Cranberry Pear Chutney

Gifts from your own kitchen.... if you've never tried it?.... you will probably be surprised at the wonderful reaction of friends and family. Especially those who don't have time or inclination to spend making and baking. I'm pretty sure it isn't only my "circle" that looks forward with great anticipation each year to new and tempting treats.











This was my first time using frozen cranberries....I can't understand why fresh are still not around...but... this works well. Look how bright and fresh looking they are while simmering. Of course, as is usual ... by the end of the cooking time...they will have changed colour ... but are still lovely in the cute little jars I found.














The 1998 magazine in which I found the recipe touts it as "a delicious condiment to serve with turkey, baked ham or tourtiere" ... {{ a rich pork pie usually served in French Canadian homes after midnight mass on Christmas Eve... }}... I will put up a recipe for Tourtiere tomorrow.

Cranberry Pear Chutney

1 small onion, finely chopped
1 TBSP minced fresh ginger (I used a box grater)
Grated rind and juice of 1 medium orange
2/3 cup packed brown sugar
1/2 cup red wine vinegar
1/4 tsp. each ground cloves, grated nutmeg, salt. (I always use less salt..just a sprinkle for me)
2 cups fresh or frozen cranberries
2 large ripe firm pears, diced and peeled

In saucepan combine onion, ginger, orange rind and juice, brown sugar, vinegar, cloves, nutmeg and salt. Bring to boil; boil gently, stirring occasionally, for 5 minutes. Add cranberries and pears; boil gently for 8 to 10 minutes, stirring often, until fruit is tender and mixture is slightly thickened. (mine took longer than that)...

Let cool; spoon into covered container and refrigerate for up to 3 weeks.

I cut a circle of fabric and added a gold cord... et voila! gifts from your "hearth" ...

Cranberry Pistachio Biscotti

This is a recipe from Culinary in the Desert... if you haven't visited Joe and Jeff.... take a look. They have the most amazing blue eyed dog you will ever see.... ....and lots of great recipes.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container; that should fix it.... ..










































I shape it into one long log, then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....














Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookies from parchment as soon as they are cool enough to handle or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

Fruity Pilaf Mix

It's time to begin.......

Some gifts from your kitchen can be made well in advance and are often the most appreciated presents you can give to friends and family. What about a toss of dried fruits and nuts in seasoned rice, so they have a quick and easy side dish in minutes?

Four years ago I found some vintage look jars on sale at Canadian Tire... I like them to store my own rice and beans in... but, couldn't resist buying up a dozen when I found this recipe. They were perfect.













This year I have seen some stainless containers with the same clasp... but, they just don't offer the same effect visually..... think I'll keep looking.....

Copy the "How to Use" instructions on a gift card of some type... tie to jar with ribbon, a strand of raffia or glitzy string or cord... add a bit of greenery or wrap jar or place in a gift bag....


Fruity Pilaf Mix

7 strips lemon rind
5 cups parboiled rice
1 cup golden raisins or currants (any raisin will do)
3/4 cup slivered dried apricots or apples
1/2 cup slivered almonds, toasted
1/4 cup dried minced onion
1/4 cup dried instant chicken bouillon
1/4 cup dried parsley
7 bay leaves

Arrange lemon strips on towel; let stand for about 12 hours or until dry,..or for up to 2 days.

In bowl, combine rice, raisins, apricots, almonds, onion, chicken bouillon and parsley; transfer to gift jars, stirring to distribute evenly. Slip lemon rind strip and bay leaf into each jar, placing attractively along side; seal with lid.

How to Use Pilaf:

In saucepan bring 2 cups water, 1 tbsp. butter and 1/2 tsp. salt to boil. Stir in 1 cup Fruity Pilaf Mix and return to boil. Reduce heat to very low; cover and cook for 25 minutes or until water is absorbed and rice is tender. Discard lemon rind and bay leaf. Fluff with fork. Makes 4 servings.














This is not quite as interesting as the real thing... it's just plain old rice... but, to give you an idea of how festive it can look.... imagine the golden slices of apricots...a soft sage-y coloured bay leaf... the bits of nuts... wish I had a picture of the real thing but the originals are long gone and I haven't made any for this year yet. I better get cracking....this is the time to get a jump on the busy-ness of the season and I know several people with hectic schedules who would appreciate this. A perfect gift.....

Easy shortbread

Easy, quick, great tasting and festive looking .. all the words we want to hear at this time of year.











I like to use berry sugar...which is just finer granulated sugar. My choice is also half and half rice and all purpose flour.












This works so well and quickly with a wooden spoon it is not worth messing your mixer up... besides...you can feel the consistency better by hand.










Work flour into the butter mixture with the back of the wooden spoon... and scrape the sides of the bowl to incorporate any smeared butter and also the flour.... keep working the flour in until you can press a knuckle into the dough and it does not feel really sticky... your knuckle should be almost clean.










Little balls of dough about the size of a teaspoon.. gently shape or press a bit.. just so you don't have sharp, thin edges. They tend to brown too quickly.










Aww ...look all Martha Stewart.... lol....oops...but there is wrapping paper on my table tsk, tsk...that will never do! She would be horrified.










