Page 79 - Robeson Living Fall 2017
P. 79
Cranberry-Orange Pecan Bread
1 rounded cup fresh or frozen
cranberries (about
4 1/2 ounces)
2 cups unbleached all-purpose
flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup toasted pecans or
walnuts, coarsely chopped
1 large egg
2/3 cup low-fat buttermilk
6 tablespoons butter, melted
2 tablespoons orange zest
Island Eggnog 1/3 cup orange juice
6 eggs, beaten 2 teaspoons Angostura Orange
Bitters
2 teaspoons grated lime zest 1/2 teaspoon vanilla extract
2 cans (14 ounces) sweetened
condensed milk Heat oven to 350 F. Lightly grease
3 cups canned evaporated milk 9-by-5-inch loaf pan.
2 cups Angostura If using frozen cranberries, spread
7 Year Rum berries out on cutting board and let rest
1 ounce Angostura Aromatic for 10 minutes. Cut large cranberries
Bitters in half.
1 pinch freshly grated nut meg or In large bowl, combine flour with sugar, baking
cin namon powder, salt, baking soda, nuts and egg; blend
In large bowl, beat eggs and lime zest thoroughly with whisk. Stir in cranberries.
In small bowl, whisk together buttermilk, but-
using electric mixer until light and fluffy. ter, orange zest, orange juice, bitters and vanilla
Gradually pour in condensed milk while extract. Add to dry ingredients and stir gently
continuing to mix then pour in evaporat- until fully moistened; do not over mix. Spoon
ed milk. Stir in rum and bitters; sprin- batter into pan and smooth out top.
kle with nutmeg. Transfer to bottle and Bake 50 minutes, or until toothpick inserted
refrigerate at least 3 hours (preferably in center comes out clean. Let rest in pan 10
overnight). Serve in rocks glasses over minutes then turn out onto wire rack to cool
crushed ice or in champagne flutes for entertaining. Garnish completely for at least 1 hour before slicing.
with freshly grated nutmeg or cinnamon.
1/2 cup plain dry breadcrumbs
4 tablespoons shredded Parmesan cheese
1/2 teaspoon dried sage, thyme or marjoram
Heat oven to 400 F. With damp paper towel, wipe mushroom
tops. Remove bottoms of stems. In large bowl, slice mush-
rooms about 1/4-inch thick.
Melt 1 tablespoon butter. Combine cooking wine, soy sauce
and bitters; stir in butter. Pour over mushrooms and let stand
10 minutes, stirring frequently.
Marsala Mushroom Casserole In small bowl, stir together breadcrumbs cheese and sage. Melt
remaining butter and stir into breadcrumb mixture; set aside.
16 ounces cremini mushrooms
2 tablespoons butter, divided Pour mushrooms into shallow 8-inch baking dish. Bake 10
1/3 cup Holland House Marsala Cooking Wine minutes. Remove from oven and spoon out 4-6 tablespoons
1 tablespoon soy sauce juice. Sprinkle mushrooms with breadcrumb mixture and bake
Robeson Living ~ Fall 2017 1 teaspoon Angostura Aromatic Bitters 10 minutes more, or until crumbs are golden Page 79
