#EdenCooks - Iron Chefs of Eden (September-October)

  • Get FREE 5 Gifts with Orders $59+

#EdenCooks - Iron Chefs of Eden (September-October)

Antipova Antipova
Hello everyone, and welcome to the first autumn edition of Iron Chefs of Eden! This is a simple, just-for-fun way to challenge your cooking skills, or show off a classic recipe you love a lot.

I'll present you with two foods, and you are encouraged to use one or both of the ingredients in a way you've never used them before. Maybe you've made applesauce every year but you've never used apples as a garnish for your baked pork roast? Branch out! Or simply share your classic favorite.

I'd like to start off with a simple pair of ingredients for September and October. We've got lots of in-season fruits and veggies to choose from, but two of my favorites are apples and cranberries. It should be fun to use these together or separately.

Post your recipe if you want, and give us a step-by-step, or just post pictures! Most of all---have fun cooking!

(Here are some old Iron Chefs threads, to get you inspired: March-April: choose your own!, April-May: Kholrabi or Kale, May-June: Artichoke or Dill.)
09/14/2011
  • Buy 3 Items for $70
  • Buy 3 Items for $50
  • Buy 3 Items for $30
  • Save 20% on Luxury Toys
  • Add Some Buzz To Your Favourite Toy & Save 60% On Kit
  • 1
  • 2
  • 3
  • 4
  • 5
All promotions
Ansley Ansley
I love cranberries and apples! I'll try to dig up some stuff using rehydrated dried cranberries. Good choices!
09/14/2011
Antipova Antipova
I'm not sure yet whether I'm going to make two separate dishes, or try to make one that combines them. I'm thinking a cranberry-apple bread pudding sounds simple and hearty...
09/14/2011
LikeSunshineDust LikeSunshineDust
Yum! Love apples and cranberries. Should have fun with this one
09/14/2011
Antipova Antipova
Is anyone trying their hand at a recipe this weekend?

Did you know that there are 2500 varieties of apples grown in the US alone, or that apples are a member of the rose family?

How about that cranberries are a perennial plant which must be protected under a layer of ice during the winter?
09/17/2011
Antipova Antipova
I made some oatmeal apple craisin cookies, just to get warmed up.

I mostly followed the recipe on the box of Crisco sticks, but added a little butter, and swapped out the suggested walnuts for a diced apple. I learned, reading a cookbook by the chef/establisher of a three-restaurant franchise in my part of the state, that if you prefer cake-ier oatmeal cookies, you should use slow-cook oats, and if you prefer chewier oatmeal cookies you should use quick-cook oats.

1/2 cup crisco
1/4 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
3/4 cup all purpose flour
1 tsp bkg soda
1 tsp cinnamon
1/4 tsp salt
2+3/4 cup quick-cook oats
1 cup craisins
1 cubed peeled Fuji apple.

Cream oils and sugars, then add eggs and vanilla. Mix dry ingredients together and add them to sugar-oil-egg blend. Add the oats slowly, and then mix in fruit. Spoon into three dozen cookies, and bake 10-12 minutes in a 350F oven.



They might not look like much, but they're pretty tasty!
09/18/2011
Ansley Ansley
They look yummy to me! Thanks for the tip on the type of oatmeal to use for the cookies; I really like them to be super chewy.
09/18/2011
cheetahpita cheetahpita
Cool! Those cookies look delicious... I haven't started using cranberries yet this year, but here's an old favorite:



Apple-Cranberry Pie Cookies
adapted from here
Ingredients
1/2 cup unsalted butter, softened
1 1/3 cup dark brown sugar, tightly packed
1/4 cup whole milk
1 egg
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup oatmeal
1/2 cup chopped fresh cranberries
1 cup unpeeled apple, peeled and finely chopped
Directions
1. Preheat oven to 350 degrees.
2. Beat together butter and brown sugar until combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. Slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple, oatmeal, and cranberries into the batter.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet.
6. Bake for 12-14 minutes or until cookies are slightly browned on the edges.

