Make-Ahead Feast Worthy Cranberry Pear Compote! 


This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one.

Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover turkey sammy! There is quite a bit of sugar in the recipe because the natural flavor of cranberry is very, very tart so it’s ok to substitute with honey or your favorite sweetener.

Oh, sure to call your order in using discount code : “Chef Gigi” when ordering the wine from RiverStar Vineyards and secure 20% off you entire holiday purchase!

You’ll Need:

2 pounds fresh or frozen whole cranberries 

1 1/4 cups granulated sugar, or your choice of alternitive

3 tablespoons brown sugar, packed

3 Bosch pears, peeled, cored and chopped in large one inch chunks 

2 wide strips of lemon zest

1 lemon juiced, seeds removed

1 orange zested and juiced

1 bottle RiverStar Vineyards Sauvagnon Blanc

1-2 small cinnamon sticks

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg 

1/4 teaspoon ground cloves

1 large sprig fresh thyme

1/4 teaspoon salt 

1/4 teaspoon fresh ground pepper 

Fresh red forest cranberries

Here’s How:

In a medium high-sided saucepan, combine the cranberries, sugar, lemon zest, wine and spices including salt and pepper. 

Bring to a boil over medium-high heat then reduce to a simmer. Cook until you begin to hear the cranberries begin to pop open. Add the pears cook an additional 8-10 minutes until the pears are soft but still holding shape. Once the cranberries pop the sauce will begin to thicken. Continue to cook until a knife will gently slide through the pears. Taste, and adjust seasoning.

Remove from heat, cool and store air tight in glass jars. Can be made up to a week in advance. 

Makes a great hostess gift when packed in a fancy glass container with a fresh sprig of thyme and orange peel! 


Yields approximately 20 -25 servings 

Pommes de Terre Gratinées ~”Potatoes with Cheese”~

 

ham_and_scalloped_potatoes_2813

A Gratin is a culinary technique in which a casserole recipe is topped with a browned crust, from breadcrumbs, grated cheese, sometimes eggs and or butter. Gratin originated in French cuisine, and is usually prepared in a shallow cooking vessel. The flavors are rich and delicious.

Ingredients:

2 Tablespoons unsalted butter, plus additional for preparing the baking dish

2 fresh leeks

1 ½ pounds peeled Yukon gold potatoes

1/4-1/2 pound pancetta, chopped in medium dice or center cut bacon.( Optional)

1 cup heavy cream or nut milk

1/3 cup chicken stock or veg stock

2 garlic cloves, cleaned and smashed root ball in tact

2 thyme sprigs

1 bay leaf

¼ teaspoon freshly ground nutmeg

1/4 teaspoon white pepper

Salt and fresh ground black pepper

1 cup Gruyère cheese, grated

Method:

Preheat the oven to 350’F degrees.

Prepare a 2-quart gratin dish or a casserole dish by generously rubbing the inside with softened butter. Place on a lined high sided cookie sheet and set aside.

Trim the leek’s root ball, and cut off most of the green stem. Slice down the center lengthwise.Wash the leeks thoroughly between the layers to remove any grit and slice again thinly on the crosswise, into 1/4 inch strips.

Using a mandoline or very sharp knife, slice the potatoes into1/8 inch disks. Toss with salt and pepper. Layer the rounds, slightly over lapping one another- from left-to-right, or in a circle — bottom-to top, in the buttered gratin dish.

In a small sauce pan cook the pancetta until crispy. About 3-5 minutes- drain on a paper towel. Set aside.

In a large skillet over medium heat- melt the butter. Add the leeks, a large pinch of salt and a few grinds of fresh salt pepper. Add the thyme. Cook stirring occasionally until leeks are tender and golden, 5 to 7 minutes. Discard thyme sprigs and scatter the cooked leeks over the sliced potatoes.

While the leeks are cooking, heat the cream, the chicken stock with the garlic, and bay leaf in an additional saucepan. Simmer for about 5 minutes until flavors are infused in the cream. Add nutmeg and white pepper.

Sprinkle the pancetta ( reserving 1/2 ) on top of the cooked leeks, pour the cream over the leeks and potatoes and pancetta. Top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40- 50 minutes, uncover and bake until the cheese is bubbling and golden brown an additional 15 to 20 minutes. Remove from oven, sprinkle with the reserved crispy pancetta and garnish with chopped parsley.

Makes approximately 4-6 servings