Cranberry Simple Syrup Recipe - Tips & Tricks | Club Foody

 

There are a few produce staples during the Holidays 🎄. Sweet Potatoes, Chestnuts, Brussels Sprouts, Pomelo, Pearl Onions, Pomegranate, and many more. Another one that we enjoy using in many recipes during this time of year is Cranberries!
 
These tangy little guys are a superfood loaded with antioxidants! Without pinpointing all their health benefits 💚, they should certainly be a regular in your diet. I love using them either dried, frozen or fresh. I also buy already juiced.
 
I love baking or cooking 👩‍🍳 with these berries especially when I make my Cranberry Cream Cheese Crisp, Cranberry Orange Bundt Cake or even for savory dishes like Pork Loin Chops with Cranberry & Pistachio Chutney, Citrus Cranberry Sauce, Cranberry Butter, etc., as well as in beverages.
 
A condiment I like to have on hand during the Holidays is my Cranberry Simple Syrup! Like any other simple syrup recipe, it’s super easy to make and a nice way to flavor many dishes, sweet or savory, including beverages and cocktails.
 
It’s very versatile and can be used for many different applications. Brush some of it on when making sugar cookies, pour it over vanilla ice cream, enhance savory sauces or glazes, marinate meat, or use it when making cocktails like my Holiday Aperol Spritz coming up at the end of this month.
 
Stored in the fridge for up to a month 📆, this Cranberry Simple Syrup is certainly a great condiment during this festive time of year.
Bon Appétit! 🍽
 
Cranberry Simple Syrup ingredients…
1/2 cup cranberries
1/2 cup granulated sugar
1/2 cup water
 
– In a medium saucepan over medium-high heat, bring the ingredients to a soft boil, stirring until the sugar dissolves.
– Reduce the heat to medium-low and simmer gently for 15 minutes.
– Pour the mixture into a sieve sitting over a large measuring cup and press the fruits with the back of a wooden spoon to extract as much liquid as possible; discard the pulp.
– Transfer to a glass jar and let it cool completely before storing it in the fridge. Yields 2/3 cup.
 
Here are more tips & tricks for you to check… 😀
– Vanilla Sugar – How to Make It
– Secret to Better Freezer Meat Storage
– Perfect Whipped Cream Every Time – How to
– Leftover Gravy Solution
– Homemade Sour Mix
– Beurre Manié
– Buttermilk from Scratch
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
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Veal Milanese Recipe • Tasty, Quick & Easy! | Club Foody

 

I’m a carnivore… plain and simple! How many times have I told David that when I met him, if he was a vegetarian or vegan, that would’ve been as far as it goes! Being a foody, I enjoy cooking with a variety of meats.
 
I don’t really have any preference because it all depends on how I feel, what I want to eat and what I have on hand. I do like to make a rotation… one day it’s chicken, the next it can be beef or pork followed by a meal with just salad 🥗 then back to meat again.
 
We both enjoy beef 🐂. I use all cuts from it like brisket, flank, round, shank, etc. When I want to take it up a notch, I either go for tenderloin or veal! Although both are tender, veal is a tad more so and it’s also milder in taste. Light pink in color, veal is low in cholesterol, faster to cook and easier to digest.
 
There are so many recipes that use this protein like Veal Ossobuco, Veal Orloff, Veal Piccata, Veal Oscar, Veal Florentine, Veal Saltimbocca, Blanquette de Veau, Braciolone, Veal Marsala, Carpaccio, Vitello Tonnato, and many others. Now, here’s another one… Veal Milanese!
 
One of the most famous dishes in Italian cuisine, this recipe is simply amazing! Also known as Cotoletta alla Milanese, these tasty cutlets are tender inside and crispy outside. Besides being incredibly delicious 😋, these can be ready in under 20 minutes… bonus!!!
 
Quickly pan fried, Veal Milanese has a beautiful well-seasoned crust on it due to the breading. In my flour mixture, there’s garlic powder, onion powder, salt and pepper. In the second shallow dish, eggs and lemon zest 🍋 are blended. In the last one, breadcrumbs are combined with Parmesan cheese and parsley.
 
I use Panko breadcrumbs but I grind them in a spice grinder to achieve a finer texture. It adheres better on the meat plus it blends nicely with the cheese 🧀 and parsley.
 
Recently, a friend of mine was asking if she should buy scallopini or cutlets. I giggled a little and told her that they’re the same cut and that also includes “schnitzel”. They are thinly sliced meat (chicken, pork, turkey, lamb, etc.) that are pounded down or run through a meat press forming machine.
 
Why 3 different terminologies?
It depends on where you’re from around the globe 🌎. In French, we call them “escalope” which translates into “scaloppini” in Italian. Schnitzel is a thin slice of meat, usually veal, pounded, then breaded and fried. In English speaking countries, the term cutlet is used.
 
Here’s some culinary trivia…
Did you know that Veal Milanese is also called Veal Sinatra. The reason is it was one of Frank Sinatra’s favorite dishes. Patsy’s Italian Restaurant located on 56th Street in New York 🗽 was his beloved dining spot and as he liked his cutlets very thin, thinner than regular scaloppini, they didn’t have a problem to meet his request.
 
