Nov 16, 2007 11:00 am US/Eastern
Rania's Recipes From Pittsburgh Today Live - 11/16
(KDKA)
Happy Thanksgiving! This week on Pittsburgh Today Live, Rania Harris is featuring recipes for the upcoming holiday.
Apple and Andouille Sausage Dressing ¾ # Andouille sausage - sliced
1 large onion - chopped
1½ cups chopped celery
¾ stick unsalted butter
3 Granny Smith apples - peeled, cored and chopped
8 cups seasoned bread stuffing cubes
¼ cup finely chopped fresh parsley leaves
2 teaspoons fennel seeds
2 cups Wyler's chicken stock DIRECTIONS:Preheat oven to 350 degrees and butter a 3 quart baking dish.In a heavy skillet cook the sausage, onion, and celery in butter over moderate heat, stirring, until onion is softened, about 20 minutes. In a large bowl stir together sausage mixture, apples, and remaining ingredients with salt and pepper to taste and transfer to baking dish. (Dressing may be made 2 days ahead and chilled, covered)Bake dressing 30 minutes, or until heated through and top is golden.Serves: 8
Cranberry Pecan Pound Cake
1 cup chopped pecans - lightly toasted
1 ½ cups cranberries - coarsely chopped
2 cups sugar1 cup unsalted butter - room temperature
5 large eggs
¼ cup sour cream
¼ cup Grand Mariner or any other type orange liqueur
2 teaspoons vanilla extract
2 teaspoons grated orange peel
1 ¼ cups all purpose flour1 cup cake flour
½ teaspoon salt
Powdered sugar
Directions
Preheat oven to 350 degrees and grease a bunt pan with non-stick pan spray.
Set the toasted pecans and chopped cranberries aside while preparing the cake batter.
Using an electric mixer beat the sugar with the butter until light and fluffy. Beat in the eggs, one at a time. Beat in the sour cream and then the liqueur, vanilla and orange peel. Combine the all purpose flour and cake flour with the salt. With the mixer on low speed, add the dry ingredients to the egg mixture and stop when all of the flour has been added. Mix by hand until just combined. Fold in the pecans and cranberries. Pour the batter into the prepared cake pan. Tap pan on the counter to release any air bubbles. Bake until tester inserted in center comes out clean, about one hour.
Cool cake in pan for about 10 minutes. Turn out onto rack and cool completely. Wrap in plastic and refrigerate at least 1 and up to 3 days. Dust cake with powdered sugar before serving.
Serves: 16
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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