They're fluffy and dense (kinda like a cake or muffin texture), and the fruit and oatmeal in it makes me feel like I'm eating something healthy They're also great with apple cider.
09/19/2011
FaerieLove FaerieLove
Oh yum, apple and cranberry what a treat! My sweet tooth is already pushing me to make those pie cookies! mmmm!
09/19/2011
Valentinka Valentinka
How happened I've never noticed we had Eden Cooks before?? That's just awesome I think I'm gonna cook something too I love cranberries and my fridge is extra-full with apples from granddad's old country house right now. No one lives there anymore, but apples still grow
09/21/2011
Antipova Antipova
Quote:
Originally posted by Valentinka
How happened I've never noticed we had Eden Cooks before?? That's just awesome I think I'm gonna cook something too I love cranberries and my fridge is extra-full with apples from granddad's old country house right now. No one ...
Well I'm really glad you've found us! Welcome home, fellow cook Sounds delicious, I can't wait to read your recipe, Valentinka.
09/23/2011
LikeSunshineDust LikeSunshineDust
I have in the works a Cran-apple Crumble. I just need to find the time to make it and people to feed it to.
09/24/2011
Antipova Antipova
Quote:
Originally posted by LikeSunshineDust
I have in the works a Cran-apple Crumble. I just need to find the time to make it and people to feed it to.
Oooh, yum!
09/24/2011
LikeSunshineDust LikeSunshineDust
Quote:
Originally posted by Antipova
Oooh, yum!
Too bad we can't all get together for potlucks, eh?
09/25/2011
T&A1987 T&A1987
funny you said apples in pork. As I read that, I'm eating pork chops marinated in oil, cinnamon and apple chunks.
09/25/2011
Vaccinium Vaccinium
BTW, Antipova, I'll be cooking and submitting my ICE entry once cranberries come in season. I know what I want to do, but it won't work without fresh cranberries.
10/05/2011
Antipova Antipova
Quote:
Originally posted by Vaccinium
BTW, Antipova, I'll be cooking and submitting my ICE entry once cranberries come in season. I know what I want to do, but it won't work without fresh cranberries.
When are they harvested in Washington? I know the Ocean Spray plants in the midwest and on the east coast operate all October.
10/09/2011
Antipova Antipova
There's been lots of cooking going on in Antipova's household this last week, and one of my aunts came in with a brilliant idea for making sure turkey burgers are made moist. This was definitely a cranberry dish I've never tried before!

For every pound of ground turkey, add 1 to 2 Tbsp of olive oil, and a few (chopped up in food processor) sections of an orange, and part of the grated peel of the orange. Then, after you cook your turkey burger, top it with cranberry sauce. You get the orange+cranberry zing of relish, in a protein-filled lunch.

Apparently I don't have a picture because my phone freaked out, but it was very tasty.
10/09/2011
Antipova Antipova
My dad was remembering a recipe he hadn't had in more than a dozen years, which my same aunt used to make. A cranberry-sauce coffeecake... he couldn't remember many details, except that my aunt used a Bisquick base (which Dad and I aren't fans of). He remembered my mom making some in a bread machine, but when we asked her, she said she hadn't liked the recipe and had thrown it away.

So I offered to make a fresh attempt using my standard coffee cake recipe, but dad said that wouldn't be fluffy enough. I then thought of cinnamon rolls.

I just found, on a blog, the absolute best cinnamon roll dough recipe I've ever wittnessed: link

I knew it was going to be a success even before I had it kneaded. So silky!

Anyway, I called up my aunt and asked for her original recipe, and put her topping on top of the cinnamon roll dough spread out in the pan. I should have used a 9x13 instead of a 9x9 (the middle had to be extracted after this picture and put back in the oven.... but my goodness is this heavenly!

