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Thread: Off-Topic

  1. #91
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    Default Re: Off-Topic

    Quote Originally Posted by kalli View Post


    Sooo, what is your favorite Turkey Day dish or side? What do you like to make?
    A pineapple cheddar cheese crunch as a side, made with sugar, flour, crushed pineapple, butter, grated cheddar cheese and Ritz crackers, baked in the oven. Look forward to it every Thanksgiving.
    (805)
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  2. #92

    Default Re: Off-Topic

    Quote Originally Posted by hednic View Post
    A pineapple cheddar cheese crunch as a side, made with sugar, flour, crushed pineapple, butter, grated cheddar cheese and Ritz crackers, baked in the oven. Look forward to it every Thanksgiving.
    (805)
    I have never heard of that nor tried it! That sounds interesting and possibly, very yummy!!
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  3. #93
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    Default Re: Off-Topic

    I love stuffing!

    We aren't doing the traditional turkey dinner this year ... and we're not even getting together with hubby's side of the family. <shaking my head> It is what it is though, and we will probably go all out for Christmas dinner instead.
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  4. #94
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    Default Re: Off-Topic

    Oh dear, do I really have to choose? I love sage dressing, not stuffing, baked in its own casserole. I an also a huge fan of cranberry sauce. This year I am making cranberry sauce that includes apples, pears, and pecans. I often make scalloped oysters. Yum!

    - - - Updated - - -

    Quote Originally Posted by hednic View Post
    A pineapple cheddar cheese crunch as a side, made with sugar, flour, crushed pineapple, butter, grated cheddar cheese and Ritz crackers, baked in the oven. Look forward to it every Thanksgiving.
    (805)
    Never heard of this, but the sweet, sour, rich, and salty combo sounds good.

  5. #95
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    Default Re: Off-Topic

    Simple Homemade Cranberry Sauce

    Anyone can make this. It could not possibly be easier. But don't wait until Thursday-- make it at least one day ahead to give it time to set. (I'm actually making mine now as I post.)

    1 cup of water
    1 cup of sugar
    1 bag of cranberries

    1. Put the sugar into the water in a largish pot. Bring it to a boil.

    2. When boiling, throw in the cranberries all at once and bring it back to the boil.

    3. Boil gently for about 10 minutes, uncovered. You can stir once or twice but you don't need to fuss over them.

    4. Remove pot from the heat. Pour the cranberry sauce into a bowl (or another pot) to cool. Cover the sauce and cool it at room temperature until it is completely cool. (This takes hours. No problem! Cranberry sauce is high in acid and it's safe.)

    5. Finally, refrigerate overnight. It will set as it continues to cool in the fridge.

    Helpful Pointers:
    When you buy cranberries, they are fresh-- and perishable. If you are not planning to cook them the same day or the next day, freeze them until you are ready to cook them, to reduce the number you'll have to throw away. You don't have to thaw them before cooking.

    When ready to make the sauce, open the bag of cranberries out onto a cookie sheet or pan and look at them! Throw out any obviously overripe/rotten ones. It's pretty common for a bag to contain one or two that you wouldn't want to add to the sauce.

    1 bag of cranberries makes a little more than 2 cups of cranberry sauce. I usually double or triple the recipe.

    Some people add a bit of grated orange zest to the sauce. I like it plain.
    Last edited by 30 Roses; 27th November 2013 at 04:14 AM. Reason: typo, repeated word



  6. #96
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    Default Re: Off-Topic

    Wow! Did not realize how ready-to-use cranberries actually are! My wife might like to try this.


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  7. #97

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    Made mine today - exactly as 30Roses described!
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  8. #98
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    Default Re: Off-Topic

    Thanks 30 Roses! I might actually try that ... I do not like the canned version of cranberry sauce.

    I saw this on Pinterest and thought it looked like a good way to use cranberries. Thread them on cocktail stirrers and freeze, put in your champagne to keep it cold.

    cranberriesinchampagne.jpg
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  9. #99
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    Default Re: Off-Topic

    Cranberries are not available beyond the Thanksgiving-to-Christmas period, so if you like having cranberry sauce at other times of year, freeze a few extra bags.

    Also, high in pectin as they are, they are great at helping low-pectin fruit jams to set. I've added a few cranberries to my raspberries when making jam. (I don't use commercial pectin when making jams-- just fruits and sugar. Makes for a more concentrated flavor.)



  10. #100
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    Default Re: Off-Topic

    Have you ever made cranberry liqueur? I've seen some recipes and was thinking that might be nice for gifts.
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  11. #101
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    Default Re: Off-Topic

    Quote Originally Posted by shadesofbleu View Post
    Have you ever made cranberry liqueur? I've seen some recipes and was thinking that might be nice for gifts.
    I would love a good recipe for cranberry liqueur. I have bought several times an excellent cranberry liqueur from Russia called "National" and think it would be fun to make my own.
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  12. #102

    Default Re: Off-Topic

    Cranberry Liquer sounds wonderful.

    @30 Roses,I also make the cranberry sauce from scratch. You know what I do is use orange juice instead of water. It makes the sauce sweeter(If you like that)
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  13. #103
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    Default Re: Off-Topic

    I didn't even know there was such a thing as cranberry liqueur!



