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Happy Thanksgiving!
Cranberries Are The Best Part!
"What if today we were grateful for everything?" --- Charlie Brown
Wickwood Recipes
Cranberry Chutney & Cranberry Cake
Two Holiday Traditions
Be thankful for
getaways and recipes . . . especially cranberry recipes! The holiday
season is right around the corner. Given our love of good food, it's no
surprise that we hope our delicious seasonal recipes create joyful
experiences. Good food is simply in Wickwood's genes and we love to
share the gift of happiness through your palate. A welcoming, jovial
mood is set at our table throughout this wonderful holiday time of year
. . . it always includes the wonderful cranberry. Read on and try a few
of our outstanding Cranberry Recipes at home to share with friends and
family during the holidays.
"Get busy
living." --- Morgan Freeman
Perfectly Delicious Cranberries
What makes for
a perfectly delicious Thanksgiving? Well, we think it could be
cranberries! The ever-versatile cranberry can add a delightful pop of
color when added to the decorations on your fireplace mantle. We always
have fun making a garland of popcorn and cranberries for tree
decorations. But most of all . . . they are delicious to eat! At
Wickwood we often put a little dash of cran-raspberry juice to white
wine or the lemonade that we serve all day long. Cranberries are
included in many dishes that we create at the Inn, including our
Cranberry Chutney served on our evening cheese board and breakfast
Cranberry Cake. These juicy little gems are the berries that keep on
giving. We love to share these delicious cranberry recipes to remind you
that cranberries are not just a Thanksgiving Turkey side dish! Come stay
with us during the holiday season to taste just how much we love
cranberries here at Wickwood Inn!
How Cranberries Really Grow
Their growing
process is fascinating, and it is how they get their unique flavor. Are
you envisioning happy cranberry growers, standing amongst their crop,
wearing hip waders’ in thigh deep water? Cranberries do not grow
underwater. They grow in specially constructed low-lying bogs, in acidic
soils similar to those required by blueberries, which creates the tasty
tartness that we crave. These bogs have dykes surrounding them for the
flooding process which happens at key times during their growth cycle.
In harvest time, the bog is again flooded with water, so that the
growers can churn the water with water reels, to easily loosen the
cranberries from the vine. Each berry will float to the water surface,
because it has a tiny pocket of air within. The farmers then wade
through the bog, corralling the bobbing berries up with large wooden
brooms.
Fun Fact:
Did you know that a ripe cranberry can bounce like a basketball?
Cranberry Cake Recipe
The humble
cranberry pairs well with many flavors that you enjoy at your
Thanksgiving and Christmas holiday tables. Cranberry with delicious
cinnamon makes our taste buds especially happy. And, just one sniff of
the two together from our kitchen and you are in 'holiday aromas'
heaven. We love to add the warm note of cinnamon to the tangy zing of
cranberries in our Cranberry Cake. We think you'll agree that with sugar
and spice . . . and everything nice, this is a great holiday recipe all
throughout the holiday season for parties, brunch or as a dessert. Serve
it with a big dollop of freshly whipped cream and you have the perfect
cranberry cake.
Ingredients:
• 8
tablespoons unsalted butter
• 1½ cups sugar
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 4 cups fresh or frozen cranberries (keep frozen)
• 1½ cups cake flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, softened
• ½ cup white sugar
• ½ cup light brown sugar
• 2 large eggs
• ¾ cup sour cream
• 1 teaspoon vanilla
Directions:
1. Preheat oven to 350°F. Butter a 9-inch spring-form pan
generously and wrap the bottom and sides with foil. Set aside.
Melt 8 tablespoons of butter in a medium saucepan over medium heat. Add sugar,
lemon juice and zest, cinnamon and cloves. Cook, stirring
frequently, until sugar dissolves, about 3 minutes. Add
cranberries and coat evenly with the sauce, but keep plump,
3-5 minutes. Set aside. Sift together flour, baking powder,
baking soda and
salt onto waxed paper. Set aside.
2. In a
medium mixing bowl, using an electric mixer, cream 6
tablespoons of butter for
1 minute. Add sugars and continue to cream until smooth and
fluffy (1-2 minutes). Add eggs, one at a time, mixing well
after each addition.
3. On
low speed, add half of the flour mixture, mixing until
combined. Add sour cream and vanilla, and mix until combined.
Add remaining flour mixture; mix until smooth.
4.
Transfer to spring-form pan, spreading evenly over top of
cranberries. Bake 50-55 minutes in middle of oven until golden
brown edges begin to pull away from the side of the pan and
toothpick test comes out clean. Cool on a wire rack for 10
minutes. Run knife around edge to loosen cake. Invert onto
serving plate, remove foil, spring form ring and pan bottom.
Cut into wedges and serve immediately, or within four hours. |
Cranberry Chutney Recipe
You have to try
our Cranberry Chutney! It’s one of our favorite holiday season recipes.
Spiced with fresh ginger and red pepper, this chutney recipe pairs well
with artisanal cheeses, smoked meats, poultry, game, or simply spoonful
by spoonful. It's also a wonderful way to awaken leftovers. Stay with us
during the holiday season and devour Cranberry Chutney over cheeses,
with appetizers, on charcuterie boards and anywhere else we can find to
share it with you!
Ingredients:
• 1 cup
fresh cranberries
• 1 cup pitted dried cherries
• 1 cup walnuts
• 1¼ cups sugar
• ¾ cup white vinegar
• ¼ cup finely chopped celery
• ¼ cup minced fresh ginger
• 3 tablespoons fresh lemon juice
• ½ teaspoon crushed dried red pepper flakes
Directions:
1. Combine all the ingredients in a microwave-safe 2-quart
casserole and stir well.
2. Cook,
uncovered, at full power for 12 minutes. Stir, making sure the
sugar has dissolved, and return to the microwave. Cook another
8 minutes.
3. Allow
the chutney to cool completely to room temperature. It will
thicken as it cools. Then cover tightly and refrigerate. It
will keep for 1 week in the refrigerator. Makes 2 cups. |
"Attention
to detail is of utmost importance when
you want to look good." --- Carolina Herrera
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Wickwood Inn | 510
Butler Street | Saugatuck, MI 49453
Tel 269.857.1465 |
www.wickwoodinn.com
| Bill and Julee Rosso Miller, Proprietors |
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