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RECIPE: Cranberry-Orange Mold

Cranberry Orange Mold
[1] Cranberry-orange mold; the recipe is below (photo courtesy Taste Of Home).

Cranberry Sauce
[2] Optional presentation in a glass bowl (photo courtesy Mackenzie Ltd).

Cranberry Orange Sauce In Turkey Shape
[3] Mold the sauce in a turkey pan from Nordicware.


We love cranberry-orange relishes, compotes, molds and sauces. A few years ago we asked: Why do we only make them twice a year, for Thanksgiving and Christmas?

This side is too tasty to save for one or two holiday dinners. So we started to make them as soon as the fresh cranberries arrive in stores (frozen cranberries also work).

Enjoy homemade cranberry sauce as often as you like, at any meal of the day: We serve it:

  • With grilled meats and fish.
  • With burgers and sandwiches.
  • With yogurt or cottage cheese.
  • As a dessert with sorbet.
  • With a red-themed Valentine’s dinner.
    Here’s a recipe from Taste Of Home, submitted by Carol Mead of Los Alamos, New Mexico.


    Ingredients For 12 Servings

  • 1 teaspoon unflavored gelatin
  • 1 tablespoon plus 1 cup cold water, divided
  • 1 cup boiling water
  • 1 package (3 ounces) raspberry gelatin
  • 3 cups (12 ounces) fresh or thawed frozen cranberries, divided
  • 2 medium apples, cut into wedges
  • 1 medium navel orange, peeled
  • 1 cup sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped celery
  • Optional center garnish: celery curls (or a mix of celery and carrot curls), shredded lettuce
  • Optional side garnish: sour cream, plain or slightly sweetened with an optional dash of cinnamon or nutmeg

    1. SPRINKLE the unflavored gelatin over 1 tablespoon of cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in the remaining cold water. Refrigerate until thickened, about 45 minutes.

    2. PULSE 2-1/3 cups cranberries, the apples and orange in a food processor until chopped. Transfer to a small bowl; stir in the sugar. Stir the fruit mixture into the thickened gelatin. Fold in the walnuts, celery and the remaining whole cranberries.


    3. COAT a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray (you can use a bundt pan in a pinch). Pour in the gelatin mixture. Cover and refrigerate overnight or until firm.

    4. UNMOLD onto a platter and fill the center with celery curls. Serve the sour cream in a side dish or ramekins.

    NOTE: Some people call this type of recipe a salad, or a gelatin salad, because it’s filled with raw fruits and vegetables. If you fill the center with raw vegetables—shredded lettuce, carrot curls, celery curls—it makes the recipe a legitimate salad.



    RECIPE: Pumpkin Cheese Danish & The History Of Viennoiserie

    Cherry Danish - Viennoiserie
    [1] One of the most popular types of Viennoiserie is Danish pastry, typically round with fruit and/or cheese fillings (photo courtesy Visit Denmark).

    Kouign Amann Viennoiserie
    [2] Kouign amann may look like Danish’s country cousin, but the flavor is as royal as it can be (Here’s the recipe from The Kitchn).

    Croissants & Coffee
    [3] Perhaps the most oft-consumed Viennoiserie choice: the croissant (photo courtesy The French Farm).

    Pain au Chocolat
    [4] Pain au chocolat, often called a chocolate croissant in the U.S. It’s croissant dough with chocolate rolled into the dough, which is shaped in a rectangle instead of a crescent. Here’s the recipe from The Bojon Gourmet.

    Pumpkin Cream Cheese Danish

    [5] Today’s recipe: a pumpkin cheese Danish, the breakfast version of pumpkin cheesecake (photo courtesy King Arthur Flour).


    Long before we could say “Viennoiserie” (vee-en-WAH-zuh-ree, meaning “things of Vienna”), we could say “cheese Danish.” We cannot remember a time that cheese Danish was not part of our life.

    Our nana was a big baker of Viennoiserie; and if she didn’t have time, there were bakeries owned by Austrian and German bakers who had immigrated to New York after World War II.

    Viennoiserie is the category of what is called breakfast pastry in the U.S. It is made with laminated yeast dough or puff pastry. It includes, among other varieties, croissants, pain au chocolat, pain au raisins and Danish pastry.

    It bridges the gap between bread and pastry.

    White flour is combined with ingredients—eggs, butter, sugar, milk, cream—which create a richer, sweeter flavor than brioche, challah or other sweet breads. Active yeast cultures cause the quick rise of the dough, creating the signature flakiness when it is baked.

