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Happy Hanukka CranApple Sauce
i just saw my friend Rosanne Gold on the today show, demonstrating two recipes from her new cookbook "cooking for kids" 1-2-3. i 've long felt that in addition to sharing a name, we have a strong aesthetic bond and the proof this time was her apple sauce (the traditional accompaniment to latkes) prepared with apples, brown sugar and cranberries.
since we won't be home for dinner tonight (the first night of hanukka) i got a head start on my latke making a few nights ago. and as i still had some cranberry sauce from Thanksgiving (mine had some fresh ginger in it as well) i literally put 2 and 2 together and came up with the most beautiful and delicious applesauce ever.
uncharacteristically, i didn't measure--i just added the cranberry sauce to taste. really hard to go wrong with this! even using prepared apple sauce and cranberry sauce it will be great and i encourage you to try it.
i'm posting this without the photo (that should appear soon after) so hopefully you'll get it in time for tonight, but after all, hanukka is 8 days so there's plenty of time. oh dear--as i started to write that this cran-apple sauce will be delicious all year round my mind immediately leapt to pork chops--but not this week.
update: here's the photo...
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hello rose. i was making a macaroni and cheese, and the sauce had only milk (which i reduced by 1/2 to thicken), gouda, monterey jack, cottage, and cream cheese. i combined it all with the hot milk in the cuisinart, and it made an extremely thick (and smooth), rich sauce. i found the pasta to be a bit saucy when mixed, so i tried putting it in the oven for about 15 min. and when i took the casserole out, the sauce had completely broken!
what causes a cheese sauce like this to break, and what could i do to stabalize it in the future? the sauce contained no eggs and no flour...could a touch of flour have saved this recipe?
by the way, do you have a favorite macaroni & cheese and if so would you (~please~) mind sharing? frankly, i didn't think this one very tasty!
Reply to this Posted by: scott | January 20, 2007 6:07 PM #
Question for all of you no-knead bread experimenters:
I would like to form an oblong loaf rather than a round one, and do not have a great deal of discretionary $$$ to purchase something like the $55 Covered Baker (which seems to have a volume so large that the loaf would be quite flat anyway--is that right?)
What have people used to bake oblong loaves of no-knead bread?
Many thanks! Jill D
Reply to this Posted by: Jill D | January 14, 2007 1:19 PM #
it's amazing what you find on the we--have you tried googling it? i'm sure it's there.
Reply to this Posted by: Rose Levy Beranbaum | January 14, 2007 1:01 AM #
I am looking for a bread Recipe for Tomoto Bread. Do you have any suggestions or place where I can check to obtain this recipe. Thanks, Sandy Bell, egglady
Reply to this Posted by: Sandra S. Bell | January 12, 2007 4:06 PM #
it's always best to freeze the unbaked dough though many cookies can be frozen successfully. i give storage directions at the end of each recipe. if i don't say they can be frozen i mean it! i've tried every method of storage for the specific recipe. i can't risk commenting on other people's recipes or those i haven't personally tried.
Reply to this Posted by: Rose Levy Beranbaum | December 17, 2006 7:45 PM #
Hi Rose. I'm planning on making some Christmas cookies as gifts this year, and I would like to know if it's a good idea to freeze them. The first cookie is your Stained Glass ones. Can I freeze them ahead of time? The next 3 are a sugar cookie sprinkled with colored sugar, a brownie cookie (topped with caramel, peppermint candy, nuts and marshmallows), and a coconut jam thumbprint cookie. Would I be able to freeze all those cookies? And would I be able to freeze a regular chocolate bark recipe? Thank your for your time!
Audrey
Reply to this Posted by: Audrey | December 17, 2006 6:21 PM #
there seems to be a problem right now as i can't get my g-mail so i'm sure it will be resolved shortly.
Reply to this Posted by: Rose Levy Beranbaum | December 15, 2006 12:26 PM #
Hey my comment dissapeared. :(
Reply to this Posted by: Ari (Baking and Books) | December 15, 2006 12:21 PM #
Thank you for your suggestions! I will look in my book at those recipes, they all sound divine!
Reply to this Posted by: Maria | December 15, 2006 11:44 AM #
maria, bc it's going to be such a large undertaking,i'm going to make 3 suggestions which happen to be my favorites and many other people's as well but are not as labor intensive as some of the other recipes:
from the cake bible: the cheese cake and the chocolate oblivion with raspberry sauce and whipped cream
from the pie and pastry bible: the peanut butter mousse cake (was also selected by food and wine in their best recipe from the best book)
Reply to this Posted by: Rose Levy Beranbaum | December 15, 2006 11:37 AM #
My brother is getting married in May and we are having the reception at our house. We are doing a luncheon, any ideas for the dessert table? Any favorites? Any that can be made in advance? I would appreciate any advice you have to share! THANKS!
Reply to this Posted by: Maria | December 15, 2006 11:29 AM #