To serve, mix one part shrub into four parts prosecco, or use the same amounts mixed into ginger ale or sparkling cider for a mocktail. For a festive nightcap, mix the shrub with two ounces bourbon as you sit by the fire.

 

Cranberry Shrub
2 cups

1 lb. fresh or frozen cranberries
1 cup apple cider vinegar
¾ cup sugar
¾ cup water, divided
¼ cup orange peel (avoid the white pith)
3 whole cloves
4 whole peppercorns

• In a large saucepan, combine the cranberries, vinegar, sugar, ½ cup water, orange zest, cloves and peppercorns and bring to a boil over medium-high heat. Cook 7 to 10 minutes, until the cranberries begin to burst, stirring occasionally. Remove from heat, cover and let cool to room temperature.
• Pour the mixture into a large mason jar or other airtight container, cover and refrigerate 2 hours.
• Strain the mixture into a bowl through a fine mesh-sieve. If the mixture is too thick, pour the remaining ¼ cup water over the solids in the sieve. Press the solids with a wooden spoon or rubber spatula to remove any more liquid. Shrub will keep, refrigerated, up to 2 months.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
• Recipe: Leftover Cranberry Tart

Make This: Cranberry-Fig Chutney

• Make This: Leftover Turkey Cuban

Recipe: Cranberry Beignets

Wednesday, November 22nd, 2017

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Let’s face it: Everyone has cranberry sauce leftover after a Thanksgiving meal. You’d notice if it was missing from the table, but there’s only so much you can take of its sweet-tartness when the rest of your plate is piled high with comfort food. So what to do with the extra sauce? I’m here to help.

I intended to make jelly doughnuts, but I couldn’t find my round cookie cutter, so I had to use my square one instead. To my surprise, the only difference between beignets and doughnuts are their shape … so I made beignets!

Jelly-filled beignets can be made the night before and refrigerated to rise overnight, or you can start them earlier in the morning in time for a late weekend brunch. They are adaptable; swap the citrus zest for a teaspoon of vanilla or almond extract. Fill them with leftover cranberry sauce, toss them in sugar and serve immediately to people you love.

 

Cranberry Beignets
Adapted from a recipe at Smitten Kitchen 
8 to 10 servings

3 oz. lukewarm milk
2 Tbsp. granulated sugar
1¼ tsp. active dry yeast
1 egg yolk
Zest of half a lemon or orange
1 Tbsp. butter, softened
1 cup plus 2½ Tbsp. all-purpose flour, plus more for dusting
Pinch of kosher salt
Vegetable oil, for deep-frying
½ cup cranberry sauce
Powdered sugar to coat

• Mix the milk, sugar and yeast in a large bowl and let sit for 5 minutes, until it starts to foam.
• Whisk in the yolk, zest and butter until combined. Add the flour and the salt, then mix with your hands to bring the dough together into a sticky ball. Transfer it to a well-oiled mixing bowl and let rise in a dark corner about 1 hour.
• On a lightly floured surface, roll the dough about 2 inches thick. Use a square cookie cutter or sharp knife to cut 2-by-2-inch squares and place on a cookie sheet. Cover with oiled plastic wrap and let rise in a dark corner 2 to 4 hours or refrigerate overnight.
• In a large high-sided pan, preheat 2 inches oil to 350 degrees over medium heat. If you don’t have a thermometer, check if the oil is ready by placing a wooden spoon handle into the hot oil. When bubbles form around it, the oil is ready.
• Working in batches, fry 3 to 4 beignets about 30 seconds to 1 minute, then carefully flip and fry another 30 seconds to 1 minute, until browned all over. Use a spider to remove the doughnuts and drain on a paper-towel lined plate and let cool. Repeat with the remaining dough.
• Fill a piping bag fitted with a round nozzle with cranberry sauce. Poke a hole into the side of the doughnuts with the nozzle, then gently fill with cranberry sauce until a bit of jam sticks out.
• Serve immediately covered in sifted powdered sugar.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

Related Content
• Recipe: Leftover Cranberry Tart

• Recipe: Leftover Turkey Cuban

• Recipe: Cranberry-Fig Chutney

 

Make This: Curried Turkey Waldorf Salad

Thursday, November 2nd, 2017

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Come November, all we can think about is The Bird. However, when we’ve had just about enough, often the bird still isn’t done with us. Curry some favor with this Indian-inspired Waldorf salad.

In a medium bowl, combine 2 cups diced or chopped cooked turkey, 1 cup diced Granny Smith apple, ¼ cup chopped cashews and ¼ cup chopped celery.

In a separate bowl, mix together 1 cup mayonnaise, 2 tablespoons chopped green onion, 1 tablespoon mild curry powder and 1 teaspoon lemon juice.

Pour the dressing over the salad and toss until coated. Serve on a bed of lettuce or with crackers or toast points.

For a slightly sweeter version of the dish, add 1 tablespoon Major Grey’s Chutney to the dressing.

Photo by Julia Calleo 

Dee Ryan is a longtime Sauce contributor who also writes Just Five. 

Related Content
• Make This: Leftover Turkey Cuban

• Make This: White Turkey Chili

• Sauce Magazine: November 2017

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