Cosmo Cranberry Sauce

Tracey Wilkinson1 comment

This holiday side dish is out of this world for any celebration.  I made it several years ago and my family loved it! 

It is for Adults only!

Ingredients:

  • 1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
  • 1 cup of sugar
  • 1/3 cup vodka
  • 2 tablespoons Cranberry-Pear White Balsamic Vinegar
  • 3 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

Directions:

  • In a heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.
  • Transfer to a medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka, balsamic and liqueur.
  • Transfer to a serving bowl, cover, and refrigerate until chilled and set at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.

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Duffin Stuffin'

Tracey Wilkinson

I love to post my favorite recipe this time of year.  My Dad would make the most amazing stuffing each year...and it was even better the NEXT DAY!  All Right on the Right Dad!

* Dad never measured anything so use most of the ingredients depending on your taste.

 

Ingredients:

  • 2 loaves of whole wheat bread
  • 1 Spanish Onion (that is what he used in the 70's and 80's but you can use Vidalia)
  • 1 Red Pepper
  • 1 Green Pepper
  • 2 Celery Stalks
  • Soy Sauce to taste (he loved Kikkoman's)
  • 1 lb. Ground Pork
  • Bell's Seasoning
  • Dried Basil
  • Onion Powder
  • 1 Tbsp Garlic Infused Olive Oil (he used garlic powder so this is my modification)

Instructions:

  • Preheat the oven to 350 degrees
  • Finely chop the onion, peppers and celery
  • In a large skillet add the oil and saute the vegetables until tender (about 7-8 minutes).  Set aside.
  • Saute ground pork and season to taste with soy sauce, basil, Bell's, and onion.  Saute for approximately 10 minutes while breaking into small pieces with a wooden spatula.  You can strain this after cooking to remove any excess fat.
  • Lightly toast bread and crumble in a large bowl (I tear it into small pieces after toasting).
  • Combine the mixture of bread, pork and vegetables and slowly add water until it reaches the right consistency (moist but not wet). 
  • Bake for about 20 minutes 

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    Lemon Roasted Potatoes With Rosemary

    Liza MacLeod

    Ingredients:

    • Fingerling potatoes (or any small potatoes)
    • 2 tablespoons  Sicilian Lemon Balsamic Vinegar
    • 1/4 cup  Rosemary Olive Oil
    •  Himalayan Sea Salt
    • Freshly ground pepper
    • Fresh Rosemary 

    Directions:

    1. Wash potatoes and remove any dark spots
    2. Cut potatoes in half
    3. In mixing bowl cover potatoes in olive oil.
    4. Season with salt and pepper then add balsamic vinegar then stir.
    5. Roast potatoes at 400 degrees Fahrenheit for 30-40 minutes. 
    6. Flip potatoes and bake for another 20-30 minutes or until golden brown.
    7. Garnish with fresh rosemary then serve! 

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    Broccoli and Balsamic

    Tracey Wilkinson

    Totally yum...I love Broccoli stalks!  My Father-in-law loved them too and we enjoyed them every Sunday.

    Ingredients:

    • 2 large broccoli stalks
    • 1 tablespoon Bella Cucina Basil Pesto
    • 1 Garlic clove
    •  1 tablespoon Extra Virgin Olive Oil (any variety)
    • Lemon
    • 1/4 to 1/2 cup Traditional Balsamic Vinegar
    • Himalayan Salt (pinch)
    • Pepper (to taste)

    Directions:

    BALSAMIC REDUCTION

    • Add 1/4 to 1/2 cup of balsamic vinegar and oil to a medium heat sauce pan and reduce it until it thickens (2-3 minutes).
    • It should be similar to the consistency of honey

     BROCCOLI STALKS

    • Trim your stalks into thin rectangles.
    • Blanch them for 60 seconds in boiling water, salted, then strain and put them into an ice bath to stop the cooking. When they’re completely cooled, dry each piece with a paper towel.
    • Arrange your broccoli stalks on the plate, then spoon pesto over the top, and dot your plate with a bit more pesto. Garnish the broccoli stalks with a bit of basil, and finish by drizzling you’re balsamic reduction
    • Enjoy!

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    Caramelized Maple Carrots

    Liza MacLeod

    Ingredients:

    • 6 large carrots
    • 1/4 cup  Eureka Lemon Olive Oil
    • 1/4 cup Vermont Maple Balsamic Vinegar

    Directions:

    • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • Peel and chop carrots into rounds. Arrange them in a single layer on the baking sheet. 
    • Drizzle with olive oil and balsamic vinegar. 
    • Roast for 25 minutes and then turn the carrots. Bake for another 15 minutes and serve.

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    Cinnamon Pear Roasted Sweet Potatoes

    Liza MacLeod

    Ingredients:

    • 4 medium-sized sweet potatoes, peeled and cut into wedges
    • 1/4 cup  Cinnamon Pear Balsamic Vinegar
    • 2 Tbsp  Blood Orange Olive Oil
    • 3/4 tsp  Himalayan Pink Sea Salt

    Directions:

    • Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
    • Toss the sweet potatoes in a bowl with the olive oil and balsamic vinegar. Place them on the baking sheet in a single layer. Sprinkle with salt. Roast for 45 minutes, until tender and balsamic has caramelized.
    • Serve immediately and enjoy!