    While the laminated dough is known as a pâte viennoise (pot vee-yen-NWAZ, meaning Viennese paste) and originated in Vienna, it grew up in Paris,

    Viennoiserie arrived in Paris between 1838 and 1839 with August Zang, a former Austrian military officer who opened a bakery, Boulangerie Viennoise. He introduced the Viennese techniques which would one day lead to the baguette and the croissant.

    The Viennese style of pastry became a passion in Paris, baked almost everywhere.

    You can explore more pastries in our Pie & Pastry Glossary, and the many varieties of bread in our Bread Glossary.

    This recipe is from the masterful bakers at King Arthur Flour. It may seem like a lot of steps, but this Danish is something you just can’t find elsewhere.

    Prep time is 60 minutes, bake time is 18-20 minutes.

    The dough needs to be made the night before (through step 3, below), so you can pull it together on a lazy Saturday and have warm Danish for Sunday brunch.

    Ingredients For 12 Danish

    For The Sponge

  • 1 large egg
  • 3/4 cup lukewarm water
  • 1 tablespoon sugar
  • 1-1/2 cups unbleached all-purpose Flour
  • 2 teaspoons instant yeast
    For The Dough

  • 1 tablespoon sugar
  • 1 1/4 to 1-1/2 cups unbleached all-purpose flour
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1-1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
  • 1 tablespoon butter, melted
    For Day 2

  • 16 tablespoons (1 cup) cold unsalted butter for laminating
    For The Filling

  • 1/3 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tablespoon Instant ClearJel or 2 tablespoons unbleached all-purpose Flour
  • 1/8 teaspoon salt
  • 6 tablespoons cream cheese, at room temperature
  • 1/2 cup pumpkin purée
  • Optional: 1/8 teaspoon cream cheese flavor
    For The Topping

  • 2 ounces caramel (a scant 1/4 cup, packed, or about 6 individual candies)

    1. PREPARE the sponge: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Beat together the egg and water then add the sugar, flour, and yeast. Mix until well blended. Cover and set aside for 30 minutes.

    2. MAKE the dough: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. When the sponge is ready, combine the sugar, 1-1/4 cups of the flour, dry milk, salt and pumpkin pie spice. Set aside.

    3. STIR the sweet dough flavor and 1 tablespoon melted butter into the sponge mixture, then add the dry ingredients. Mix and knead until a soft, smooth dough forms, adding the additional 1/4 cup of flour if necessary. Pat the dough into a square on a greased baking sheet, wrap it well, and refrigerate overnight.

    4. PREPARE the butter the next day. Place the butter in the center of a lightly floured piece of plastic wrap. If you’re using two sticks of butter, place them side by side. Pound the butter with a rolling pin until you have a rough 6″ square. Use the plastic wrap to make the edges straight and even. Wrap the butter and refrigerate it for 30 minutes.


    5. LAMINATE the dough: Place the chilled dough on a lightly floured work surface. Roll it into a 9″ square; it doesn’t have to be exact. Unwrap the chilled square of butter and place it in the center of the dough at a 45° angle, so it looks like a diamond in the square. Fold the sides of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges of the dough together; moisten your fingers with a little water, if necessary.

    6. DUST the top of the dough parcel with a little flour, then turn the dough over and tap it gently with the rolling pin into a rectangular shape. Pick up the dough to make sure it isn’t sticking underneath, dusting with more flour if necessary, then roll from the center out until you have a rectangle 14″ long by 7″ wide. Brush off any excess flour with a dry pastry brush then fold the bottom third of the dough up to the center, and the top third over that (like a business letter). Line the edges up on top of each other, and even up the corners so they’re directly on top of each other. Use a dab of water, if necessary, to get the corners to stick together. This is the first “turn.”

    7. ROTATE the dough parcel 90° to the right: It will look like a book ready to be opened. If the dough is still cool and relaxed, roll and turn it as instructed in the previous step, then wrap it loosely and refrigerate for 30 minutes. If the dough is springing back when you try to roll it, wrap it loosely and refrigerate it for 30 minutes. Ultimately the dough should be folded and turned four times, so allow it to rest in the refrigerator as many times as necessary to achieve that. Once the four turns have been completed, wrap the dough loosely and refrigerate it for 60 to 90 minutes.

    8. MAKE the filling: In a small bowl combine the sugar, pumpkin pie spice, ClearJel or flour, and salt. Set aside. In another bowl…

    9. BEAT the cream cheese until smooth. Add the pumpkin and flavor, and beat again until smooth. Mix in the dry ingredients. Set aside.

