Cranberry Mango Holiday Cobbler
Serving Size : 6
2 cups cranberries
1/3 cup sugar
1 Tablespoon orange zest
3 Tablespoons unsalted butter
3 Tablespoons sugar
3/4 cup flour
2 teaspoons baking powder
1/4 cup heavy cream
2 cups mangos -- peeled and cubed
1. Preheat oven to 350F
2. Grease and flour an 8x8 dish. Rough chop the cranberries and place in a bowl with 1/3 cup sugar and zest. Stirring occasionally, allow to sit for at least 15 minutes.
3. For the dough, beat together the butter and 3 Tablespoons sugar until light and fluffy. Add the egg and mix well. After combining the baking powder and flour, mix a little at a time, adding cream to moisten as you go.
4. Stir the mangoes into the cranberry mix, and spread on the bottom of the prepared dish. Spoon the dough over the fruit, covering it completely.
5. Bake in the oven for about 50 minutes to an hour, until the crust is golden. Allow to stand for 10 minutes before slicing. Serve warm.
- - - - - - - - - - - - - - - - - - -
Per Serving : 274 Calories; 11g Fat (33.7% calories from fat); 3g Protein; 44g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 181mg Sodium.
NOTES : If fresh cranberries are unavailable, frozen cherries may be used. Do NOT macerate with sugar; only stir in the zest. If mango is unavailable, just under 2 cups of cooked, diced pumpkin works.
Are you ready to feed all those people yet?
Walking into a store, I noticed the numeric "Countdown to Christmas", and gave a little shudder. If you have loads of family arriving the weekend prior, you might be doing that, too. In my regular Holiday series of, "WHAT am I going to feed these people?", I've got ya covered! With a little do-ahead work, and a little luck, your food stress level can be under the tree instead of over the top! Following today's recipe is a suggested weekend menu (except Christmas dinner) Finally, my email is listed at the end. Questions are welcome.
Friday night – Mexican Pot Roast served with Mashed Potatoes
[Roast can cook in the crockpot while you’re working; easily serves as people arrive]
ONE - Brown one pound of ground beef. Drain fat. Wrap in foil, then stuff in plastic freezer bag. LABEL with contents and date.
TWO - Two large boneless, skinless Chicken breasts. Massage with a few drops of olive oil and dust with seasoned salt. Bake, then cool. Wrap in foil, then stuff in plastic freezer bag. LABEL with contents and date.
Saturday Lunch – Pignoli Chicken Wraps [Surprise guests? Slice the cooked chicken breasts, and stir them in just before serving]
Saturday Dinner – Roasted Pork Loin with Broccoli & Garlic Stir Fry
Sunday Lunch – Pot Roast stew with Rotini [Surprise guests? Add pound of ground beef while heating on stove. More people? Frozen carrots and/or corn are easy additions]
Christmas Eve Dinner & Christmas Day
As your personal traditions hold
Tuesday Dinner (or Monday Dinner if they haven’t gone home yet)
Confetti Risotto stirring in remaining bite size Pork Tenderloin pieces
If you haven’t used your ground beef, add it to a good, rich spaghetti sauce. Cook pasta, add a salad and call it dinner!
Recipes are from In Your Own Kitchen by Karel Anne Tieszen
Book is available from www.amazon.com and www.bn.com
For questions regarding the meal plan, and grocery lists for the recipes,
please email ChefKAT@kitchen-friends.com