It seems that no holiday meal is complete without cranberries. This festive dish has somehow secured a position on almost everyone’s Thanksgiving table. People are also very passionate about the manner in which the precious red jewels are prepared. There are those who believe that only a can of jellied cranberries will do, while others strictly adhere to Grandmothers version of the dish, and discount the notion of anything different.

I enjoy mixing it up a bit, and I also believe that cranberries are a wonderful side dish year round. I like to combine the berries with other fruits to create a compote. The concept of cooking a mixture of fruits in a sugar syrup has been around since the 17th century, and was first conceived as a method of preserving fruit for storage. It is most likely that a compote would have been served by the early settlers at the first harvest celebration. I personally enjoy the way the different fruits interact and mingle to create a balanced flavor of tart and sweet. So if you have not tried a compote, I urge you to give it go, you can always still slice a can of the gelatinous mass for the non believers.

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Cranberry Compote

Cranberries with a mélange of fruit turn this holiday classic into a work of art.

Course Side Dish

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill 8 hours hours

Total Time 50 minutes minutes

Servings 16

Author Christoph

Ingredients

• 1 bag fresh cranberries
• 1 pear peeled, cored, and diced
• 1 apple peeled, cored, and diced
• ¼ cup raisins
• ¼ cup dried apricots diced
• ¼ cup dried figs diced
• 1 cup orange juice
• 1 cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 2 ounces Grand Marnier or brandy, optional

Instructions

• Place all ingredients except Grand Marnier in a heavy sauce pan. Bring to a boil over medium heat, stirring often.
• Cover and reduce heat to medium low and continue to cook for 20 minutes (cranberries pop as they cook, so it is best to keep the lid on to avoid a mess). Stir occasionally to prevent sticking.
• Allow to cool to room temperature before adding the liquor (optional).
• Transferring into a serving dish, and refrigerate covered. Compotes also freeze quite well.

To Mold a Compote

• Add 1 Tablespoon Knox gelatin powder to the pan of hot compote. Do not decrease the amount of sugar in the recipe, and add about five minutes to the overall cooking time.
• Line a small container with plastic wrap, and lightly coat with non-stick cooking spray. Transfer the room temperature fruit mixture into the mold completely filling it, and press the fruit down into the liquid with the back of a spoon or spatula. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. Leave the compote in the mold until serving.
• To unmold the compote, dip the mold into hot water for a minute before turning on to a serving plate. Slowly peel the plastic wrap from the compote to avoid dislodging pieces of the fruit.

Notes

This is an outline of how I prepare a compote. The beauty of this dish is that you can customize it to your own liking, by adding or omitting any fruit.

You can add less sugar if you like, however that tends to lead to a watery dish.

I try to keep a balance of color and texture when choosing ingredients, but otherwise I enjoy mixing it up depending on what is available.

For many people, there is nothing more terrifying than a spider. These freakishly sinister miniature monsters possess the ability to create audible screams of horror and make skin crawl. Arachnophobia is not all that hard to imagine. There seems to be something evil about a creature with eight legs and webs that can turn dreams into hellish nightmares. Perhaps it is the haunting melody of the childhood song about the Itsy Bitsy Spider that delivers these fears, because as you recall in the end…………… the spider always returns.

So string up some webs, dim the lights, and serve some Tarantulas at your Halloween party. I guarantee your guests will have a “scream” of a good time!

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Tarantula Cocktail

The perfect martini to serve at your Halloween party. Refreshing yet frightening.

Course Cocktails

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 1 ounce Cream de Cassis
• 1 ½ ounces Vodka
• 1 ounce triple sec
• 1 ounce fresh lemon juice
• 1 ounce Pomegranate juice
• licorice strings for garnish legs

Instructions

• Place all ingredient (except legs) in a shaker filled with ice and shake.
• Strain into a martini glass and decorate with licorice legs.

BOOOOOO!

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor. This twist on the classic grilled cheese is sure to please the veggie lover in your home.

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Grilled Beet and Goat Cheese Sandwich

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor.

Course Main Course

Cuisine American, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• 2-3 medium-sized beets
• goat cheese
• arugula
• Texas toast Or bread of your choice
• butter

Instructions

• Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
• Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
• Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
• Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

Notes

Canned beets could certainly be used if fresh ones are not available, however I would sauté them lightly before adding to the sandwich.

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