Posts Tagged ‘cranberry’

Cranberry Applesauce

Wednesday, November 6th, 2013

My maple syrup and cider-sweetened cranberry sauce is a favorite on our Thanksgiving table, but for Thanksgivukkah I decided to give it a new twist, and make a cranberry applesauce to top those turkey and sweet potato (Thanksgiving leftover) latkes. I liked the cranberry so much that I may serve it as a latke topping every year, not just for Thanksgivukkah. It’s super simple to make with kids, too — especially kids who are old enough to peel and chop apples.

Maple Sweetened Cranberry Applesauce |

Recipe: Maple-Sweetened Cranberry Applesauce

Makes approx. 2 cups


  • 2 large apples, cored and cut into large chunks
  • 1 cup whole cranberries
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/4 teaspoon salt


Note: For a less chunky sauce, peel the apples first.

1. Place all ingredients in a heavy, medium-sized pot. Place over medium low heat and cook, stirring occasionally, until apples and berries cook down to a chunky sauce, about 20 minutes. Cool before serving.

maple syrup action shot | cranberry applesauce by foodietots

Apple Cranberry Kale Salad and Kale Day with October Unprocessed

Wednesday, October 10th, 2012

We love our kale in the foodie tots’ house — yes, even tofu-fearing husband has learned to appreciate it — so of course we had to jump on the Kale Day bandwagon on social media today. You see, the blog Eating Rules has an “October Unprocessed” challenge, now in its third year.october unprocessed 2012

The challenge urges people to go one month without processed foods, using a simple “kitchen test”: if the item you’re buying contains only ingredients that could be made in a home kitchen with whole ingredients, it’s okay. This rules out artificial colors and flavors, preservatives and high fructose corn syrup, for starters. It’s a great way to jump start a change in your family diet, if you’ve been contemplating a switch to real foods, or just follow along for a ton of great information and recipe ideas. And, as part of the real food love fest, founder Andrew Wilder declared today International Kale Day. Kale is a superfood packed with fiber, antioxidants and vitamins A, C and K, and most of us could stand to eat a little more of it.

Like the classic lemon-parmesan version, making this apple kale salad begins by massaging kale with salt. (Kids love to help with this step.) Let it stand while chopping the apple and nuts, and whisk together a quick dressing of maple syrup, apple cider vinegar and olive oil. Toss it all together and let it sit while you finish up the rest of dinner. The salt and dressing help tenderize the kale, and the finished salad is simple and full of fresh fall flavors. (Credit is due to my friend Jill, who first turned me on to the apple-kale combination.)

apple cranberry kale salad

Recipe: Apple Cranberry Kale Salad
Makes 4 servings


  • 1 bunch kale, rinsed, drained and chopped
  • 1/4 teaspoon kosher salt
  • 1 apple, cored and chopped
  • 1/3 cup dried cranberries
  • 1/4 cup pecans, chopped


  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • pinch black pepper, optional


1. Place kale in a large bowl and sprinkle with salt. Massage salt into kale for two minutes.

2. Whisk together maple syrup, apple cider vinegar and olive oil (and pepper, if using–I usually add to the adults’ salads later). Add apples, cranberries and pecans to kale, add dress and toss gently to combine. Let stand 5 to 15 minutes before serving.

Check out the link round-up for more kale inspiration — and feel free to add a link of your own. Happy Kale Day!

Thanksgiving Countdown: Appetizer, Cranberries, Sides & Dessert

Friday, November 20th, 2009

Hopefully you’ve already ordered your local, free-range, and/or Heritage-breed turkey, but now what?

cranberry baked brie

cranberry baked brie

My strategy for cooking Thanksgiving dinner with a toddler underfoot is to prepare one simple but impressive appetizer. My favorite cranberry baked brie is sure to get your family and guests oohing and aahing while they wait for dinner, just in case it takes a little longer than planned to make it onto the table…

Here are a few other favorites from the Foodie Tot family over the years:

organic maple spiced cranberry sauce

organic maple spiced cranberry sauce

Organic Maple Spiced Cranberry Sauce (and a post about organic cranberries)

green bean almondine
green bean almondine

Green Bean Almondine with Blue Cheese — a green bean casserole alternative

pumpkin pie from scratch
pumpkin pie from scratch

Pumpkin Pie … from a pumpkin!

