Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- December 2012 - M's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Mama Stamberg's Cranberry Relish

Marinated Feta Cheese with Lemon and Shallot

Mashed Potatoes with Butternut Squash

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

      
 
 
 
 
 
* Exported from MasterCook *

Mama Stamberg's Cranberry Relish

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole raw cranberries -- washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish -- (from a jar)
["red is a bit milder than white"]

1. Grind the raw berries and onion together. ("I use an old-fashioned meat
grinder," says Stamberg. "I'm sure there's a setting on the food processor
that will give you a chunky grind  not a puree.")

2. Add everything else and mix.

3. Put in a plastic container and freeze.

4. Early Thanksgiving morning, move it from freezer to refrigerator
compartment to thaw. ("It should still have some little icy slivers left.")

5. The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol
pink. It has a tangy taste that cuts through and perks up the turkey and
gravy. It's also good on next-day turkey sandwiches and with roast beef.")

The Recipe's Origins
This recipe has been widely promoted by NPR 
personality Susan Stamberg. As she has noted, 
her mother-in-law, Mama Stamberg, got the 
recipe from a 1959 New York Times clipping 
of Craig Claiborne's recipe for cranberry 
relish. In 1993, Claiborne told Stamberg: 
"Susan, I am simply delighted. We have 
gotten more mileage, you and I, out of that 
recipe than almost anything I've printed."

Don's Notes
Tho' this is usually seen as a Thanksgiving recipe, some of you do a full blown
Christmas dinner for which it's appropriate. In particular, it really goes good on
goose, duck and venison in addition to beef and turkey. I pass out small canning
jars of it each Thanksgiving.

Contributed to the FareShare Gazette Recipe by Don; 21 December 2012.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Back to Recipe List
 
 
 
 
 
 
 
 
 
 
 


* Exported from MasterCook *

Marinated Feta Cheese with Lemon and Shallot

Recipe By : America's Test Kitchen
Serving Size : 12 Preparation Time :0:00
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups extra virgin olive oil
1 shallot -- sliced thin
[I usually use about 2 tablespoons minced red onion]
1 tablespoon fresh oregano -- minced
1 teaspoon lemon peel -- grated
8 ounces feta cheese -- cut in 1/2-inch cubes

Cook 1 cup oil, shallot, oregano, lemon zest, and pepper flakes in small
saucepan over low heat until shallots are softened, about 18 minutes.
Remove saucepan from heat and stir in feta. Cover and let sit until mixture
reaches room temperature, about 1 1/2 hours.

Stir in remaining 1/4 cup oil and serve. (Mixture can be transferred to an
airtight container and refrigerated for up to 1 week. Before serving, let
sit at room temperature until oil melts, about 1 hour.)

Recipe Notes: The oil makes a great dipping oil, too.

Serves 12

Published in: www.americastestkitchen.com

Challenge category: Nibbles and Nosh - appetizers and finger foods

Contributed to the FareShare Gazette Recipe Challenge by Sue;
16 December 2012.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 250 Calories; 27g Fat (94.2% calories from 
fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 211mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat.


Back to Recipe List
 
 
 
 
 
 
 
 
 
 

* Exported from MasterCook *

Mashed Potatoes with Butternut Squash

Recipe By : Food & Wine Magazine
Serving Size : 12 Preparation Time :0:50
Categories : Volume 15-12 Dec 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 pound butternut squash, peeled, seeded and sliced 1/2-inch thick
1 1/2 tablespoons vegetable oil
Kosher salt
3 pounds Yukon Gold potatoes, peeled and quartered
4 garlic cloves
1 cup half-and-half
1 1/2 sticks unsalted butter

For ultra-fluffy potatoes, press them through a ricer. To achieve a similar
texture, pass the potatoes through a food mill or a fine-mesh sieve. If you
choose to mash them by hand, be gentle; otherwise, the potatoes will turn
gluey.

Preheat the oven to 400F.

In a large bowl, toss the squash with the oil and season with salt. Spread
the squash on a nonstick baking sheet and roast, turning once, for about 25
minutes, until tender and lightly browned in spots. Transfer the squash to
a food processor and puree until smooth.

Meanwhile, in a large pot, cover the potatoes and garlic with cold water
and bring to a boil. Simmer over moderate heat until tender, about 20
minutes.

Drain the potatoes and garlic in a colander, shaking out the excess water.
Add the half-and-half and butter to the pot and heat until melted. Remove
from the heat. Press the potatoes and garlic through a ricer into the pot
and season with salt. Stir in the butternut squash puree and cook over
moderate heat until very hot. Transfer the mashed potatoes to a bowl and
serve right away.

Contributed to the FareShare Gazette Recipe by Art; 16 December 2012.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 118 Calories; 13g Fat (98.3% calories from 
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 
2mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!