Sweet-n-Savory Green Beans 2009 Ultimate Cranberry Recipe Contest Finalist
Kara Adanalian Fresno, CA
Ingredients: • ¼ cup sherry • ¼ cup Ocean Spray® Cranberry Juice Cocktail • freshly ground black pepper to taste • ½ cup blanched almonds, toasted** • 10 ounces fresh or frozen green beans • 1 small onion, sliced • 2 tablespoons water • ½ teaspoon salt • 2 cloves vgarlic, sliced • 2 tablespoons butter • 1 teaspoon cumin seed* • 1 teaspoon curry powder • 4 ounces Ocean Spray® Craisins® Original Dried Cranberries
If using fresh green beans, cook in salted boiling water for 3 to 4 minutes or until just tender. Drain; rinse in cold water.
Combine onion, water and salt in large skillet. Cook over medium-high heat until water evaporates. Add beans, garlic, butter, cumin and curry powder; stir to coat beans. Stir in dried cranberries, sherry, juice cocktail and pepper. Reduce heat to medium-low; cook for 5 to 10 minutes or until liquid evaporates and mixture is heated through. Sprinkle with almonds.
Makes 6 servings.
*If desired, lightly toast cumin seed in small skillet and pound with mortar and pestle to bring out flavor. **To toast almonds, cook in small nonstick skillet over medium heat, stirring constantly, for 5 to 6 minutes or until golden brown and fragrant. Toasted salted Marcona almonds can be substituted.
Cornish Game Hens – recipe by Hayley Christopher
Ingredients: • 2 cornish game hens • 4 tablespoons of butter, room temperature • salt and pepper to taste • 1 tablespoon olive oil • ¼ cup celery, chopped fine • ¼ cup carrots, peeled and chopped fine • ½ cup yellow onion, chopped fine • 1 tablespoon sage, minced • ¼ cup chicken stock (or vegetable stock) • 2 cups cornbread, cut into ½ inch cubes • ¼ cup ocean spray craisins
Preheat oven to 400 degrees
Prepare cornish game by rinsing, drying, and place on a cookie sheet with a rack. Divide the butter among each bird and rub over evenly on the skin. Season with salt and pepper, making sure to season the cavity of each hen, set aside. Heat a saute pan over medium high heat, saute celery and carrots until tender. Add onions and sage, seasoning with salt and pepper to taste. Once tender add chicken stock and allow to simmer, remove from heat. Place cornbread and craisins in a bowl and pour chicken stock mixture over. Gently stir with hands or a wooden spoon, scoop cornbread mixture into the cavity of each hen, you will most likely have some left over, just place the remaining in a baking dish, bake for 30-40 minutes and serve alongside as a bonus! Bake hens for approximately 45 minutes until a thermometer reaches 175 degrees and stuffing is 165 degrees.
Roasted Fall Acorn Squash – recipe by Hayley Christopher
Ingredients: • 1 acorn squash, halved and seeds removed • 4 tablespoons butter • ¼ cup fresh ocean spray cranberries • ¼ cup chopped walnuts • 2 tablespoon brown sugar • 2 tablespoon maple syrup • 2 tablespoons chopped parsley
Preheat oven to 400 degrees.
Cut acorn squash into quarters and place on a cookie sheet, drizzle with olive oil and season with salt and pepper. Roast squash for 30 minutes until tender. Meanwhile prepare topping, in a small saute pan melt butter and saute cranberries and walnuts, cooking until walnuts are toasted and cranberries start to breakdown. Add in brown sugar and maple syrup until melted and heated through, remove from heat. When squash is tender remove from heat and drizzle with cranberry mixture, garnish with chopped parsley and serve warm.