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SSB Week 12 - CRANBERRIES

This week, our SlowTrav Sunday Small Bites challenge ingredient was selected by Jan of Keep Your Feet in the Street

My ongoing challenges to myself have been first to try to create my own recipe or at least make very significant changes in any base recipe I use; and second, stick to savory flavors. The later has been the most difficult when the ingredient itself leans so obviously toward the sweet.

My initial thought was a confettura with onion to be served on a savory bread or cracker. Then I started thinking of all of the Thanksgiving flavors I could use and a mincemeat pie just kind of popped into my head.

So, here is what it all evolved into:

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Cranberry/Turkey Mini Mincemeat Pies

1 cup mild turkey sausage, finely crumbled
½ cup red onion minced
1 tsp fruity olive oil
1 tsp butter
1 ½ cups fresh cranberries
½ cup thawed roasted corn nibblets (I use the ever popular TJ’s brand)
2 tbs wine of your choice (I used red because an open bottle was handy) :wink-grin:
2 tbs honey
1 pinch ground clove
1 pinch crushed sage
Salt & pepper to taste
1 prepared pie crust sheet
1 beaten egg for wash

Cook the turkey sausage separately and drain well.


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In a sauce pan, soften the red onion in the olive oil and butter
Add the cranberries, corn, wine, and honey and continue cooking as if you were planning to make jam.
When most of the cranberries are reduced to a mush and the corn is coated with the red glaze, add turkey sausage and spices.
Continue cooking only long enough to blend flavors and heat the turkey through.
Remove from heat and set aside.


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Cut the pie crust into 12, 3 ½ inch rounds. Brush each round with egg wash.
Place a heaping teaspoon in the center of each round and form into a gondola shape, pinching the ends together. Then roll the ends to form a scroll shape. Make dents in the sides to create a ‘free form’ cup. Flatten bottom enough to keep cups from tipping over.


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Bake on parchment at 400 degrees until crust browns. Serve warm.


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I think there is room for lots of variations to this recipe. Someone who wanted to make it sweeter could add additional fruits and sweets. Or you could leave the turkey out and use tofu for a nice vegetarian appetizer.

Comments (5)

Sandi @ the WhistleStop Cafe:

Seriously~ if these taste as good as they look ...they are yummy!

Your mini pies turned out beautiful! Have you seen the empanada disks sold by the brand Goya? I think the turkey/ cranberry mix would make a great empanada stuffing. I might do that with the leftover turkey.

Oh, Deborah, these look SO good! Great recipe you came up with this week. I had a busy week, as I went back full-time beginning this week, and didn't have time to cook. Then today, I woke up with a migraine that took me out of commission for most of the day. I'll have to go back and make something for this week, since it's such a great ingredient.

nancyhol:

Wow! Your photos are great! And I love the recipe that you created.

Mmmm... sounds really good.

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