Big Cottonwood Vineyards and Winery
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| 2016 Recipes There are lot's of them, so don't get too hungry scrolling through them. |
CRANBERRY GORGONZOLA TART
Ingredients
1 refrigerated pie crust (from 15-ounce package), room temperature
8 ounce package cream cheese, softened
1/2 cup crumbled gorgonzola cheese, room temperature
2 tablespoons milk
1 large egg, lightly beaten
1 cup fresh or frozen Cranberries, chopped
2 tablespoons chopped green onions
2 tablespoons chopped pecans
Directions
Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable
bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven
temperature to 375°F.
Combine cream cheese and gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended.
Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with
pecans.
Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. If desired, garnish with
additional green onions. Store covered in refrigerator.
Makes 12 servings
Sour Cream-Cranberry Bars
Prep Time 15 min , Total Time 1 hr 57 min, Servings 32
Ingredients
1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg
Directions
Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until
crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4
rows.
From Bettycrocker.com
CRANBERRY-AVOCADO SALSA
Yield
Makes about 3 1/2 cups
Ingredients
1 yellow bell pepper, chopped
1 12-ounce bag fresh or frozen cranberries (3 cups)
1/2 cup sugar
1/4 cup orange juice
1 medium jalapeño chili, seeded, chopped
2 ripe avocados, halved, pitted, peeled, diced
Preparation
1. Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium
bowl. Add bell pepper, jalapeño.. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados into salsa before serving.
Season to taste with salt and pepper.
2. May add cilantro additionally.
CRANBERRY MEATBALLS
INGREDIENTS
1 ½ lbs. Italian style turkey meatballs
12 oz. Whole cranberry sauce
9 oz. Chili sauce
2 ¼ tsp. Brown sugar
Combine sauces and sugar and heat 5 minutes. Add cooked meatballs for 15 minutes. Serve with assorted cheese cubes, grapes
and crackers.
Ingredients
1 refrigerated pie crust (from 15-ounce package), room temperature
8 ounce package cream cheese, softened
1/2 cup crumbled gorgonzola cheese, room temperature
2 tablespoons milk
1 large egg, lightly beaten
1 cup fresh or frozen Cranberries, chopped
2 tablespoons chopped green onions
2 tablespoons chopped pecans
Directions
Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable
bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven
temperature to 375°F.
Combine cream cheese and gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended.
Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with
pecans.
Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. If desired, garnish with
additional green onions. Store covered in refrigerator.
Makes 12 servings
Sour Cream-Cranberry Bars
Prep Time 15 min , Total Time 1 hr 57 min, Servings 32
Ingredients
1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg
Directions
Heat oven to 350ºF. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until
crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4
rows.
From Bettycrocker.com
CRANBERRY-AVOCADO SALSA
Yield
Makes about 3 1/2 cups
Ingredients
1 yellow bell pepper, chopped
1 12-ounce bag fresh or frozen cranberries (3 cups)
1/2 cup sugar
1/4 cup orange juice
1 medium jalapeño chili, seeded, chopped
2 ripe avocados, halved, pitted, peeled, diced
Preparation
1. Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to medium
bowl. Add bell pepper, jalapeño.. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir avocados into salsa before serving.
Season to taste with salt and pepper.
2. May add cilantro additionally.
CRANBERRY MEATBALLS
INGREDIENTS
1 ½ lbs. Italian style turkey meatballs
12 oz. Whole cranberry sauce
9 oz. Chili sauce
2 ¼ tsp. Brown sugar
Combine sauces and sugar and heat 5 minutes. Add cooked meatballs for 15 minutes. Serve with assorted cheese cubes, grapes
and crackers.
Turkey Cranberry Enchiladas
Makes: 8 servings
Prep 30 mins
Thanksgiving dinner leftovers take on a Mexican spin when shredded turkey and cranberry sauce is tucked into whole wheat tortillas.
Ingredients
Nonstick cooking spray
2 -2 1/2 cups shredded cooked turkey
1 16 - ounce can whole cranberry sauce
1 15 - ounce can black beans, rinsed and drained
1 1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 7 - 8 - inches whole wheat or regular flour tortillas
1 teaspoon bottled hot pepper sauce
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large
bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions,
cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down,
in prepared dish; set aside.
2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas.
Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and
cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.
Note: We did this with walking taco shells instead for an appetizer. After baking we cut them in half for serving.
From Midwest Living
Makes: 8 servings
Prep 30 mins
Thanksgiving dinner leftovers take on a Mexican spin when shredded turkey and cranberry sauce is tucked into whole wheat tortillas.
Ingredients
Nonstick cooking spray
2 -2 1/2 cups shredded cooked turkey
1 16 - ounce can whole cranberry sauce
1 15 - ounce can black beans, rinsed and drained
1 1/2 cups bottled salsa
1 cup shredded colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 7 - 8 - inches whole wheat or regular flour tortillas
1 teaspoon bottled hot pepper sauce
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large
bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions,
cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down,
in prepared dish; set aside.
