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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
> wrote: > >"Ed Pawlowski" > wrote in message >news ![]() >> We pickup us some raspberry and strawberry preserves at a local store, >> but I accidentally grabbed a jar of cranberry conserve along with >> them. They look the same and it was probably mixed in the box. >> >> Anyhow, what to do with it? Can it be used to enhance or otherwise be >> part of a savory dish? > > >should go good with duck or pork tenderloin. > Good start. We happen to have a pork tenderloin in the fridge as they were on sale. That could be tomorrow night dinner. |
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On Sat, 12 Nov 2011 10:22:44 -0500, Ed Pawlowski > wrote:
>On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico" > wrote: > >> >>"Ed Pawlowski" > wrote in message >>news ![]() >>> We pickup us some raspberry and strawberry preserves at a local store, >>> but I accidentally grabbed a jar of cranberry conserve along with >>> them. They look the same and it was probably mixed in the box. >>> >>> Anyhow, what to do with it? Can it be used to enhance or otherwise be >>> part of a savory dish? >> >> >>should go good with duck or pork tenderloin. >> > > >Good start. We happen to have a pork tenderloin in the fridge as they >were on sale. That could be tomorrow night dinner. Could be good on ribs in place of duck sauce... if too thick thin with a bit of wine. Cranberry conserves would be a good topping for a bowl of 'nilla ice cream... may even make a great P&J sandwhich. |
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In article >,
Ed Pawlowski > wrote: > On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico" > >should go good with duck or pork tenderloin. > > > > > Good start. We happen to have a pork tenderloin in the fridge as they > were on sale. That could be tomorrow night dinner. I'm behind the curve here, Ed. How was it with the pork tender? Awesome, I'll bet. -- Barb, http://web.me.com/barbschaller September 5, 2011 |
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On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
> wrote: >In article >, > Ed Pawlowski > wrote: > >> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico" >> >should go good with duck or pork tenderloin. >> > >> >> >> Good start. We happen to have a pork tenderloin in the fridge as they >> were on sale. That could be tomorrow night dinner. > >I'm behind the curve here, Ed. How was it with the pork tender? >Awesome, I'll bet. It was very good. Today, I pick up some puff pastry shells and we'll make a cream cheese filling and top it with the conserve. We happened to see a TV commercial for brie and my wife had another idea, a variation on another appetizer we made in the past, brie wrapped in puff pastry. The variation is to coat the top with a layer of cranberry conserve, wrap and bake. I'm liking this stuff. |
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![]() "Ed Pawlowski" > wrote in message ... > On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin' > > wrote: > >>In article >, >> Ed Pawlowski > wrote: >> >>> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico" >>> >should go good with duck or pork tenderloin. >>> > >>> >>> >>> Good start. We happen to have a pork tenderloin in the fridge as they >>> were on sale. That could be tomorrow night dinner. >> >>I'm behind the curve here, Ed. How was it with the pork tender? >>Awesome, I'll bet. > > > It was very good. I TOLD you so! |
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On Tue, 15 Nov 2011 18:26:13 -0500, Ed Pawlowski > wrote:
>On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin' > wrote: > >>In article >, >> Ed Pawlowski > wrote: >> >>> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico" >>> >should go good with duck or pork tenderloin. >>> > >>> >>> >>> Good start. We happen to have a pork tenderloin in the fridge as they >>> were on sale. That could be tomorrow night dinner. >> >>I'm behind the curve here, Ed. How was it with the pork tender? >>Awesome, I'll bet. > > >It was very good. > >Today, I pick up some puff pastry shells and we'll make a cream cheese >filling and top it with the conserve. > >We happened to see a TV commercial for brie and my wife had another >idea, a variation on another appetizer we made in the past, brie >wrapped in puff pastry. The variation is to coat the top with a layer >of cranberry conserve, wrap and bake. I've done that but also added chopped walnuts. Lou |
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![]() "Ed Pawlowski" > wrote in message ... > > > Today, I pick up some puff pastry shells and we'll make a cream cheese > filling and top it with the conserve. > > We happened to see a TV commercial for brie and my wife had another > idea, a variation on another appetizer we made in the past, brie > wrapped in puff pastry. The variation is to coat the top with a layer > of cranberry conserve, wrap and bake. > > I'm liking this stuff. have some fun and make some Danish pastry dough. |
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