Make the blog's cinnamon roll dough, press into a 9x13 pan, top with about a cup of whole berry cranberry sauce, and then cover that with a mix of 1/2 cup of brown sugar, 1/2 cup of chopped walnuts, and about a half-tablespoon of butter.

It should bake 20-25 minutes at 350F, but in a square pan my edges took 30 minutes and my middle's still going...

10/09/2011
cheetahpita cheetahpita
Quote:
Originally posted by Antipova
My dad was remembering a recipe he hadn't had in more than a dozen years, which my same aunt used to make. A cranberry-sauce coffeecake... he couldn't remember many details, except that my aunt used a Bisquick base (which Dad and I aren't ...
It looks delicious!
10/12/2011
Valentinka Valentinka
Maybe it's too late for that, but I've got one great recipe with cranberries! It's my favorite pastries which my Mom used to make for me when I was a kid. They are called "Cheburashka" ; ; (apparently after a children's book character) and come from a 20-year-old sort of Do-It-Yourself magazine.

Ingredients:

250 g margarine (or butter)
1 cup sugar
5 eggs
1 lemon
125 g flour
125 g potato starch
175 g walnuts (or other nuts)
1 tsp baking powder
vanillin

Directions:

1. Heat the oven to 200 degrees C (which is about 390 F if I'm not mistaken).
2. Beat margarine and sugar together.
3. Use a grater to scrape off some lemon zest, then add it to margarine and sugar.
4. Add vanillin.
5. Add eggs one by one mixing the ingredients well.
6. Finally add flour, starch, baking powder, and walnuts. Mix until you have a viscous homogeneous paste. Like this:

7. Prepare a baking sheet, brownie pan, pie pan or any other suitable baking equipment by battering it or covering with a waxed paper or parchment.
I used quite a small pan, so I had to decrease amount of ingredients in half.
8. Transfer the paste there, distribute it evenly and flatten with a knife. It won't be too thick - about one inch, probably.
9. Put washed and already dry cranberries on top and press them into the paste slightly.
That's what it looks like:

10. Sprinkle everything with some sugar.
11. Bake for 35 minutes (until the pastries are browned).

12. Let it cool for a while before cutting in portions.


Hope you'll like it! And sorry for not measuring in cups, I'm not good at converting into that system
10/20/2011
Vaccinium Vaccinium
I was finally able to make my ICE meal for September-October. I'm a little late, but at least it got done.


(admittedly, not my best garnishing effort)

My meal was a true autumn harvest meal, with many of the ingredients coming from my back yard. The centerpiece of the plate was two turkey breast cutlets that I butterflied and stuffed with a cranberry-apple compote that I had seasoned with allspice. I then baked that for about a half hour at 400 degrees F until it was done. In top of that I added a tart cranberry juice reduction. Accompanying the meal was a slice of toast made from an Italian boule and topped with chanterelles sauteed in butter and garlic and pureed squash topped with dried cherries (I was out of dried cranberries), chopped hazelnuts, and some apple chunks I had candied. I also served a mixture of cranberry juice and ginger ale for a drink.

Overall, everything was quite good. The turkey was done perfectly, and the tartness of the cranberry-apple compote and cranberry reduction worked well. The squash was sweet and lightly spiced with nutmeg, ginger, and cinnamon and the apples and hazelnuts especially complimented it well. The toast was very good too, but I've been eating so many chanterelles this week, that they have really lost their novelty.

I'll get to the current month's ICE in a couple weeks.
10/20/2011
Antipova Antipova
Quote:
Originally posted by Valentinka
Maybe it's too late for that, but I've got one great recipe with cranberries! It's my favorite pastries which my Mom used to make for me when I was a kid. They are called "Cheburashka" ; ; (apparently after a children's book ...
Ooh what an excellent recipe! I'll have to try making it. I don't have any potato starch... I think corn starch is the equivalent (of course the US has corn... I have some mung bean starch from a Vietnamese shop too but I haven't found any Russian shops where I live... so corn starch it will have to be.

