Egmont's Cranberry Salsa

For the last 14-16 years that I have been making it, the recipe has undergone an evolution from when it was first discovered in a Martha Stewart’s magazine. Over the years, numerous changes have been applied to it and now it has become more my recipe. With this years version, it may also just be my best, so I better write it down in order that I know or next year.

This salsa is not only good on Thanksgiving Day, but also later in the year on cold cuts instead of mayonnaise. I even had it today while it was cooking with tortilla rounds and it was delicious. Give it a try and let me know your thoughts on this.

Jars of cranberry salsa cooling

As with all recipes, we need to make adjustment to suit our tastes, so if you make adjustments that is all right with me, just remember to maintain proportions with the taste you are trying to achieve. Here is the recipe for making it:

The base: 

Tostitos chunky salsa - mild x1

Ocean Spray whole cranberry sause x2 

(Note: this year the can is 2 oz. smaller and the whole cranberries almost invisible when compared to the previous years.)

You can vary the quantities on the remaining ingredients but this is what I used this year: 

1 large or 2 small red onions, cut small

1 medium size onion, cut small

1 bunch (5 to a bunch) green onions, cut very fine

3 medium-large plump Roma tomatoes, diced

1 large red bell pepper, cut small

1 large lemon and lemon peel slivers, (roll lemon on the cutting board with some pressure to release the juices and oils  before cutting the skin into thin slivers which are then copped to 1/2” length

1/4 cup of sugar

1/2 cup of yellow raisins 

2 bunches of cilantro (if the bunch is small get 3, you want plenty) chop real fine

Optional: 

1 medium large orange, sliced and diced

1/4 − 1/2 cup pine nuts, whole

This is what I am going to try next year.

Cook all these at medium flame and when the center bubbles, reduce heat to medium-low, stir often so the bottom does not burn. Cook for one hour with the last 20 minutes on low.

Remember you can prepare this several days in advance and refrigerate. These extra days allow the flavors to merge. When serving, please remember to warm it up. Enjoy.

Thank you for your visit

and comment . . .

Egmont

Celebrating a royal wedding with a cake

In honor of the occasion of the event in England, I set out to bake a Bunt cake, shaped in a crown for my British neighbor Valerie, who was hosting a brunch for some of the ladies in the area.

Decorated with Borage flowers

bow and ribbon to emulate Kate’s veil and train

Unfortunately I was unable to photograph Valerie’s beautiful table setting as I had a cardiologist appointment and when I was there not all the food was set up. Nevertheless I can tell you that there was a portrait of William and Kate just below the flower arrangement. A beautiful light and airy fabric cascaded down from the elevated flower arrangement, creating wonderful hills and valleys. In between the rolling material was set a typical British silver tea service and dishes.

Photo by Valerie

Valerie honored me by having reserved the center of the table for my cake, that too was elevated by a glass pedestal. I had also dropped of a plate of mini blueberry muffins, decorated by two different Dutch irises, a number of Borge and yellow Daisy flowers.

I hope that you all had a great time sharing the event with friends as we have so little to celebrate these days.

The Duke and Duchess of Cambridge, William and Catherine

Hugo Burnand/Clarence House/PA/Landov

The Duke and Duchess of Cambridge with attendants and then with families

Hugo Burnand / Clarence House / PA / Landov

The recipe 

8 tbsp./40 oz. unsalted butter

1 cup of sugar

4 large organic brown eggs

3 1/2 cups of flour

1 1/2 cups of firm Greek yogurt

1 tsp. baking soda

1 tsp. baking powder

2 tsp. orange extract

2 tsp. vanilla extract

3/4 cup dried apricots - diced

3/4 cup yellow raisins

3/4 cup dried cranberries

1/2 cup pecans, cut into small pieces

Directions

1. On a large dish or medium bowl mix the apricots, raisins, cranberries and pecans, then dust with flower to prevent them from sining to the bottom during baking
2. Mix the soft butter with sugar until well blended
3. Add one egg at a time and blend
4. Add orange and vanilla extract and briefly blend
5. Slowly add the flour with the mixer at low to medium speed. After half of the flower has been added, add the yogurt and mix, then resume adding the remaining flour. If the dough feels to thick and not elastic enough, add a dash of milk.
6. Using a spatula, fold in the dried fruit and nut mixture until well distributed. Do not use the hand blender or mixer for this step.
7. Now add the mixture to a Bunt pan that was buttered and dusted with flour.
8. In a preheated oven set to 350° degrees, set the cake mold in the center of the oven. Check after 45 minutes by inserting a toothpick or cake needle. Cake usually takes 50-60 minutes to bake.

Enjoy

Thank you for your visit

and comment . . .

Egmont