Wednesday, November 22, 2006

What Are You Going to Do With That Leftover Turkey?

You know it's going to happen and it does every year. Not sure what to do with that leftover bird? Don't despair--this nice and spicy Four Seasons Enchiladas recipe is something that even the kids will like.

Friday, November 17, 2006

Cranberry-Habanero Jelly

This unique, easy and fun to make hot recipe called Cranberry-Habanero Jelly will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family at your next party.


Although a bit of effort to prepare, this sweet and hot jelly goes well poured over a brick of cream cheese or just atop some crackers. It is also good when melted and used as a glaze for chicken or pork. Use caution to avoid breathing the vapors while processing or cooking the chiles. Be sure to wear food-safe gloves when handling habanero peppers and wash hands, knives, and cutting boards thoroughly, first in cold water and soap and then again with hot water and soap. Do not touch eyes, nose, mouth, or other sensitive body parts when handling the chiles.

17 to 20 habanero peppers (about 1 cup diced)
1 1/2 to 2 large red bell peppers (about 2 cups diced)

1 1/2 cups white vinegar

1/2 cup whole cranberries, fresh or frozen

1/2 cup dried, sweetened cranberries (Craisins)

7 cups granulated sugar

1/3 cup fresh lemon juice

3 ounces liquid fruit pectin (1 pouch Certo)

Wearing food-safe gloves, stem, seed, and dice habanero peppers. Seed and dice the bell peppers. Process peppers in a food processor or blender until minced. Add the vinegar and continue processing until smooth. Heat a 6 1/2-quart stockpot over medium-high heat. Add the pepper slurry, and the whole and dried cranberries. Cook, simmering and stirring often, until the whole cranberries burst, about 6 to 8 minutes. (Do not breathe the vapors!) Remove from heat. Use an immersion blender or food processor and puree until smooth.

Return stockpot to heat, add sugar and cook, stirring, until the sugar is dissolved. Add the lemon juice. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes. Increase heat to medium-high and bring the mixture to a rolling boil, add the pectin, and, while stirring constantly, cook for 1 minute. Remove from heat, ladle into sterilized containers, and process containers in a hot water bath for 10 minutes.

Yield: Makes 6 to 7 (8-ounce) jars

Cranberry-Habanero Glazed Pork Tenderloin

This unique, easy and fun to make hot recipe called Cranberry-Habanero Glazed Pork Tenderloin will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family at your next party.


Pork is an inexpensive, flavorful and versatile meat that lends itself to a variety of preparations. This marinated and stuffed tenderloin is glazed with a spicy cranberry-habanero jelly and served with an apple compote, garlicky mashed potatoes and sugar snap peas. Tenderloins are packaged in pairs; this recipe uses both tenderloins and requires advance preparation.

1 whole pork tenderloin (two pieces, about 1 1/4-pound) 3/4 cup Cranberry-Habanero Jelly, melted

For the marinade:

3 cloves garlic, minced

1/2 cup chopped green onion

1 (12-ounce) bottle Woodchuck Amber hard cider

2 tablespoons Dijon mustard

1/2 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

For the stuffing:

2 tablespoons olive oil

1 medium red onion, finely diced

1 rib celery, finely diced

2 Cortland or Macintosh apples, seeded and diced

2 cloves garlic, minced

2 cups day-old bread, cubed

3/4 cup Woodchuck Amber hard cider

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

2 teaspoon chopped fresh sage

Kosher salt and freshly ground black pepper

Remove any silverskin and extraneous fat from the tenderloins. Prepare the marinade by combining all the ingredients in a medium mixing bowl. Place the tenderloins in a resealable food-grade bag, add the marinade and marinate the tenderloins, refrigerated, at least 4 hours or up to overnight.

Meanwhile, prepare the stuffing:

In a large skillet, heat the olive oil. Saute the onion and celery until soft, about 5 to 8 minutes. Add apples and garlic and cook 2 to 3 minutes. Add the hard cider and bread cubes and cook until moisture evaporates. Stir in herbs, salt and pepper. Adjust seasoning to taste. Cool completely. (Stuffing may be prepared one day ahead and held, covered and refrigerated.)

Remove the tenderloins from the marinade; discard marinade. Using paper towels, pat the tenderloins dry.

Brush the inside surface of the tenderloins with the cranberry-habanero jelly. Put a layer of stuffing atop one of the tenderloins. Place the second tenderloin, jelly side down, on top of the stuffing and tie the tenderloins together with butcher's twine. Spoon any remaining stuffing in a buttered casserole dish and reserve. (If desired, the remaining stuffing could be cooked in a buttered casserole dish, covered, in a 350 degrees F. oven for 30 to 40 minutes.)

Preheat the oven to 425 degrees F.

Roast the stuffed tenderloins for 30 minutes. Brush melted jelly atop the stuffed tenderloins and continue cooking for another 20 to 25 minutes or to an internal temperature of 155 degrees F. Let the pork rest, tented with aluminum foil, for 5 to 10 minutes then bias-slice into 1/2-inch slices.

Yield: 6 servings