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{signature sugars} spiced cranberry pomegranate compote with clementines
this is it. my signature sugars compote. i make it every year at christmas, that magical time when cranberries, pomegranates, and clementines all happen to be in season. cinnamon and sugar make this compote a perfect pairing for just about anything – served with cheese, charcuterie, sliced pork, or even (my favorite) on toast with a slab of honey peanut butter.
what’s even better: this recipe yields about 16 oz of spiced cranberry pomegranate citrus syrup, perfect for cocktails, italian sodas, or drizzled over ice cream.
what you will need
1 pomegranate
2 cups water
4 1/4 cups granulated sugar
14 oz cranberries (1 carton or bag), rinsed
2 teaspoons freshly grated nutmeg
juice from 10 small clementines, reserve remains of 2 clementines (4 halves)
4 medium/large cinnamon sticks
start by placing a fine-mesh sieve over a small bowl. cut the pomegranate in half and immediately place in a fine mesh sieve so the juice drains into the bowl. dig out the seeds – using a spoon to hit the sides of the pomegranate is helpful. you should have about 1/4 cup of the pomegranate juice in the bowl, and about 1/2 cup of seeds in the sieve.
add the sugar and water to a medium-large sauce pan. stir well so the sugar incorporates evenly. click the heat to medium and add the cranberries and pomegranate seeds – the cranberries should be just covered with water, with the tips of some of the berries poking above the water line. add the clementine juice and the four clementine halves. bring to a boil then simmer for 10 minutes.
at this point the cranberries should be cracked and softened but not completely broken down. add the juice of the pomegranate, the nutmeg and the cinnamon sticks, and stir well. continue to simmer on medium for about 15 minutes, or until cranberries have broken down and compote takes shape (cranberries break apart and become lumpy). click off the heat.
carefully remove the clementine halves and cinnamon sticks – save the cinnamon sticks and discard the clementine halves. using the same sieve as before but a larger bowl, drain the liquid from the compote – it normally takes me three passes to accomplish this step. the compote should now be very lumpy with minimal amount of liquid.
Allow the liquid in the bowl to cool to room temperature before placing in an airtight container. this liquid is now your spiced cranberry pomegranate citrus syrup, and can last in an airtight container for three weeks.
once the compote has cooled to room temperature place in an airtight container. refrigerate up to six weeks.
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lemon-chia seed brown-bottom cookies
i’m thinking of adapting this recipe for a glazed bundt cake – the cookies turn out so light and fluffy it seems it would work perfectly. these cookies look like traditional lemon poppy-seed, but are actually made with fiber-rich and slightly nutty chia seeds. these cookies are perfect for bake sales, parties, or a cozy tea time.
yields: about 2 dozen cookies
prep time: 10 minutes
cook time: about 15 minutes*
*note: the cook time of about 15 minutes at 325 f provides for brown-bottomed cookies (in other words, bottoms that are “on the way to burning”) – which i happen to prefer, but if you don’t, then simply decrease the bake time to 10-12 minutes.
what you will need
2 1/2 cups all purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 stick (1/4 cup) unsalted butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1, 11-oz jar of natural lemon curd
1/2 cup chia seeds
preheat oven to 325 f. grease 2 baking sheets and set aside.
sift the dry ingredients together and set aside. in the bowl of a standing mixer fitted with a paddle attachment beat the butter and sugar on medium until fluffy, about 2 minutes. add the eggs one at a time, pausing to allow each egg to fully incorporate. add the vanilla and lemon curd; mix until incorporated. add the chia seeds (you may need to stop the mixer and scrape the sides with a rubber spatula to be sure ingredients get incorporated).
slowly add the sifted dry ingredients until fully incorporated. turn off the mixer and remove the bowl and place next to your baking sheets.
place a small amount (about 2 tablespoons) of flour in a small bowl and place next to the bowl of batter and baking sheets. be sure your hands are clean and dry, then dip your fingers in the flour and dust your hands. this will help prevent the cookie batter from sticking to your fingers. using a small spoon, scoop out batter to make each cookie, rolling in your hands until you have a ball that is about 1-inch in diameter. you will need to re-dust your hands with flour, probably between each rolling. place each ball at least 1-inch apart on the baking sheets. once you have all the cookies lined up, softly push down with your (dusted with flour) palm to create discs.
