With an abundance of cranberries this time of year, Here & Now resident chef Kathy Gunst brings in dishes that make the most of the seasonal fruit to share with hosts Jeremy Hobson and Robin Young.
This skillet dish combines many of autumn’s great flavors. Its flavor profile is sweet, sour and savory in all the best ways.
Chicken pieces, fresh thyme and rosemary are sauteed with potatoes, onions, tangerine pieces and ruby-colored cranberries in a red wine, balsamic honey sauce. All you need is warm, crusty bread to sop up the juices.
These cranberry bars have so much going for them: a crunchy texture, sweet, gooey caramel, tart cranberries, meaty hazelnuts and a blast of coarse sea salt on top. Although there are several steps involved, the bars are simple to make and will keep in the refrigerator — in an airtight container between sheets of wax paper — for four to five days, or they can be kept in the freezer for a month. The inspiration for the recipe came from Epicurious.
You will need a candy thermometer for this dish to make sure the caramel is the proper temperature.
The Cranberry Caramel Topping
*Look for skinned hazelnuts. If your nuts have the skin on, toast them in a 350-degree oven for 12 minutes. Then place the hazelnuts in a clean tea towel, wrap the towel around the nuts and roll them. The skin should peel right off. They can then be chopped.
The classic accompaniment to the Thanksgiving turkey, this sauce doubles as a topping for ice cream, pound cake, angel food cake and butter cookies. Try spreading this sweet sauce on your morning muffin or toast, or on top of pancakes and waffles.
The sauce is also the key ingredient in the ultimate, day-after-Thanksgiving turkey sandwich: Spread a few spoonfuls of this sauce onto thick slices of white or wheat toast, with slices of leftover turkey, stuffing and several leaves of crisp lettuce.
Makes about 8 cups.
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