Thin slices of tender meat breaded in a well-seasoned breadcrumb, this mouthwatering Veal Milanese recipe is exactly what you need when time is in short supply. With its delicate taste and served along with a nice green salad, this is a meal everyone will love 😍!
Bon Appétit! 🍽
 
Check out these incredible quick & easy recipes… 😀
– Asian Pork Tenderloin
– Penne alla Vodka
– Sweet Chili Chicken Bites
– Maple Ginger Scallops
– Hamburger Helper Copycat
– Grilled Brie, Ham & Pear Sandwich
– Baked Salmon with Dill Sauce
and for even more quick recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/veal-milanese/

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Saffron Buns Recipe • A Scandinavian Tradition | Club Foody

 

I love bread 🍞 and when December is here, it brings a tasty assortment of them like Stollen, Rosca de Reyes also know as Three Kinds, Panettone, Potica, Challah, Christopsomo, and many others including this one…
 
When I was working as a bartender, there was a waitress who was from Sweden…. blond 👱‍♀️, blue eyes, tall, pretty with a lovely accent. When there were some downtimes at the bar, often was I asking questions about her culture and food.
 
In December, we all decided to bring something sweet representing our culture, our roots. One brought Gingerbread Cookies, there was a Flapper Pie 🥧, another was Panettone, and so on. I decided on a Sugar Pie while the one from Sweden brought these bright golden yellowish looking rolls… Saffron Buns!
 
Formed as an “s” with coils on both ends and a raisin in the center of each, these cute little guys are so delicious 😋! The buns are sweet and fluffy with a nice buttery taste to them. Colorful with a delicate floral note from the saffron, they make the prefect breakfast bread for the Holidays!
 
As the title refers, the buns are made with saffron giving the flavor profile some complexity. This is the most expensive 💰 spice in the world. Sold anywhere from $12 to $20 a gram, this is an ingredient that should be used for special dishes like Paella, Saffron Rice Stuffing, Lamb Tagine, Bouillabaisse, etc.
 
There’s a traditional religious meaning behind them. Also know as Lussekatter, these are made the day before December 13th. The next morning which is St Lucia Day, the oldest daughter delivers tea or coffee ☕ along with these rolls to her parents. This Festival of Light is celebrated in many Scandinavian countries.
 
When I tasted them the first time, there was cardamom in the buns. Things have changed but back then, I wasn’t really using this particular spice so when she gave me the recipe after requesting it a few times, I substituted cardamom for cinnamon and nutmeg. If you decide to go with it, use 1 teaspoon.
 
During winter, my kitchen is cold 🥶 until I start making something. Prior to letting the dough rise, I start my oven at 350ºF for a couple minutes at the most and then shut it off. I place my dough in a bowl, cover and transfer to the oven. It makes a nice and cozy draft-free area for the dough to rise.
 
When it finally doubles in size, I make roughly 14 balls of about 2 inches in diameter from the dough. If I want to be meticulous about it, I should weight the dough, divide it equally in 14 pieces and then roll them out into an oblong shape until it reaches 15 inches long… but I don’t!
 
Colorful from the saffron-infused milk, these tasty sweet Saffron Buns are a great addition to your Holiday 🎄 baking list! Enjoy these delightful saffron-hued sweet rolls this season with a nice cup of coffee or tea…
Bon Appétit! 🍽
 
Here are more festive recipes for you to enjoy… 😀
– Holiday Turkey
– Stuffed Dates with Gorgonzola
– Mistletoe Kiss
– Oysters Rockefeller
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Scallops and Roasted Chestnut Soup
– Tourtière
and for even more bread recipes 🍞, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/saffron-buns/

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Pork Loin Chops with Cranberry & Pistachio Chutney | Club Foody

 

As much as the Holidays 🎄 are the most “insane” time of the year, let’s admit it, it’s also gorgeous and colorful. By the end of November all through the beginning of the New Year, there are decorations, props and displays everywhere.
 
It’s also a great occasion to do the same by beautifully enhancing the recipes like Canard aux Montmorency, Coquilles St Jacques, Pork Tenderloin Vitali, Paella de Marisco, Crown Roast of Pork, Steak Oscar, Lobster Newberg, Mediterranean Leg of Lamb, Escargot con Funghi in Vol-au-vent, and many more.
 
There’s another one I like serving during December and it’s Pork Loin Chops with Cranberry & Pistachio Chutney! Elegant, tasty and so easy to make 👩‍🍳, this is an amazing dish perfect to enjoy anytime this month! Fairly quick to make, this is a great entrée to serve during the Holidays…
 
The combination of cranberries and pistachios along with Port wine and orange juice compliment the protein perfectly. Although the chutney pairs well with pork, there are other delicious options such as chicken, quail, turkey, 🦆 duck or even fish.
 
This Pork Loin Chops with Cranberry & Pistachio Chutney recipe is quick and easy to make. What takes the most time is to cook the loin chops. They’re normally about 1 ½ to 1 ¾-inches thick and for that reason, cooking time may differ slightly. The best way to know when they’re cooked is to use a thermometer and when the internal temperature reads 140ºF, they’re done.
 