place the cookies in the oven, middle rack, and bake for about 15 minutes or until you have browned edges (see my note above about preferences in brown-bottomed cookies).
upon removing the cookies from the oven, use a flat spatula to remove the cookies and place on a wire rack for cooling.
simple joy: taste test
i’d like to share a recent baking moment of joy with you:
one of my favorite things to make is my spiced cranberry-pomegranate compote with clementines. every step brings a smile to my face – from breaking open the pomegranate and digging out the little jewels to watching the cranberries crack and break down in the cinnamon-spiced pot of deliciousness.
i was finishing up the compote, on the final step of draining off the syrup, when it hit me: a glorious whiff of cinnamon, citrus, and sweet. i folded the now incredibly thick compote in the pot, clicked off the heat, turned, and stared at the stunning, crimson-colored syrup. i grabbed a spoon, and dipped it in the syrup for a taste; cooling the syrup with my breath i closed my eyes, and let the sweet warmth wash over my tongue. smiling, i turned back around to the compote, and did the same: dipped the spoon for a taste – this time, softly biting until the seeds of the pomegranates popped in my mouth.
there were several moments when i said (out loud) to myself it’s just so good! in fact, it’s just so good!, was spoken much in the same way that little agnes in despicable me grunts it’s so fluffy:
(enjoy the remix!)
holiday-spiced panna cotta
holiday-spiced panna cotta topped with dried turkish figs, pumpkin granola, maple syrup, and fresh blackberries
this is another anytime recipe that works especially well for entertaining during the holidays. light yet creamy. rich yet tangy. served in individual glass containers i almost think of these little darlings like a pre-dessert. a warm-up, even. something that comes before the heavier chocolate fudge and pecan pies.
i chose to compliment the sweetness of the vanilla and creamy tang of the buttermilk with warm spices of nutmeg and cinnamon. you can serve the panna cotta solo, topped with fresh berries, or as i did for breakfast this morning: with a drizzle of maple syrup topped with dried turkish figs, pumpkin granola, and fresh blackberries.
yields: 8 small servings; 4 medium servings
prep time: 12 hours, plus
cook time: 5 minutes
what you will need
2 cups heavy whipping cream
1 teaspoon unflavored gelatin powder
1 1/4 teaspoons freshly grated nutmeg
2 teaspoons ground cinnamon
1/3 cup plus 1 teaspoon granulated sugar
1 vanilla bean
1 1/4 cups buttermilk
little darlings cooling before going into the fridge
arrange your glass containers on a tray or baking pan. pour 1/4 cup of the cream in a small bowl and sprinkle the gelatin on top; leave to dissolve and soften for about 8 minutes.
combine the rest of the cream, nutmeg, cinnamon, and sugar in a medium saucepan. split open the vanilla bean and scrape the contents into the spiced cream. bring to a boil.
add the dissolved gelatin cream and the buttermilk into the saucepan; whisk to combine. turn off the heat and strain the mixture through a fine-mesh sieve into a medium bowl. allow to cool a few minutes.
divide the mixture evenly into the glass containers. cover with saran wrap and refrigerate for at least 12 hours. the panna cotta will last 36 hours, covered, in the fridge.
to serve: top with fresh fruit, nuts, agave syrup, or anything you like. for breakfast this morning i topped my panna cotta with turkish figs, maple syrup, and fresh black berries.
topping the panna cotta
panna cotta on repeat: topped with fresh blackberries
banana chocolate pecan bread with clementine glaze
banana chocolate pecan bread with clementine glaze at tea time
there has to be a candle out there with the perfumed scent of banana bread baking in the oven. i’ve seen nearly everything else – vanilla cake, buttercream, christmas cookie, even spiced buttered rum.
better than a scented candle, of course, is the actual thing. banana bread reminds me of sunday suppers, when after a busy weekend my mother would cook a delicious feast. we all saved room – or at least waited an hour for our food to digest – for the banana bread. i enjoyed mine with a tall class of cold milk. now, i prefer it with a cup of earl grey or colombian drip.
inspired by my mother’s recipe, and her at-times free-wielding genius, i’ve added my own twist with the ingredients. i’ve incorporated two of my favorites that happen to work wonderfully together: chocolate and citrus. the clementine glaze is just the right amount of sweetness to cut through the dense delicious chocolate.
