Dinner at Tir Na n'Dwiv

[dwivian]

Tonight, since I'm not cooking tomorrow, we had a nice dinner consisting of corn nibblets in a butter sauce and mashed potatoes as companion dishes to lamb chops brined for two days in cranberry juice, served with fresh cranberry sauce (note to self, a smidge less pickling salt in the brine).

Seemed to go over well.

I'm taking the extra cranberry sauce to the family dinner tomorrow, along with my signature candy, and chicken flavored orzo with gorgonzola butter.

Comments

[lady-autumnstar.livejournal.com]

I've never thought of cranberry brine for lamb chops. Sounds good, though.

We had our traditional pre-Thanksgiving pizza, since I've been making pies, cranberry sauce, and cornbread today, and will be cooking most of tomorrow. Tonight I put the turkey in it's brine bath. Twelve hours, then he goes in the oven. yum.

[dwivian]

One nice jar of cranberry juice (not cocktail, but juice), 1/2c sugar, and 1/4c (maybe a smidge less) of pickling salt. In fact, I think next time I'll go to just short of that. You can also put in about three sprigs of fresh rosemary (and I probably will, next time). Put in six to eight chops, and let brine for at least 12 hours.

Nummy!

Do you do anything special for your cranberry sauce?

[lady-autumnstar.livejournal.com]

Thanks for the recipe. I'll bet it works for roasts, too, you think?

One bag of fresh cranberries, rinsed, 1/2 cup of fresh orange juice (and any pulp that gets in), grated peel from 1 orange, 1/2 to 3/4 cup of sugar (to taste), and 1/4 cup of chopped candied ginger. Let it simmer on low until all the berries have popped, stirring occasionally to keep the sugar and orange juice from scorching. I make it a day ahead and refrigerate, and try to remember to take it out at dinner time. What I really like is leftover turkey sandwiches with cranberry sauce so I always make a bit extra.

Also, I found the easiest way to deal with the orange peel is use my potato peeler then put it in the spice grinder with a couple of tablespoons of sugar and whiz it up.

[allessindra.livejournal.com]

ooooh, candied ginger! I never thought of that.

Last year I found a recipe for a *savory* cranberry sauce, with (I think) rosemary in it. I oculd'nt find it again this year, so I didn't make it, but it turnedout *very* nice.