Thanks for the little story too---he's adorable!


And it's not too late at all! I gave these a two-month title (Sept-Oct) and you're still well within October! And if people cook with these ingredients and want to share even after the title month, that's great too.
10/21/2011
Antipova Antipova
Quote:
Originally posted by Vaccinium
I was finally able to make my ICE meal for September-October. I'm a little late, but at least it got done.


(admittedly, not my best garnishing effort)

My meal was a true autumn harvest meal, with many of the ingredients coming ...
This looks like an incredible meal. Each element of it would be enough by itself---but they sound even better together like this. You've inspired me to try to make three-part meals instead of single dishes for the next ICE.

So were the fresh berries needed for the compote or the reduction? I just had to stick the last of my reddest berries in the freezer (they were starting to turn) but I still have some of the paler ones that keep better. I should try a take on your turkey dressings while they're still good.

And---it's not late! They're two-month challenges which happen to overlap
10/21/2011
Vaccinium Vaccinium
Quote:
Originally posted by Antipova
This looks like an incredible meal. Each element of it would be enough by itself---but they sound even better together like this. You've inspired me to try to make three-part meals instead of single dishes for the next ICE.

So were the ...
The funny thing is that I rarely make three part (or even two-part) meals. They are fun for ICE, but it's just too much work to make a multi-part meal in the time I usually have to get dinner prepared.

The fresh berries were for the compote. The reduction was just cranberry juice and a little sugar.
10/21/2011
Valentinka Valentinka
Quote:
Originally posted by Antipova
Ooh what an excellent recipe! I'll have to try making it. I don't have any potato starch... I think corn starch is the equivalent (of course the US has corn... I have some mung bean starch from a Vietnamese shop too but I haven't found ...
Thanks!
About the starch - sorry for not putting it into consideration. It's just that for me any starch has always been potato starch I called my Mon to ask her about it and she said that, for sure, corn starch will be perfectly fine!
10/21/2011
wetone123 wetone123
Caramel Apple Pie


Ingredients
1 recipe pastry for a 9 inch double crust deep dish pie
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
6 cups thinly sliced apples
1/2 cup caramel ice cream topping
1/4 cup chopped pecans


Directions

Preheat oven and cookie sheet to 400 degrees F (205 degrees C).

Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.

Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top.
Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing.
Enjoy!
10/21/2011
Valentinka Valentinka
Quote:
Originally posted by wetone123
Caramel Apple Pie


Ingredients
1 recipe pastry for a 9 inch double crust deep dish pie
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
6 cups thinly sliced apples
1/2 cup caramel ice cream ...
wetone123, that sounds totally great and mouthwatering! But I'm a bit unsure about that "recipe pastry for a 9 inch double crust deep dish pie" thing. I guess, that's some special kind of pastry you can find in a shop... But here we have simply sweet dough (yeast-fermented), non-sweet one, puff pastry (with several layers)... That's all, I guess. Will puffy pastry go with this recipe?
10/21/2011
wetone123 wetone123
Quote:
Originally posted by Valentinka
wetone123, that sounds totally great and mouthwatering! But I'm a bit unsure about that "recipe pastry for a 9 inch double crust deep dish pie" thing. I guess, that's some special kind of pastry you can find in a shop... But here ...
Hey Valentinka, I had never thought of it, but I do not see why you couldn't use puff pastry. Sounds very good to me.

Yes, I usually buy my crust because my home made crust doesn't cut it! You could buy 2 deep dish crusts, make your own from your favorite recipe or use puff pastry. I wouldn't want to put any limitations on this delicious pie as everything is versatile in my cooking.


As an afterthought, if the puff pastry is thick, be sure to make allowance by using an extra large dish to cook it! You could even use a casserole dish if needed!
10/21/2011
Total posts: 29
Unique posters: 9