Day 362: Turkey Salad Sandwiches with Cranberry Ketchup and Hot Chocolate Bisque
I had a bit of a scare this morning. I woke up, or rather got pushed out of bed by two three-year-old feet and licked awake by the dog, and went to get an espresso and check my blog (as always Saturday mornings are a bit like Christmas on account of the surge of comments I get for FSF), and it was GONE. This blog. Nothing there. No connection, through the www. or WordPress. For hours. P.A.N.I.C. I called tech support and they said the system was being upgraded but I didn’t quite buy it, and fretted through a three hour long panic attack which included a lot of reprimanding myself for not backing this thing up, only because I never got around to figuring out how.
I have now. Phew. The thing popped back online at around noon. There is a moral to this story: BACK STUFF UP. Just in case.
I’m sorry that some of these recipes come along a little too late, after the occasion that might call for them, as is the case with this cranberry ketchup. Maybe you’ll hang on to the recipe for next year. Or maybe, like me, you like cranberry condiments at other times of the year too. This is like regular cranberry sauce but a little more savoury – made with onions and vinegar as well as sugar and spices – and pureed to a ketchupy consistency. My mom hates it, but I love it. Some rooting around the freezer unearthed a container, so I got to have my turkey sandwich after all. (The turkey seemed a little on the dry side, so I mayoed it up a bit and added some chopped green onion and celery.)
Cranberry Ketchup
AuthorJulie
Combine all the ingredients in a largish pot set over medium heat. Cook, stirring often, until the mixture boils, the onions become soft and the cranberries pop; about 20-25 minutes.
Let it cool a bit and then transfer to a food processor or run through a food mill until smooth. If it seems too thick, add a little extra water or juice. If you like, press it through a sieve (this is a good idea if you want to keep it in a squeeze bottle) to get rid of all the solids.
Pour into hot, sterilized jars and seal according to the package directions, or let it cool and transfer to plastic containers to store in the fridge for up to a week or freeze for up to 4 months.
Ingredients
Directions
Combine all the ingredients in a largish pot set over medium heat. Cook, stirring often, until the mixture boils, the onions become soft and the cranberries pop; about 20-25 minutes.
Let it cool a bit and then transfer to a food processor or run through a food mill until smooth. If it seems too thick, add a little extra water or juice. If you like, press it through a sieve (this is a good idea if you want to keep it in a squeeze bottle) to get rid of all the solids.
Pour into hot, sterilized jars and seal according to the package directions, or let it cool and transfer to plastic containers to store in the fridge for up to a week or freeze for up to 4 months.
Also, I decided that for all my raving about real hot chocolate this season I have yet to offer up a recipe. (Although pouring warm milk over chopped chocolate will do the trick, provided you can whiz it smooth, which can be a little tricky and is made infinitely easier with one of those little hand-held milk frother things. But please, if you have kids around, don’t let them play with them, particularly in close vicinity to long hair.)
I have heard drinking chocolate called all sorts of things, but I think “bisque” captures its essence best.
Hot Chocolate Bisque
AuthorJulieIn a medium saucepan, combine the milk, water and sugar over medium heat. Whisk until the sugar is dissolved. Increase heat to medium-high and bring the mixture to a simmer. Remove the pan from the heat and add the chocolate. Let it sit for a few seconds, then blend it with a hand-held immersion blender. Or for individual cups, divide the chocolate among the cups and pour the warm milk overtop. Whiz with one of those little frothers to make it very smooth and foamy.
Ingredients
Directions
In a medium saucepan, combine the milk, water and sugar over medium heat. Whisk until the sugar is dissolved. Increase heat to medium-high and bring the mixture to a simmer. Remove the pan from the heat and add the chocolate. Let it sit for a few seconds, then blend it with a hand-held immersion blender. Or for individual cups, divide the chocolate among the cups and pour the warm milk overtop. Whiz with one of those little frothers to make it very smooth and foamy.
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I don’t like regular ketchup, but love all things cranberry so this is something that appeals to me. Even though your mom doesn’t like it, I know my mom would. She loves spicy condiments and part of her Christmas present every year is a jar or two of some type of chutney. Maybe next year I should make a couple of jars of the ketchup, one for her and one for me. I always make my own cranberry sauce every year, so it wouldn’t be too different to make this.
We had turkey sandwiches again today and there is still enough for at least one more meal. Maybe tomorrow will be hot turkey with leftover gravy.
My brother agrees with you about Cranberry Ketchup. He raved about it when you made it for my birthday/Thanksgiving dinner. I will make some for him now that I have the recipe!
Today, today we bought an external hard drive to back things up in prep to my switching to the laptop from the PC. Today, today, my PC dies. The lights are on but no-one’s home, so to speak.
(I’m on hubby’s right now).
*sigh*
Cranberry ketchup looks and sounds great!
Soooooooo glad your blog came back online and is now backed up!! What a scare!
Thanks for a wonderful year of posting. I’m not much of a cook, but you’ve given me tons of recipes even I can make and also inspire me to try some things that look a little bit daunting. 🙂
Thanks for all the time and energy you put into your blog. I really appreciate it and love the “Dear Diary” aspect . . . thanks for a peek into your fun and busy life.