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EDF Cooking Contest--Cranberry Challenge
November's challenge will be <font color="maroon">cranberry</font> .
http://www.columbuspolarity.com/images/cranberries.jpg We'll be doing this challenge old school Iron Chef OOT style. Anyone who wants full consideration for the challenge must submit both an appetizer and an entree that features cranberry. Entries will be evaluated on creative use of the ingredient, execution, and presentation. Everyone is welcome to participate. The contest will run for the entire month of November. For reference, you may want to check out these Iron Chef OOT challenges: Cabbage, Sweet Potato, Bacon, Rice, Beef, Avocado, Ricotta, Garlic, Catfish, Radish, Duck, asparagus, & chili peppers. Also check out the first three EDF cooking contests Tomato Challenge, Grill Challenge, and Pumpkin Challenge . Congratulations to ElSapo, winner of the Grill challenge. If you haven't voted yet in the Pumpkin Challenge please do so here . |
Re: EDF Cooking Contest--Cranberry Challenge
Let the games begin!
<font color="red">Cran-Apple Pork Roulade, Side Salad w/ Cranberry Vinaigrette, and VCR</font> Cran-Apple Pork Roulade At first, I thought about using half cranberry juice and half apple juice for the liquid. Then I realized that's actually what my bottle of "cranberry cocktail" is. [img]/images/graemlins/frown.gif[/img] 1 C "Cranberry" Juice 1/2 C Cider Vinegar 3/4 C Brown Sugar 1 Shallot (diced) 1 C Dried Apples (chopped) 1 C Dried Cranberries 1 T Ginger (grated) 1 T Mustard Seeds 1/2 t Allspice 1/4 t Cayenne Bring all of the above to a simmer and cook covered for 20 minutes. Then press out the liquid through a strainer. http://img513.imageshack.us/img513/2940/pork0oj5.jpg On a 3 lb pork loin, cut parallel to the cutting board to "unroll" the meat in half-inch thickness. I found this pretty difficult with a chef's knife, but way easier with an electric. (Yay powertools.) http://img210.imageshack.us/img210/8320/pork1tn1.jpg Spread the filling across the pork, leaving an inch at the wide end. http://img149.imageshack.us/img149/5893/pork2tz8.jpg Roll it up and tie it tight. Bring 1 T of canola oil just to smoking, and sear all sides of the pork. http://img453.imageshack.us/img453/9326/porksxm6.jpg Stick a probe thermometer in the center meat, and cook at 350 till 135 degrees. (Took about 50 minutes.) Meanwhile reduce the above liquid to a thick glaze. (When I let it cool off the heat, I could turn over the pot w/o the glaze moving. [img]/images/graemlins/smile.gif[/img] )Roll the pork around in the glaze and let it rest for 10 minutes. http://img148.imageshack.us/img148/5891/pork3yw1.jpg Cranberry Vinaigrette 3 T Red Wine Vinegar 1/3 C EVOO 1/2 C Cranberries 3 cloves Garlic 1/2 t Salt 1/2 t Pepper Put all the above into a blender. Blend. http://img207.imageshack.us/img207/14/blenderfp4.gif I put it on a mixed greens salad with toasted almonds and dried cranberries. VCR Mix equal parts Vanilla vodka, Cranberry juice, and Raspberry vodka. Cut the pork with the electric knife again, and sauce with the remaining glaze. http://img209.imageshack.us/img209/3738/pork4pl8.jpg http://img250.imageshack.us/img250/9666/finaluu9.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
Way to hit the ground running Sam! I am still working on getting pumpkins out of my head. [img]/images/graemlins/tongue.gif[/img]
It looks really good. |
Re: EDF Cooking Contest--Cranberry Challenge
Awesome. I love the picture right after you sear the pork. So good. Looks like we have the same knife too.
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Re: EDF Cooking Contest--Cranberry Challenge
Just a note on the VCRs (I drink these too)- only mix equal parts if you want a STRONG drink. Call me a girly drinker, but depending on the size of the glass, I'll usually only put in about 3/4 of a shot of each of the vodkas, and fill the rest of the glass with cranberry juice.