3/4 cup butter
1/2 cup sugar (fruit, icing or brown)
1 egg yolk
1 tsp. vanilla & a little drop almond flavouring
2 1/4 cups sifted pastry flour or
2 cups sifted all purpose flour ...or...
1/2 and 1/2 rice flour and all purpose
drained maraschino cherries cut into 1/3 or 1/4

Use a wooden spoon to cream the butter; add sugar gradually and cream together thoroughly. Add egg yolk and cream again, then add vanilla and almond flavouring. Cream some more.
Add flour slowly until a soft but not sticky dough is formed. If it starts to get too stiff you may not need the last teaspoon or so of flour.
If using an older cookie sheet place a piece of parchment paper to protect from sticking or browning... you don't want to brown shortbread. Place by teaspoonfuls on baking sheet..or make small balls and gently press down or shape a bit.
Drain some maraschino cherries (pat with paper towel) and cut into 1/3 or 1/4 pieces and place a tiny piece on each cookie. Bake at 350F for about 10 minutes.... don't leave the kitchen! Check them at about 8 minutes to make sure they are not browning... this is a lot of butter and sugar...and it will happen quickly when it begins. You want them very pale.

If you have made them small enough you will get 36 or more easily..if you make them a bit larger as I tend to do on the first few batches...you will only get about 34 or 32. However, this is such an easy recipe..you can try another one right away to get the sizes right. ...or just for a few more to munch... When they are still warm...they just melt in your mouth.
Lift off baking sheet while still warm but be gentle as they are a bit fragile when still warm. I use a thin metal spatula. Cool on wire rack.










There are many ways to package baking for easy and beautiful gifting. Little tins, containers and even gift bags... use a second colour of tissue under some basket saran ... you could even join the handles with a bit of raffia or a ribbon ...




























Little saran bags.... with a ribbon..... or gold twist tie.











Speaking of gifting..... what about your favourite baker? You know what they want? Well, a few years ago.... I thought that when I finally got my stainless steel measuring cup set ... I would have arrived!










... and .... I also always wanted a set of measuring spoons .... stainless of course. I just love how smooth the indent feels when I run my fingers over it.... I know I must be weird or something.... but I love my spoons.











And...even this... a little one cup Pyrex measuring cup. You know... I still think they are a great gift for a cook. You need several ... and several sizes to boot. If you cook or bake... you just need them all the time. Measuring things of course...but I also use them for mixing a quick vinaigrette... flour to water for stews or gravies... pouring things into...pouring things out of... standing forks or spoons in... etc... they really are just soooo useful. If you are stuck what to buy for me...another one please.

Holiday Biscotti

When zesting an orange or lemon .... try to use a very light touch. You really only want the top colour. If you go beyond that and into the pith of the fruit... it has a very bitter taste. You just want the flavour.

I like to stir in any fruit or nuts by hand after the mixer has gathered all of the ingredients together.... and, also like to chop them fairly small as it makes nicer edges on the biscotti. I just have this thing about nice edges.










The mixture should easily come away from the sides of the bowl .... if it is a bit too sticky to handle easily, try dipping your fingers into the flour cannister. It should help.










It should be one big happy lump.












form into a log and cut in half.










Gently pat the logs down to about 1/2 inch thickness










Later, for when you are cutting....get one of these.










This may look like a hacksaw blade ..... and, yes it is. But, it is also THE most wondrous thing I have found to get perfect sides on my biscotti. I don't know why...but I like them smooth on the edges. I refer to it as my Biscotti Blade. Even my husband calls it that now. The other day he wrecked his saw..and wanted to know where "the Biscotti Blade" was....hahahah....nope not telling.










see how nicely it cuts?











and...look at the teeeeensy bit of waste. Hardly enough crumbs to scrape into a little pile. Love it.










This recipe is from Giada De Laurentiis ..... but, as usual....I have thrown in my own little comments. I always tweak a recipe to my own preferences. And, instead of dipping each one in chocolate...I often use a plastic baggy, cut a tiny hole in one corner, fold it way down, pour in chocolate and drizzle chocolate over many cookies at the same time... it is easier and looks very decorative. You don't need nearly as much chocolate either...but it gives it that little extra. I don't bother with the sprinkles.
If you don't cool sufficiently before slicing... ...they tend to crumble.


Holiday Biscotti

2 cups all purpose flour
3/4 cup sugar
1/2 cup butter (unsalted if you prefer)
1 teaspoon grated lemon zest (I often use orange)
1/4 tsp. if you use unsalted butter
2 large eggs
3/4 cup pistachios, coarsely chopped (I use a lot less)
2/3 cup dried cranberries (less again, for me)
12 ounces good quality white chocolate, chopped(much less if you are only drizzling)
red and green sugar crystals, for garnish

Line large baking sheet with parchment paper. Whisk flour & baking powder in medium bowl to blend. Using electric mixer, beat butter, sugar, lemon zest and salt to blend. Beat in eggs 1 at a time. Add flour mixture and beat just until blended. Stir in pistachios and cranberries.

Form dough into a 13 inch, 3 inch wide log on prepared baking sheet. (as you can see I prefer smaller cookies so I cut my log in half). Bake at 350F or 325F until very light golden, about 25 or 30 minutes. Keep an eye on them... ovens vary. Cool for 30 minutes.

Place log on cutting board. Using sharp serrated knife, cut log on a diagonal into 1/2 to 3/4 inch slices. Arrange biscotti, cut side down, on baking sheet. Bake the biscotti until they pale golden, about 15 more minutes, at 325F ... turning once in that time. Transfer biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip a portion of biscotti into melted chocolate. Gently shake off excess chocolate. Place biscotti on baking sheet for the chocolate to set. Sprinkle with sugar crystals. Refrigerate until the chocolate is firm...about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days or wrap them in foil and freeze in plastic bags up to 3 weeks.