Thanksgiving!!

What Thanksgiving would be complete without Cranberry Sauce. I'm not talking about -that jelly-out-of-a-can stuff. I'm thinking Zesty Orange Homemade Cranberry Sauce - it is easier than you think. I promise. Check it out!!

ZESTY ORANGE CRANBERRY SAUCE
1 bag (12 oz) fresh or frozen cranberries (3 cups)
1 cup sugar
1/2 cup TSG Blackberry Cherry Pepper Conserve
1/2 cup fresh orange juice
1 tsp grated orange peel

1. Combine cranberries, sugar, conserve and orange juice in large saucepan; bring to a boil.
2. Reduce heat; simmer, stirring occasionally, until berries begin to pop, 10 to 12 minutes.
3. Stir in orange zest; let cool
Makes about 3 cups.

Note: If you must use a can - One can (16 oz) whole berry cranberry sauce may be substituted for 1 bag (12 oz) fresh or frozen cranberries. Omit 1 cup sugar and reduce orange juice to 1/4 cup. Simmer, stirring often, 5 to 6 minutes. Makes about 2-1/2 cups.

And how about Beer Bread Stuffing? Coming up soon!

OKTOBERFEST!!

Hey! It's Oktoberfest time! Time for all of that warm, savory comfort food. Try out these German-inspired recipes:

BEER BRATS WITH HONEY MUSTARD ONION RELISH

12 oz pale ale or beer
6 uncooked bratwurst or sausage
1 med onion, thinly sliced
1 Tbsp olive oil
1/3 cup Two Sisters Gourmet Oh, Honey! Mustard
1 Tbsp chopped fresh parsley
¼ tsp each salt & pepper
6 hard rolls, split, toasted

1. Combine ale, bratwurst and onion in large saucepan; bring to a boil.
2. Reduce heat; simmer, covered, 20 min. Remove brats with tongs; pat dry with paper
towels.
3. Heat oil in skillet over medium-high heat. Brown brats 2-3 min. per side.
4. Drain on paper towels. Drain onion; combine with honey mustard, parsley, salt and
pepper.
5. Serve brats in rolls, topped with onion relish.
Note 1 tsp. dried parsley flakes can be substituted for fresh parsley.
To toast rolls: brush sides of rolls with TSG Garlic Parmesan Vinaigrette; place on baking sheet. Toast 375°F
for 6-8 min. turning once.

VANILLA CHEESECAKE WITH PEAR FIG SAUCE

1 pkg Two Sisters Gourmet Vanilla Temptation Cheesecake Mix
1 jar TSG Pear Fig Preserves
1/3 cup butter, melted
2 tsp. amaretto or water
3 pkg (8 oz) cream cheese, softened
½ cup sliced almonds

1. Preheat oven to 375°F.
2. Mix cheesecake crust mix with butter in bowl. Pat evenly in bottom of 9” pie plate.
Bake in 375° F oven until set 6-8 min. Cool on wire rack.
3. Combine cream cheese and cheesecake filling mix in mixer bowl; beat until light and
fluffy, about 3 minutes.
4. Spread in crust. Freeze 30 min. or refrigerate, covered, 2-24 hours.
5. Combine preserves and amaretto in microwave safe bowl. Microwave, covered on
High 30 seconds; stir to blend. Let cool. Serve with cheesecake. Garnish with
almonds.
Makes one 9” cheesecake

Balsamic Vinegar

Two Sisters Gourmet's Balsamic Vinegar is one of the best you can buy in its price range. It is aged 7-12 years and is so rich. I ate a lot of it this summer over tomatoes that I grew in my garden.

My tip of the day is to try it over vanilla ice cream - crazy, I know. But our TSG Balsamic Vinegar is so rich you can actually eat it over ice cream. Give it a try. To me, it has the lingerings of raspberry flavors.

Here's a great TSG Recipe that is perfect for low-carb diets.

SALAMI CRISPS WITH OLIVE RELISH
15 thin slices (1/16”) Genoa hard salami, about 1/3 lb
1 jar (4 oz) diced pimentos, drained
1 can (2.25 oz) sliced ripe olives, drained
1/4 cup shredded Parmesan cheese
1 Tbsp TSG Aged Balsamic Vinegar
TSG Sea Salt & Mixed Peppercorn Blend
1. Heat oven to 400°F. Line baking sheet with aluminum foil. Arrange salami in single
layer on foil. Bake in 400°F oven until salami is evenly browned, 8 to 10 minutes.
Transfer salami to paper towel-lined baking sheet to absorb excess oil. Let cool.
2. Combine pimentos, olives, cheese and vinegar in small bowl, season with pepper
blend; toss to mix. Spoon onto salami crisps.

