Recipe Testing is FUN

A new Tribute Page from Zona Lorig honoring her grandmother Edith Cowan Davis brought this wonderful Cranberry Pudding to our attention. The recipe calls for no sugar in the pudding.  Molasses is used instead. In combination with the tart cranberries . . . your taste buds are rocking! The wonderful sugary, buttery sauce more than makes up for the tart fruit!
Cathy Shumard tested this recipe, not covering it while baking and it turned out delicious. Ruth McLeod was the lucky recipient of the testing. Now Cathy is experimenting to see if covering it will make it even better.
Zona mentioned this recipe has been served at every special occasion by all her eleven cousins for years. What a wonderful tradition.

Looking forward to making it myself when Tastes & Treasures cookbook, Volume II comes out this fall.

Honey Roasted Butternut Squash and Cranberries

There are so many recipes with the ever popular Butternut Squash. This one sounds intriguing.

Honey Roasted Butternut Squash and Cranberries
Ingredients:
1 large butternut squash, peeled + chopped
a hearty drizzle of olive oil (approx 1-2 TBSP)
salt, pepper, and garlic powder, to taste
2 cups fresh cranberries
2-3 TBSP honey [or extra, to taste]
1/4 cup finely crumbled feta
ground cinnamon, to taste (optional)
fresh or dried parsley, to garnish (optional)

Directions:
Pre-heat oven to 400 degrees F.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
Roast at 400 F for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10 minutes or until the cranberries have started to soften and burst a bit.
Remove from oven and add a sprinkle of cinnamon (approx 1/8-1/4 tsp depending on preference) along with feta and honey.
Garnish with parsley for a burst of color and dig in while it's hot!

Thanks to peasandcrayons.com

Orange-Glazed Brussels Sprouts and Butternut Squash

For a delicious side dish at your Thanksgiving dinner, try Orange-Glazed Brussels Sprouts and Butternut Squash.

Ingredients:

1 pound Brussels sprouts washed, trimmed and halved

1 1/2 pounds butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)

2 T olive oil, divided
salt

3/4 cup toasted pecans + 1/2 cup dried cranberries
Mix together glaze ingredients and set aside before preparing vegetables:

2 T butter (or ghee), melted

2 T honey

3 T fresh squeezed orange juice

1 T orange zest

1/2 t black pepper

2 t apple cider vinegar

Directions:

In a large saute pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1/4 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Let cook until the squash is soft, but holds it shape. (This will depend on the size you cut your squash, so try one to test.) Once done, remove from heat and pour into a bowl.
Heat the other tablespoon of oil over medium-high heat using the same pan. When it’s very hot, place the Brussels sprouts cut side down in the oil, sprinkling with 1/2 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Turn heat down to low and add the squash back to the pan, along with the pecan mix. Stir in the glaze and cook for a few minutes, coating all ingredients and warming through.

Serves 4-5 as a side dish

Thanks to heartbeetkitchen.com for the recipe.

Margaret Baker's Wild Rice and Edamame Salad

Finding this in THE WEEK magazine, Margaret added her own twist to create a new version. She brought it to the February Historical League meeting where it was devoured!
 
Wild Rice and Edamame Salad
  Ingredients:
   
        4 cups cooked and cooled wild rice  (about 1 ¼ cups raw)
        2 cups shelled, blanched edamame
        2 medium carrots, peeled and finely diced
        ½ cup dried cranberries
        3 medium scallions, thinly sliced, white and green parts
        ½ cup blanched slivered almonds
        2 tablespoons white sesame seeds

    Dressing:

        ¼ cup rice vinegar (plus more as needed)
        3 tablespoons olive oil
        2 tablespoons toasted sesame oil
        2 teaspoons honey
        Kosher salt and freshly ground black pepper

   Directions:

        Toast almonds and sesame seeds.  Mix all ingredients together in large bowl.

        Whisk dressing ingredients together.  Drizzle over rice mixture and toss to combine.  Taste and season as needed with more salt, pepper, and rice vinegar.

        Cover and chill at least one hour.  Makes 6 to 8 servings.  Keeps well in the refrigerator.