Precipitation again marked the SNA fall cookoff, but at least it wasn’t snow or a hurricane.
This year about 35 adults and children attended the event on Wednesday evening, Oct. 25, at Seven Stars bakery on Hope Street, bringing five dishes whose unifying ingredient was cranberries.
A panel of three judges selected first, second and third prizes, then there was a people’s choice picked by general tasting.
First Prize, a $20 gift certificate to Hope Street merchant Stock, went to Jocivell Adames for cranberry cheesecake with jam. See recipe below.
Second Prize, a $20 certificate to Rhody Craft, went to Charlie Seelig for apple-cranberry pie. See recipe below.
Third Prize, a $15 certificate to Olive del Mondo, went to Laura Ramey for cranberry salsa. See recipe below.
The People’s Choice, a $25 certificate to Seven Stars, went to Sandy Kohring for cranberry brownies. See recipe below.
Recipes will be posted on the SNA web site as they become available.
Because this was a pre-Halloween event. some of the children came in costume, including one combination of several superheros. The venue was decorated by balloons provided by Hope Street merchant Henry Bear’s Park and flowers provided by Sherry Waldman, owner of Main Street Martial Arts studio on North Main Street.
The judges were Dean Weinberg, an SNA member, Jan Dane, owner of Stock, and Gailia Rutan, a former cookoff winner. The organizers were SNA members Emily Spitzman and Sandy Kohring.
Jocivell’s mini white chocolate cranberry orange cheesecakes
3/4 cup graham crackers crumb
3 tablespoons butter melted
1 tablespoon sugar
12 ounces cream cheese softened (1 1/2 boxes)
2 tablespoons sugar
1 teaspoon orange extract
1 cup white chocolate chips
1 tablespoon orange zest
2 1/2 cup fresh cranberries
1/3 cup water
3/4 cup sugar
2 teaspoons orange juice
- Preheat oven to 300 degrees. Spray mini cheesecake pan with nonstick baking spray.
- Combine graham cracker crumbs, 1 tablespoon sugar and melted butter in small bowl. Divide evenly in pan and press down to create the crust.
- In stand mixer blend cream cheese and 2 tablespoons sugar until creamy and fluffy. Add the egg and orange extract; mix just until blended in. Stir in white chocolate chips and orange zest. Divide evenly in the cheesecake pan over the crust.
- Bake for 20-25 minutes or just until set. Remove from oven and refrigerate cakes for 2 hours to up to overnight. Remove from pan.
- In small saucepan combine 1 1/2 cups cranberries, water and 3/4 cup sugar . Simmer for 10-15 minutes or until the cranberries have popped. Remove from heat and stir in remaining cranberries and orange juice. Chill to thicken. Spoon over chilled cheesecakes.
Charlie’s cranberry-apple pie
-2 cups fresh or frozen cranberries
-1/4 cup orange juice
-1 cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie
-1/2 teaspoon ground cinnamon
-1/2 teaspoon table salt
-1/4 cup water
-1 tablespoon cornstarch
-3 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices (Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn)
– dough for two-crust pie (homemade or purchased)
-1 egg white, beaten lightly
- Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn’t fill in), 10 to 12 minutes.
- Remove from heat, stir in water, and cool to room temperature, about 30 minutes. 3. Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine.
- Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes.
- While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.
- Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
- Transfer cooled cranberry mixture to dough-lined pie plate and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
- Roll second disk of dough on generously floured work surface (up to 1/4 cup) to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1-inch overhang on each side.
- Using kitchen shears, cut evenly through both layers of overhanging dough, leaving 1/2- inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch slits in top of dough in cross pattern.
- Place pie on preheated baking sheet and bake until top is light golden brown, 20 to 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 hours. Cut into wedges and serve.
Laura’s cranberry salsa
-1 bag cranberries
-1 bundle green onions
-2 tablespoons lemon (or lime) juice
-3/4 C sugar
-1 8oz package cream cheese
-dipping stuff- crackers, tortilla chips, etc.
Chop and mix everything up with sugar, refrigerate for a couple of hours or longer. Pour over cream cheese and serve.
Sandy’s cranberry brownies
-6 oz. semi-sweet chocolate
-½ cup (4 oz.) unsalted butter
-¾ cup (5¼ oz.) granulated sugar
-¼ cup (2 oz.) light brown sugar
-1 teaspoon vanilla extract
-½ teaspoon salt
-1 tablespoon cocoa powder
-⅔ cup (2¾ oz.) all-purpose flour
-¼ cup dried cranberries
-1 cup chocolate covered cranberries
-1 cup fresh or frozen cranberries
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the dried cranberries, chocolate covered cranberries and fresh cranberries.
- Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached.
- Cool brownies completely before cutting into 16 equal squares with a very sharp knife.