Our last act at our 9 year old garden was to be on Tuesday. Fifty guests and much preparation were planned.
Rain came and changed our plans. Instead of being at Joe Field for the last time, we moved our feast to our new home at Midway Hills Christian Church, 11001 Midway Rd, Dallas, Texas 75229. The lunch was a fund raiser for us and a time for thankfulness.
Guests were greeted in the parking lot by Master Gardener volunteers with huge umbrellas. One of our guests said” you guys think of everything!” The hors d’oeuvres table and wassail were very popular.
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
3 Tablespoons tea
3 cups boiling water
1 can jellied cranberry sauce
2 cups water
¾ cup sugar
½ cup orange juice
½ cup lemon juice
- Put spices in saucepan and pour boiling water over them. Pour boiling spices over tea, in large pan with cover. Let steep 5 minutes covered.
- Beat jellied cranberry sauce with fork and heat with 2 cups water; add sugar and stir to dissolve.
- Strain tea; add cranberry liquid mixture, orange juice and lemon juice.
- Serve hot.
Yield: Makes 2 quarts.
Baked Brie with Cranberry Sauce and Walnuts
¾ cup cranberry sauce
1 (16-ounce) brie round
Zest of one orange
⅔ cup walnut pieces
Crackers for serving
- Preheat oven to 350⁰.
- Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate.
- Bake at 350⁰ for 10 minutes.
- Remove from the oven and top with the cranberry sauce. Bake for an additional 5 minutes, or until the cheese is soft and warm. Sprinkle the top with orange zest and walnuts.
- Serve immediately with crackers.
Note: For a simple cranberry sauce combine 4 ounces cranberries, 1/3 cup orange juice, and ¼ cup sugar. Bring to a boil, then reduce to medium and simmer till thickened and cranberries have popped. For extra favor add ⅛ teaspoon nutmeg and cinnamon.
Swiss Chard Turnovers
1 tablespoon olive oil
1 shallot or small onion, chopped
1 bunch Swiss chard, washed and dried, stemmed, and cut or torn into pieces
Salt to taste
Freshly ground black pepper to taste
½ cup (or more) shredded cheese, such as Parmesan
1 sheet of puff pastry, thawed overnight in the fridge
- Preheat the oven to 400⁰. Line a baking sheet with parchment paper.
- In a skillet or sauté pan, heat the olive oil over medium heat. Add the chopped shallot or onion and cook until the shallot becomes translucent. Turn the heat up to medium high, add the chard, and sauté for about 3 to 5 minutes, until the greens wilt. (Avoid cooking the greens to the point that they lose color or give off water). Season the greens with salt and black pepper to taste. Remove from the heat and set aside.
- On a large cutting board or counter top, unfold the puff pastry. Cut it into six rectangles. Top one end of each rectangle with a mound of the chard mixture, and then top the chard with some of the cheese.
- Fold the unfilled end of the puff pastry over the greens, and press the edges to seal the turnover. Place the turnovers on the baking sheet.
- Bake the turnover for 15 to 20 minutes, until the pastry is puffed and golden brown. These are best eaten as soon as they’re cool enough, and definitely on the same day.
Yield: Makes 6
More Recipes from Farewell to the Field tomorrow!