Sugared Cranberries Simple Recipe

Aren't these just beautiful?

I think they look like berries in the snow.

Sugared Cranberries are strangely addictive.

They look so tempting sitting on the platter.

The sugar hits your mouth and then the bright tart cranberry almost pops in your mouth.

HMMMMM

Have I made you want to make them?

I think this treat would be a perfect addition to a New Year's Eve dessert buffet.

Easy Sugared Cranberry Recipe 

• 12-ounce bag fresh cranberries
• 1 cup granulated sugar
• 1 cup water
• additional sugar for rolling (you can make superfine sugar in the blender if you want to get fancy)

Wash cranberries and discard any damaged ones. Place in a bowl. Combine sugar and water in a pot and heat until simmering. Stir until sugar is dissolved and let cool for a few minutes until warm (not hot). Pour over cranberries and let sit in fridge, covered at least 3 hours.
 

 

 

 

 

 

 

Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over foil to collect drips. Spread berries out so they are not touching each other. Let dry for 1 hour.



 

 

 

Roll berries a handful at a time in sugar. Place sugared berries on a baking sheet, or foil, etc. and let dry for an hour or two.

That was easy....!

The finished cranberries look amazing sitting in a single layer on a tray.

BUT....

I found this when I was doing my "research" for this post!

 

Sugared Cranberries as a Cake Topper.

I love the little sprigs of Rosemary...or you could do mint.

 

http://www.shaydacampbellblog.com/2015/11/sugared-cranberries-cake-topper.html

 

 

 

 

Have a Wonderful Day!

 

How to Clean Cast Iron

The pots and pan cupboard here at Sweetwater is really pretty basic.
We have a set of Calphalon cookware that has been around for a lot of years.
We also have some great cast iron pans that are real work horse pieces.
These have been around for even more years.

 These pans, a frying pan, a round griddle and a reversible double burner sized griddle get a fair amount of use because of their versatility.

A well-seasoned cast-iron skillet is naturally non-stick. ...

Cast iron cookware retains heat — that is, they stay hotter —

Cast iron pans can be used on the stove top as well as in the oven.

And did you know that cooking with cast iron pots and pans can boost your iron intake.

Relishes to Relish!

RELISH is my 2016 word!

That is all about taking time to relish everyday things.

HMMMM......relishing below zero weather can be a bit of a challenge!

How about......?

• there are a lot of birds at the bird feeder when it is this cold 
• my car has a remote starter
• I save money because I don't go out shopping

Of course, relish can be a noun as well as a verb!

Crock Pot Carmelized Onions

Life is like an onion. You peel it off one layer at a time, and sometimes you weep.

Carl Sandburg

 Onions are a staple here at Sweetwater....and the sweet goodness of carmelized onions make so many dishes extra special.

 Carmelized onions are pretty easy to make!

 All you need is a few onions, a pat of butter, a pan, and some time.

BUT......I really hate to cut/chop/slice onions.....and carmelizing them can be time consuming.  Often when I want carmelized onions for a recipe....I only need just a few...and taking the time to carmelize just a small amount can add to the recipe prep time!

I have come up with this trick....which I am happy to share with you!
I do a whole mess of onions all at once and use the crock pot to slow cook them to perfection!
The recipe:
 6 cups of raw onions
1/2 cup of real butter
Cook in a crock pot on high for about 4 hours stirring often!

Now....cutting up that many onions means tears.....so I did a little research and found these tricks from Life Hacker

Life Hacker Tricks for cutting onions with no tears

Of course...I didn't do the research for this until AFTER I had cut up a crock pot full of raw onions!

There were more than a few tears running down my face....

but now I know these secrets...so never again.!

Once the onions are done....they are ready for the next step!

I get out the big muffin tins and put about 3/4 of a cup of the onions in each section.

Then into the freezer they go....

but be sure to cover them with foil to avoid having everything in the freezer smell like onions!

Once the onion cups are frozen solid....take them out and put the individual portions into a freezer bag! 

Whenever I need to add the flavor of carmelized onions to a dish....it is a simple matter of popping one or two of the portions in the pan or microwave.  Instant flavor!

Here are some wonderful recipes to use them in.

carmelized onion spread

French Onion Soup

Pasta with Carmelized Onions, Goat Cheese and Portobello Mushrooms

OH YUM!

If I cook all of these great sounding recipes...my stash of onions will need replenishing soon!

