(no subject)
Oct. 12th, 2011 12:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cherryAnd now a break from our regularly scheduled radio silence and/or grad school freak outs.
I have just made the most delicious thing that I have ever cooked/foraged. And it was so easy I was able to tweet the recipe. There's about 10 minutes of actual work involved.
It is -- wait for it -- wait for it -- candied cranberries. They are perfectly tart-sweet and full of cranberry goodness. I may have accidentally eaten all the cranberries.
1. Combine equal parts sugar and water in a pot. Heat it until it starts to bubble or just comes to a boil. You want about a cup and a half of water/sugar mixture per cup of cranberries, so 3 cups total for a 350 g/ 12 ounce bag of cranberries. Add fresh cranberries. Don't worry if they pop.
2. Transfer sugar solution and cranberries to a container. Put a coaster or something on top of the cranberries to keep them submerged. Put them in the fridge overnight to soak.
3. Strain the cranberries out, keeping the liquid if you want it for drinks or to make more cranberries. (Speaking of, anyone have any ideas of what to do with such syrup other than mix it with club soda and hope for the best?) Put damp cranberries on a baking sheet sheet or tray with ultrafine sugar and shake to coat. My recipe told me to use 3/4 of a cup for an entire bag of cranberries, but I found it to be too much. Of course, I accidentally left the berries soaking in the fridge for two days instead of one...
4. Let coated cranberries dry. Eat ALL the cranberries. Or, if you have better self restraint than I, keep them around for a few days, though they do dry out.
What are people's favourite super simple and delightfully delicious recipes -- desserty or real foody?
I have just made the most delicious thing that I have ever cooked/foraged. And it was so easy I was able to tweet the recipe. There's about 10 minutes of actual work involved.
It is -- wait for it -- wait for it -- candied cranberries. They are perfectly tart-sweet and full of cranberry goodness. I may have accidentally eaten all the cranberries.
1. Combine equal parts sugar and water in a pot. Heat it until it starts to bubble or just comes to a boil. You want about a cup and a half of water/sugar mixture per cup of cranberries, so 3 cups total for a 350 g/ 12 ounce bag of cranberries. Add fresh cranberries. Don't worry if they pop.
2. Transfer sugar solution and cranberries to a container. Put a coaster or something on top of the cranberries to keep them submerged. Put them in the fridge overnight to soak.
3. Strain the cranberries out, keeping the liquid if you want it for drinks or to make more cranberries. (Speaking of, anyone have any ideas of what to do with such syrup other than mix it with club soda and hope for the best?) Put damp cranberries on a baking sheet sheet or tray with ultrafine sugar and shake to coat. My recipe told me to use 3/4 of a cup for an entire bag of cranberries, but I found it to be too much. Of course, I accidentally left the berries soaking in the fridge for two days instead of one...
4. Let coated cranberries dry. Eat ALL the cranberries. Or, if you have better self restraint than I, keep them around for a few days, though they do dry out.
What are people's favourite super simple and delightfully delicious recipes -- desserty or real foody?
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
Date: 2011-10-12 12:31 pm (UTC)1 (22 oz) can cherry pie filling
1 (8 1/4 oz) can crushed pineapple, undrained
1 (18 1/2 oz) package yellow cake mix
1 cup margarine, melted
1 (3 1/2 oz) can flaked coconut (optional)
1 cup pecans
Dump cherry pie filling evenly into bottom of a 13 x 9 x 2 inch glass pan. Spoon undrained crushed pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour margarine evenly over all. Sprinkle with coconut and pecans. Do Not Stir! Bake at 325 F for one hour. Yield: 1 nummy (13 x 9 x 2 inch) cake.
Re:
Date: 2011-10-22 08:22 pm (UTC)
Date: 2011-10-22 09:23 pm (UTC)Enjoy! \o/
(no subject)
Date: 2011-10-12 02:08 pm (UTC)I also made an amazing, amazingly simple thing last night -- a tomato pasta sauce.
2 cups plum tomatoes/2 cups canned tomatoes (I use no-salt)
2/3 cup each chopped celery, onion, and carrots
salt
1/3 cup olive oil
Put tomatoes, vegs, and salt in a saucepan, and cook at a low simmer for 30 minutes, stirring occasionally. Add olive oil and cook at a high simmer for 15 minutes, smashing the tomatoes with the spoon as you stir. (since I used canned diced tomatoes, this wasn't really necessary).
It's *fabulous*. Rich flavor, good for you. mmmmm. I thought that it might need garlic, but it was luscious without. Although next time I will add it and see how it is then. *g*
(no subject)
Date: 2011-10-22 08:24 pm (UTC)This was a timely recipe, as I had some canned tomatoes left over from a veggie cassoulet and some fresh tortellini in the fridge. Yay!