    10. SHAPE the Danish: Roll the dough into a 14″ x 16″ rectangle; if the dough starts to shrink back, let it rest and relax, loosely covered, in the refrigerator for 15 minutes. Trim the edges of the dough on every side using a ruler and pizza wheel. This cuts off the folded edges that would inhibit the pastry from rising fully.

    11. SPREAD the filling over the surface of the dough, leaving a 1/2″ bare strip along one of the long edges. Brush the bare strip with a little water. Beginning with the covered long edge, roll the dough into a log. Cut the log into 12 slices and place them on two lightly greased or parchment-lined baking sheets.
    Cover the Danish and let them rest/rise for 30 minutes. Meanwhile, preheat the oven to 425°.

    12. BRUSH the Danish with 1 large egg beaten with 1 tablespoon of water. Bake the Danish—one pan at a time, or in two ovens—for 18 to 20 minutes, until they’re a deep golden brown. Remove the Danish from the oven and cool on a rack.

    13. PREPARE the topping: Melt the caramel over low heat in a small saucepan or in the microwave, heating and stirring until smooth. Drizzle some of the warm caramel over each Danish.

    You can store Danish in a plastic bag or an airtight container at room temperature for a day; or wrap well and freeze for longer storage.
    Making Viennoiserie is a labor of love; but the results are so delicious, you almost forget the labor.

    And, the more you make it, the faster you get.


    Danish Pastry
    [1] Danish pastry gives bakers an opportunity to create different variations on a [round] theme (photo courtesy Fika NYC).

    Danish Pastry
    [2] This well shape is popular for Danish with jam and cream cheese (photo Yuri Arcurs | Dreamstime).

    Cheese Danish

    [3] Another classic shape for cream cheese danish. Here’s the recipe from Alexandra Cooks.




    TIP OF THE DAY: Make A Betty For National Apple Betty Day

    Apple Brown Betty
    [1] David Venable’s Apple Brown Betty. The recipe is below (photo courtesy QVC).

    Apple Brown Betty Recipe
    [2] Have your betty a la mode (photo courtesy Cook Diary).

    Apple Brown Betty
    [3] A pan full of betty.

    Apple Brown Betty

    [4] Photos #2 and #4: Apple brown betty from Curious Cuisiniere (here’s the recipe).

    Hard Sauce Recipe
    [5] For a special occasion, top the betty with hard sauce—perhaps with some real rum? The recipe, below, is from Taste of Home.


    October 5th is National Apple Betty Day, a cooked fruit dessert that we think of as a fruit casserole.

    Betty belongs to that group of fruit desserts that are not a pie, or made in a pie pan:

  • Betty
  • Bird’s eye pudding/crow’s eye pudding
  • Buckle
  • Cobbler
  • Crisp
  • Crumble
  • Grunt
  • Pandowdy
  • Slump
    Here are the differences among them.

    You may have heard the term as a brown betty. A brown betty is made with brown sugar instead of white.

    For centuries, American homemakers have been baking bettys with fall fruits.

    The recipe alternates layers of fruit with layers of sweetened buttered bread crumbs. In Colonial times, apples, which stored well, were the fruit most likely to be available into the cold months; and the bread crumbs made use of yesterday’s stale loaf. (Tip: Use challah or brioche for a more luxurious taste, whole wheat bread for an earthier flavor.)

    QVC’s Chef David Venable has added walnuts to the crumb layers of his recipe.

    He’s also added a second fall fruit: pears. You can add any second fruit to your betty, including persimmons, quince; other fresh fruits; even dried fruits.

    We tossed in some extra raspberries we had at hand. Otherwise, we always have a stock of raisins, dried cherries or cranberries (Craisins).

    Want something fancier? Serve the betty with fruit sauce, ice cream or whipped cream; or borrow some hard sauce from British desserts.

    Ingredients For 9 Squares

    For The Breadcrumb Base

  • 4 cups French bread, cubed
  • 4 tablespoons butter, melted
  • 1/4 teaspoon cinnamon
  • 3 tablespoons light brown sugar
  • 1/4 cup walnuts, chopped
  • 4 tablespoons chunky applesauce
    For The Filling

  • 4 apples, peeled and sliced
  • 4 pears, peeled and sliced
  • 1/3 cup sugar
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 3 teaspoons light brown sugar
    For The Drizzle

  • 1/2 teaspoon lemon juice
  • 3 tablespoons molasses
  • 3 tablespoons dark brown sugar
  • 2 tablespoons apple cider

    1. PREHEAT the oven to 350°F. Grease an 8″ x 8″ baking pan with nonstick food spray. Set aside.

    2. PREPARE the breadcrumb base: Pulse the cubed bread in a food processor until crumbly (the pieces do not need to be uniform in size). In a mixing bowl, stir together the breadcrumbs, melted butter, cinnamon, sugar, walnuts and applesauce. Set aside.