why is banana bread so great? because when you’re like me, and cannot stand to see things go to waste yet you have three over-ripe bananas in your kitchen, this is an easy-peasy recipe that doesn’t require too much effort, or skill for that matter. even better: it works perfectly for entertaining, taking to the office, or enjoying anytime of day.
what you will need
for the chocolate banana bread:
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder, plus more for dusting the pan
1/2 teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature; plus more for greasing the pan
2 large eggs, room temperature
3 over-ripe bananas
1 teaspoon ground cinnamon
1 tablespoon heavy cream
1/2 teaspoon almond extract
1/2 tablespoon maple syrup
1 tablespoon honey
1/4 cup brewed coffee, room temperature
1/4 cup chopped walnuts
1/2 cup halved pecans, plus 8-10 whole for decorating the top
1 tablespoon flax seed
for the clementine glaze:
juice from 4 clementines*
4 tablespoons (1/2 stick) salted butter, melted**
1 1/2 cups powdered sugar
*tangerines will also work; if using navel oranges, which are not as sweet, use the juice from one medium-large orange and add 1 teaspoon granulated sugar when whisking the glaze
**i prefer the taste of salted butter in this glaze; if you only have unsalted, then add 1/4 teaspoon of salt when whisking the glaze
you’ll want to prepare the glaze in advance. in a medium bowl, add the clementine juice, melted butter, and whisk in the powdered sugar until thick. cover with saran wrap and place in the fridge. (chill for an hour, or up to 36 hours).
grease a 9 x 4, or larger, loaf pan with room temperature butter. sprinkle cocoa powder to coat the bottom and sides, tapping to distribute evenly. turn the pan over and shake and tap to remove excess powder. (be sure to use cocoa powder for this step, and whenever you’re prepping the pan when baking a chocolate cake/bread; regular all purpose flour leaves an unsightly white residue with chocolate cakes/breads.) set the pan aside.
preheat your oven to 350 f.
using a fine-mesh sieve sift together the all purpose and whole wheat flours, baking powder, baking soda, cocoa powder, and salt in a large bowl. set aside.
in the bowl of a standing mixer fitted with a paddle attachment, beat the butter and the sugar on medium-low until fluffy, about 3 minutes. meanwhile, smash the bananas in a small bowl until lumpy, and add the cinnamon, almond extract, and cream. with the mixer still on medium-low, add the eggs, one at a time. allow the eggs to distribute evenly. add the banana mixture, then the maple syrup and honey. you may have to stop the mixer and scrape the bowl to be sure the ingredients are evenly incorporated. still on medium-low speed, alternate between adding the sifted ingredients and the coffee.
banana chocolate pecan bread before going into the oven. arrange the pecans however you like; i like the look of two parallel rows and a sprinkling of flax seed
turn off the mixer, and fold in the nuts and flax seed, reserving 8-10 whole pecans and a couple pinches of flax seed for decorating the top. pour the banana chocolate nut mixture into your buttered and cocoa-dusted loaf pan. using a spatula, spread the mix until flat. place the whole pecans in two parallel rows on top and sprinkle the flax seed. bake in the oven for about 55 minutes or until a toothpick, after inserted in the middle, comes out clean.
cool the loaf on a wire rack to room temperature. when you’re ready to serve, transfer the loaf to a plate and drizzle the glaze on top using a back and forth motion moving up and down the loaf. use a spatula if you want, to cover the sides. don’t worry about making it look “perfect” – it’s going to look rustic, and some of the glaze will settle at the bottom (which is delightful, having the sweet glaze on top and bottom). sprinkle with powdered sugar.
to keep and send home with others: wrap the loaf, or individual slices, in saran wrap and keep at room temperature for up to four days.
maple pecan granola bars
i felt like baking but have had a lack of energy lately – blame it on poor sleep – and my grocery trip yesterday only included the bare basics, with no “special ingredient” to play with. i peered in my cabinet, at my jar of oats, half-eaten canister of pecans, bottles of agave nectar and maple syrup, and voila. i would make homemade granola bars. not only the crunch i craved, but a bit of an energy boost to carry me through the rest of the day’s tasks.
