Baked Winter Fruit

I've been on a baked fruit kick lately after rediscovering a recipe I'd clipped a while back.  (Remember that actually using all the recipes that I clip project that I started at the beginning of this year? It's still going....sort of.)

A couple weeks ago I was looking for a dessert to bring to some friends who were having me over for dinner.  I was keen to find something light, since I feel like the bounty of the season is already catching up with me (specifically my hips).  I decided upon a simple recipe for baked winter fruit from the Boston Globe.  It's just a simple combination of apples, pears (you don't even need to peel them!), prunes, raisins, and dried cranberries, with a touch of orange juice, cinnamon, and brown sugar.  You can also add slivered almonds or walnut pieces, if you wish.  Mix, cover, and bake--that's all there is to it!  

"The Thing That Makes Me Most Excited About Fall Right Now...

...is being able to make this chutney!"

This is approximately what a friend said last night when a group of us got together and made dinner, and I brought this mango chutney.  

Inspired by a chutney my Mom made for me a few weeks ago (although it turned out to be entirely different), this mango chutney is as easy and delicious as it comes.  The peeling and chopping is a tad bit time consuming, but once the fruits and veggies are all diced up, everything is dumped in one pot and cooks together.  Spices and a dash of acid at the end complete this delicious condiment that you'll want to serve (or just eat with a spoon!) all winter long.  Last night we served it over a brined pork tenderloin (more inspiration from Mom!), but I suspect it would be fantastic on chicken and lamb as well.

(Apologies for forgetting pictures--by the time dinner was on the table we all dug in and forgot the photos!  I can guarantee I'll be making this again and again, so pictures will come eventually)

Boston Is In Lockdown. Carrot Cake, Anyone?

So Boston/Cambridge/Watertown/Surrounding areas are on lockdown.  I'm sure you know that.  

I was woken up shortly after 6am this morning with simultaneous texts from my roommate, who was stuck at Logan Airport, and from the Cambridge Police.  The police text said:

"This is the city of Cambridge. Do [sic] to the police investigation in Water Town [sic] and the surrounding area, MBTA."  

TOTALLY unhelpful, but by then I was wide awake, so I turned on my computer to learn more.  Good lord, things are CRAZY in this city right now.  From my kitchen window I saw MBTA buses full of police being transported while I was eating breakfast.  Otherwise there's been very little vehicular traffic and few people out along the river, which is usually packed with walkers, runners, and bikers.  With the exception of occasional sirens, my neighborhood is very quiet, much like the whole city.  After what seemed like a lot of activity this morning, mostly from various media outlets catching up on the night's activity, there's been little fresh news since late morning.  It's kind of crazy to think that a city can literally shut down, and people more or less respect the command to stay inside, but so far it's working.

One friend wrote on Facebook that it feels like "a scary, weird snow day in spring."  Which is true.  Can't go outside, no where to go, and nothing to do.  So clearly, that called for snow day amusement tactics, namely baking.  

Cranberry Almond Granola

I love Cheerios.  Always have, always will.  But on occasion I need to eat something else for breakfast. (I have been devoted to them for the past 25 years, so I think it's okay to cheat on them once in a while).  When the mood strikes, and I don't have time for anything elaborate, yogurt and granola is one of my favorite combinations.  I usually only have it on the rare occasion that I have some store-bought granola around, which happens, you know, every few years.  Which really isn't enough.  

Last Friday it occurred to me that making granola probably isn't terribly hard.  A quick foodnetwork.com search turned up a simple and relatively healthy cranberry granola from Giada De Laurentiis.  I streamlined the recipe by replacing the mix of pumpkin and sunflower seeds with all sunflower seeds (since I already had some, and I don't really care for pumpkin seeds as much--too tough!).  However, if you have both then I'm sure you can do a 50/50 mix, or use just pumpkin seeds if you really like them.   I also upped the amounts of oats and nuts, because I felt like there was too much liquid and it needed more stuff to soak it up.  The only "unusual" ingredient in this recipe is unsweetened cranberry juice, which I didn't realize was a marketed product, but I found it easily in the "natural foods/healthy" section of my local Shaw's.  There are a number of brands, some quite expensive, but the Shaw's/Wild Harvest brand was reasonably priced, and the bottle isn't too big, which is good, because there's not a lot to do with excess unsweetened cranberry juice (except make lots and lots of granola!).  This recipe comes together quickly, is mostly hands-off, and the result is a sweet and tart, slightly chewy granola that I liked so much I made a second batch a few days later. 

Cranberry Almond Granola (Adapted from Giadi De Laurentiis, www.foodnetwork.com) 

Makes about 6 cups

* A generous 1/2 cup of sunflower seeds, preferably raw, unsalted

* Nonstick cooking spray

* 1/3 cup maple syrup (I like the deep flavor of grade B, but anything you have on hand will be great, as long as it's REAL--no Aunt Jemima, please!)

* 2/3 cup packed brown sugar (light or dark is fine)

* 1/2 cup unsweetened cranberry juice

* 1/2 tablespoon ground cinnamon

* 2 1/2 cups old fashioned rolled oats

* A heaping 1/2 cup almonds, slivered or sliced work well.  

* 1/4 teaspoon fine sea salt (Kosher salt is fine too, if you don't have sea salt)

* 1 cup dried cranberries

Heat the oven to 350 degrees F. Spread the sunflower seeds on a cookie sheet and bake for 8-10 minutes, until lightly toasted and fragrant.  Let them cool.  Reduce the oven temp to 325 degrees F.

In the mean time, combine the maple syrup, cranberry juice, brown sugar and cinnamon in a small saucepan.  Cook, over medium heat, stirring a few times, just until the sugar had dissolved.  Set aside to cool.

In a medium mixing bowl, toss together the oats, almonds, sunflower seeds, and salt.  Pour the cranberry syrup mixture over the oat mixture, and stir with a spoon or spatula until everything is evenly distributed. 

Spray your cookie sheet with nonstick cooking spray, and spread the oat and nut mixture over it in an even layer.  Bake for 20 minutes.

Remove from the oven, and add the cranberries, and use a spatula to stir the mix around, fluff it, and incorporate the cranberries.  Bake for 10 to 15 minutes more, until the mixture starts to brown.  Cool the granola completely, and store in an airtight container for up to a week.

Enjoy on yogurt with honey or rhubarb compote