cranberry Archives | The Vanilla Bean Blog

Cranberry Maple Syrup

Sarah Kieffer — Sat, 02 Dec 2023 13:07:58 +0000

Growing up, my parents would occasionally take the whole family out to dinner on Friday night. My favorite spot had breakfast for dinner on the menu, which I always made sure to order, and pancakes were usually my item of choice. To my delight, syrup was always delivered in a bundle of three: regular maple, apricot, and blueberry. I slathered my short-stack with the blueberry each and every time, and now as an adult, I find prefer the tartness of gently cooked berries mingled with my maple syrup. Raspberry Syrup is now a family favorite when we make our own breakfast-for-dinner (especially in the summer when they are fresh off our bushes), but this winter-y month was calling for cranberries, and they are also quite delicious in syrup. The beautiful red shade of the syrup is very holiday-esque, and served with some whipped cream and sugared cranberries on waffles would make for a lovely Christmas morning. But you don’t need any jingling bells to partake; a regular Wednesday night in February will also work just fine to serve this syrup. Cranberries do have a skin that takes a little longer to break down; I find pulsing them in the food […]

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White Cake with Cranberries and White Chocolate Buttercream

Sarah Kieffer — Tue, 14 Dec 2021 15:24:16 +0000

This is my favorite white cake (and also the base in this Streusel Coffee Cake) and while I enjoy eating it perfectly plain, adding cranberry jam, white chocolate buttercream, and sugared cranberries is not a bad idea either. You’ll find this recipe in my new cookbook, Baking for the Holidays, and here! What Makes a Delicious White Cake This cake uses the reverse creaming method, where butter is introduced to the dry ingredients instead of initially creamed with the sugars. I prefer the texture of this type of cake over butter and sugar creamed cakes; it isn’t quite as fluffy, and has a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. I use this method for both yellow and white cakes. In my book I call for this cake to be made in 3 layers, but if you don’t have 3 cake pans, you can also bake this in two cake pans and cut each layer in half, for a four layer cake. You will need to use a little less buttercream in between the layers (and if baking just two you will […]

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Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies

Sarah Kieffer — Sun, 28 Nov 2021 13:49:40 +0000

This recipe is from Dorie Greenspan’s fabulous new baking book, Baking with Dorie. I must admit that I am obsessed with these cookies, and have made them many, many times since purchasing her book. The combination of rye, cranberry, chocolate, and poppyseed was intriguing to me when I read the recipe, but the picture immediately sold me; the golden brown cookie with a slight indentation was so beautiful, and I jumped in the kitchen to start baking. Dorie writes in the recipe headnote: “People come from around the world to eat Mokonuts, a small restaurant in Paris that is always full, and everyone wants the same thing for dessert: one of Moko Hirayama’s cookies. Moko makes only a few varieties, but they all share a similar chubbiness, great texture, an offbeat choice of flavor combinations and a signature indentation in the center that looks like Moko’s handprint but is actually made by tapping each cookie with a spatula.” This rye cookie will be included in my holiday cookie baking this year, and I’ve been making a plain chocolate version that my kids are obsessed with. The rye flour lends a nutty complexity that balances the chocolate. On the first day […]

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(Almost) No-Bake Cheesecake Bars with Cranberry Red Wine Swirl

Sarah Kieffer — Thu, 28 Oct 2021 18:50:37 +0000

These delicious no-bake cheesecake bars have a graham cracker crust with a cool and creamy filling that sets in the refrigerator, swirled with an amazing cranberry red wine quick jam. I’ve made many variations of these almost no-bake cheesecake bars, but this cranberry red wine swirl variation has become a favorite during the cooler months when fresh cranberries are in season. They’re simmered with red wine (you could substitute with water or cranberry juice if you prefer), cinnamon, and sugar to create a delicious quick jam. The red wine and cranberries compliment each other perfectly, and there is just a hint of cinnamon to add a spicy warmth. The filling is based on the Cherry Red Wine Cheesecake Bars from 100 Cookies, but I went with a no-bake cheesecake in this version to make things simple. The secret to no-bake cheesecake is using a combination of cream cheese and heavy cream, creating a cool and creamy filling that sets easily in the refrigerator. The graham cracker crust only needs to bake a few minutes, just to ensure it’s crisp, and provides a sturdy base for the cheesecake. Best Way to Make Graham Cracker Crumbs: The easiest way to make graham cracker crumbs is to throw […]