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Re: EDF Cooking Contest--Cranberry Challenge
[ QUOTE ]
usually only put in about 3/4 of a shot of each of the vodkas, and fill the rest of the glass with cranberry juice. [/ QUOTE ] Right. My bad. You can basically just mix to taste, but equal parts is likely too strong. I admit that a VCR definitely isn't the most manly of drinks. Which is weird, since the guy that taught us really likes men... |
Re: EDF Cooking Contest--Cranberry Challenge
<font color="brown"> Prosciutto-wrapped Roasted Fennel Bulb with Cranberry Penne & Cheese </font>
Start by making a cranberry paste by processing some dried sweetened cranberries and a little water. Cut out the core of a fennel bulb. The cores are a little tough and you also want some steam to be able to get into the fennel. Take some foil and form it into a shallow bowl shape on a baking sheet. Spoon the cranberry paste into the hollowed fennel core and on the foil. Put the fennel in the foil bowl, core side down. Make sure it's stable and won't fall over. Wrap a few slices of prosciutto around the fennel. Cover with foil, and poke some holes around to let some steam escape. Put it in a 375 oven for about 40 minutes. This doesn't cook the fennel all the way, which is the way I like it. If you want a softer, more cooked fennel, then keep it in for closer to an hour. When it's done, cut it in half, and cut out the little pieces of stalk that are usually in the middle of the fennel. That part is usually tough and fibrous. Fill the centers with the cranberry paste, which should have some rendered fat in it. Cook some pasta in cranberry juice with a pinch of salt and sugar. When it's cooked, pour out the juice and add some evoo, s&p, and cheese. I used provolone here. It tasted really good. The only problem is it turns the cheese red, so I added some extra cheese on top for plating. There's also a piece of garlic toast on the bottom. http://premium1.uploadit.org/eric514...anberryapp.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
Very slick! I really liked the cranberry-cooked pasta. I'm not sure I dig the slices of cheese plopped on top, partly because it obscures the pretty pasta.
Man, now I gotta go buy some proscuitto. [img]/images/graemlins/smile.gif[/img] ElSapo, when you get a chance, can you post the list of flavors in Culinary Artistry that (they say) go with Cranberries? I stopped at our Borders today and they didn't have it in stock, so I'm probably going to order it. Still, I'd love to see the list now. Thanks. |
Re: EDF Cooking Contest--Cranberry Challenge
Short list, sorry, but this is what its got:
Apples, cinnamon, cloves, pears, oranges, sugar and walnuts. |
Re: EDF Cooking Contest--Cranberry Challenge
My kid is semi-obsessed with the bag of cranberries I bought the other day. So far he has insisted on helping me make a drink and has an idea for a pie.
Cranberry Cocktail (non-alcoholic) put a large quantity of cranberries in a mug, sit on the floor with your mom and pound the hell out of it with a pestle. Add the juice of 2 key limes. Grate in a healthy amount of fresh ginger and some turbinado raw sugar. More pounding--kids like pounding. Strain into a larger receptacle add spring water. Serve. http://i74.photobucket.com/albums/i2...berryDrink.jpg This was delicious. Here are the cranberry mixture leavings that were strained out. http://i74.photobucket.com/albums/i2...nkLeavings.jpg My dad was visiting and he actually picked up a spoon and ate this stuff over icecream. Freak. He liked it though. |
Re: EDF Cooking Contest--Cranberry Challenge
i'm not a big cook but i can't wait for the cranberry stuffing on thanksgiving. the entries so far look great.