  14. #104
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    Default Re: Off-Topic

    Quote Originally Posted by 30 Roses View Post
    I didn't even know there was such a thing as cranberry liqueur!
    If you can get your hands on the Russian "National", it's to die for!
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  15. #105
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    Default Re: Off-Topic

    Finland distillers make exceptional cranberry liquors
    These things cannot be long hidden: the Sun, the Moon, the Truth--Buddha

  16. #106
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    Default Re: Off-Topic

    Quote Originally Posted by kbe View Post
    Finland distillers make exceptional cranberry liquors
    True. They (Lapponia for one) also make exceptional cloudberry liqueur called Lakka in Finnish. A taste that defies description.
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  17. #107

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    Thanks for that recipe, 30R, sounds yummy.
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  18. #108
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    Default Re: Off-Topic

    Quote Originally Posted by hednic View Post
    I would love a good recipe for cranberry liqueur. I have bought several times an excellent cranberry liqueur from Russia called "National" and think it would be fun to make my own.
    In Europe, people make some interesting things by macerating berries/fruits in gin or brandy for a while....vodka is probably used as well.
    The fruit is covered with the alcohol & was traditionally left on a sunny windowsill.
    In the U.K., sloe gin is popular & in Czech they make Sliviovice with plums & brandy.
    There must be some recipes online - I've never tried doing it.

  19. #109
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    Default Re: Off-Topic

    Quote Originally Posted by hednic View Post
    True. They (Lapponia for one) also make exceptional cloudberry liqueur called Lakka in Finnish. A taste that defies description.
    (866)
    Interesting. I've never had cloudberrry liqueur, but I've had fresh and cooked cloudberries. Definitely a taste that defies description. Certainly not what I was expecting from the appearance of the berries.

  20. #110
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  21. #111
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    Default Re: Off-Topic

    Well I just entered the 21st century. I am using my newly acquired TouchScreen 10.1 inch Asus tf300t Transformer tablet with keyboard attached (1,2 ghz Android Jellybean 4.2.1 OS, 1GB RAM, 32GB ROM) for the first time using wireless. Interesting learning curve! Like chess it is "touch-move" and something I will have to get used to doing as my errant touches have sent it scampering all over the place..
    Last edited by kbe; 27th November 2013 at 07:12 PM.
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  22. #112
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    Default Re: Off-Topic

    Quote Originally Posted by lpp View Post
    In the U.K., sloe gin is popular & in Czech they make Sliviovice with plums & brandy.
    Love sloe gin. Slivovitz is just too potent for me. It's like setting a fire in my throat!

    - - - Updated - - -

    Quote Originally Posted by kbe View Post
    Well I just entered the 21st century. I am using my newly acquired TouchScreen 10.1 inch Asus tf300t Transformer tablet with keyboard attached (1,2 ghz Android Jellybean 4.1 OS, 1GB RAM, 32GB ROM) for the first time using wireless. Interesting learning curve! Like chess it is "touch-move" and something I will have to get used to doing as my errant touches have sent it scampering all over the place..
    Congrats on your electronic purchase! I'll eventually get there.
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  23. #113
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    Default Re: Off-Topic

    Slivovice is a bit lethal, especially the commercial ones, hednic!

    However, here's another video for people celebrating today.

  24. #114
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    Default Re: Off-Topic

    Haven't had slivovitz in ages. Speaking of berry liqueurs, I had a fabulous raspberry liqueur made in Maine while visiting friends there. I cannot remember the brand. Recently I have enjoyed Apple Whiskey by Leopold Bros. It is dangerously easy to sip, very tasty.

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    My daughter brought a lovely raspberry one back from France couple of years ago, Curly - apple whisky sounds really nice!
    May well go and see if the sloes are ready tomorrow....

  26. #116
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    Quote Originally Posted by lpp View Post
    My daughter brought a lovely raspberry one back from France couple of years ago, Curly - apple whisky sounds really nice!
    May well go and see if the sloes are ready tomorrow....
    Yum, raspberry liqueur... When I tasted it I had the sensation that I was drinking raspberry preserves; it was very jammy smelling and utterly delightful. Upon returning home, I tried to recreate it by macerating fresh raspberries in good quality vodka with some sugar, but my attempt fell far short.

  27. #117
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    Default Re: Off-Topic

    Quote Originally Posted by Curly11 View Post
    Yum, raspberry liqueur... When I tasted it I had the sensation that I was drinking raspberry preserves; it was very jammy smelling and utterly delightful. Upon returning home, I tried to recreate it by macerating fresh raspberries in good quality vodka with some sugar, but my attempt fell far short.

    That's the problem, Curly11 - these things are not quite as simple as they might appear - a friend used to make birch sap wine but I never managed to come anywhere close to his!

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    Default Re: Off-Topic



    This is Lapponia Lakka. Lakka is the Finish word for cloudberry.

    What the world needs is Lakka Edp!
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    Default Re: Off-Topic

    Either would do nicely!

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    Default Re: Off-Topic

    I just had to share this amazing balancing act:

    (Double left-click the video image for full screen, otherwise you may miss seeing part of the right hand side of the video if it is missing)



    https://www.youtube.com/watch?v=7-UT...ature=youtu.be
    Last edited by kbe; 28th November 2013 at 07:22 PM.
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