What are your favorite carmelized onion recipes?

I would love it if you would share!

Have a Flavorful Day!

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Cleaning Calphalon Pans!

I guess that I have to admit that I am a bit of of cookware snob!  

If it isn't Calphalon or Cast Iron.....you probably won't find it at Sweetwater!

The set of Anodized aluminum pans (Calphalon) were an extravagant purchase we made 25 years ago!

Wow....I thought $200 for 5 pans was a LOT OF money....and at that time....for us....it was!

But 25 years later....we are still  using those same pans and they look like new!

Well......they look like new NOW......after I spent some time cleaning them!

I don't know about you....but we sometimes do a less than stellar job of scrubbing the pots and pans after a meal....and the result looks like this!

Yeah....I know.....having dirty pans is definitely a FIRST WORLD PROBLEM!!!

But this was starting to bug me!

I DO know that the reason our pans have lasted 25 years....is because we have taken care of the anodized coating.... 
NO.....it isn't because we NEVER scrub them....but maybe just maybe...because we don't scrub them very often!!!

Anyway...this is what I use....it like the pans it is made for.... is expensive....$14 for this little container!
But with a little elbow grease it works amazingly well!  Because it is made for the Calphalon surface, I know that I am not damaging it!  I guess this is one of those times when spending money on the right "tool" is really thrifty.....

It isn't perfect....but pretty darn good! 
So it isn't even 9 o'clock and I have solved this FIRST WORLD Problem....But I created another one!

All that pot scrubbing just wrecked my manicure!!! 

Oh well....

Have A Great Day!

Valentine's Day....It's Really About the Chocolate!

I have to admit that I haven't done much decorating for Valentine's Day....

In fact....I haven't done too much decorating PERIOD!

Work has been super hectic....seriously....

I think there were 1000 kids and adults visiting/using the Media Center on Friday!!!l

Then....I am on the committee planning and putting together tonight's staff party. 

AND...we had our week of "secret friend" gifting too.....

Yikes! No wonder I haven't had time to do much at Sweetwater....

The baker's rack in the kitchen is about the only spot with Valentine Cheer!

It isn't much.....but it is a little bright spot paying homage to the holiday!

Oh and thanks Mr. S. for the flowers....they add a nice touch!

I thought about doing some other things....even went out to pinterest looking for some ideas!
I probably won't get around to doing any of these cute things, but thought YOU might!

I can't read Japanese....but this tutorial for making a heart garland with fleece was easy enough to follow....

http://www.duitang.com/people/mblog/17103792/detail/

I might actually find time to make this.....and the candle might keep me from eating the candy!

 

http://livingonloveandcents.com/2013/01/30/easy-and-inexpensive-diy-valentine-decorations/

http://www.amandajanebrown.com/

Yeah...for sure I could do this....and the bow makes it even cuter....don't you think?

Sarah over at Alderberry Hill is sharing these great chalkboard ideas.....her blog is becoming one of my favorites!

http://www.alderberryhill.com/5-valentine-chalkboard-printables/

Maybe I will erase the "OH BRRRR" and do something for my chalkboard! 

That wouldn't take too long!

Are you wondering when this post is going to get to the part about CHOCOLATE?

I love Hot Fudge Sauce!
You know...the kind that sort of slides down the ice cream...
and settles in a yummy pool at the bottom of the dish!

This is the recipe for THAT HOT FUDGE!

Only Three Ingredients

Directions

• 1/2 cup of butter softened
• 1 cup  chocolate chips
• 1 can(14 oz)of Sweetened Condensed Milk

Get out a medium sized saucepan.

Melt the butter over medium heat.

Stir in the chocolate chips,

Add the Sweetened Condensed Milk.

Stir until everything comes together....it will take a couple of minutes.

You know it is done when it gets smooth and silky looking.

This can be stored in the refrigerator for a long time.

I do have to warn you....

you might just find yourself sneaking spoonfuls of this yummy concoction with no ice cream....just by the spoonful!  Not that I would ever do something as uncouth as that....I'm just sayin' it might happen to you!

If you are that room mother who is planning the Valentine Party for your child's classroom...make a triple batch of this....buy some ice cream and your treat will be a sure fire winner!

If you are wondering why there are no pictures of this recipe being made in the Sweetwater Kitchen....well....I have this on my TODO list too....but now that I have written about it....off to the store for the ingredients....this post made my mouth water!