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    Gremolata Roasted Cauliflower

    Tracey Wilkinson

    Ingredients

    • 1 medium head of cauliflower, cut into 1-inch florets
    • 2 tablespoons  Milanese Gremolata Olive Oil, plus more for drizzling
    • 1/3 cup pine nuts
    • 1 lemon zested
    • 2 tablespoons parsley (finely chopped)
    • 1 tablespoon mint (finely chopped)
    • salt & pepper to taste

     Instructions

    1. Place a baking sheet in the oven and preheat oven to 400 degrees Fahrenheit.
    2. Toss the cauliflower florets with the Gremolata Olive Oil in a large bowl. Season to taste with salt and pepper.
    3. Spread in a single layer on the hot baking sheet and set the bowl aside to use later. Roast for 15 minutes. Stir the cauliflower and roast for an additional 10 minutes. Stir and roast for 5 more minutes.  Continue to roast 5 minutes or until the cauliflower stems are soft enough to be pierced with a fork.  
    4. While the cauliflower is roasting, heat a small skillet over medium heat for 5 minutes.  Add the pine nuts to the pan and reduce the heat to medium-low. Stir pine nuts constantly, toasting them to a golden brown color. They should take about 5-8 minutes.
    5. Combine the lemon zest, chopped parsley, and chopped mint in a small bowl.  Note:  If you're short on time (like me), skip these ingredients and just use a little more oil...you will get the same flavors.
    6. Place the cooked cauliflower back in a large bowl. Drizzle with additional olive oil and adjust salt & pepper if necessary. Toss with pine nuts and the herb mixture. Serve out of the bowl or plate on a serving dish.

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    Bacon Balsamic Brussels Sprouts

    Tracey Wilkinson

    INGREDIENTS

    • 8 oz Bacon
    • 2-3 lbs Brussels Sprouts
    • 3 Tablespoons of Arbequina Extra Virgin Olive Oil
    • 3/4 cup Dried Cranberries apple-juice sweetened
    • Splash Chicken or Vegetable Broth
    • Himalayan Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    • 3/4 cup Pomegranate-Quince Balsamic Vinegar                                           

    INSTRUCTIONS

    • Add the balsamic vinegar to a small saucepan. Turn the heat up to medium and let simmer until reduced by about half.
    • Cut the bacon into small pieces, about 1/2".
    • Heat up a skillet to medium-high and cook the bacon.
    • While the bacon is cooking, remove the bottom off each sprout. Quarter them and set aside.
    • When the bacon is almost done (not all the way crispy, but close), remove with a slotted spoon and drain on paper towels.
    • Add the Olive Oil and Brussels sprouts to the pan, reduce heat to medium, and stir to coat all sprouts with the oil.
    • Place a lid on the pan and let cook for 5 minutes. Remove lid, stir sprouts and add a splash of broth. Put the lid back on and cook for another 5 minutes.
    • Remove the lid again, stir and check to be sure the sprouts are fork-tender. If not, cook a bit longer until they are.
    • Add the cooked bacon bits, cranberries, salt, and pepper to the pan. Stir to combine everything.
    • Serve hot with the balsamic reduction poured over it.

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    Roasted Carrots with Rosemary and Cinnamon Pear Drizzle

    Tracey Wilkinson

    Ingredients:

    • 1 pound carrots
    • 11/2 tablespoons Rosemary extra-virgin olive oil
    • teaspoon coarse sea salt (plus more to taste)
    • ground black pepper (to taste)
    • tablespoon honey
    • tablespoons Cinnamon Pear aged balsamic vinegar (plus more to taste)
    • tablespoon butter
    • tablespoon chopped parsley (to garnish, optional)

     Directions:

    • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
    • Place the carrots on the lined baking sheet. Drizzle the carrots with the olive oil, and season with the salt and ground black pepper. Toss to combine.
    • Roast the carrots for 25 to 40 minutes, depending on the size of carrots, shaking the pan every 10 minutes, or until cooked-through and nicely browned.
    • While carrots are cooking, begin to prepare the glaze by adding the honey and balsamic vinegar to a small saucepan. Cook over medium heat, stirring often, for about 5 minutes, until thickened.
    • Remove the glaze from the heat, add the butter, and stir until the butter is melted and well-combined.
    • When the carrots are roasted, toss with the honey balsamic glaze, and then return to the oven for another 5 to 10 minutes, or until the glaze thickens and coats the carrots.
    • Transfer the carrots to a serving dish and sprinkle with a few more drops of the balsamic vinegar and some sea salt, if desired.
    • Garnish with the chopped parsley, if using. Serve hot or warm, as desired.

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    Oven Roasted Squash with Garlic and Parsley

    Tracey Wilkinson

    Ingredients:

    • 5 cups butternut squash (cubes)
    • 2 tablespoons  Butter extra-virgin olive oil (divided)
    • 1 1/2 teaspoons  Himalayan sea salt
    • 1/4 teaspoon freshly ground pepper (divided)
    • 3 cloves garlic (minced) - Or switch to 1 tablespoon of our Garlic Extra Virgin Olive Oil
    • 2 tablespoons flat leaf Parsley or Basil (chopped)

    Directions:

    • Preheat oven to 375°F.
    • Toss squash with 4 teaspoons oil, salt and ¼ teaspoon pepper spread evenly on a large baking sheet. Roast, stirring occasionally, until tender 30 to 45 minutes
    • Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
    • Add garlic and cook, stirring, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley.

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