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Re: EDF Cooking Contest--Cranberry Challenge
[ QUOTE ]
i'm not a big cook but i can't wait for the cranberry stuffing on thanksgiving. [/ QUOTE ] What do you usually have in your cranberry stuffing? I'm having a mock-thanksgiving this weekend for my in-laws. (We're going to my parents for the real deal.) I'd be happy to try to incorporate more cranberry into the bird. For the sake of the EDF CookingContest. [img]/images/graemlins/smile.gif[/img] |
Re: EDF Cooking Contest--Cranberry Challenge
[ QUOTE ]
[ QUOTE ] i'm not a big cook but i can't wait for the cranberry stuffing on thanksgiving. [/ QUOTE ] What do you usually have in your cranberry stuffing? I'm having a mock-thanksgiving this weekend for my in-laws. (We're going to my parents for the real deal.) I'd be happy to try to incorporate more cranberry into the bird. For the sake of the EDF CookingContest. [img]/images/graemlins/smile.gif[/img] [/ QUOTE ] looks like i'm a little late on the reply :/ my sister-in-law makes pretty much a basic stuffing and throws in some cranberries. there's just something about cranberries in stuffing that i think is delicious. |
Re: EDF Cooking Contest--Cranberry Challenge
I'm making a mocksgiving dinner for Greenbird's family this weekend, since we're driving up to my family on the big day. I haven't decided how/if I'm going to work in cranberries for the meal, but I'll serve a bunch of cranberry candies with coffee after.
Here's the first: <font color="red">Cranberry Truffles</font> 10 oz Semisweet chocolate 3 T Butter 1/2 C Whipping cream 1 T Corn syrup 3/4 C Cranberry juice 1 C Dried cranberries 1 C Sugar 1 C Dried cranberries 2 C Cocoa 2 C Powdered Sugar 8 oz Semisweet chopped fine Chop the chocolate fine. http://img528.imageshack.us/img528/1...uffles1aa3.jpg Melt it in the microwave, bring the cream & syrup to simmer, and mix with cranberry juice. http://img528.imageshack.us/img528/6...uffles2ls7.jpg I experimented with the cranberry juice, trying to get enough cranberry flavor in the ganache. Eventually I added the third quarter-cup, as listed in the ingredients above, but I think that might have been a bit too much liquid. Pour the (too liquidy) ganache into a pan to cool evenly in the fridge. http://img160.imageshack.us/img160/6...uffles3as0.jpg Meanwhile, process the sugar with the dried cranberries. http://img528.imageshack.us/img528/3...uffles5su5.jpg The dried cranberries gave me a good idea of how to add more cranberry flavor to the ganache while also absorbing some liquid; process ANOTHER cup of dried cranberries, and whip that into the ganache. (Honestly, I think whipping the ganache was the biggest improvement for the texture, but letting the dried berries sit probably helped, too.) Use two teaspoons to form into ~2teaspoon balls. Don't worry about roundness at first; just get them sized. http://img160.imageshack.us/img160/7...uffles4my4.jpg Afterwards, roll them into balls. Get your cranberry sugar, powdered sugar, and cocoa out, along with a final resting place for the truffles. Chop the other pile of chocolate, and set it up in a double boiler to temper; you never want it to go much above melting point, so it'll solidify nicely when it cools. http://img214.imageshack.us/img214/6...uffles6zv4.jpg Use an ice cream scoop to hold a bit of chocolate, roll a ganache ball in it, and then roll the ball in a powder. Eventually your ice cream scoop will look pretty awesome. http://img214.imageshack.us/img214/7...uffles7yf5.jpg Mmm. Clumps of dirt. http://img251.imageshack.us/img251/8...uffles8yu4.jpg http://img160.imageshack.us/img160/879/truffles0eh2.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
mmmmm I love those balls Sam. Very nice balls.
http://johngushue.typepad.com/photos...eddysketch.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
I tried to make Cranberry Jelly candy, but it didn't work at all. I thought I'd share this failed experiment in case anybody had any ideas what went wrong, or at least so you may beware the road I traveled.