    3. PREPARE the filling: Toss together the apple and pear slices with the sugar, cinnamon, nutmeg, lemon juice, and brown sugar in another mixing bowl.

    4. ASSEMBLE: Fill the baking pan with a thin layer of the breadcrumb base, followed by a layer of the apple-pear mixture. Repeat this process again, reserving enough of the breadcrumbs to sprinkle on top as the last layer.

    5. PREPARE the drizzle: Combine the lemon juice, molasses, brown sugar and apple cider in a mixing bowl. Drizzle the mixturet back and forth across the filled baking pan. Place the baking pan in the oven for approximately 30–40 minutes, until the top has browned and the fruit is softened. Let cool on a wire rack until set. Portion and serve.


    Once apples took root in America—literally, rootstock was brought over from England—they became a major supply of fresh fruit: for snacking, for baking, for sweetening savory dishes.

    The betty originated in colonial times, when apples were often used to sweeten dishes.
    The first known reference to a “brown Betty.” appears in the 1864 Yale Literary Magazine. Brown was written in lowercase and Betty was capitalized. The term was in quotes, implying, per one source, that it was not yet a fully established term. It was mentioned in an article of foods to give up during athletic training [source].

    Was there a real Betty? It’s a safe guess that this variation on the cobblers, crips, grunts and slumps of the world was someone named Betty, who thought to use bread crumbs instead of the dough, oats, streusel, and other toppings used in related desserts.

    In 1890, Brown Betty was part of the winning essay for the $500 American Public health Association Lomb prize on practical, Sanitary, and Economic Cooking Adapted to persons of Moderate and Small Means. This was part of a series of menus to feed a family on thirteen cents a day; it became a book of the same title by Mrs. Mary Hinman Abel.

    Mrs. Abel may have carried the recipe into use the New England Kitchen, an experimental Boston restaurant aimed at “improving” the food choices of the poor.

    Food trivia: Poor no more, Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in their White House years.

    Ingredients For 1-1/3 Cups

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Dash ground allspice
  • 1 cup cold water
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon rum extract (or actual rum)

    1. COMBINE the sugar, flour, nutmeg, allspice and water in a small saucepan; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

    2. REMOVE from the heat; stir in the butter and extracts. Refrigerate any leftovers.


    RECIPE: Slow Cooked Pork Tacos

    Celebrate National taco Day, October 4th, with this recipe from Melissa’s The Great Pepper Cookbook.

    Prep time is 30 minutes, total time is 3 hours, 50 minutes.

    The recipe is made in a Dutch oven, but you can easily make it in a slow cooker.


    Ingredients For 12 One-Cup Servings

  • 3 dried pasilla negro chile peppers, stems and seeds removed
  • 5 dried New Mexico chile peppers, stems and seeds removed
  • 5 dried de arbol chile peppers, stems and seeds removed
  • 1 tablespoon canola oil
  • ¼ onion, thinly sliced (about ¼ cup)
  • 2 garlic cloves, coarsely chopped
  • ½ cup beef broth
  • 1 teaspoon lemon juice
  • 4 teaspoons ground cayenne
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 6 pounds bone-in pork butt roast
    Basic Garnishes

  • Avocado slices
  • Chopped fresh cilantro
  • Fresh salsa
  • Shredded lettuce
  • Red onion, chopped
  • Sour cream
  • Tortillas and/or taco shells
    More Garnishes

  • Jalapeno, sliced
  • Jicama, shredded
  • Lime wedges
  • Radishes, sliced


    [1] Slow-cooked pork tacos (photo courtesy Melissa’s).

    Pork Butt
    [2] Pork butt, also called Boston butt (photo courtesy Good Eggs).

    Pork Shoulder
    [3] Pork shoulder, also called picnic shoulder (photo courtesy Good Eggs).

    1. BRING 6 cups water just to boiling in a large saucepan. Add the dried chiles and cook, stirring often, for 5 minutes. Drain the chiles over a bowl and discard 2 cups of the chile water. Retain the remaining water and chiles.

    2. HEAT the oil in a large straight-sided sauté pan over medium-high heat. Add the onion and garlic; cook, stirring often, for 5 minutes.

    3. COMBINE the chiles and their water in a large bowl with the onion mixture, broth and next 5 ingredients (through cumin). Place half of chile mixture in a blender, taking special care: The hot food expands rapidly, causing a risk of scalding.

