I think I owe you an apology. You see I have a recipe, a really good one that I know you’ll like, and I’ve been purposely keeping it to myself. I don’t know why. I’m usually a good about sharing and not at all the jealous or easily threatened type, but I guess my actions would say otherwise. And the real kicker about this recipe is that there’s a time component to its key ingredient. In other words, if I don’t share this recipe with you now I’ll have to wait another year before I can.
Oh the inner struggle; the soul searching; and ultimately the decision to come clean with you my readers and share this most coveted of recipes.
So here goes. Here’s the recipe you’re gonna love, you’ve gotta try and you can’t go wrong with. (drum roll please) It is… Cranberry Orange Muffins! I know, you’re feeling let down right about now, right? All this fuss over a muffin. I hear ya, but these muffins really and truly are the most fantastic muffins you’ll ever make. Ever. I’ve been making these babies every Fall/Winter (when fresh cranberries are available in stores) since my son was a toddler—he’s now 8—and I have yet to have a single man, woman or child declare them anything but delicious.
So here you go my dear reader, my loyal listener, here is the recipe most near and dear to my heart. Use it well and think of me fondly with each “Wow, these muffins are delicious!” compliment you accept.
This recipe would also work well as a quick bread but since muffins make the perfect breakfast or school snack, I usually stick to muffins.
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
zest of 1 orange
1/4 cup canola oil
2/3 cup orange juice
1 bag fresh cranberries, rinsed
- Preheat oven to 375°F. Line muffin pan with liners, lightly spray with cooking spray and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Add the orange zest to the flour mixture and whisk to combine. Toss in the cranberries and stir until each is well coated with flour.
- In a small bowl, lightly beat the egg. Add the oil and orange juice and whisk together. Add the wet ingredients to the flour mixture and stir until just moist. Spoon the batter into the prepared muffin tin and bake for 16-18 minutes, until muffins are golden and a tooth pick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a rack to cool the remainder of the way.
If you were to ask me what I think the most challenging part of planning a dinner party was I’d have to say the hors d’oeuvres and appetizers. I truly feel like they can set the pace for the rest of the meal. If your hors d’oeuvres are uninspired and lame, you can be pretty sure your guests will be anticipating the same out of your dinner. And if they’re overly fussy and complicated your guests may pass on them all together. But… when done right they’re capable of making even the most last minute of gatherings feel like a special occasion. I bet you never realized what a slippery slope hors d’oeuvres could be!
I’ve been known to serve fancy little wonton wrappers with pesto and goat cheese, homemade sweet bean piroshki and yummy curried butternut squash soup as an hors d’oeuvre or first course, but sometimes complicated and fussy is precisely my goal. However a casual get together calls for much simplier fare, something along the lines of freshly steamed shrimp with cocktail sauce, spinach dip with crudites, or a lovely antipasto plate with some tasty cheese, fruit, herb roasted olives and slow roasted tomatoes. I know, that last part sounds eye-rollingly complicated, right? Well I’m here to tell you it’s not, not at all. And the best part is that the olives and tomatoes can be made ahead of time so all you have to do is arrange yourself a little platter of tasty morsels on the day of the party and hors d’oeuvres are served!
Orange + Herb Roasted Olives
I used a mixture of small brined Nicoise, Picholine and Kalamata olives and large green Italian Cerignola olives for this recipe.
2 cups assorted olives (3/4 pound)
1 tbsp. extra-virgin olive oil
2 tbsp. orange juice
12 garlic cloves, peeled
1/4 tsp. dried oregano, crumbled
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
1 tbsp. grated orange zest
- Preheat the oven to 375°. In a small bowl toss together all of the ingredients except for the orange zest. Roast until sizzling, stirring half way through, about 15-20 minutes.
- Remove thyme and rosemary springs and transfer the olives to a bowl, toss with the orange zest. Serve at room temperature.
*adapted from food & wine
Slow Roasted Plum Tomatoes
These are delicious paired with a little cheese, on a sandwich or just as is. Typically I use fresh herbs over dried whenever possible, but in this case since the goal is to dehydrate and reduce the tomatoes I prefer to use dried herbs.
2 lbs. plum tomatoes
2 tbsp. olive oil
salt and pepper
- Preheat oven to 225°F. Slice each tomato in half and place them cut side up on a baking sheet.
- Drizzle each half with olive oil, then sprinkle generously with thyme, garlic powder, salt and pepper. Place in the oven and roast for 3 hours.
- After 3 hours has elapsed drizzle each half with balsamic vinegar and continue to roast for another 2-3 hrs or until they become very flat and wrinkled (this will all depend on the size of your tomatoes). Let cool and serve or refrigerate for a later use.