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Cranberries are native to North America and it is known that Indians served cranberries at the first Thanksgiving dinner and served them with venison. They are an amazing fruit growing under sand and wetlands. European settlers actually gave them their name even though the Indians were eating them long before they came to North America. Massachusetts and Wisconsin are the largest producers of Cranberries in the world.
I spent my summers on Cape Cod where there were cranberry bogs in our back yard. After the harvest was over there were many berries lying on top of the bog that got left behind. We would collect them and make muffins and mix them with apple pie – they add a little tartness to the pie that I really like. They are only available in Switzerland in November for a few weeks and to my surprise I am able to buy Ocean Spray cranberries. I buy several bags and freeze them for the year. The European varieties don’t have the same flavor and are much smaller. For more information on cranberries log onto the Ocean Spray Cranberries Inc. web site. http://oceanspray.com/
We tend to think about cranberries only during Thanksgiving and Christmas, but I freeze them and use them as a salsa for meats, in apple pie and crumble, and cranberry bread. I dry them in the oven and toss them in my homemade granola, muffins, biscotti and scones. I make cranberry sauce year round serving it with venison, chicken and pork. Cranberries are a good source of vitamin C and are also full of antioxidants.
Cranberry Walnut Bread
Prep Time: 15 minutes
Cook Time: 1 hour @ 350º F
Yield: 12 slices
1 cup sugar
2 1/2 cups all purpose flour
2 tablespoons all purpose flour, for dusting the berries
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, coarsely broken, save 3 for decoration
1/2 cup butter, softened
2 large eggs
1 cup sour cream
2 tablespoons orange zest or
2 tablespoon lemon zest
1/2 cup orange juice
1 1/2 cups cranberries
1 teaspoons pure vanilla extract
Other things needed
Parchment paper, cut the size of the bottom of your loaf pan
Cream the butter, sugar and eggs until they are fluffy. Add the sour cream, orange zest, and orange juice.
Mix the flour, baking powder, baking soda and salt. Add the dry ingredients with the wet ingredients a little at a time. Using the 2 tablespoons of flour – toss the cranberries into the flour coating them. Fold in the berries and walnuts by hand. Place the parchment paper at the bottom of the load pan. Pour the batter into a greased loaf pan with parchment paper at the bottom and three place whole walnuts on the top of the batter. Drop the pan onto the countertop a few times so that the batter settles evenly.
Bake in the oven for 1 hour at 350ºF. Test with a toothpick; it should come out dry when done. Remove it from the oven to a rack and allow it to cool before removing from the loaf pan.
Smolak Farm is surrounded by preservation land in a country setting in North Andover, Massachusetts. A distinct seasonal personality of New England set in a green valley surrounded with vivid warm autumn foliage.
As you drive down this quite country road you are drawn to this lovely farm framed with stonewalls and fruit orchards. Driving closer your pallet begins to salivate as you are pulled towards the sent of cinnamon, sugar, apple cider and the aromas of homemade doughnuts, pie’s and muffins. Without even noticing it you are standing in front of the counter trying to decide which of these desserts you will enjoy. It is impossible to resist. I select some cinnamon sugar doughnuts to take home for breakfast in the morning and look forward to making a warm apple pie for dessert this evening.
Apple picking is a family tradition and we are off to the apple orchards with rows of trees all marked by the variety of apples grown; this is what we came for. As usual we select the largest bag and fill it with several varieties especially good for baking apple pies, apple crisp and apple muffins. Our eyes are bigger then our stomach and we think what are we going to do with all of these apples.
Within a few days they will all be smothered with spices and baked into apple dumplings, pies and crumble and shared with friends and family. Then we head for the pumpkin patch. It is a treasure trove of gourds. We select several for carving and some for baking pumpkin pie. This is New England and the joy of filling our home with autumn scents is a tradition we look forward to.
The passion of the New England farm is alive and well throughout the region.
