GOAT'S CHEESE & CRANBERRY TARTLETS
These vegetarian tartlets make great finger food for a festive drinks party
Provided by Jo Pratt
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20-24
Number Of Ingredients 7
Steps:
- Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
- Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
- Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
- Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 4 grams protein, Sodium 0.37 milligram of sodium
CRANBERRY TARTLETS
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
- Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.
CRANBERRY SAUSAGE QUICHE
I'm going through recipes I've collected over the years and posting ones that sound interesting here, so I'll be able to find them later! I don't even remember where this one came from. I've never made it, so prep time is just a guess, but it sounds yummy.
Provided by bunkie68
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Let frozen pie shell stand at room temperature for 10 minutes.
- Do not prick the shell.
- Bake pie shell for 7 minutes.
- Remove from oven and set aside.
- Reduce oven temperature to 375 degrees.
- Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
- Drain off excess fat.
- Remove from heat.
- Stir in cranberries.
- Sprinkle cheese on the bottom of the pie shell.
- Top cheese evenly with sausage mixture.
- Combine eggs and half and half in medium bowl.
- Whisk until blended but not frothy.
- Pour egg mixture over sausage mixture in pie shell.
- Bake for 40-45 minutes or until knife inserted in center comes out clean.
- Let stand for 10 minutes before serving.
- Garnish with fresh parsley or sage.
Nutrition Facts : Calories 458.1, Fat 35.8, SaturatedFat 15.2, Cholesterol 175.2, Sodium 692.3, Carbohydrate 16.5, Fiber 0.8, Sugar 1.2, Protein 17.4
CRANBERRY SAUSAGE PECAN STUFFING
Stuffing with Italian sausage gets even tastier when you add chopped pecans and sweet-tart dried cranberries.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet cook sausage over medium heat. After sausage is cooked through add pecans and cranberries. Cook for another 3-4 minutes. Remove from heat.
- Bring water and butter to boil in a medium saucepan. Add package of stuffing mix, sausage, pecans and cranberries to pan and remove from heat. Cover and let set for 5 minutes.
- Fluff with fork and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALLI'S CRANBERRY TARTLETS
These tartlets aren't too sweet and are a nice treat for a holiday buffet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 15
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.with a rack in center. Spread all the walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
- Reduce oven heat to 325 degrees. Brush tartlet pans with melted butter. In a large bowl, whisk together the 12 tablespoons melted butter, sugar, eggs, almond extract, and flour. Batter will be thick. Stir in cranberries and 3/4 cup toasted nuts.
- Fill each mold with 1/2 cup batter. Sprinkle each top with 1 teaspoon walnuts and amber sugar, if desired. Bake until golden and slightly crusty on top, 30 to 40 minutes. A cake tester inserted in the center should come out clean. Transfer to a cooling rack. Once cool, remove tarts from pans. These are best served within a day.
SAUSAGE AND CRANBERRY BAKED STUFFING
Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
- In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
- Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
PORK AND CRANBERRY SAUSAGE ROLLS
Sounds delicious; sounds SO easy: found this recipe in today's 'Herald Sun Sunday magazine' and just had to post it here for safe-keeping! LOVE sage - and I'll most probably add rosemary to the sage as I have a nifty Rosemary and Sage grinder and I've discovered that these two work just SO well together. I'm planning on making these for over the Christmas break. And I'll certainly be adding minced garlic. UPDATE: since two reviewers have found that their sausage rolls were slightly burnt on the bottoms, if you know your oven is inclined to be perhaps hotter than some other ovens, perhaps cook them at a slightly lower temperature even if they take a bit longer to cook.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
- Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
- Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
- Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
- Bake for 25 minutes or until the sausage rolls are golden and cooked through.
- TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.
Nutrition Facts : Calories 1005.2, Fat 65.7, SaturatedFat 18.6, Cholesterol 116.5, Sodium 565.4, Carbohydrate 76.6, Fiber 3.6, Sugar 8.5, Protein 26.6
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