Have a great day! 

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Perfectly Simple Glazed Green Beans!

The winter weather here has really given me the BLAHS....below zero days and nights make me CRABBY!

Even "Date Night" at the Theater was a bit of a downer...."Long Days Journey Into Night", while beautifully acted and staged was DEPRESSING!  And walking from the car... to the restaurant... to the the theater....to the car....it was darn cold!!!

 

We have a tradition of going out on the "never ending bridge" in the theater to look out at the city and the river.  We have done this every single time we attend a play....

Alas....this sign on the door greeted us this week....and now our perfect streak is ended!

But enough whining.....since I haven't been doing much for projects....I will do one of my rare cooking posts.....because regardless of the weather....you gotta eat!

Here is my recipe for Green Beans Sweetwater Style!

I used to hate green beans....

maybe it was growing up being forced to eat those soft, mushy canned versions... seriously...do these beans even LOOK green? 

Then I watched Julia Child cooking green beans and it changed my view of this vegetable forever.  Her technique is so simple and fool proof it can hardly be counted as a recipe!

Now...maybe everyone in the world knows how to do this!

But maybe....you have just been boiling your beans and plopping them on the plate!

If so....if you follow these steps....you end up with a crisp, tasty, never fail side dish that looks like something you would get in a fancy restaurant.

 I love that you can buy green beans ready to cook...with the ends already snapped.....

Sometimes we are lucky enough to find a mix of green, yellow and purple beans....it doesn't much matter as long as they are crisp and fresh to start with.

Start by putting the beans in a pan with a little....and I do mean little... water!

 Bring the water to a boil and cook until the water is almost gone....the beans will start to get really bright and green...when the water is gone the beans will still need more cooking time....and that is the trick to this technique!

 Add a couple of tablespoons of butter to the pan......hey....I didn't say this was a low cal recipe....just a delicious one.

 Keep the heat high as you let the butter melt....keep stirring so the butter coats every little bean in the pan....but don't stop there!!!

Keep stirring and cooking as the butter almost carmelizes on the beans.  (now do you see why you don't over cook the beans before you add the butter?)

When the butter is completely coating all of the beans.....add a bit of salt and pepper....

 And there you have them......Perfectly Simple....Perfectly Delicious Green Beans!

Thanks Julia!!!

Bon Appétit!

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Hunter's Stew Recipe

May all your troubles last as long as your New Year's resolutions 

~ Joey Adams








Why is it that it only takes 4 hours to put away all the Christmas Decorations.....but it took 4 days (or more) to put them up?

The clean surfaces look nice....if a little bare!

I always go into total cleaning and organizing mode this week.....how about you?

Apparently, Mr. S promised some of the guests at our Holiday Party a posting with the recipe for his "Famous Hunter's Stew"!

This might just be a record for Sweetwater Style.....THREE cooking posts in ONE week!!!

I tried to get him to do a guest post.....but he was pretty  putting up two new shelves in the basement storage room.....that was definitely a better use of his time....

He did "dig out" the printout of the recipe and he did add a few of the adaptations he has made through the years. (the date on the printout is 1/3/99....so he has been making this for 14 years!!!)

I scanned the sheet.....a better use of MY time than retyping the recipe!

then....Mr. S gave me a running commentary of how he actually makes the stew!

"Use venison instead of elk....thaw out the venison roast and cut it up into chunks.  Put the chunks in the big soup pot with some olive oil and brown it.  Then dump all the rest of the stuff in and start cooking it real slow.  After everything is in the pot.....I go back and read the recipe to see if I forgot anything.  After it cooks for a couple of hours, I taste it and add more spices if it doesn't taste quite right!"

 He usually cooks this a day or so ahead in the pot and then move it to a crock pot to put on the buffet table or in the"ice palace" for the trip to the frozen tundra.  

 You could certainly use beef instead of venison.....but then it wouldn't be Hunter's Stew.....more like Cabbage Borscht.....your call!

Now....since there are TWO new shelves that need filling.....I am off to ORGANIZE!!!!

Enjoy your day!

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ANOTHER Cooking Post...what's up with that?

So I know I don't write too many cooking posts....

remember....

 But we are having a party on Saturday....

That means I HAVE to cook....

Really...I don't mind....in fact it can be fun....sort of!!!

The party is a tradition....

Sort of shocking, as we invite BOTH sides of the family...

For the SAME party.....

