Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
For me, Thanksgiving time is cranberry time. It’s not about pumpkin or pecan pie (although I loved these pecan pie truffles) at Thanksgiving dinner, but instead I make a mean cranberry-pear tart. If I’m hosting, I might make scones packed with dried cranberries and nuts for overnight guests or a quick bread to have around for snacks. But it’s all about the cranberries.
So you can imaging I was excited when I heard about #CranberryWeek. I jumped at the chance to participate, and I knew immediately that a baked brie would be one of the items I made for the week. The cranberry-orange topping I created has just the right might of sweet and tart, and it pairs beautifully with the strong flavor of the brie. Serve it on a hunk of crusty fresh bread and you have yourself a wonderful, seasonal appetizer.
Note: Cranberry orange topping can be made ahead, and refrigerated until ready to top and bake the brie.
Cranberry Orange Baked Brie
By Books n’ Cooks
8 oz. fresh or frozen cranberries
1/3 c. sugar
1 orange, juiced and zested
1 Tbs. Cointreau or other orange liquor
pinch of kosher salt
1-16 oz. wheel brie
Combine cranberries, sugar, orange juice, orange zest, Cointreau and kosher salt in a small saucepan over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst. Remove from heat and allow to cool for 10 minutes, so sauce begins to thicken.
Meanwhile, preheat oven to 350F. Place brie in a large baking dish (I used a round, high-sided pie dish). Top with cranberry sauce. Bake for 20 minutes, until warm throughout.
There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.
We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.
Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.
Fresh, ripe summer veggies – avocado, corn, and tomatoes – are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that’s simply irresistible. My favorite way to serve this Avocado Corn Salad ? As a dip with tortilla chips!
Can you believe it’s football season already? I can’t. Football and baseball seem like the longest seasons in the world to me. To say I’m not a football fan would be an understatement – I’ll do just about everything I can to get out of watching a game, live or on tv. On the other hand, my hubby is a HUGE football fan, particularly college football. So I’m kinda stuck with having the sport on tv a good bit of the time as well as playing the occasional hostess when my hubby’s college team is playing.
Football entertaining in my house is all about super easy dinners or heavy munchies. Chili and buffalo chicken dip are two of our favorites, but really, if I put out some homemade chips and guac, my hubby is happy. This avocado corn salad is equally as easy but a nice change from those old standbys. We like to serve it as a chunky dip with tortilla chips (perfect for game day!), although it can also stand on its own as a side for burgers or tacos. I first tried this salad when my sister-in-law made it, and my hubby and I were instantly big fans. The fresh, ripe veggies shine. Below is our favorite way to make the salad, but adjust the quantities ingredients according to your tastes.
Fresh, ripe summer veggies - avocado, corn, and tomatoes - are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that's simply irresistible. My favorite way to serve it? As a dip with tortilla chips!
4ripe avocadoslarge dice
2plum tomatoessmall dice
1/4red onionsmall dice
1c.corn kernelsfrom 1 ear of grilled corn, or use canned corn, drained
3Tbs.coarsely chopped fresh cilantro
1jalapenoseeded and minced
juice of half a lime
1Tbs.extra-virgin olive oil
freshly ground pepper
Place diced avocados, tomatoes, onion, corn, cilantro, and jalapeno. Gently toss to combine.
In a small bowl, whisk together lime juice, olive oil, honey, salt and pepper. Drizzle over salad and again, gently toss to coat. Taste and season with additional jalapeno, lime juice, salt or pepper as needed.
Best served within one hour of preparing, although leftovers may be refrigerated for a day or two.
Summer is upon us – finally! Beautiful, sunny weather. Vacation just a few days away. I’m excited about taking my daughter swimming again. As a kid, we had a pool in our backyard. My brothers and I would be in and out of the pool, all day, every day. I learned to swim from my grandfather, and I loved watching my daughter get accustomed to the pool last year with my own father.
Today’s recipe – a throwback to my childhood days at the pool – was something we had almost every day of summer. Today I’m sharing a super easy dip for fresh fruit, so easy that I almost hesitate to call it a recipe. But to me, easy, light and fresh is what summer dishes are all about.
Do you have a recipe or dish that reminds you of summer?
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.