November 23, 2007 by Nathalie Herling.

If you used the Margarita Agave Cranberry Sauce from a previous posting that you made in a clay pot… I have a couple of killer ideas with what to do with any left over cranberry sauce from this or any other cranberry…. can work with canned too. Adjust sweetening to fit your taste buds and the sauce you start with.

Cranberry Margarita

Take a 1/4 of a cup of the cranberry mixture of your choice… add a shot of tequila, a half a shot of Gran Manier, two ice cubes and sweetner of your choice if needed - I make very tart cranberry sauces - blend in a blender.  A yummy Cranberry Margarita!

You can add a cup or two of left over cranberrry sauce to your favorite basic muffin and pancake recipes to make killer breakfast treats.

Some people like to add cranberry to turkey and chicken salads as well.

Let me know your ideas!!

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November 23, 2007 by Nathalie Herling.

Margarita Cranberry Pomegranate

Blue Agave Sauce / Relish

¼ C of Tequila

¼ C of Grand Marnier

1 lb Cranberries

1/8 C of Blue Agave

2 limes

2 oranges

2 small or 1 large pomegranates

In a clay pot or pan, grade the skin off the lime and orange. Try not to include too much of the pith. Juice the lime and orange, add the tequila and blue agave. Boil the cranberries 8 to 9 min. The clay pot will continue to cook the berries a little. Cool the mixture. When cool add the Grand Marnier. Add seeds from pomegranate and blend. Chill and serve.

Posted in vegetarian recipes, latin, Thanksgiving, recipes, la chamba cookware | 1 Comment »

September 20, 2007 by Nathalie Herling.

 This is the first in a series of recipes that are great for an Indigenous Thanksgiving gathering.  What qualifies as an Indigenous Thanksgiving food? Any recipe that primarily uses foods indigenous to the New World. A fabulous array of creative options for a delicious Thanksgiving spread.

Mashed Sweet Potatoes with Rum

Super easy to prepare. Ideal for cooking in clayware. One pot cooking and serving. Cooks the potato beautifully, heats the milk and stays nice and warm in the clay pottery… any Thanksgiving cook knows that keeping the food warm is a major plus as you bring a wide variety of dishes to the Thanksgiving table. Also this recipe is very easy to scale and almost impossible to mess up.

3 large yams, your choice garnet or orange

1.5 t of salt

1/3 cup of milk

1/2 stick of  unsalted butter

1/4 C of Dark Rum Your choice remove all or about half the skin from the Yams.  If it is for a less health conscious crowd I peal… if very aware just cut away the tougher parts. If you like cut an boil the potatoes also easy to peal after cooking. I like to peel the sweet potatos a little first to speed the mashing process while the potatos are just cooked.Peel a little, cut into about 10 pieces for a large yam… cook 20 to 30 min until tender in a generous amout of water with salt… Drain potatoes. Heat milk and butter in same drained clay pot. When the butter is almost melted add rum and sweet potatoes. Use a potatoe masher, mash the potatoes with the butter, milk, rum mixture. Season or add a little butter to the top. You can put the mashed yams in the oven on low to keep them hot. Black clayware is fabulous for keeping the potatos warm and to directly serve. I doubt if you will have any left overs!!!

Posted in vegetarian recipes, Thanksgiving, recipes, la chamba cookware | No Comments »