Risky?

Not so much!

It is always a great gathering!!!

The menu this year is simple!

White Chicken Chili

Traditional Beef Chili
Hunter's Stew

Shredded Cheese and Sour Cream Garnish

Cornbread

Nacho Chips

Selection of Breads

Since I don't do a lot of treat baking...the guests know they need to bring their favorites!

So there will be lots of goodies to add to the table!

Now for the REAL scary part!

When I make chili....I DON'T use a recipe!

 I figure if you start with good ingredients....it will probably taste pretty good!

 

White Chicken Chili For a Crowd!

A great Make Ahead recipe for a party!

This is a take off on a recipe from Byerly's....the outstanding Minnesota grocery store chain!

Start with several packages of chicken tenders....Cost Co has big packages for not too much money!

In a large roaster....cook the chicken in lots of chicken broth and water with several chopped white onions......cook the heck out of it so that it gets totally tender....like all afternoon!

Shred the chicken with a fork so you have a big mess of chicken pieces in the broth....

Add as many cans of White Northern Beans and Butter Beans as you need to fill the roaster...the more beans...the more folks you can serve!!!

Add some cans of green chilies.....again use your judgement in terms of how spicy you want the chili....

Now for the seasoning.....some salt and cumin to taste.

We had some grilling rubs in the spice drawer....one is a Chili Lime flavor....

I sniffed it....I tasted it.....seemed like a good flavor for this recipe.....and it seems to be perfect....I added it a bit a time...just in case!

Add a roux of cornmeal and water for thickening....

Then just let it simmer covered.....again a long time.....or as long as you have time for.

I read somewhere that the secret to a good chili is to let the "pot liquor" do it's thing and add flavor to the "brew"!

I made this yesterday.....now it sits in the "extra refrigerator" on the frozen snowy deck....

waiting to be reheated on Saturday morning!

Traditional Chili Con Carne Rojo for a Crowd

Cook a large Beef Rump Roast in the oven covered with Beef Broth and several large onions chopped.....again....cook the heck out of it until it falls apart and is easy to shred. 350 degrees for about 4 hours usually does the trick....

In a large roaster....shred the beef and add the meat broth and onions....

You can add water to make a larger batch....

Add lots of cans of chili beans.....again the more beans....the more chili!

I have some grilled red and yellow peppers that will go into the mix....

If Mr. S. remembers to buy a Jalapeño  pepper...I will judiciously add some of that!

Now for the seasoning.....this chili seems to need lots of salt....and again cumin....there is a different grilling rub in the drawer...."Spicy Chipolte"....seems like a good addition for this one.

Bring the whole mess to a boil and add the cornmeal roux to thicken the mix!

Once again.... just let it simmer covered.....again a long time.....or as long as you have time for.

More of the "pot liquor" idea.....

 Setting up the table for a Chili or Soup party is really simple....even for a crowd!

I am trying to decide whether to use "real" bowls or disposable ...

The "real" bowls are nicer to eat from....and I do have a bunch collected from GW over the years...

But

The disposable bowls are easier for people to throw away if they are eating away from the kitchen...

Maybe I will put both out and let everyone decide what they like!

I will try to remember to take some pictures of the table when it is all set of Saturday....

In the meantime....the beef is in the oven and Mr. S's "famous" Hunter's Stew is simmering on the stovetop....Maybe tomorrow I will ask him to "guest post" and share his secret recipe!!!  (Do you think you can stand three cooking posts in a row????)

Pretty Stress free.....

Mr. S and I will even have time to watch the Minnesota Gopher Bowl Game tonight!!!

Tomorrow....

• all I will have to do is get the roasters full of Chili hot.....

Make a double recipe of Never Fail Cornbread

1/2 Cup Butter

1/2 Cup Sugar

1 egg

1 Cup Sour Cream

Salt

1/2 TSP baking Soda

1 Cup Flour

1 Cup Corn Meal

Mix together butter, sugar and egg.  Add the Sour Cream.  Mix dry ingredients together and stir them into the dry ingredients.  Bake at 350 for 25 minutes!

• send Mr. S. off to the store for lots of good bread....and all the other things I have forgotten....

(thank GOODNESS Mr. S. is such a good errand runner!!!)

• Vacuum all the cat hair off the carpets and furniture...!!!!

• Make sure Mr. S. sets up the drinks....and sit back and wait for the "folks" to come!

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