I’m pondering a new chocolate dessert this year, courtesy of Nigella. What new recipe are you trying this year? Please share!

Artos the Greek Celebration Bread

Tuesday, May 26th, 2009

The second bread in the Bread Baker’s Apprentice (BBA) challenge was Artos, a Greek celebration bread typically enjoyed for Christmas or Easter. While I added the fruits found in the Christmas version, I stuck with the basic Artos shape rather than adding the decorative cross design.

The recipe begins with a starter, either a barm or a poolish. I chose the poolish as it was the simplest of the two, and I’d never made either before! The poolish is simply yeast, flour and water allowed to ferment for several hours. You then refrigerate it overnight and then are supposed to pull it out of the fridge an hour before mixing the rest of the bread’s ingredients. I took it out Memorial Day morning thinking I would mix it up before brunch, but of course that didn’t happen. When I returned five hours later (brunch was followed by playground and errands), it had exploded through its plastic wrap, over the top of its jar and oozed all over the place. After scraping off the crusty top, there was just about a cup left in the bottom of the jar which was precisely the amount needed for the bread.

Artos had a pretty long ingredient list, including a number of spices and extracts. I used cinnamon, allspice and nutmeg (no ground cloves). After mixing the dry ingredients, I plopped my gooey poolish-monster into the bowl….

poolish artos baking

… and added the beaten eggs, warm milk and almond extract. I had neither fresh citrus nor extract, so had to do without that. I mixed it in my Kitchen Aid again, but it was so sticky that I sprinkled an extra tablespoon of flour around the sides of the bowl so it would fully pull away from the bowl to knead. I added the organic dried cranberries and sultana raisins for the last two minutes of mixing.

artos bread baking

After kneading, the dough went into an oiled bowl and was left to rise for 90 minutes …

artos bread baking

Yep, more than doubled. I shaped it into a round boule and left it on the baking sheet for another 60 minutes. I was a little concerned that it rose outward at that point, rather than up, but went ahead and put it in the oven after 70 minutes as other BBAers had commented about humongous loaves.

artos bread baking

Sure enough, 43 minutes later this fragrant beauty emerged from the oven … loved the cinnamon fragrance while it baked! And it was a moist, delicious bread.

artos bread baking loaf

  • Note: I haven’t used spray oils in years, but after slathering oil on the Anadama dough by hand I decided I should pay attention to Mr. Reinhart’s instructions. I was happy to find spray grapeseed oil at my organic grocer. They also had organic olive oil spray but the grapeseed was recommended for baking.
  • N.2. My bread shrunk a little while cooling, leaving a few wrinkles in the crust. (Any baking gurus out there know why?)
  • N.3.: I hate to take a bye week so early in the challenge, but we’ll be traveling next week so bagels will be posted the following week, along with bread #4. Come back and see what’s baking!

You can see a (lovely) authentically-shaped Christopsomos loaf at Appoggiatura; or check out the enormous braided version by the Engineer Baker. And be sure to visit the BBA homepage at Pinch My Salt to check out other’s successes, failures and advice as we bake our way through The Bread Baker’s Apprentice.

Cranberry Baked Brie

Wednesday, November 26th, 2008

Looking for a last-minute Thanksgiving appetizer? This cranberry baked brie kicks things off with seasonal flavors and will keep your guests happy if the turkey is a little slow arriving on the table — always a challenge if you’re cooking with toddlers underfoot!

Recipe: Cranberry Baked Brie

I couldn’t resist Whole Foods’ new Isigny Ste. Mere Holiday Brie, produced by a co-op of eco-friendly farmers in Normandy, France. It was fairly mild-flavored, creamy and rich, and went wonderfully with the sweetly tart tang of my spiced cranberry sauce.


  • 1 12 ounce (6″) wheel of brie
  • 8 sheets fillo dough, thawed
  • 1/2 cup butter, melted
  • 1/2 cup cranberry sauce
  • 3 sprigs fresh thyme
  • sliced apples and bread


Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo.

After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top.

Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread.

If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!

From the FoodieTots’ family to yours, we wish you a wonderful Thanksgiving holiday! And check back on Friday for some fresh turkey leftover recipes.