Thursday, December 5, 2019

Rosemary Bourbon Appetizer and Orange Cranberry Bread

Hi friends!!  These recipes are from Fox 19 Morning Extra.    ...And you'll never guess... we taped extra recipe segments that will air on Christmas morning.  Stay tuned for Peppermint Shortbread with White Chocolate Drizzle and Holiday Pot Pie with a Rosemary and Cracked Black Pepper Crust. 

Enjoy these delicious recipes, as the season speeds along.... I don't know about you...but I an feeling like I am a week behind schedule.  I think the late Thanksgiving has me feeling that way.  All the best to you as you plan your holidays and enjoy all that is December!



Saucy Rosemary & Bourbon Holiday Appetizer
1 ½ cups ketchup
¾ cup bourbon
1 cup brown sugar
1 tsp grated onion
1 tsp dried rosemary
 Pinch of salt

Mix all the ingredients together in a medium saucepan.
Cook slowly, at a low simmer on the stove top, for at least two hours.  Add mini cocktail sausages and meatballs; simmer for 35 minutes more, until meats are hot and cooked through, serve.  Garnish with fresh rosemary sprigs. 

Orange Cranberry Quick Bread

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
1/3 cup brown sugar packed firmly
1/3 cup sour cream
2 eggs lightly beaten
1 tablespoon finely grated orange zest
1/2 cup fresh orange juice
¼ teaspoon orange extract-optional
5 tablespoons melted butter, slightly cooled
1 cup chopped fresh cranberries

Combine flour, baking soda, baking powder and salt, set aside.
In a large bowl, or in a stand mixer, mix sugars and zest for 1-2 minutes to release the oils from the zest.  Add the eggs, sour cream, juice, extract, and melted butter.  Add the flour mixture to the wet mixture.  Do not over mix the batter. Fold in chopped cranberries and nuts (if using).  Fill a (9-inch), loaf pan lined with parchment paper and sprayed with non-stick cooking spray.   Add the batter to the prepared loaf pan.  Batter will fill the pan to about half way. Bake at 350 degrees for 50-55 minutes on the middle oven rack.  Bake until a tester comes out cleanly from the center or the internal temperature reaches 200-205 degrees. Remove from the oven and let the bread rest in pan 5 minutes and turn out onto a cooling rack.  Option: Once cool drizzle with glaze, allow glaze to dry.
For Muffins: Fill Muffin tins with paper liners, or spay muffin tin with vegetable oil cooking spray.  Fill each cup ½ full.  Bake 24-26 minutes or until tester comes out clean.  Cool in muffin tins, drizzle glaze if desired. Makes approximately 18 muffins.
½ cup chopped toasted walnuts or pecans
Optional orange glaze drizzle: 3 tablespoons fresh orange juice, ¾ cup powdered sugar, 1 teaspoon finely grated orange zest.
Optional Crumb Topping or Filling: ¼ cup brown sugar, 1 Tablespoon granulated sugar, 2 Tablespoons quick cook oats, 2 Tablespoons softened butter, ¼ cup flour, 1 tsp orange zest: mix until combined, (will look like wet sand) Pour half of the batter into prepared pan, sprinkle a few tablespoons of the crumb mixture evenly across batter, cover with remaining batter, and top with the remaining crumb mixture and bake.
**For smaller loaf pans or gift sized loaves: fill with batter to half way, place paper loaf containers bake on a baking sheet.  Adjust the baking time to accommodate smaller loaves.  (My small 5-inch loaves baked for 40 minutes

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