Crimson Cranberry Cobbler
By Adam Stark of Debra’s Natural Gourmet
This is a very easy – even foolproof – dessert for your holiday table. And if it’s not fancy enough to your standards, you can fix that with some whipped cream adorned with fine orange zest and rose petals. Or not. Listen, whether you fancy it up or keep it rustic, this is a nice dish. A little on the tart side. My mother used to make a version of it. My grandmother used to make a version of it, too. It’s crimson red on the inside, tart yet sweet, soft yet crunchy, rich and refreshing all in one. And since you’re using real, actual red walnuts, it’s also a conversation piece. DebrasNaturalGourmet.com
Filling
2 pounds organic cranberries
1 C mild honey (wildflower, orange blossom, etc.)
1 jar St. Dalfour orange marmalade
Topping
1 ½ C rolled oats
1 ½ C coconut sugar
1 C chopped red walnuts
2/3 C coconut oil
2 Tbsp cinnamon
Directions
In a soup pot over medium heat, stir cranberries dry until they start to gently pop, and then a minute longer. Remove from heat, add honey and marmalade, and stir. Then let sit while you move to step two.
In a large bowl, mix everything else together.
Grease 9 x 13 pan. Place a third of the “topping” on the bottom, then layer on all the filling, then finish with the rest of the topping. Bake at 350 for 45 minutes. Serve hot, with vanilla ice cream.
This dessert averages a pleasant tart-sweet, but depending on the specific mouthful it may be bracingly tart. We recommend mixing it all together in the bowl — topping and filling together — so no one mouthful is cranberry alone. And enjoying with a generous portion of vanilla ice cream.
© Saltbox KitchenBaked Sugar Pumpkin Fondue
By Ben Elliott of Saltbox Kitchen
This recipe is a reflection of my love for the changing New England seasons and the very distinct produce that highlights each season. To me, the pumpkin wonderfully reflects autumn in New England. I also love cheese, comfort foods, and the rich flavors of this dish. Roasted pumpkin, sage, cheddar cheese, and apple cider melt together to offer a festive and dramatic side dish to accompany roasted meats. A large fresh salad also helps cut the richness and seems to encourage you to eat just a bit more! SaltBoxKitchen.com
1 Sugar Pumpkin - about two to three pounds
3 to 4 slices country bread, torn into ½” pieces, and toasted until golden
1 cup grated sharp cheddar cheese
1 cup heavy cream
1 cup apple cider
6 to 8 sage leaves, chopped
2 Tbl. dark brown sugar
Fresh grated nutmeg - about ½ tsp
salt and fresh ground black pepper to taste
Directions
Cut the top from the pumpkin, and scoop out the seeds, as you would for a jack o lantern. Discard the innards. Reserve seeds for another use.
Liberally season the inside of the pumpkin cavity with salt, pepper, a few grates of nutmeg, half of the sage and 1Tbl. brown sugar.
In a large mixing bowl, combine the bread, cheese, cream, cider, remaining sage, remaining brown sugar, about 10 grates of nutmeg and salt and pepper to taste. Stir all ingredients to combine and taste for seasoning. Add more salt and pepper to taste if needed.
Spoon the filling into the cavity of the pumpkin. Keep in mind that as pumpkins will vary in size, you may need to add a little more, or less of the bread, cheese, cream, and cider to fill the pumpkin.
Place pumpkin on a baking sheet in a preheated 350 degree oven and bake until the flesh/sides of the pumpkin are soft to the touch from the outside. About 2 ½-3 hours. You may also use a spoon to test the tenderness of the flesh by sliding it into the flesh from the top of the rim. It should come away easily, and be soft. As the pumpkin cooks, the top of the stuffing may become a bit darker before the flesh of the pumpkin is finished. If so, place a piece of tin foil over the top of the pumpkin as it finishes cooking. This will prevent an overly brown top. Serve immediately.