Maple Walnut Cranberry Sauce – I’m Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.


As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!


Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)
1 (12 oz) package fresh cranberries, washed
1 cinnamon stick
1/4 cup white sugar
1/2 cup maple syrup
1 tbsp freshly grated ginger
1/4 cup port wine
3/4 cup freshly squeezed orange juice
1 tbsp orange zest
pinch of salt
1 cup chopped walnut, toasted a light golden-brown

Meatball-Stuffed Garlic Bread Sliders – A Hole Lot of Awesome

I’ve wanted to do a video for baked cheeseburger sliders for
a while now, but I’ve also been craving a meatball sub, so long story short,
this is what I ended up with, and they were amazing. Above and beyond some
decent ingredients, the real secret to these beauties is placing the meatball in through the
top of the roll, versus splitting and stuffing in the traditional manner.

I can’t explain exactly why, but there’s something very
special about these, and they really were a lot of fun to eat. Maybe it ‘s the
symmetry, or center of gravity, but they just feel right in your hand. I’m not
sure who invented this technique, but I first saw it on a blog called, Cooking for Keeps, so they get the credit for now.

Like I mention in the video, this easy procedure would lend
itself to all kinds of variations, and I expect to see some great ones shared
on social media soon. We’re getting close to the Super Bowl, and like I said
before, it’s not about who wins the trophy, but rather who wins the snack
table, and if you show up with these, that will be you. So, I really do hope
you give these meatballs-stuffed garlic bread sliders a try soon. Enjoy!

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Ingredients for 18 Meatball-Stuffed Garlic Bread Sliders:

18 dinner rolls (I used Hawaiian rolls, but will try regular
less-sweet ones next time)

3 tablespoons butter infused with 3 or 4 cloves of crushed
or minced garlic

1 pound grass-fed beef

1 diced yellow onion and a few cloves of garlic sautéed
until soft in olive oil

2 tablespoons freshly chopped parley, plus more for garnish

1 large egg

1/4 cup plain breadcrumbs

1 cup grated fontina cheese, divided (big handful in the
meatball mix, and the rest on top)

2 teaspoons kosher salt

freshly ground black pepper and cayenne to taste

2 cups prepared tomato sauce

freshly grated Parmigiano-Reggiano cheese for the top

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Plum cake recipe with strawberry grapes – Italian Cuisine


  • 240 g flour 00
  • 240 g sugar
  • 220 g strawberry grape sauce
  • 4 eggs
  • 110 g peanut oil
  • 10 g baking powder for desserts

For the recipe of strawberry plum cake, blend the eggs with the grape sauce with the immersion mixer; add also the oil, pouring it in line as you do for mayonnaise, always blending. Sift the flour with baking powder and sugar.
Add the flour to the egg mixture, stirring very gently and as little as possible so as not to disassemble it. Pour the mixture into 2 molds of silicone with a bullous shape. As an alternative, two 20 cm long plum cake molds, buttered and floured, will be equally good.
Bake at 170 ° C for 45 minutes in ventilated mode. Remove the plum cake from the oven, let it cool, then remove from the mold and let it cool completely. Before serving, decorate it to taste with icing sugar, grape berries, lime peel and drops of grape jelly.
Recipe by Dario Nuti

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