I was mostly following an Alton Brown recipe for "Acid Jellies" here. I figured I could replace the lime/lemon juice with cranberry juice, and the lime/lemon zest with orange zest and pureed dried cranberries. Sounds good, right? Ugh. I don't know what went wrong, honestly. Maybe my packs of gelatin were bigger than his packs of gelatin. Maybe the cranberries added their own pectin, making it even thicker than normal. Whatever happened, the texture of these things was awful. Like eating rubber. Made for pretty pictures, though. [img]/images/graemlins/smile.gif[/img] Combine the gelatin and juice in a pot w/o heat. In a second pot, bring sugar to 300 degrees. http://farm3.static.flickr.com/2013/...54f74dc39f.jpg Pour the syrup into the gelatin and stir like crazy. http://farm3.static.flickr.com/2346/...d776307182.jpg Pour the mixture into a pan to cool. After a couple hours, turn onto a cutting board. http://farm3.static.flickr.com/2156/...3c6a513915.jpg Use a pizza cutter to cut into little cubes. http://farm3.static.flickr.com/2107/...3213adef81.jpg Roll in sugar. http://farm3.static.flickr.com/2228/...e1e118d58e.jpg Try to eat one. Spit it out. Throw the rest away. [img]/images/graemlins/frown.gif[/img] |
Re: EDF Cooking Contest--Cranberry Challenge
This one worked better. [img]/images/graemlins/smile.gif[/img]
<font color="red">Cranberry Taffy</font> 1 C Dried Cranberries 2 C Sugar 1/2 t Salt 1 C Corn Syrup 1 C Cranberry Juice 1 t Vinegar 1.5 T Butter Puree the dried cranberries. Add all of the above to a pot except the butter. http://farm3.static.flickr.com/2043/...d7574e5e_o.jpg Bring to a boil, cooking till 260 degrees. http://farm3.static.flickr.com/2118/...cbbf44e4_o.jpg Remove from heat and stir in butter. Pour into a pan to cool. http://farm3.static.flickr.com/2126/...4e8275d2_o.jpg When it's cool enough to handle, remove it and start pulling! It'll start out pretty dark. http://farm3.static.flickr.com/2308/...34c93242_o.jpg As you go, it'll take on more and more air, and get lighter and shinier. http://farm3.static.flickr.com/2163/...22d40083_o.jpg http://farm3.static.flickr.com/2105/...833bb41d_o.jpg DO NOT put it down on your inlaws' kitchen table to take a picture. YOU WILL NOT BE ABLE TO GET IT OFF. I'm serious. 10 minutes of worried scraping and 5 minutes of worried scrubbing to get the last bit of this stuff off. (No, I never told them what happened.) Anyway, as you pull, eventually it'll get so hard you can barely stretch it. Cut it into 8ths, rolling each piece into 1" thick strands. Cut those with scissors into 1" pieces. http://farm3.static.flickr.com/2298/...e3373a66_o.jpg Roll in wax paper. http://farm3.static.flickr.com/2044/...f41b48b4_o.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
Try making the jelly with agar flakes instead of gelatin. It's what I use to make gelees.
The taffy looks good. I like anything that would piss off a dentist! How long did it take to indiviually wrap them all? I think I'd be too lazy for that part. |
Re: EDF Cooking Contest--Cranberry Challenge
From Sam's Thanksgiving thread...
[ QUOTE ] I forgot to mention, for dessert we had cran-raspberry jam on ice cream and cranberry truffles and cranberry taffy. But that's a story for a different thread. [/ QUOTE ] Hey! Are you holding out on us? [img]/images/graemlins/wink.gif[/img] |
Re: EDF Cooking Contest--Cranberry Challenge
[ QUOTE ]
How long did it take to indiviually wrap them all? I think I'd be too lazy for that part. [/ QUOTE ] Honestly, it wasn't hard at all. There were probably 75 taffies, and it took 10 or 20 seconds each. [ QUOTE ] Hey! Are you holding out on us? [img]/images/graemlins/wink.gif[/img] [/ QUOTE ] At this point in time, I can neither confirm nor deny the delivery of 130 lbs of jars for the Great Jamming Project of 2007. http://farm3.static.flickr.com/2161/...6c2f3087_o.jpg http://farm3.static.flickr.com/2103/...f189f986_o.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
[ QUOTE ]
At this point in time, I can neither confirm nor deny the delivery of 130 lbs of jars for the Great Jamming Project of 2007. http://farm3.static.flickr.com/2103/...f189f986_o.jpg [/ QUOTE ] DAMN! |
Re: EDF Cooking Contest--Cranberry Challenge
I put together a few cranberry dishes last weekend for Mrs. Weir and myself to get me back into the swing of cooking in preparation for hosting 14 people for Thanksgiving. Anyway, here they are -- I apologize in advance for the pretty poor picture quality.
