Tag: gordon ramsay cranberry sauce recipe

Next Up: Cranberry Sauce 2013

I don’t want to get bogged down in the details, but sometime Friday we’ll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you’ll go nuts for this. Stay tuned!

Photo courtesy of USDA

Crab-Stuffed Deviled Eggs – I Love to Say I Told You So

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that’s enough about the recipe…now, on to more important matters.


Considering the fact that we’ve done almost 1,000 uploads, we’ve had very few controversial recipes. And by “controversial, I mean videos that caused vigorous debate about whether the recipe actually works as shown. One such video was our “How to Make Perfect Hard Boiled Eggs.”

While most had no issues, a small but vocal group claimed the recipe didn’t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I’ll admit, it is a brilliant plan, but it’s not true.


To prove my innocence, I’ve used the exact same method here, and once again, perfection. As long as you’re using a decent pot (as in not paper-thin), enough water, and can manage to successfully set a timer, I’m not sure what can go wrong. By the way, I used cold eggs, so that’s not an issue, as some surmised after the first tutorial. To summarize: I told you this works.

Regardless of how you cook your hard-boiled eggs, this would make a stellar hors d’oeuvre for any special occasion meal. You can be as frugal or extravagant as you want, and the garnishing options are pretty much limitless. Speaking of garnishes, that is a lemon, and not an orange! It’s actually a Meyer lemon which have a much warmer color than standard lemons. I hope you give these a try soon. Enjoy!


Ingredients:

For the bottoms:
*6 large hard-boiled eggs (makes 12 pieces)
2 oz fresh crab meat, chopped
3 or 4 tbsp mayonnaise, or enough to achieve desired consistency
few drops of Worcestershire sauce
1 tsp Dijon mustard
1 tsp lemon juice
2 tsp chopped tarragon
1/2 tsp hot sauce or to taste
pinch of old bay
salt and pepper to taste (don’t be shy with the salt)

For the crab topping:
2 oz fresh crab meat, shredded slightly
1 or 2 tsp crème fraiche or sour cream
lemon zest of one lemon
Aleppo pepper to taste
salt if needed
Fresh chives
Cayenne

* I only made 12 portions, but this method will work with more. Just be sure your eggs are cover by at least an inch or two of cold water, and proceed as show.

Skinny Cranberry Swirl Cheesecake Squares

 
Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

I’m so excited to share these with you, they turned out even better than I expected! 

A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it’s a standard for me. It’s a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl[1] recipe, and my chocolate raspberry swirl cheesecake[2], only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you’ll love this!

Skinny Cranberry Swirl Cheesecake Squares
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg

Ingredients

For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh orange zest

For the Crust:

  • 3 oz gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
  • 1 oz pecans, crushed
  • 1 1/2 tablespoons light butter, melted

For the Cheesecake:

  • 8 oz 1/3 less fat cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 6 oz nonfat Greek yogurt (Chobani)
  • 2 egg whites
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon flour

Directions:

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce.  Combine the cranberries, sugar, water, and orange zest in a small saucepan.  Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.  Remove from the heat, allow to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl.  Stir together to moisten the crumbs, then pour into the prepared baking pan.  Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.  Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.  Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth.  If the mixture is too thick, add 1/2 tablespoon water.  Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes.  Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.  Once chilled, cut into squares and serve.

References

  1. ^ strawberry cheesecake swirl (www.gordon-ramsay-recipe.com)
  2. ^ chocolate raspberry swirl cheesecake (www.gordon-ramsay-recipe.com)

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