cranberry Archives - A Calculated Whisk

Weekday Morning Paleo Dutch Baby (Cranberry or Plain)

February 7, 2017 By Becky 57 Comments

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This paleo dutch baby takes less than half an hour start to finish, making it the perfect treat for weekday mornings. Whip one up for your valentine this week!

Ready to switch things up? Try my new chocolate paleo dutch baby recipe!

A couple of weeks ago I shared a picture of a cranberry dutch baby on Instagram, and people got really excited. Several people messaged me asking for the recipe early because they couldn’t wait until I posted it on here to make it. I can understand the excitement–these paleo dutch babies are pretty fabulous, especially because they’re simple to make in less than half an hour.

I have to be at work at 7:45 on Wednesday mornings, and I often roll out of bed at 6:15 and whip one of these up. Just because it’s early on a weekday doesn’t mean we don’t have time to make a hearty and indulgent breakfast!

This paleo dutch baby is a streamlined, small-batch version of the German Apple Pancake from my cookbook, Paleo Planet. I find myself making this weekday morning variation much more often than the original–so often, in fact, that I have the ingredients and quantities memorized. If you have a two-tablespoon measure (otherwise known as a standard coffee scoop!), the process is especially easy.

Grain-free Cranberry Galette

October 10, 2016 By Becky 10 Comments

Why not end Thanksgiving dinner with a nut-free, grain-free cranberry galette? The cassava flour pie crust is so flaky and buttery, no one will guess it’s gluten free.

My obsession with cassava flour pie crust is still going strong. It all started with this gluten-free quiche lorraine with leeks, and I stayed in the savory realm with this heirloom tomato galette. Now it’s finally time for something on the sweet side: this grain-free cranberry galette with creme fraiche. Cassava flour is remarkably similar to wheat flour in how it behaves in crusts, so making this dough is a lot like making regular pie dough. Don’t worry, though, it’s really easy–it comes together in just a few minutes in the food processor.

Cranberries are often mixed with other fruits in desserts, or only make it to the table in the form of cranberry sauce. I wanted to create a treat that would highlight cranberries on their own in all their ruby-hued glory. Here their tartness is tempered with honey and a sprinkling of raw sugar, and a bit of creme fraiche adds richness and depth to the filling. I like to serve this with even more creme fraiche on top, but it’s also fabulous with whipped cream or vanilla ice cream.

Pork Chops with Cranberry-Apple Compote (#30MinuteMondays)

January 11, 2016 By Becky 4 Comments

These paleo, Whole30-compliant pork chops with cranberry-apple compote are made for nights when you come home already hungry: they’re easy, satisfying, and fast. They can be ready in 30 minutes, and there’s a shortcut version that’s even faster!

I’m on Day 11 of my Whole30 and, at the risk of jinxing myself, it’s been smooth sailing so far! I’ve been drinking my coffee with homemade almond milk most days and occasionally making it into a chai ghee “latte” when I want something a little more indulgent.

I’ve gotten a little tired of having eggs for breakfast, but mixing in the occasional dinner for breakfast has helped make eggs seem appealing again the next day. And I’ve done a pretty good job of making big batches of meals like bacon and sweet potato chili and cracklin’ chicken so that I can have leftovers for the next day.

I’m not quite as on top of my meal planning game as I’d like to be, though, so there have been several nights when I left work already hungry and didn’t have any leftovers ready to just heat up when I got home. That’s where these seared pork chops with cranberry-apple compote come in.

This whole recipe takes less than thirty minutes, and there’s even an abridged version where the compote is stripped down to its most essential ingredient. That version is in the recipe notes and can be accomplished in 15 minutes flat if you work efficiently.

Since they’re coated in a delicious dry rub made from the spices pictured above, these pork chops are also great on their own. Ben always has his plain because he’s averse to the texture of cooked apples (I’m all about that because it means more compote for me!).

The dry rub gets smokiness and a little heat from the paprika and savory earthiness from the cumin and garlic. There’s also sea salt, pepper, and just a tiny bit of cinnamon as a nod to the apples that are in these pork chops’ future.

Grain-free Cranberry Orange Bread

November 21, 2014 By Becky 10 Comments

My family doesn’t have a well-defined set of Thanksgiving traditions. Growing up with divorced parents, I often divided my time between two Thanksgiving dinners, having the main meal at one house and dessert at another. Things always felt briefly desolate as I was shuttled between the two under the cover of early nightfall, but a slice of pie (or three) put an end to that pretty fast. And I wouldn’t have wanted to miss out on spending time with either of my families.

My mom and I usually had dinner at a friends’ house, and didn’t have to do much of the cooking. (I don’t think either of us has ever roasted a whole turkey, unless she did a bunch of turkey-roasting before I was born and neglected to tell me about it.)

Cranberry Chocolate Truffles (Paleo, Vegan, Gluten-free)

December 18, 2013 By Becky Leave a Comment

I promise that after today’s post we will take a *short* break from all the cranberries.

Did you make a batch of cranberry maple syrup and cran-maple compote yet? You’re going to need it for these amazing cranberry chocolate truffles!

The inside of these candies is a beautiful dark pink color thanks to the cranberry maple syrup, and has just a hint of cocoa powder. The truffles are dipped in dark chocolate to make their snappy outer shell, and then sprinkled with shredded coconut or chopped pecans just before the coating has time to set. They may be the most festive thing I’ve ever made, other than this tart. They are great for gifting. I love the way the tart cranberry filling tastes with the rich dark chocolate, and I bet you and your lucky giftees will, too.

I think I just made up a word. It’s probably time to for me to stop and just get on with the recipe.

One more thing: these are adorable packaged in an egg carton. Wrap that all up and see how befuddled people are when they open it and think you’re giving them a carton of eggs for Christmas.

Cranberry Maple Syrup & Cran-Maple Compote (Paleo, Vegan, Gluten-free)

December 14, 2013 By Becky 1 Comment

You heard it here: cranberry is the new pumpkin! I am pretty much ready to put these little red super-berries in everything I make from now until Christmas. I love the depth the tart flavor of cranberries adds to desserts, and they’re great in savory dishes, too.

This recipe is so easy–just two ingredients, and you end up with two delicious and giftable condiments. The cranberry maple syrup would be great on pancakes, but I’m also thinking about incorporating it into a festive cocktail. I’ve already used it as the base for another dessert (involving chocolate) that would make a great gift, so stay tuned! If you want to be really prepared, make a batch of this now and just stash it in your fridge. I promise you won’t be sorry you did!

The cranberry compote is also delicious, and less sweet than the syrup for those of you who don’t want to get a toothache. I used some to make a parfait with yogurt and pecans this morning, and it was amazing. (Holiday parfait–it’s a thing! A delicious thing that rhymes!) You could also spread the compote on toast or even serve it with pork chops.

I had so much fun watching and listening to the cranberries pop while I was making this recipe. It’s more subtle than popcorn, but still great. I tried to make a video of it to post on Instagram, but it turns out I don’t know how to do that. Anyway, it made me think of the song “Get It Poppin’” (warning: explicit lyrics) from ten years ago–it’s a completely ridiculous Fat Joe song where he asks the ladies what they’re gon’ do, and they say “I’ma get-get-get it poppin!” over and over again. So, yes … that song has been stuck in my head since I made this. Still totally worth it, though!

Cranberry Orange Tart (Paleo, Gluten-free, Dairy-free)

December 9, 2013 By Becky 5 Comments

I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I’d made any kind of a curd. I came up with an idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.
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