what you will need
1 cup rolled oats
2/3 cup nut of choice (i used cinnamon and sugar covered pecans), chopped
1/4 cup wheat germ
1/2 tablespoon butter
1/3 cup light brown sugar
1/3 cup raw agave nectar
1/2 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon salt
*for an energy boost, add to the dry ingredients: 1/4 cup quinoa (rinsed and dried)
preheat oven to 350 f
coat a baking sheet with nonstick spray or butter.
combine the oats, nuts, and wheat germ (and quinoa if you choose) and layer on the baking sheet. toast in the oven for about 8 minutes.
melt the butter in a large pan over medium heat. add the remaining ingredients and stir well until the brown sugar has dissolved. remove from heat.
add the toasted oat/nut mixture to your syrup mixture and combine well.
layer onto your baking sheet the entire mix and press firmly to flatten. using a spatula in one hand and your mixing spoon in the other form a rectangle (pressing down with your spoon hand and pushing in the sides of the rectangle with your spatula hand).
bake at 300F for about 20-25 minutes. allow the granola to cool to room temperature before you cut into bars or pieces.
spicy chocolate bark
at first bite, you taste the creamy chocolate and sweet, sour, chewy montmercy cherry and you think to yourself: this is fabulous, let me grab another handful. but wait. keep chewing. as the cayenne pepper and muchi curry flood your tongue with warmth the richness of the milk chocolate and pecan lingers just long enough to prevent you from breaking a sweat.
yields: about 20 1” pieces
prep time: 5 minutes
total time: 1 hr 30 minutes
what you will need
20 oz semi-sweet milk chocolate
1 tablespoon butter, room temperature
1 teaspoon canola oil
1 1/4 tablespoons ground cayenne red pepper
1 1/2 tablespoons muchi curry powder
2 1/2 teaspoons salt, divided
1/2 cup plus 3 tablespoons dried sour Montmercy cherries
1/3 cup pecans, chopped
using a double boiler melt half the chocolate. stir in the butter – the chocolate will tighten slightly, but don’t worry. add the remaining chocolate and melt until thick and smooth. stir in the canola oil (this is what gives the chocolate the glossy sheen). add the cayenne pepper, curry powder, and 2 teaspoons salt. stir well. taste the chocolate. if it needs more heat or salt, add to your preference. stir in nearly all of the cherries and pecans, reserving a small amount to sprinkle on later, on top of the bark.
butter a piece of parchment paper and use it to line a baking sheet. pour your spicy chocolate onto the parchment and spread out evenly with a spatula (you can make the bark as thick as you like; i made mine about 1/2” thick). sprinkle 1/2 teaspoon salt (or more) and a handful of cherries and pecans on top. chill the bark in the fridge, on the top shelf where it’s coldest, for at least an hour.
once the chocolate has hardened, use a chef’s knife to cut the bark into 1-inch squares. store the bark in an airtight container or ziplock bag, in the fridge, for up to a month.
peppermint pink meringues
i made these minty sweets in honor of breast cancer awareness month – and in practice and anticipation for the holidays. simple and beautiful, these little darlings could not be easier, or more fun, to make. with not much preparation, and a lengthy time in the oven, you can catch up on your reading and cleaning knowing you’ll reward yourself come tea time with a sweet and minty treat. this, of course, makes a lovely gift on any occasion.
(the mini cake domes i used to display the meringues make for a perfect presentation of any confection, hors d’oeuvres, and even seasonal decorations. you can find these at any restaurant supply store, but the easiest way is online. i found these on amazon for under $30. find more tips like this on dwell and gather.)
yields: approximately 35 meringues
prep time: 15-20 minutes
bake time: 4-6 hours
what you will need:
1 cup sugar
4 egg whites
1/4 to 1/2 teaspoon pure peppermint extract
2 to 3 drops red food coloring
preheat your oven to 200 f. line 2 baking sheets with parchment paper. set aside.
combine the sugar and egg whites in a medium saucepan over medium-low heat. using a candy or instant read thermometer bring the mixture to 140 degrees F. transfer the sugary egg whites to a standing mixer fitted with whisk attachment. beat on high speed until you’ve achieved stiff peaks and the mixture has cooled to room temperature (70 to 75 degrees F). gently whisk in the peppermint extract and red food coloring. fill a pastry bag fitted with medium size star tip and pipe the little darlings about 1/2 to 1 inch apart on your baking sheets. place in the oven, and allow to dry for 4-6 hours. meringues should be crispy but not browned.
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