{ title: 'Press-Republican. (Plattsburgh, N.Y.) 1966-current, November 16, 1995, Page 19, Image 19', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn88074101/1995-11-16/ed-1/seq-19/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn88074101/1995-11-16/ed-1/seq-19.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn88074101/1995-11-16/ed-1/seq-19/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn88074101/1995-11-16/ed-1/seq-19/ocr.txt', label: 'text/plain', meta: '', }, ] }
Image provided by: Northern NY Library Network
SMORGASBORD THURSDAY, NOVEMBER 16,1995 PAGE C3 I i They say \Home is where the heart is\ apd that especially rings true at holiday time. Whether it's Thanksgiving, Hanukkah, Christmas or New Year's, it's family and friends gathered together for celebration. Many memories have been made around the dining room table as folks share that special meal and conversation. The traditional cranberry will add an unforgettable style to many of your holiday favorites. So keep them reminiscing for, years to come, just add that cranberry flair! Gingerbread Loaf 2 cups flour l /4 cup sugar 2 Tsp. baking-powder 1 Yi Tsp. ginger 1 Yi Tsp. cinnamon 1 Tsp. baking soda Yi Tsp. salt Vi Tsp. nutmeg Vi Tsp. cloves Yi cup molasses Yi cup milk l A cup vegetable oil 2 eggs 1 Tsp. vanilla 1 Yi cups Ocean Spray fresh or frozen cranberries Preheat oven to 325 degrees F. Grease a 9x5-inch loaf pan. Combine all the dry ingredients in a medium mixing bowl. Com- bine molasses and milk in a sep- arate mixing bowl. Add remain- ing ingredients, except cranber- ries. Add liquids to dry ingre- dients, mixing just until dry in- gredients- are moist. Stir in cranberries. Pour batter into loaf pan. Bake for 65 to 75 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool 5 minutes on a wire rack. Remove from pan and cool completely. Makes 1 loaf. Wild Rice and Caramelized Onion Saute 2 cups chicken broth Yi cup brown rice Yi cup wild rice 3 Tsp. butter or margarine 3 medium- onions,, sliced in thin wedges 2 Tsp. brown sugar 1 cup Ocean Spray fresh or frozen cranberries Y2 Tsp. finely grated orange zest. Comhine chicken broth and both rices in a medium saucepan. Bring to a boil over medium-high\ heat. Reduce heat to low. Cover 1 and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt but- ter in a medium skillet over me- dium-high heat. Add onions. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring of- \ ten, for 25 minutes or until they are caramel color. Stir in cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6 servings. Santa Fe Cranberry Relish 1 12-oz. package Ocean Spray fresh or frozen cranberries % cup sugar 1 medium jalapeno, cut into quarters 1 green onion, cut into quarters 1 Tsp. dried cilantro Scant Yi Tsp. cumin Put all ingredients in a food processor. Process until the mix- ture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend, makes about 3 cups. Steamed Cranberry Pudding 1 Yi Tsp. unsalted butter, soft- ened 3 Tsp. dark brown sugar 2 eggs 1 cup flour 1 Tsp. baking powder Yi Tsp. salt 3 Tsp. coffee-flavored liqueur 1 Tsp. instant coffee Yi cup Ocean Spray fresh or frozen cranberries, chopped Cranberry Liqueur Sauce (recipe follows) Whipped Cream Preheat oven to 350 degrees F. Butter and lightly flour four 4- ounce custard cups. Using an electric mixer, beat butter and sugar in a medium mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, baking powder and salt; mix just until dry ingredients are moist. Dissolve coffee in liqueur; add to batter. Stir in cranberries. Divide batter evenly between custard cups. Place custard cups in a 13 x 9 inch pan. Carefully pour enough water into the pan to Steamed cranberry pudding come Yi of the way of the sides of the cups. Cover with a piece of lightly greased foil. Bake for 30 1 minutes or until a toothpick in- serted into the center of the pud- ding comes out clean. Remove from cups. Serve warm with Cranberry Liqueur Sauce and whipped cream. Makes 4 servings. Cranberry Liqueur Sauce 1 cup plus 1 Tsp. Ocean Spray cranberry juice cocktail Yi cup coffee-flavored liqueur 1 Vi Tsp. cornstarch 4 Tsp. unsalted butter Combine all but 1 