Cocktail: Cranberry Manhattan I love bourbon Manhattans, which are basically just whiskey with some flavored wine (vermouth). I came across some cranberry wine from a local NJ winery in the liquor store, and figured, why not? http://img510.imageshack.us/img510/4...3247jh8yf4.jpg 2 parts bourbon 1 part cranberry wine dash orange bitters Combine all in a cocktail shaker with ice, shake and pour. Garnish with a couple of cranberry halves. http://img510.imageshack.us/img510/4...3253ck3xe9.jpg This was surprisingly good -- I liked it almost as much as a regular Manhattan. The cranberry wine by itself was also better than I expected -- not sweet or cloying at all, and actually pretty crisp and refreshing. |
Re: EDF Cooking Contest--Cranberry Challenge
Appetizer: Cranberry-Gorgonzola Tart
I started by making a walnut shortbread pie crust. 3/4 cup walnut halves 2 cups flour 1/3 cup sugar 1 teaspoon kosher salt 1 teaspoon rubbed sage 2 sticks butter Pulse the walnuts in a food processor until finely ground. Add the other dry ingredients and pulse until incorporated. Cut the butter into cubes and gradually add to the food processor, pulsing to form a coarse meal. Press the dough into a 9" tart pan and bake at 300 degrees for about 50 minutes. Let cool. http://img57.imageshack.us/img57/307...3237bs4pj0.jpg For the filling, I used: 8 oz cream cheese 6 oz crumbled gorgonzola dolce 2 tbs milk 1 egg 3/4 cup dried cranberries 2 tbs chopped green onions Combine cream cheese and gorgonzola with hand mixer until blended. Add milk and egg and beat until combined. Fold in cranberries and green onions. Spread mixture in baked tart shell and garnish with pecan halves. Bake at 450 degrees until filling is set (20 to 25 minutes). http://img86.imageshack.us/img86/3707/dsc03249xq6.jpg Let cool for a half hour; cut into wedges and serve. The gorgonzola and cranberries set each other off nicely. I served this with a salad of mixed greens, dried cranberries, slivered almonds, shaved parmesan and balsamic vinaigrette. http://img172.imageshack.us/img172/181/dsc03255vi5.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
Main Course: Venison with Port-Cranberry Sauce, "Crandied" Yams
When I cook venison, I usually marinade it in gin for a couple of hours to remove some of the gaminess. I boiled a handful of fresh cranberries just until they popped, then let them steep in a cup of gin for a couple of days, then marinaded the venison tenderloin in the cranberry-infused gin for about 2 hours before cooking. Here's the gin concoction about a day in. http://img260.imageshack.us/img260/1661/dsc03233oa7.jpg While the venison was marinating, I made the sauce: 1 cup chicken broth 1 cup beef broth 1/2 cup ruby Port 1/3 cup cranberry sauce (the jelly cylinder that comes in a can) 1 tbsp butter 1 tsp dried rosemary Combine chicken and beef broth in a saucepan and boil until reduced to 1 cup. Add the Port and boil until reduced to 3/4 cup. Whisk in cranberry sauce and rosemary and simmer until sauce thickens. Whisk in butter. Strain sauce. When the sauce was done, I seasoned the the venison tenderloins and sauteed them in a tiny bit of butter until they were just browned (about 2 minutes on each side). http://img260.imageshack.us/img260/5029/dsc03258jf6.jpg For the side dish, I halved a few large yams, threw a pat of butter on each half, and roasted them in the oven for about an hour at 350 degrees. I scooped out and mashed the meat, and added some more butter, brown sugar, cinnamon and cloves. I simmered about 3/4 cup of dried cranberries in 1/2 cup orange juice until they plumped up a bit and folded them into the yams. The final product: http://img116.imageshack.us/img116/9863/dsc03261kz2.jpg The venison was really flavorful, but probably could have been cooked a bit less. The port-cranberry sauce was great -- I would not have expected something with so much canned craberry sauce in it to taste so elegant, but it did. |
