Cranberry-Orange Muffins

These moist muffins are stored in a tin in the refrigerator.

This recipe hails from my oldest sister where it is a staple in their household and a "must do" for their older daughter's birthday. Store them in a wax-paper lined tin to ensure their moistness and to allow the flavors to meld. They are fine on their own, but a shmear of cream cheese ain't bad either! Yes, it takes some time to cut each berry in half, but you really don't want little "bits." You want bites!

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon freshly-grated orange zest
• 2/3 cup orange juice
• 1 egg
• 1/4 cup oil
• 1 1/2 cups (about 1/2 bag) cranberries (cut in half)

Preheat oven to 425 degrees.

In a large bowl, stir together the flour, baking powder, baking soda, sugar, salt and zest.

In a separate bowl, mix the egg, oil, orange juice. Add to dry ingredients. Mix well by hand. Add cranberries and mix until combined.

Spray 12 muffin tins with Pam or equivalent. Fill about 3/4 full with batter. Bake for 15 - 20 minutes. Remove and cool on wire rack. Store in an air-tight container in the refrigerator.

Yield: around 12

Roast of Venison

Do you have a hunter in the family? Venison is lean and healthy with a fine grain. But because of its leanness, it requires special cooking. This particular recipe requires some forethought since it is 4-5 day operation.

For the life of me, I do not remember where I got this recipe. The first time I made it, I lived in Michigan and my friend, Rick, a hunter, was my easy access to fresh venison.

The first time I made it was for Christmas. My mother wasn't too happy, but it wasn't the main meat or star of the show. It was something "different and fun" which is what holidays should be all about. If people had not known it was venison, they would have thought it a nice cut of beef. My Dad loved it.

Do not omit the sauce. 

Marinade:

• 3-4 lb. boneless venison roast, trimmed of fat
• 1 cup dry red wine
• 1 cup water
• 3 garlic cloves, crushed

Slow Cooker Ingredients:

• 6 medium carrots, cut in 1-inch pieces
• 2 celery stalks, cut in 1-inch pieces
• 1 medium onion, coarsely chopped
• 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon ground cumin
• 2 bay leaves

Sauce:

• 1 tablespoon fresh lemon juice (do not omit)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground pepper
• 2 tablespoons cornstarch
• 1/4 cup water

Put the venison, wine, water and garlic into a large zip lock plastic bag. Squeeze out air and close securely. Place on a shallow plate and refrigerate for 4 days, turning every once-in-a-while.

Drain marinade into a slow cooker. Preheat the broiler and brown the roast on all sides for about 20-30 minutes. Transfer to slow cooker and add carrots, celery, onion, rosemary, cumin and bay leaves. Cook on low for 10 hours or until roast is fork tender.

Remove roast and keep in warm preheated oven--150 F. degrees. 

Transfer liquid from slow cooker to a saucepan and add the lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Remove bay leaves.

In a small bowl or jar, mix water and cornstarch. Add to saucepan and cook until mixture thickens.

Slice meat and serve with generous amounts of sauce.

4-Hour Roast Chicken

I'm not the biggest fan of turkey, unless maybe it's deep fried. And if I make a chicken, this is now the only way I do it. It has never failed me. The birds come out juicy and tender with a crisp crust and it makes its own gravy, so be sure to have a bowl of mashed potatoes ready. The spices are great. Sure, you could just purchase a rotisserie chicken from the store, but it won't be half as good. And take it from someone who worked in a deli--do you really know how long those birds were sitting in the cooler before they roasted them.......?

• 1 chicken, about 4 lbs.
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme flakes
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 - 1/2 teaspoon dried rosemary
• 1 medium onion cut into fourths or large chunks
• Equipment: Heavy Dutch Oven
• 
  

In a small bowl, mix spices except for rosemary. Set aside the cut-up onion. Rinse chicken inside and out. Pat dry. Rub chicken inside and out with spice mixture. Place onion pieces in cavity and sprinkle the outside of the bird with dried rosemary. Place chicken in re-sealable plastic. Refrigerate overnight.

Preheat oven to 250 F degrees. Place chicken in heavy dutch oven. I use a cast-iron enamel-lined oval Dutch oven. Pin cavity closed. Tie legs together (optional).

Bake, uncovered, for four hours or until bird reaches minimum temperature of 175 degrees, basting once-in-a-while during last 40 minutes or so. Let rest for 10 minutes before carving. Strain juices to serve as gravy.

Notes:  So, if you have a 3 lb. bird, figure roasting for about 3 hours. Because you're cooking at a lower temperature, I think it very important to take the temp. of the bird before removing from oven. BUT, because you are roasting at a lower temp., your bird won't dry out (did I just really say that?).

Applesauce with Cranberries and Crystallized Ginger

Homemade applesauce is quite simple. It's a great condiment to adorn any holiday table and goes well with turkey and ham and all things mashed potatoes and stuffing. The simple addition of fresh cranberries and minced ginger spice up this festive recipe for a festive holiday presentation. Try to use a variety of apples and always include one Yellow Delicious. Look for ginger sold in larger packages, not the small ridiculously-priced spice jars.

• 4 apples (about 2 lbs.) peeled, cored and chopped
• 1 cup fresh cranberries, picked over
• 1/2  - 1 cup sugar (white or a combination of light brown)
• 1/4 cup apple juice or water, but not more
• 3-inch cinnamon stick
• 3-inch strip of lemon zest removed with vegetable peeler
• 1 tablespoon well-chopped, crystallized ginger
• 1/16 teaspoon vanilla
• 2 tablespoons unsalted butter (optional, but good if serving warm or with pancakes)

In a heavy saucepan, cook the apples, cranberries, sugar, apple juice or water, cinnamon stick, lemon and ginger over moderate heat, stirring until apples are soft, 15-25 minutes. Cranberries will have "popped" turning mixture pink.

Remove from heat and discard lemon zest and cinnamon stick. Place in food processor and pulse until smooth. Taste. Add butter and vanilla. Taste and add more sugar if necessary. Place in bowl and, if desired, sprinkle with cinnamon. Serve warm or cold. Refrigerate leftovers.