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Recipe of the Month
Mulled Cranberry Cider
1 small orange
8 c cranberry-raspberry drink
¼ c packed brown sugar
6 " stick cinnamon
3 star anise
1 tsp whole cloves
orange peel strips (optional)
Remove the orange portion of the orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp. In a 3-½ to 5 quart crockery cooker combine orange juice, cranberry-raspberry drink, and brown sugar.
For spice bag, place the orange peel, cinnamon, star anise, and whole cloves on a double-thick, 8-inch square of 100% cotton cheesecloth. Bring corners of cheesecloth together and tie with a clean cotton string. Add to crockery cooker.
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-½ to 3 hours. To serve, remove spice bag and discard. Ladle cider into cups. If desired, garnish with additional orange peel. Makes 10 (6 ounce) servings.
Autumn Pot Pie
Olive oil cooking spray
1-½c frozen stir-fry pepper blend
2 tsp minced garlic
¼ tsp dried sage leaves
2 pinches ground nutmeg
2 c vegetable broth
2 medium sweet potatoes, peeled, cubed (½ inch)
1 c cubed (½ inch), peeled turnip, or parsnip
1 c halved Brussels sprouts
½ c frozen, or canned drained, baby lima beans
3 tbsp flour
⅓ c cold water
salt & pepper, to taste
1 refrigerated pastry for 9-inch pie
Spray large saucepan with cooking spray; heat
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over medium heat until hot. Sauté pepper blend and garlic until tender; about 5 minutes; stir in sage and nutmeg and cook 1 to 2 minutes longer. Add broth and remaining vegetables; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.
Heat vegetables mixture to boiling. Mix flour and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Season to taste with salt and pepper. Pour mixture into 1-½ quart casserole or soufflé dish.
Place pastry on top of casserole; fold edge of pastry under and flute or press with tines of fork. Bake pie at 425° degrees until pastry is browned, about 20 minutes. Cool on wire rack 5 minutes before serving.
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