    To be safe, before blending remove the center piece of the blender lid to allow the steam to escape, secure the lid on the blender, and place a towel over opening in the lid to avoid splatters. Process until smooth. Repeat the procedure with the remaining chile mixture.

    4. HEAT a Dutch oven over high heat. Add the pork, fat side down; cook until browned, turning several times, about 10 minutes. Stir in the chile mixture, and bring just to boiling. Reduce the heat and partially cover. Simmer until the pork easily pulls apart with a fork, about 3 to 4 hours.

    5. REMOVE the pork from the heat and let it cool until it can be handled, about 30 minutes. Shred the pork and serve with the fixings with warm tortillas.
    Here’s the history of tacos.

    Pork butt has nothing to do with the butt—the rear end or behind—of the pig. The rear of the pig becomes ham (including prosciutto and serrano hams).

    Instead, pork butt is a cut from the shoulder of the pig. But it isn’t the same as pork shoulder.

  • Pork butt, also called Boston butt [photo #2], comes from the thicker section of the shoulder. The meat is more intensely marbled, giving it a richer mouthfeel. It is easy to shred when slowly-cooked, and is popular for barbecue and shredded pork.
  • Pork Butt got its name in Colonial times. As less popular cuts of the pig, the butt and shoulder were packed into casks or barrels, also called butts, to ship out. The name “Boston butt” caught on.
  • Pork shoulder, also called picnic shoulder [photo #3], is from the thinner end of the shoulder. The cut is used for meat that is cooked to hold its shape, and will be sliced or chopped.


    RECIPE: Pumpkin Dinner Rolls

    Got rolls? Here’s the recipe for these typical soft, white dinner rolls from King Arthur Flour.

    For harvest season, add these slightly sweet, light-gold rolls from King Arthur Flour to your bread basket for a tasty change of pace

    And why just dinner? Enjoy them at breakfast and lunch, too.


    There are many different types of rolls, based on regional, national and other preferences–from the crisp French roll with a crisp crust like a baguette, to the hero roll, long and relatively soft for sandwiches.

    The textbook dinner roll is a yeast roll with a soft, pull-apart interior and browned and a crisped exterior. The soft crumb enables sauces and gravies to be sopped up readily. Others enjoy them with butter.

    Here’s an explanation of the differences, and recipes for nine types of dinner rolls, from King Arthur Flour.


    Prep time is 15 minutes to 25 minutes. Bake time is 24-26 minutes.

    Ingredients For 24 Rolls

  • 2-1/2 teaspoons instant yeast
  • 1/4 cup brown sugar
  • 1/2 cup lukewarm milk
  • 4 tablespoons softened butter
  • 2 teaspoons salt
  • 2 teaspoons pumpkin pie spice; or substitute 1-1/4 teaspoons ground cinnamon + 3/8 teaspoon ground cloves + 3/8 teaspoon ground ginger
  • 2 large eggs
  • 3/4 cup canned pumpkin purée
  • 4 cups unbleached all-purpose flour

    1. COMBINE all dough ingredients in a large bowl, mix and knead into a soft, smooth dough. You can use your hands, a stand mixer or a bread machine set on the dough cycle.

    2. PLACE the dough in a lightly greased bowl and allow it to rise for 60 to 75 minutes, until it’s puffy (though not necessarily doubled in bulk). Gently deflate the dough, and transfer it to a lightly greased work surface.

    3. DIVIDE the dough into 24 equal pieces. Round each piece into a smooth ball.

    4. LIGHTLY GREASE two 9-inch round cake pans. Space 12 rolls in each pan. Alternatively, you can place all 24 rolls on a 9″ x 13″ sheet or baking pan.

    5. COVER the pans and allow the rolls to rise until they’re crowded against one another and quite puffy, about 1-1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.

    6. UNCOVER the rolls and bake them for about 20 minutes. Tent lightly with aluminum foil and bake an additional 5 minutes or so, until the edges of the center bun spring back lightly when you touch it. A digital thermometer inserted into the middle of a center roll should register at least 190°F.

    7. REMOVE the rolls from the oven; brush with melted butter if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.

    8. SERVE warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.


    Pumpkin Dinner Rolls
    [1] For pumpkin season: pumpkin dinner rolls (photo courtesy King Arthur Flour).

    Classic Dinner Rolls
    [2] Classic dinner rolls. Do you know the 9 different types of dinner rolls? (photo courtesy King Arthur Flour).

    Pumpkin Puree

    [3] Stock up on pumpkin purée: We have a month’s worth of non-pie recipes for it. Here’s more about pumpkin purée from The Kitchn.




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