Here's some info on balsamic vinegar from Wikipedia:
Balsamic vinegar is manufactured from the juice of white grapes (typically, trebbiano grapes) boiled down to approximately 50% of its original volume to create a concentrated must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over decades, with the vinegar being kept in fine wooden casks, becoming sweet, viscous and very concentrated (what is gone is romantically referred to as "the angels' share," a term also used in the production of scotch whisky, wine, and other alcoholic beverages).

The finest and most traditional balsamic vinegar is very labour-intensive to produce; while it ages and gradually evaporates, the liquid is transferred to successively smaller casks made of different woods, absorbing the flavour characteristics of each wood and becoming more concentrated with each transfer. Oak, mulberry, chestnut, cherry, juniper, ash, and acacia are the most commonly used woods. Some older balsamic vinegar is added to the must to create a more complex and intricate taste, and to enhance acidity. At the end of the process, the vinegar is taken from the smallest cask: each cask is filled with the contents of the preceding (larger) cask and the cooked must is added to the largest cask.

Balsamic vinegar of the highest quality, labeled tradizionale, usually sells for very high prices; a small (100 ml) bottle can cost between US $100 and $400. Most producers, however, do not employ all seven of the aforementioned woods in the aging process; some employ only oak. Several mass-produced, less expensive varieties may not be aged in wood at all, being nothing more than ordinary wine vinegar with coloring and added sugar. Legally, according to the rules of the Consortium, these are not allowed to be called "traditional".

Commercial grade balsamic vinegar can be used in salad dressings, marinades and sauces. Cooks use tradizionale and condimento vinegars in small amounts in simple dishes where the balsamic vinegar's complex tastes can be noted. Young vinegars (3 – 5 years) are used in salad dressing while mid-aged balsamic vinegars (6 – 12 years) are used to enhance sauces, pastas and risottos. Old vinegars (12 years plus), which are very rich and thick, are used sparsely to enhance plain meat or fish, fresh fruit such as strawberries or even drunk from a small glass to conclude a meal.
_________________
Kristin McCann, Team Leader
http://www.twosistersgourmet.com/web/kmccann
eyecatching1@sbcglobal.net

---She always knew she could fly. Question was, how high?

Another day, another dinner . . .

http://www.gourmetwithme.com

Another day, another dinner . . .

So tonight you’re not cooking for just your family. You’ve been invited to an impromptu barbecue. “Sure! I’ll bring a salad,” you reply without skipping a beat. Nevermind that your kids haven’t touched green food for the past three years. Nevermind that you don’t have time to run out to the grocery. You’ve got a pantry full of ingredients that would make a great salad – green or not.

Black Bean & Corn Fiesta Salad

2 cans (15 oz. each) black beans, rinsed and drained
2 cans (11 oz. each) yellow corn, drained
1 medium red bell pepper, seeded and diced
¼ cup red onion, chopped
1 Tbsp Two Sisters Gourmet Extra Virgin Olive Oil
2 Tbsp lime juice (1 or 2 limes)
1 Tbsp TSG Tearless Onion and Chives Seasoning Blend
¼ cup chopped fresh cilantro (optional)
Salt & Pepper to taste

In a large serving bowl, combine all ingredients. Place bowl in refrigerator and allow flavors to blend. Stir before serving.

So you’re not the black bean and corn type? Try this salad for bright change.

Sisters Pasta Salad

2 cups pasta, cooked, any shape or size
1 medium red bell pepper, seeded and diced
1 can black olives, drained
2 carrots, shredded, chopped or juilienned
4 Tbsp TSG Garlic Parmesan Vinaigrette

In a large serving bowl, combine all ingredients except vinaigrette. Place bowl in refrigerator and allow flavors to blend. Add vinaigrette and stir just before serving.


If you’re missing a few of the above ingredients, feel free to improvise. Use green bell pepper instead of red. Add zucchini or mushrooms. Change the vinaigrette for Caesar dressing. Add chicken for a fabulous main course salad. The point is, go with what you’ve got. Make it colorful and creative, and you’ll receive lots of oooh’s and aaaah’s.



Kristin McCann is a stay-at-home mom and team leader for Two Sisters Gourmet, the innovators of in-home cooking parties. She loves making “gourmet food in take out time.” You can reach Kristin at eyecatching1@sbcglobal.net and http://www.gourmetwithme.com/.