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[cotya]

Гугл уже второй день предлагает рецепты прямо со старта :)
Что-то мне кажется тут многовато сахара, но в остальном вполне. Кстати, свежий имбирь пахнет совершенно невероятно, но чистить его та еще морока, привет тебе zinchik и твоему соусу.

1 12-ounce bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
3/4 cup raisins
3/4 cup chopped walnuts or pecans
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Makes 4 cups.

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they’re in the oven. They’re much easier than you expect, and they make any meal feel festive.

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 extra-large eggs at room temperature
1 1/2 cups whole milk at room temperature
Preheat the oven to 425 degrees.

Generously grease aluminum popover pans or custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Serve hot. 
Makes 12.
All of us remember those boiled, mushy Brussels sprouts that are served at Thanksgiving but everyone is surprised how delicious this vegetable can be when it's tossed with olive oil and roasted with lots of salt. And it's so easy!

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like french fries) and serve.
Serves 6.

Comments

[tenorgroupie.livejournal.com]

I use my potato peeler to peel ginger.

[cotya.livejournal.com]

I did.
Но он свежий, сочный, блестящий и очень мелко-ветвистый :)

[foxyfriend.livejournal.com]

А я люблю имбирь. И, кстати, для него есть специальные чистилки :)