Cook Time: 60 minutes – 15 minutes @ 425ºF, 45 minutes @ 350ºF
Yield: 8 servings
2 3/4 cups flour
1/2 cup cold vegetable shortening (one cup of shortening if you eliminate the butter)
1/2 cup cold unsalted butter (the butter makes the crust flaky)
2/3 cup ice-cold water
USING A MIXER OR PROCESSER
Mix the flour, shortening, and salt until it looks like a crumb mixture. Add the butter to the crumb mixture. The mixer or processor does a good job of crumbing the mixture. The butter should only be pulsated a few times to assure it isn’t over processed. The original recipe calls for a total of 1 cup of shortening; you can use a mixture of butter and shortening. Remove it from the mixer or processor and mix 2/3 cup of ice-cold water a little at a time until the dough forms. You may not need the entire amount of water. DO NOT OVER PROCESS OR OVERWORK THE DOUGH. Once you have brought all the ingredients together, cut it in half and form a disk shape by patting it with your hands and put it in plastic bags. Refrigerate them for at least 1/2 hour.
If you are mixing the dough by hand, place the flour in a bowl and add a pinch of salt. Cut the shortening into small pieces and crumble it either with you hands or with a fork. Cut the butter in, but in larger chunks. Add the ice-cold water and bring it together into a ball, the same as the directions above.
Roll half of the dough out and place it into your pie plate. Fill your pie with whatever filling you are using (follow the directions according to the recipe you are using in the Pie Section). Roll the second piece of dough out and place it on top of your filling. Evenly cut the dough around the edges and crimp the dough according to the directions in the recipe. Return the pie to the refrigerator for 15 minutes to 1/2 hour to cool down before baking. The crust should be kept cold. This will make the crust flaky.
12 large apples (mixed varieties, see apple varieties list)
1 cup sugar (the sugar quantity depends on the sweetness of the apples)
4 tablespoons butter, cut in quarters
2 tablespoons all purpose flour
1/4 cup cinnamon
Zest of 1 lemon
2 tablespoons water
Prepare the dough and cut it in half. Cover it with plastic wrap and refrigerate it until you are ready to use it.
Retrieve 1/2 of the pie dough from the refrigerator. Roll out the dough to fit a 9” pie plate. The dough should overlap the plate.
Peel, core and cut into sections all the apples and put them into a bowl. Add the flour, cinnamon, sugar and lemon zest and toss the apples until they are completely covered with the ingredients. Put the apple mixture into the prepared cold pie crust and return it to the refrigerator.
TOP PIE CRUST
Retrieve the remaining dough out of the refrigerator and roll it out. Retrieve the pie from the refrigerator. Cut the butter into cubes, dotting the top of the apples in different places. Cover the apples with the second pie crust. Cut around the edges evenly so that it falls uniformly below the rim of the plate; about 1 inch. Roll the dough under all around the rim by hand and crimp the edges. Brush the top with the egg wash and cut the top crust with a sharp knife in decorative cuts. This allows the steam to exit. You can make some decorations with the dough, for example in the shape of leaves etc. and put them on the top before you put the egg wash on. Sprinkle with a little sugar and place the pie in the freezer for 10-15 minutes to cool down the ingredients before baking.
Bake in a very hot oven at 425º F for 15 minutes. This will set the crust. Turn down the oven to 350º F for 45 minutes or until done. You can put a skewer into the slit in the piecrust to test if the apples are soft. Remove it from the oven and allow it to cool on a rack to room temperature.
Apple pie is best served warm. A scoop of vanilla ice cream or a slice of good cheddar cheese compliments the pie.
EXAMPLES OF APPLES GOOD FOR PIES
Cortland: Mild, tender
Red Delicious: sweet, crunchy
Jonathan: Tart, juicy, crisp
McIntosh: Slightly tart, tender, juicy
Rhode Island Greening: Tart, firm
Yellow Delicious: Transparent, tart, soft
Granny Smith: Green, tart, crisp
NOTE: You can add raisins, or walnuts and also some fresh ginger or a shot glass of Calvados (Apple Brandy) for an exotic flavor.