Spicy Cranberry-Pepper Jelly

Simple Ingredients Make for an Amazing Cranberry-Pepper Jelly

I have been slightly obsessed with this Spicy Cranberry-Pepper Jelly since I first made it back in 2011...which is funny because until that point I was a die-hard canned cranberry sauce girl. Gasp!  I know, I know, but it reminds me of childhood and I do still love it. But now, I look forward to this Spicy Cranberry-Pepper Jelly more than almost anything else at Thanksgiving.  And the great thing is that this condiment is so yummy and versatile that it lives well past Turkey Day. Fantastic on turkey sandwiches of course, but also great with baked brie or really paired with any cheese. It also makes a nice cracker dip along with some cream cheese.

This cranberry-pepper jelly knows no bounds and it's super easy to make as well. I'm posting it nice and early because I always make a triple batch the week before Thanksgiving and give out jars of it to all of my direct reports at work as a nice little holiday gift. The recipe is from the 2011 Thanksgiving issue of Bon Appétit with only a couple of very minor SavoryGirl adaptions included below.

So first things first...the ingredients. Super simple ingredients here along with a heavy-bottomed pan and you're ready to go:

Lucky New Years Day Black-Eyed Pea Salad
Good luck for the year if you eat black-eyed peas on New Year's Day!

Good luck for the year if you eat black-eyed peas on New Year's Day!

Every New Years Day for years now I've been making something with Black-Eyed Peas.  It's a Southern tradition that eating them on New Year's Day brings good luck for the year, and while I'm certainly not Southern I like fun food traditions so I've adopted this one as one of my own. Unfortunately, most of the recipes I've tried over the years have underwhelmed me.  They've either been too complicated for the end result, too unhealthy with loads of bacon, or just downright bland.  Until last year!  So since I've finally found a go-to Good Luck recipe I thought I would share:
SavoryGirl’s October Posts for Omaha Steaks

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October was my first month as a guest blogger for Omaha Steaks and, of course, I wanted to share my first two posts with all of you! While I'm technically not getting paid to do this, I do get free product of my choosing based on the topic themes of the month.  That being said, I would never write anything I didn't enjoy or believe in and to be honest both my parents and I have enjoyed Omaha Steaks on occasion for years and years.  So when the opportunity presented itself it felt like an authentic way to get SavoryGirl a bit more awareness and visibility.

For my first month, I wrote two posts, which I've shared below. To be 100% candid, I absolutley love their Rapid Roast technology.  Both the teriyaki pork tenderloin and the beef wellington goes straight from the freezer to the oven, stay in a vacuum sealed pack and cook up with making zero mess at all.  Does it get any easier?  And they both cooked perfectly according to the directions.  I really enjoyed the Beef Wellington and would buy these again on my own...steak cooked perfectly and the mushroom pate and flaky crust felt decadent just as Beef Wellington should!  The pork tenderloin cooked up well, but to be honest the teriyaki glaze was a bit too salty for my taste. And you all know how SavoryGirl feels about salt! So next time I make it I would likely pair it with a sweet glaze or dipping sauce to counterbalance the teriyaki marinade. Since my pineapple fried rice that i served along side it is also a pretty salty the overall meal was a bit much, despite the sweetness of the pineapple. So I'd also likely choose a different side dish to balance out the flavors...maybe a sweet potato pineapple bake or something along those lines.

So, here are my very first guest blog posts for Omaha Steaks' SteakBytes Blog...check them out and let me know what you think!

Rapid Roast Teriyaki Pork Tenderloin with Pineapple Fried Rice

Beef Wellington Bites with Red Wine Rosemary Dipping Sauce

I'll continue to share my monthly posts here on SavoryGirl, but if you want to keep an eye on them yourself my page on the Omaha Steaks SteakBytes Blog can be found here.
Roasted Rapini & Tomatoes

This is our absolutely favorite side veggie dish and if you've been following my menus at all you probably already know that!  You've seen roasted rapini and tomatoes  on my weekly menus a lot so I thought it was about time that I tell you how I make it. It's super simple and once you try it I bet it will end up as a part of your regular rotation as well. 1 large head of Rapini (also known as Broccoli Rabe) 1 pint of cherry or grape tomatoes (or large tomatoes cut into small chunks) 1-2 TBS olive oil 1 tsp garlic powder salt & pepper to taste Preheat the oven to 400°F
Candy-Stripe Beet & Carrot Slaw

 

This is a Bon Appétit recipe that we discovered last summer and totally forgot about until recently. It's so simple and delicious that now that we've rediscovered it it will become a regular part of our summer rotation so I thought I would share it here for others to enjoy.

The most labor intensive part of the recipe is julienning the beets and carrots, but if you're like me and you find chopping kind of soothing and relaxing you won't mind it. If you're not like me and even if you're not super handy with a knife it only takes 20 minutes max. Oh, and if that's the case, a quick definition -  julienne means to cut into small match-stick shaped pieces.
Cranberry-Pepper Jelly

If you've been reading my blog at all over the past week or so, you're probably sick of hearing me talk about this Cranberry-Pepper Jelly! But I promise, this will be it on this topic...at least until next year. I know it probably seems odd that I'm providing the recipe in this post after Thanksgiving, but this condiment is so yummy and versatile that it lives well past Turkey Day. Fantastic on turkey sandwiches of course, but also great with baked brie or really paired with any cheese. It also makes a nice cracker dip along with some cream cheese. This cranberry-pepper jelly knows no bounds and it's super easy to make as well. The recipe is from the 2011 Thanksgiving issue of Bon Appétit with only a couple of very minor SavoryGirl adaptions.

So first things first...the ingredients. Super simple ingredients here along with a heavy-bottomed pan and you're ready to go:

Orecchiette with Melon, Pancetta, Ricotta Salata & Mint

This is phenomenal.  I almost don't want to write anymore than that...just phenomenal. I know it's a bit summery for this time of year, but if you still have some melon in season in your area make this immediately.  If not, make sure to mark it down somewhere for next summer so you don't forget to make it!  It's a fresh, heartier take on the classic prosciutto with melon appetizer. The mint is a divine addition (versus the more traditional basil) and the flaky, salty ricotta salata balances the sweetness of the melon perfectly.

The original recipe from Bon Appétit can be found here.

As a shortcut we used diced pancetta instead of thinly sliced pancetta that you have to break into bite size pieces, but either approach works. We also used more melon than it called for simply because the orange honeydew we had from the farmer's market was so juicy, sweet and amazing.  Otherwise, this recipe is perfect as is. This salad would be great cold as a side dish (you would knock the socks off of your BBQ buddies if you brought this along) or warm as a main dish as we served it. You really can't go wrong with this one...make it soon and make it often!

Brown Rice Salad with Crunchy Sprouts and Seeds

This is the food version of don't judge a book by it's cover...when I told Christian I was adding this to one of our weekly menus he gave me that look that says, "please don't make me eat rabbit food." You see, SavoryGirl isn't always popular but I have to say that more often than not I am indeed a good judge of a recipe just by reading it...and this time was no different. Ha, ha, I win!  Seriously though, bear with me on this one and try it out...it is absolutely delicious.  So much so that we made a second batch the very next week, and it was Christian's suggestion!

As usual, I didn't follow the recipe exactly as written...but we did follow it pretty closely.  The main changes were that we ommitted the sprouted mung beans (we couldn't find nearby and we just didn't have time to go searching), sprouted our own lentils instead of using dried sprouted lentils (which we also couldn't find), and toasted/salted our own raw pumpkin seeds since we already had some in the house.

Sprouting your own lentils is super easy and kind of fun...you just need to plan in advance since it takes a few days. If you've never done this, here's the process:

Corn Pudding with Mushrooms

Whenever I think of savory puddings I immediately think of the Brits.  I'm not 100% sure that's historically accurate but since the London Olympics are in full swing I'm going with it!  It also doesn't hurt that the corn in season right now is so ridiculously sweet and tender that I'm trying to figure out ways to work it into all three meals a day.  So when I saw this recipe in my current issue of Bon Appétit it simply felt like all the stars had aligned and I needed to make it right away...and wow am I glad that I did!

In terms of the recipe itself, you all know by now that I'm not a huge fan of typing recipes up if I don't have to...so you can find the original Bon Appétit recipe here. I chose to omit the ham since we were serving it as a side dish alongside pork (Tenderloin with Plum Chutney if you're curious). I would also suggest using 6-7 ears of corn vs. the 4-5 they recommend.  I used white corn since that's what they had at my farmer's market and you can see my pudding still came out pretty and bright but yellow corn would likely make the dish even more striking visually.

Other than that I followed the recipe exactly.  It's pretty straightforward, but one technique that may be a bit new to some is using a box grater to grate corn kernels directly off the cob. It's a pretty genius technique, both removing the kernels from the cob quickly and "milking" the corn all at the same time so you get a nice wet mushy pile of grated corn as the base for your pudding.  The only watch-out is that it splatters like crazy, so I would suggest draping a clean towel over your grater and work station to contain the mess.  But be careful if you do this since you won't be able to see what you're doing as well...keep those fingers away from the grater and go slow!  Another option is to put your bowl down in a clean sink and do all of your work there with an apron on (although my face still got quite a splattering when I tried this approach!)

Irish Soda Bread

I decided to make Irish Soda Bread last weekend to be a bit traditional and celebrate St. Paddy's Day...but to be honest I wasn't really expecting much.  I've never had Soda Bread and based on the mixture of Caraway Seeds and Raisins in the recipe I was going to try out, it sounded kind of weird.  Especially for dipping in my Irish Lamb Stew.  But as they say, you never know if you'll like something until you try it and boy am I glad I did!

We love this bread!  Since I've never had Soda Bread before, I have no idea if this recipe is truly traditional but to be honest I don't care because it's delicious and unique and we can't stop eating it.  It worked extremely well for dipping in our lamb stew...and the next morning toasted with a little butter and honey on top...Good Lord that's delicious!