Re: EDF Cooking Contest--Cranberry Challenge
Dessert: Cranberry Sauce Ice Cream; White Cranberry Foam
Dessert was something of a disappointment. I recently bought some "molecular gastronomy" supplies, and was hoping to make a cranberry fruit caviar a la El Bulli. Unfortunately, cranberry juice appears to be too acidic to properly "gel" in the calcium chloride solution, so I had to abort the experiment after a couple of tries. (There are apparently some work-arounds for spherifying acidic liquids, but they look to be a good bit more advanced than I am.) So I ended up doing one old-fashioned item -- ice cream -- and one new-style dessert item -- white cranberry foam. I thought that a really tart cranberry ice cream might taste a bit off, so I decided to try to replicate the somewhat sweeter flavor of cranberry sauce in frozen form. 2 cups heavy cream 1 1/2 cup sugar 6 egg yolks 1/8 tsp salt 2 12-oz bags frozen cranberries 2 cinnamon sticks 1 tsp clove 1 tsp nutmeg 1 tsp powdered cinnamon 1 oz Cointreau zest of 1 orange 1/2 cup chopped walnuts 1/2 cup dried cranberries Bring cream and 1/2 cup sugar just to a boil; keep stirring until sugar is dissolved. Remove from burner and cover to keep warm. Beat together eggs, salt, and 1/2 cup sugar until thick. Slowly add the hot milk to the egg mixture, stirring constantly. Cook over low heat, stirring, until custard reaches 170 degrees. Strain custard and let cool. http://img134.imageshack.us/img134/8936/dsc03214tu3.jpg Combine cranberries, 1/2 cup sugar, Cointreau, and cinnamon sticks in heavy saucepan and bring to a boil. http://img249.imageshack.us/img249/5756/dsc03215oy5.jpg Simmer over low heat until cranberries burst. Let the mixture cool, then remove cinammon stick, transfer to blender and puree. http://img407.imageshack.us/img407/6325/dsc03222np5.jpg Stir cinnamon, nutmeg, cloves, and orange zest into the custard. Fold the cranberry mixture into the custard, stir in walnuts and dried cranberries, and process in ice cream maker. Keep ice cream in freezer overnight to set. http://img519.imageshack.us/img519/14/dsc03226gy0.jpg http://img516.imageshack.us/img516/6537/dsc03229hu1.jpg To garnish the ice cream, I made some sugar ornaments by boiling 1 cup of sugar and 1/4 cup cranberry juice in a saucepan until it caramelized, then drizzing the sugar over a heatproof mat and letting it cool. http://img159.imageshack.us/img159/9329/dsc03240iw6.jpg http://img139.imageshack.us/img139/7618/dsc03241le5.jpg The foam was cool and super-easy. I dissolved 1 1/2 sheets of gelatin in 8 oz. of white cranberry juice. I added the mixture to my new Isi Whip charger, charged the dispenser with a nitrous cartridge, shook it, and put in the fridge overnight. Just before serving, I shot a cloud of foam on each plate. The garnish dots around the plate are reduced and thickened cranberry wine. http://img407.imageshack.us/img407/520/dsc03269uz8.jpg Although the caviar failure was disappointing, I was pleased with the end result. The ice cream was intensely red, really creamy, not too sweet, and actually tasted like homemade, chunky cranberry sauce. The foam had an incredibly light, airy texture (much, much lighter than whipped cream), but the cranberry flavor came right through. |
Re: EDF Cooking Contest--Cranberry Challenge
BRAVO!
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Re: EDF Cooking Contest--Cranberry Challenge
Looks like the final meat pic didn't come through for some reason, so here it is again:
http://img266.imageshack.us/img266/7501/dsc03261fw5.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
The foam is really neat. I definitely think the molecular gastronomy stuff is interesting. What other projects have you tried? What happened when you tried to make the cranberry caviar?