tablespoon cranberry juice cocktail and li- queur in a small saucepan. Bring to a boil. Boil 8 to 10 minutes of until the sauce is reduced to % cup. Combine cornstarch with the remaining 1 Tbsp. cranberry juice cocktail. Whisk into sauce. Bring to a boil and cook until sauce thickens, about 1 minute, whisking occasionally. Remove from heat. Add butter and stir until melted. Serve warm over Steamed Cranberry Pudding. Makes % cup. Cranberry Sweet Potato Bake 1 Yi lbs. sweet potatoes, peeled and cut into Yi -inch cubes 1 cup Ocean Spray fresh or frozen cranberries 1 large apple, peeled and. cut into Vi -inch cubes Yi cup raisins Yi cup melted butter or mar- garine Yi cup sugar 1 Yi Tsp. cinnamon Yz Tsp. nutmeg Yi cup apple juice V3 cup pecan halves, toasted Preheat oven to 350 degrees F. Combine sweet potatoes, cranberries, apple and raisins in a large mixing bowl. Combine butter, sugar and spices in a sep- arate bowl. Add to sweet potato mixture, tossing to coat. Place in a shallow 2-quart casserole dish. Pour apple juice over top of cas- serole. Cover and bake, stirring occasionally, for 50 minutes or Until potatoes are almost soft. Stir in pecans and cook, un- covered, 10 more minutes or un- til potatoes are tender. Let casse- role sit 10 minutes before serv- ing. Makes 8 servings. Cranberry Maple Turkey Glaze 1 8-oz. can Ocean Spray jellied cranberry sauce Yi cup maple syrup Combine ingredients in a small saucepan. Cook over medi- um heat just until sauce is smooth, whisking frequently. Liberally brush on turkey during cooking. Makes about 1 cup. Fresh and Frozen Fonts • Fresh cranberries are avail- Photo Provided able from September to early December. Buy two and freeze one for year-round use. • Store cranberries in the refrigerator just as you bought them for up to two weeks. • Before using, just sort and rinse cranberries, in cold water. • Freeze cranberries, without prewashing, in their plastic bag for up to one year. • Do not thaw frozen cranber- ries before using. Simply rinse in cold water and use as directed for fresh cranberries. • Chop cranberries by hand or process 3 cups at a time in a food processor. • One 12-ounce bag equals 3 cups. • Cranberries are easy to use. Just add them whole or chopped to your favorite recipes. • Fresh, frozen, juiced or sauc- ed, cranberries can be\ enjoyed year round. make your holiday table special \ By JOYCELYN WINNECKE ps Howard News Service Scripts Is 7 the Thanksgiving menu written in stone, or are you still mulling ideas for interesting side dishes?. No doubt there are some you have to*produce — the mashed •potatoes'done just a certain way, or a broccoli casserole that's been oh the table every year for de- cades. But for those one or two slots where you can stray from tradi- tion, consider Fennel with Parmesan, Casserole of Creamed Onions & Mushrooms, or Zesty Carrots. For the fennel, the bulbs with the faint licorice flavor are sim- ply baked in chicken broth, and then sprinkled with Parmesan and bread crumbs and baked a few minutes more. The casserole coats onions and mushrooms in a cheese sauce. If you don't have pearl onions, use 3 dozen very small onions, par- boiled for 3 minutes before peel- ing. Fennel with Parmesan 2 large bulbs fennel (about 1 pound each), trimmed and halved lengthwise V2 cup chicken broth 2 Tbsp. grated Parmesan cheese 2 Tbsp. packaged bread crumbs Vs Tsp. ground black pepper Heat oven to 375 degrees. Spray with non-stick cooking spray a shallow baking dish. Place fennel, cut side down in dish. Pour in chicken broth. Cover tightly with foil and bake for 35 to 40 minutes, or until fennel can be pierced through with a fork with resistance. In a small bowl, combine Parmesan, bread crumbs and pepper. Turn fennel so cut sides are up. Sprinkle with the Parmesan mix- ture. Bake uncovered for 10 minutes, until crumbs are lightly browned: Serve right away with pan juices. (\Women's Day CookBook,\ Kathy Farrell-Kingsley, Viking/ Roundstone, 1995) Casserole of creamed onions and mushrooms 1 pound mushrooms, cleaned and thinly sliced Yi cup water 6 Tbsp. butter Yi cup flour 3 cups milk, preferably whole milk, scalded 2 cups grated sharp