From start to finish, the chutney takes roughly 15 minutes ⏳. In that mixture, I use Port wine but dry red wine or Sherry are both amazing substitutes. Another one that came to my mind the other day that might work as well is dry vermouth. Its taste is not far off from Port.
 
Fresh or frozen cranberries can be used but if you opt for the frozen ones, make sure to bring them to room temperature. When they’re in the skillet, if they start bursting too fast, reduce the heat. After the cooking time is up and there are some that haven’t burst, gently break them down a little with the tip of a wooden spatula – we’re not making cranberry sauce and still want some shape to them.
 
Pork Loin Chops with Cranberry & Pistachio Chutney is a festive recipe. It’s a tasty and classy way to enjoy this protein. Served with steamed vegetables 🥦 and mashed potatoes, this will bring beauty to your table this month…
Bon Appétit! 🍽
 
Check out these other elegant recipes… 😀
– Sautéed Scallops with Beurre Blanc
– Veal Piccata
– Chicken Cordon Bleu
– Mediterranean Fish Fillet with Tapenade
– Fondue Bourguignonne – Beef Fondue
– Duck Breast with Blood Orange Sauce
– Rack of Lamb with Herbes de Provence
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/pork-loin-chops-with-cranberry-pistachio-chutney/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Gougères aka Cheese Puffs Recipe • Tasty Bites! | Club Foody

 

This is the time of year when there are a lot of parties going on 🥳. They can be soirées or dinners. Of course, as an excellent host/hostess, not only are you paying attention to the finer details but you also want your guests to enjoy their time and have fun!
 
Without pinpointing all the aspects of creating the perfect event either formal, semi-formal or casual, one thing that should always be on the list is food 🍤! It doesn’t matter what caliber your reception is at, there has to be something to munch on.
 
Hors d’oeuvres and canapés are a great option and also fun because they’re usually small and bite sized. When I host a cocktail party, I want everyone to have a good time. I make sure I have all my guests’ favorite liquors, plus plenty of wine 🍷 and beer 🍺. As I want the evening to last, there’s a big tray of canapés.
 
When it comes to dinner parties, there’s always something to nibble on before people sit at the table for the first course. It can be some Crab Rangoon, Russian Deviled Eggs with Caviar, Beet Hummus, Baked Goat Cheese with Almonds, Stuffed Buns, Saganaki Opa, and many more.
 
There’s a French recipe that is always a crowd pleaser and it’s Gougères aka Cheese Puffs! These bite-sized pastries are pure yumminess and ideal for any event! With a gorgeous savory taste to them, these little guys make great hors d’oeuvres!
 
They’re also easy to make. The hardest part (not really) is to make the Pâte à Choux also known as Choux Pastry. After this is done, the rest is a breeze! Simply mix the ingredients in the bowl of a stand mixer and voilà, done! This process takes less than 10 minutes ⏳.
 
There’s an ingredient that in my mind is totally not interchangeable 🚫 and it’s the Dijon Mustard. Many might want to use yellow mustard… please, don’t! Not all mustards are created equally and ingredients change from one to another. Let me explain…
 
Dijon mustard is sharper in taste than yellow mustard because the ingredients to make them are different. The French one is made with dark brown mustard seeds although black can often be used along with a white wine, vinegar, water and salt 🧂 mixture.
 
Yellow mustard on the other hand, is made with powdered yellow mustard seeds (the mildest of all mustard seeds), ground turmeric with vinegar as well as water 💦 and salt. If you switch mustard and go for yellow, the results would lack intensity.
 
The cheese 🧀 is another story and there are three options to choose from when making Gougères aka Cheese Puffs. As much as Gruyère is easy to find, Comté cheese might be harder depending on where you live. One we can all count on finding is sharp white Cheddar cheese.
 
What I like to do when I entertain is to make them ahead of time and place them in the freezer. When it’s time to serve, I put one baking sheet in the oven while the other one sits on the counter so it has time to thaw out a little. I bake the frozen ones maybe 8 to 10 minutes longer at 350ºF than the ones from the fridge which go straight in the oven for 30 to 35 minutes or until puffed and golden.
 
To have them “puffed”, DO NOT OPEN THE OVEN DOOR under any circumstances! Gougères, Éclairs, Profiteroles, and any other confections made with Choux Pastry are basically filled with air. They get their puffiness from the heat of the oven so if the door is opened during cooking time, they can deflate due to the cold air coming in from outside.
 
Deliciously cheesy, these Gougères aka Cheese Puffs are ideal when entertaining! These bite-sized little guys make the perfect hors d’oeuvre for your cocktail party or when having guests over for dinner.
Bon Appétit!🍽
 
Here are several more delicious hors d’oeuvre recipes for you to enjoy… 😀
– Stuffed Dates with Gorgonzola
– Sardine Cups
– Duxelles Bruschetta
– Crab Stuffed Mushrooms
– Spanakopita
– Brie en Croûte
– Pull-Apart Garlic Bread
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/gougeres-aka-cheese-puffs/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody