This recipe is about a week too late. I should have posted it immediately after Thanksgiving – but, after hosting two back-to-back Thanksgiving dinners, I succumbed to post-holiday laziness and didn’t get around to it until today. Apologies for my tardiness. So, close your eyes, pretend it’s Black Friday, you’ve finished shopping and you’re staring at a fridge full of leftovers – including a big Tuppperware of cranberry sauce. My go-to Thanksgiving cranberry sauce makes a generous four cups of the sparingly-used condiment and, after the big T-day, I always have a bowl of leftover sauce hogging fridge space. I have a few recipes for using up the leftover sauce including cranberry panna cotta, cranberry gelato and, my personal favorite, cranberry-cherry tart. Rather than my standard array of dessert fare, this year I wanted to make a lovely, not-too-sweet cranberry swirl bread that could be toasted, slathered with mayo and layered with leftover turkey and warm stuffing for the ultimate savory post-holiday turkey sandwich. I’m rather happy with the results – I used the bread for sandwiches on Friday, French toast on Saturday and, finally, a creamy bread pudding studded with tart cranberry swirls on Sunday.
1 cup very warm water (115⁰ – 120⁰ – this is warmer than normal yeast activation temperature)
2 Tablespoons melted butter
1 cup cranberry sauce, drained
1 egg, beaten
1 Tablespoon Turbinado sugar (like Sugar in the Raw) or white sugar
In the bowl of the mixer, add two cups of bread flour, sugar, yeast, and salt (yeast and salt should not touch as salt can retard yeast activation). Add water and melted butter and combine on low to medium speed. Gradually add the remaining 1 cup of flour until the dough is moist by not sticky (you may not need to add the entire cup). Knead for about 10 minutes on medium speed until the dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise until doubled in volume (about 30 minutes).
Preheat oven to 450⁰. Grease an 8 ½ x 4 ½ inch loaf pan. Punch the dough down and turn out onto a lightly floured surface. Using a rolling pin, roll the dough into an 8-inch x 12- inch rectangle. Cover dough with cranberry sauce..
Starting at the short end, roll up the dough, jellyroll style, pinching the ends closed to contain the cranberry filling. Place the dough in the loaf pan, seam side down. Cover with plastic wrap and let rise again until doubled in volume (about 30 minutes).
Brush beaten egg over top of loaf, sprinkle with salt and turbinado sugar. Bake in 450⁰ oven for 10 minutes. Reduce heat to 350⁰ and continue baking for about 30 minutes more. If the top of the loaf is brown, cover with foil until loaf is fully cooked. Remove loaf from pan and let cool completely on a rack. Slice, toast, slather with mayo and make the best leftover turkey sandwich ever.
For July 4th, we had a casual Mexican fiesta dinner on the backyard patio. My guests brought guacamole and various salads. I braised a pork shoulder for deshebrada tacos and created two flavors of gelato –Toasted Almond Joy was my personal favorite. I’m chagrined to confess that I polished off the remainder yesterday. Sidetracked by the festivities, I forgot to take photos to share with you.
Today, I used the leftover dibs and dabs secreted in the corners of refrigerator to create my version of Chilaquiles.
Chilaquiles with Ancho sauce
3 Ancho chili pods (dried pasilla)
1 fresh pasilla chili (roasted, skinned and seeded)
4 roasted garlic cloves
4 roasted tomatillos
2 small handfuls of cilantro
Salt to taste
9 corn tortillas cut into eighths, preferably stale
Corn oil for frying
½ chopped onion
Handful of queso fresco
Soak ancho chilies in hot water for 15 minutes. Seed and stem chilies. Blend both kinds of chilies, garlic, tomatillos and cilantro in a blender until smooth. Add ancho soaking liquid as needed if sauce is too thick. Add salt to taste. Set aside.
Fry tortillas in oil, in batches, until almost crisp. Drain on paper towel and salt lightly. Remove most of the oil from the pan and sauté onion until soft and beginning to brown. Add sauce to pan and simmer until warm. Add tortillas and cover with sauce. Cook about 3-5 minutes until tortillas begin to soften but aren’t mushy. Top with queso fresco. Remove from heat. To gild the lily, top with a fried egg with runny yolk. Serves 4.
It’s the first day of 2009 and the only resolution I’ve made is not to make any resolutions. I woke up at 1:00 this afternoon yet guilt doesn’t hover around me. I made it to bed around 4:00 a.m. this morning so 1:00 is only nine hours of sleep – not bad. Not that I participated in any wild New Year’s debauchery. I spent the evening at my friends’ house playing Wii and drinking champagne. Oh, to think about the New Year’s past in comparison!!
In my own sort of ceremonial new year’s new-start ritual, I’ve taken my refrigerator’s overflowing leftovers from Christmas and gave them new life as two warm, comforting, winter-busting soups. The first is a split mung bean (tastes similar to lentils) vegetable soup and the second is a creamy roasted corn and pepper soup with wilted arugula.
They both began the same way – sweating some chopped onions (leftover) and celery until soft. From there, the two ersatz recipes diverge. The vegetable soup received leftover carrots, thyme, a splash of basalmic vinegar, a lonely tomato beginning to show its age, leftover chicken broth and what’s left of my cooked split mung beans. The creamy soup gets roasted corn (frozen) and a few handfuls of arugula leftover from a salad and no longer fit for eating fresh.
The two bowls of homemade soup now replace the multiple plastic bags, bowls, and jars that used to fill my refrigerator just less than an hour ago. There’s room on the shelves and I feel good about today’s repurposing. Today, I said goodbye to the old and hello to the new.