Cheddar cheese, divided Kosher salt and freshly ground white pepper 1 Tsp. dried thyme VR Tsp. cayenne 3 pints pearl onions, peeled Yi cup fine dry bread crumbs Preheat oven to 425 degrees. Coat a 3-quart baking dish with non-stick cooking spray. In a me- dium saucepan, combine mushrooms and water. Bring to boil over high heat. Reduce heat and simmer, covered, until mushrooms are softened. Mean- while, in a large saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisk- ing constantly, for 1 minute. Slowly whisk in hot milk and cook, whisking constantly, until mixture is hot and thick, about 7 minutes. Remove from heat and stir in IV2 cups of cheese, until completely melted. Stir in salt and white pepper, thyme, cayenne and pearl onions. Add mushrooms. Pour into prepared baking dish; sprinkle with re- maining Yi cup cheese and bread crumbs. Bake until top is golden, 45 to 55 minutes. Serves 8 to 12. (\Onions Onions, Onions,\ by Linda & Fred Griffith, Chapters, 1994) Joan's zesty carrots 6-8 large carrots, julienned Water 2 Tbsp. grated onion 2 Tbsp. white horseradish Yz cup mayonnaise Y2 Tsp. salt Yi Tsp. pepper Yi cup bread crumbs 2 Tbsp. butter, cut into little pieces Place carrots in a pot and add 1 inch of water. Cover and steam for 7 minutes. Drain. Preheat oven to 375 degrees. Coat a shallow baking dish with non- stick cooking spray, and spoon carrots into dish. Mix onion, horseradish, mayonnaise, salt and pepper. Spoon over carrots. Sprinkle evenly with bread crumbs and dot with butter. Bake at 375 degrees for 15 minutes. Serves 4 - \The New Not-Strictly Vege- tarian Cookbook,\ Lois Dribin, Penguin, 1995) MORSELS Food satisfaction Debra Waterhouse, author of \Why Women Need Chocolate\ and \Outsmarting the Female Fat Cell\ (Hyperion), says four things rob us of maximum food satisfaction and pleasure: • Denying ourselves pleasure foods in the first place. • Eating quickly so that the pleasure is short-lived and un- satisfying. • Overeating pleasure foods, thus feeling guilty and out-of- control. • Choosing less-than-ade- quate food quality. Every Thursday Ladies Night Dinner Special First Drink Free Beer-Wine-Soda Friday Special Clam Sauce with Linguini * Includes soup or salad, vegetable $ 7.95 Every Saturday Special Prime Rib Includes soup or salad, vegetable $ 12.95 Sunday Special Top Sirloin of Beef soup or salad potato-vegetable $ 7.95 The Country Cafe' 1 mile South ofAuSable Chasm )Rt. U.S. 9 in Keeseville, NY 834-9570 THE GREAT ADK STEAK & SEAFOOD CO. & THE PLATTSBURGH STEAK AND SEAFOOD CO. WOULD LIKE YOU TO JOIN US FOR THANKSGIVING DINNER THE TRADITIONAL THANKSGIVING DINNER $11.95 2ndsAREONUSM TENDER ROAST TURKEY OR ROASTED PRIME RIB OF BEEF PILED HIGH WITH ALL THE TRADITIONAL TRIMMINGS STUFFED LIVE MAINE LOBSTER $14.95 BAKED WITH A HERBED CRAB & SCALLOP STUFFING, SERVED WITH YOUR CHOICE OF RICE, BAKER OR FRENCH FRIES SALMON MAISON $15.95 BROILED FRESH FILET OF SALMON TOPPED WITH SUCCULENT LOBSTER MEAT, OVEN ROASTED TOMATOES AND AN ORANGE HOLLANDAISE SAUCE SERVED WITH YOUR CHOICE OF RICE, BAKER OR FRENCH FRIES BEEF WELLINGTON $16.95 OUR OWN VERSION OF THIS CLASSIC MEAL - A TENDER CUT OF FILET MIGNON CO'ATED WITH A FRESH MUSHROOM PATE, THEN BAKED IN A BLANKET OF FLAKEY PUFF PASTRY AND TOPPED WITH A BRANDIED BORDELAISE SAUCE SERVED WITH YOUR CHOICE OF RICE, BAKER OR FRENCH FRIES TTlrUB WALTER'S -EDGE The Water's Edge Restaurant Restaurant NEW GRILL MENU $4.95 - $9.95 Wed.-Sunday Free Soup and Corn Bread By The Fire 561-4665 UN P , A-BmNERSALAT>,AedPOFHOMEMADESOUP, AND VOW CHOICE OJ*aOMgMAOBPUMfKW«E,«<)>»CBP<? > OIHCS CREAM SERVING FROM 12:00 P.M. - RESERVATIONS SUGGESTED CHILDREN'S MENU AVAILABLE FOR RESERVATIONS PLEASE CALL Great Adirondack Steak & Seafood Co. Pittsburgh Steak & Seafood Co. 34 Main Street, Lake Placid 20-22t3ty Hall Place, Pittsburgh 523-1629 566-7<Mto THURSDAY IS SENIOR CITIZEN DAY SPECIAL DINNERS *6.95 This Week EARLY THANKSGIVING Baked Ham or Turkey No Senior Special Next Week Includes: Soup or Salad Mashed Potatoes or Rice Vegetable of the Day Feature Dessert Coffee, Tea 561-5140 5 miles So. of Plattsburgh on Rt. 9 ANY DRINK ON THURSDAY TO SENIORS 30% OFF ALL DAY \ 1
