Homemade Cranberry Sauce, Plus Swiss Chard
Forget the canned sauce, and forget frozen spinach—a little acid brings out the flavor of those leafy green beauties.
Holiday Cranberry Sauce
Makes about 2 1/2 cups
Ingredients: 1 pound fresh cranberries, washed and dried 2 cups granulated sugar 1/3 cup water 1 cinnamon stick 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 orange, zested and juiced
“This sauce really combines the purity of the cranberry flavor with the spices and aromas we associate with holiday dining.”
Directions: In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
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Alex Guarnaschelli’s Swiss Chard With Shallots
Swiss Chard With Shallots
Serves: 4-6
Ingredients: 2 cups canola oil, plus 2 tablespoons 6 shallots, peeled and thinly sliced 1 tablespoon all-purpose flour Kosher salt and freshly ground white pepper 2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces 1 tablespoon extra-virgin olive oil 2 tablespoons sherry vinegar In a medium pot, heat 2 cups oil to 325 degrees F.
“The shallots can also be addictive so make a little extra to snack on while you prepare this recipe!”
Directions: In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they “wilt”, 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.
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