2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas.
Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and
cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.
Note: We did this with walking taco shells instead for an appetizer. After baking we cut them in half for serving.
From Midwest Living
West African Peanut Soup
Prep Time 30 Min
Servings 4
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
chopped roasted peanuts (optional)
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes.
Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
From Allrecipes.com
Prep Time 30 Min
Servings 4
Ingredients
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
chopped roasted peanuts (optional)
Directions
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes.
Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
From Allrecipes.com
Spicy Asian Turkey-Noodle Soup
Prep Time 30 min
Total Time 30 min
Servings 4
Ingredients
1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic, finely chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1 carton (32 oz) chicken broth
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons Sriracha sauce, or to taste.
( The first time we made this we accidentally added tablespoons, instead of teaspoons, it was really good !!
But beware, you can always add more later. )
1 1/2 teaspoons red curry paste
1 cup snow peas, cut in half diagonally
1/2 cup grated carrot
1 red bell pepper, cut into thin 1-inch strips
3 oz uncooked rice noodles, cooked as directed on package
1/4 cup chopped fresh cilantro
Directions
In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes
or until turkey is no longer pink.
Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper;
cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated
through.
From Bettycrocker.com
Prep Time 30 min
Total Time 30 min
Servings 4
Ingredients
1 tablespoon sesame oil
3/4 lb lean ground turkey breast
2 cloves garlic, finely chopped
1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1 carton (32 oz) chicken broth
3 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons Sriracha sauce, or to taste.
( The first time we made this we accidentally added tablespoons, instead of teaspoons, it was really good !!
But beware, you can always add more later. )
1 1/2 teaspoons red curry paste
1 cup snow peas, cut in half diagonally
1/2 cup grated carrot
1 red bell pepper, cut into thin 1-inch strips
3 oz uncooked rice noodles, cooked as directed on package
1/4 cup chopped fresh cilantro
Directions
In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook and stir turkey, garlic and gingerroot in oil 5 to 7 minutes
or until turkey is no longer pink.
Add broth, soy sauce, lime juice, Sriracha sauce and red curry paste; simmer 5 minutes. Stir in snow peas, carrot and bell pepper;
cook uncovered 4 to 5 minutes or until vegetables are crisp-tender. Stir in cooked noodles and cilantro; cook just until heated
through.
From Bettycrocker.com
Super Creamy Mulligatawny Soup
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Serves: 4 to 6 people
Ingredients
2 tablespoons vegetable oil
½ pound boneless, skinless chicken breasts
Kosher salt
freshly ground black pepper
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 medium yellow onion, roughly chopped
1 green apple, cored and roughly chopped
1 vine ripe tomato, roughly chopped
1 jalapeño, sliced
8 garlic cloves, roughly chopped
1 2-inch piece of ginger, peeled and sliced
½ teaspoon whole cumin seeds
½ teaspoon whole coriander seeds
½ teaspoon whole mustard seeds
1 teaspoon curry powder
1 tablespoon turmeric
2 cups good quality chicken stock
½ pint heavy cream
2 14-ounce cans unsweetened coconut milk
pinch of white pepper
1 russet potato, peeled and cut into a small dice
½ cup dry red lentils
sour cream, garnish
cilantro, roughly chopped, garnish
Instructions
1. In a 5 quart pot, warm the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the hot pot.
Cook for 5 minutes on the first side, then flip and cook for 4 minutes on the second side. Transfer to a plate, tented with foil.
2. In the same pot, over medium-high heat, add the carrots, celery, onion, apple, tomato, jalapeño, garlic, and ginger. Stirring
occasionally, cook until tender and lightly browned, about 10 minutes.
3. While the veggies are cooking, heat a small skillet over medium heat. Add the cumin seeds, coriander seeds, and mustard seeds
and toast just until fragrant. Shake the pan frequently to make sure they don't burn. (Don't walk away, toasting spices doesn't take
long). Immediately remove from heat and transfer the spices to a coffee/spice grinder. Grind to a fine powder.
4. Transfer the cooked veggies to a blender. Add the freshly ground spices you just toasted, the curry powder, turmeric, chicken
stock, and cream. Puree until relatively smooth (it's ok if it's still slightly chunky).
5. Strain through a fine mesh strainer into the pot you used to cook the vegetables. Use a spatula or wooden spoon to press the
liquid out of the vegetable pulp. Add the coconut milk, 1 teaspoon Kosher salt, and a pinch of white pepper. Bring to a boil and then
reduce the heat to a simmer. Add the potatoes and lentils and cook until soft, about 10 minutes.