The foam and garnish on the dessert both look really fun. Well done. |
Re: EDF Cooking Contest--Cranberry Challenge
For christmas this year, Greenbird and I are making jam. We figured it'd be nice to send something to all those cousins and college friends that normally wouldn't get gifts. It'll be three or four flavors per package, depending on when we lose steam. [img]/images/graemlins/smile.gif[/img] I'll post a trip-report when we're further along in that project, but I did make sure one of our jams uses cranberries.
<font color="red">Cran-Raspberry Preserves</font> 1 bag Cranberries 20 oz Frozen Raspberries 1/2 Orange Zest 1 C Water 5 C Sugar 1 pack Powdered Pectin Bring all of the above up to a boil, stirring periodically. http://farm3.static.flickr.com/2101/...c979d133_o.jpg http://farm3.static.flickr.com/2077/...89126b18_o.jpg Sterilize your jars and funnel and clamps and ladle. I just washed them all in the dishwasher and then brought them to a boil in my monstrous canning kettle. http://farm3.static.flickr.com/2098/...ea1131c1_o.jpg After the above have boiled for 10 minutes, turn off the heat and toss in the lids. (You don't want the lids to boil, because the sealing solution will melt off.) Remove the blistering hot clamps and then use those to remove the blistering hot jars. Use the funnel and ladle to load the jars to about 1/3" from the top. http://farm3.static.flickr.com/2143/...138b1dca_o.jpg Tighten the lids to finger-tight and put 'em back in the kettle. Boil for 15 minutes. http://farm3.static.flickr.com/2024/...93d27d2b_o.jpg Serve. Or, don't for a couple years. [img]/images/graemlins/smile.gif[/img] http://farm3.static.flickr.com/2347/...7bd61ed0_o.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
The month is almost out. Does anybody need the weekend to finish anything, or is this about it? (I don't think every month needs quite the response that Pumpkin got. [img]/images/graemlins/smile.gif[/img])
What contest do we want to do for December? I was thinking about maybe "Battle: Baking". Tis the season, with the holidays coming up. We could do Alcohol as an ingredient for January and the new year, or we could push it to December if you guys'd rather. Any other ideas? Whatcha think? |
Re: EDF Cooking Contest--Cranberry Challenge
[ QUOTE ]
The foam is really neat. I definitely think the molecular gastronomy stuff is interesting. What other projects have you tried? What happened when you tried to make the cranberry caviar? The foam and garnish on the dessert both look really fun. Well done. [/ QUOTE ] I've mostly been playing around with foams and with sodium alginate/calcium chloride gelling. I've made a couple of caviars that came out better than the cranberry -- one with apple juice and one with (strangely) flat Coke. When I dropped the alginated cranberry juice into the solution, it just didn't gel -- it kind of flattened out and sunk to the bottom of the bowl. It was cohesive enough not to disperse immediately, but when I stirred the water gently, it broke apart. I also picked up a couple of other toys -- including some tapioca maltodextrin, which is supposed to turn fats into powder (bacon powder, anyone?) My next experiment will probably be pea soup "ravioli", which I may try this weekend. If people are interested, I'll start a thread to report and discuss. I'd love to hear if anyone else has experimented with this stuff. |
Re: EDF Cooking Contest--Cranberry Challenge
Sam, We are on the same wavelength. Baking is what I was going to suggest for December. I think people will be busy over the holidays, but everyone will be making family favorites, pies, breads, cookies and it would be great to rachet it up a level for a challenge. We might get more participation than we would for a more structured contest. Sounds great to me.
I have three bags of cranberries. I have one idea in mind and could crank out a couple of more, but wouldn't be able to get to it until the weekend. I'm o.k. with it ending tomorrow too. Whatever. We could extend the cranberry contest through the weekend but also start December thread on the 1st. How does that sound? |
Re: EDF Cooking Contest--Cranberry Challenge
[b]<font color="red">Cranberry chip</font>
2 t robustosauce 1 c lucksack powder 3 t oregano 6 T sugar http://img77.imageshack.us/img77/1307/img0012ym3.jpg |
Re: EDF Cooking Contest--Cranberry Challenge
If people are up for extending through the weekend, I have a recipe for cranberry pot roast I'd like to try out.... (but I'm happy to still make it and put up some photos even if it doesn't make it in time for *contest* entry)
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