Tuesday, November 15, 2016

Seasonal Plate

Supermoon Update: 
The following photos were taken by my husband on Monday evening ( day after the Supermoon) at the lake where we had a much better view than in the cities. Obviously he read the manual which I have not on the how to for night photos.  

This week's Seasonal Plate serves up a traditional holiday meal adding in a non traditional twist. A small serving of Baileys Oreo  Trifle (recipe previously  posted) http://sockfairies.blogspot.com/2016/11/weekend-round-up.html will outshine the traditional pumpkin and pecan pies. Cranberry-Pear Chutney is a savory condiment for the turkey and wild rice served with a memorable side Oven Roasted Brussels Sprouts with Apples, Cherries and Pecans.
Cranberry-Pear Chutney
Cook's notes: Serve this versatile sweet and tangy condiment as a relish with slices of pork or turkey or use as an appetizer spooned over brie or cream cheese. Showcase the chutney in your best glass dish. Recipe from Taste of Home. 
Chutney can be made ahead and refrigerated up to 4 days. 
  • 1-1/4 cups sugar
  • 1/2 cup water
  • 1 package fresh (12 oz.) or frozen cranberries
  • 3 pears peeled and chopped ( about 2 cups)
  • 1 medium onion, diced (1 cup)
  • 1/2 cup golden raisins
  •  1/2 cup brown sugar
  •  1/4 cup apple cider vinegar
  • 2 TB. orange juice
  • 1 tsp. ground Saigon/Vietnamese cinnamon or 3/4 tsp. regular cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. allspice 
  • dash ground cloves
  • 1/2 tsp. each grated lemon and orange peel 
  • In a large saucepan over medium heat bring granulated sugar and water to a boil. Reduce heat simmer uncovered for 3 minutes. Stir in cranberries, pears,  onions, raisins, brown sugar, vinegar, orange juice, salt, spices and grated lemon/ orange peel .
  • Return to a boil, reduce heat and simmer on low uncovered 20 minutes or until desired thickness, stirring occasionally. Cool and refrigerate until serving.  
  • Serve chutney at room temperature.  
Oven Roasted Brussels Sprouts with Apples, Cherries and Pecans
Cook's notes: Recipe serves four and is adapted from BHG November 2016.
  • 1 lb. Brussels sprouts
  • 2-3 TB. Extra Virgin Olive Oil 
  • 3 TB. maple syrup 
  • 1/2 tsp. kosher salt
  • 1/8 tsp. pepper
  • 1/2 red onion, cut into chunks
  • 1 tart apple, cut into chunks
  • 1/2 cup dried cherries
  • 1/3 cup chopped pecans 
  • bottled vinaigrette dressing e.g. Maple Grove Farms of Vermont Fat Free Cranberry Balsamic Dressing 
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
  • Trim stems from Brussels sprouts and halve lengthwise. Remove any wilted outer leaves. 
  • In a bowl add olive oil and maple syrup. adding in Brussels sprouts, apple chunks and onions, toss to coat.
  • Sprinkle sprouts with salt and pepper and spread evenly on baking sheet. Roast for 20 minutes, uncovered. 
  • Stir in cherries and pecans and roast uncovered 5-8 minutes. 
  • Drizzle with vinaigrette and serve warm.


  1. Those are spectacular moon images. What type of camera did you end up buying?

    I really need to buy and roast some Brussels sprouts. Could the maple syrup be omitted or something substituted for it?

  2. Well I have to admit it's the same camera I always use but had a feature I was unaware of and the science guy was determined to get a photo. You can drizzle a little balsamic vinegar or brown sugar for sweetness over the Brussels sprouts that have been drizzled with oil. Be sure to stir during cooking time to keep sprouts moist while cooking.