Caramelized Cauliflower With Apples Walnuts And Dried Cranberries Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

CARAMELIZED CAULIFLOWER PLAIN AND FANCY

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
• Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
• Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

SALMON WITH WALNUTS AND DRIED CRANBERRIES

Steps:

• Heat 1 tbsp of the butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3 to 4 minutes. Add the white wine and reduce to two tablespoons. Set the cranberries aside, and pour the orange juice into the saucepan; reduce the orange juice by a quarter cup.
• Remove saucepan from heat and whisk in remaining butter one tablespoon at a time. Add the horseradish and lemon juice, then season with salt and pepper. Cover and keep in a warm spot, away from direct heat - or the sauce will break.
• Heat 1 tbsp on olive oil in a large non-stick saute pan over high heat;use two pans if fish won't fit comfortably in one. Sprinkle salmon liberally with salt and pepper. When oil is almost smoking, add salmon fillets, skin side up, and sear until golden brown, about 3 minutes. Do not try to move the fillets until they've gotten a good sear, or they'll stick to the pan. Flip and cook on the other side. A 2 inch thick fillet will take 3 to 4 minutes per side for medium.
• While the salmon is cooking, heat the remaining one tablespoon of oil in a large saute' pan over high heat. Add the spinach, season with salt and pepper, and cook, tossing, until the spinach has just wilted, a minute or so. Add the walnuts and the cranberries, and cook for another 30 seconds to heat everything through.
• Place a quarter of the spinach and cranberries in the center of each of 4 warm plates. Set the salmon skin side up over the spinach. Spoon the sauce around the plates. Serve immediately.

CRANBERRY, APPLE, AND WALNUT CONSERVE

Steps:

• Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
• Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

CRANBERRY-APPLE WALNUT CRISP

Steps:

• In a large bowl, combine sugar and flour; stir in cranberry sauce. Add apples; toss to coat. Transfer to a greased 13x9-in. baking dish. , In a small bowl, combine the oats, flour, brown sugar, walnuts and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. , Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

CARAMELIZED CAULIFLOWER WITH APPLES, WALNUTS, AND DRIED CRANBERRIES

Steps:

• 1. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain and rinse with cold water. 2. In a skillet over medium heat, heat the olive oil. When it is hot, add the butter. When it melts, place each floret, bud down, in the pan. Cook, using tongs to move the florets around but not turning them, for 5 minutes or until the tops caramelize. 3. Add the apple, salt, and pepper to the skillet. Cook, stirring often, for 2 minutes. Add the walnuts and cranberries. Toss well and continue cooking, stirring constantly, for 2 minutes. Sprinkle with chives. Adapted from Evan Percoco