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Cranberry Cream Cheese Danish Braid

Sarah Kieffer — Mon, 17 Dec 2018 01:08:07 +0000

Christmas is just around the corner. I’ve been baking for weeks (mostly recipe testing for my next book, but also holiday baking!), and must say this cranberries and cream Danish braid is one of my favorite things I’ve made this December, along with this White Chocolate Cranberry Christmas Cake. The tart cranberries paired with cream cheese, sweet icing, and flaky Danish dough is just about perfection. If cranberries aren’t your thing, you could fill the braid with your favorite jam or curd. Cranberries and Cream Danish Braid The Easy Danish Dough recipe is from my book, The Vanilla Bean Baking Book (affiliate link).The cranberry filling is adapted from The America’s Test Kitchen Family Cookbook (affiliate link). Easy Danish DoughNotes: The dough does need to rest overnight in the refrigerator, so plan accordingly. If the dough is not used right away after being out and turned, it will puff up a bit in the refrigerator. This will make it a little harder to roll out, but you will still have good results. Other recipes you might enjoy: Danish Braid with Apple and Cream Cheese, Good Morning Cheese Danish Slab Pie, St. Lucia Buns, Pistachio Chocolate Twist. ************************************************** I’ve mentioned this before, but I do have holiday […]

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Cranberry White Chocolate Cookies with Rosemary

Sarah Kieffer — Mon, 21 Nov 2016 03:37:34 +0000

I’m very happy with how these white chocolate cranberry cookies turned out – they are a riff on an oatmeal cookie found in my book (affiliate link), and the rosemary adds so much flavor. They are a perfect addition to your holiday table – stacked up next to pumpkin pie on Thanksgiving, or piled high on a plate next to the tree, waiting for Santa. (One river givesIts journey to the next.) We give because someone gave to us.We give because nobody gave to us. We give because giving has changed us.We give because giving could have changed us. We have been better for it,We have been wounded by it— Giving has many faces: It is loud and quiet,Big, though small, diamond in wood-nails. Its story is old, the plot worn and the pages too,But we read this book, anyway, over and again: Giving is, first and every time, hand to hand,Mine to yours, yours to mine. -Alberto Rios, When Giving Is All We Have *************************************************************************** More Cookie Recipes: Red Velvet Sugar Cookies (and a mint version!) Chewy Brown Sugar Cookies Pan-banging Chocolate Chip Cookies

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Apple Pear Cranberry Crisp with White Wine

Sarah Kieffer — Wed, 16 Nov 2016 20:26:41 +0000

I made the most delicious apple cranberry skillet crisp in this Le Creuset braiser, which has become one of my favorite kitchen items. I use it for everything – both dinner and dessert, sweet and savory. This recipe is based one from my new book, a crisp with cherries and rhubarb, but I’ve replaced the summer fruits with winter-y ones instead. Also, some friends have been posting recipes from my book, The Vanilla Bean Baking Book! Check out: Orange Cranberry Poundcake on Apt. 2B Baking Co. Chocolate Chip Cookies on Eat This Poem Mint Chocolate Cake on Appeasing a Food Geek Pumpkin Chocolate Cake with Meringue on Turntable Kitchen Sweet Potato Scones on A Thought For Food Pumpkin Olive Oil Bread on Simple Bites Apple Pear Cranberry Crisp with White Wine Recipe Makes 6 to 8 servings Note that the weight of apples/pears needed is the weight after being peeled, sliced, and cored. Cranberries add a very tart note here, so if you are looking for something sweeter you can omit them, and make up the difference in apples and pears. This apple pear cranberry crisp bakes fine in a 9 x 13 inch pan; I’ve used the Le Creuset […]

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