6. Meanwhile, chop up the chicken into the same size pieces as you did the potatoes, and add to the soup during the last few
minutes of cooking. Season with additional salt and pepper, if needed.
7. Divide the soup into bowls and garnish with sour cream and cilantro. Serve and enjoy!
Notes
* Special equipment - a coffee/spice grinder and a fine mesh strainer.
* Turmeric will stain anything porous - so be careful of your clothing and if you have leftovers, store in a glass container.
From Hapa Nom Nom
Beef Barley Soup
Yield: Serves 8
Ingredients
2 pounds stew meat (nicely marbled beef chunks)
salt and pepper
2 tablespoons oil
10 cups water
3 mounded tablespoons good quality beef base*
3 stalks celery (about 2 cups), chopped
2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and shredded, about 2 cups
3-4 large carrots, peeled and shredded, about 2 cups
1 cup barley, rinsed
Instructions
1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate
when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you
want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock
concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the
lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a
boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender.
Slow cooker instructions:
8. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
9. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to
the crock pot.
10. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
11. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
12. Add the barley and simmer for another hour or so, until it is tender.
Notes:
If your meat is not marbled well, you might want to add a bit of Worcestershire sauce toward the end, to boost the flavor.
If your soup has boiled down to become more stew-like, simply add more water and beef base.
From: The Food Charlatan.com
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Serves: 4 to 6 people
Ingredients
2 tablespoons vegetable oil
½ pound boneless, skinless chicken breasts
Kosher salt
freshly ground black pepper
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 medium yellow onion, roughly chopped
1 green apple, cored and roughly chopped
1 vine ripe tomato, roughly chopped
1 jalapeño, sliced
8 garlic cloves, roughly chopped
1 2-inch piece of ginger, peeled and sliced
½ teaspoon whole cumin seeds
½ teaspoon whole coriander seeds
½ teaspoon whole mustard seeds
1 teaspoon curry powder
1 tablespoon turmeric
2 cups good quality chicken stock
½ pint heavy cream
2 14-ounce cans unsweetened coconut milk
pinch of white pepper
1 russet potato, peeled and cut into a small dice
½ cup dry red lentils
sour cream, garnish
cilantro, roughly chopped, garnish
Instructions
1. In a 5 quart pot, warm the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the hot pot.
Cook for 5 minutes on the first side, then flip and cook for 4 minutes on the second side. Transfer to a plate, tented with foil.
2. In the same pot, over medium-high heat, add the carrots, celery, onion, apple, tomato, jalapeño, garlic, and ginger. Stirring
occasionally, cook until tender and lightly browned, about 10 minutes.
3. While the veggies are cooking, heat a small skillet over medium heat. Add the cumin seeds, coriander seeds, and mustard seeds
and toast just until fragrant. Shake the pan frequently to make sure they don't burn. (Don't walk away, toasting spices doesn't take
long). Immediately remove from heat and transfer the spices to a coffee/spice grinder. Grind to a fine powder.
4. Transfer the cooked veggies to a blender. Add the freshly ground spices you just toasted, the curry powder, turmeric, chicken
stock, and cream. Puree until relatively smooth (it's ok if it's still slightly chunky).
5. Strain through a fine mesh strainer into the pot you used to cook the vegetables. Use a spatula or wooden spoon to press the
liquid out of the vegetable pulp. Add the coconut milk, 1 teaspoon Kosher salt, and a pinch of white pepper. Bring to a boil and then
reduce the heat to a simmer. Add the potatoes and lentils and cook until soft, about 10 minutes.
6. Meanwhile, chop up the chicken into the same size pieces as you did the potatoes, and add to the soup during the last few
minutes of cooking. Season with additional salt and pepper, if needed.
7. Divide the soup into bowls and garnish with sour cream and cilantro. Serve and enjoy!
Notes
* Special equipment - a coffee/spice grinder and a fine mesh strainer.
* Turmeric will stain anything porous - so be careful of your clothing and if you have leftovers, store in a glass container.
From Hapa Nom Nom
Beef Barley Soup
Yield: Serves 8
Ingredients
2 pounds stew meat (nicely marbled beef chunks)
salt and pepper
2 tablespoons oil
10 cups water
3 mounded tablespoons good quality beef base*
3 stalks celery (about 2 cups), chopped
2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and shredded, about 2 cups
3-4 large carrots, peeled and shredded, about 2 cups
1 cup barley, rinsed
Instructions
1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate
when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you
want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock
concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the
lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a
boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender.
Slow cooker instructions:
8. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
9. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to
the crock pot.
10. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
11. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
12. Add the barley and simmer for another hour or so, until it is tender.
Notes:
If your meat is not marbled well, you might want to add a bit of Worcestershire sauce toward the end, to boost the flavor.
If your soup has boiled down to become more stew-like, simply add more water and beef base.
From: The Food Charlatan.com