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Tertúlias da Mallory

por Moira, em 29.11.09

A minha última convidada, é estrangeira,  chama-se Mallory Elise,  tem um blog chamado The Salty Cod o que traduzido à letra quer dizer Bacalhau Salgado, vive no Estados Unidos, mas já viveu em Paris, viajou por Portugal e pelo Brasil, é uma apaixonada pela língua portuguesa, ainda a dar os primeiros passos, gosta de azulejos, adora fotografia e é uma óptima contadora de histórias a par de ser também uma óptima doceira.

É com muito gosto que lhe entrego a última tertúlia de aniversário deste ano, deixo-vos o texto original, e vou de férias, quando voltar trago-vos a tradução, até lá deliciem-se com as fotos.

Foto da Mallory, gentilmente cedida para este evento

Cranberries
American Cranberry Bread with White Chocolate and Ginger
 
In this region of the world (the big one below Canada and above Mexico) the holiday season begins mid November and carries through the New Year. Mid November begins the Thanksgiving preparation, that is preparing a turkey filled menu for 8, maybe 15, maybe even 30 people. Thanksgiving is our big holiday here in the States, other than the 4th of July (which really is not so special as most countries celebrate an Independence or national day) Thanksgiving is our “look at us we're special and unique” day. Turkey, bread stuffing, mashed potatoes, and – cranberries. More than any other flavor, cranberries are the taste of the season. It doesn't matter what they are in, on, or around, anything with cranberries in it means dark days of winter, large holiday meals, and in no time at all, Christmas Eve festivities.
 
When Moira asked if my recipe could be American (as I am the special Portuguese-reading “foreign” guest), I was a little unsure what to make. American? What is American food? I am American and I can't even answer that. I have come to the conclusion that American food is anything that tastes good. Italian, Mexican, and Chinese – these, to me at least, are American foods. But when thanksgiving rolled around, and the bowls of cranberries started piling up, I realized that cranberries were not only a symbol of the holiday season, but more specifically the symbol of the American and Canadian holiday seasons (I'm half Canadian, so represent yo). Now don't throw out small statistics about Chile and Eastern Europe producing a few barrel fulls of cranberries every year, cranberries are without a doubt indigenous to North America, and have yet to really draw a huge international following. Why? Probably because lingonberries taste (nearly) the exact same, and there are plenty harvested in the Baltic. Over 90% of the world's cranberries are produced in America and Canada, from the Pacific state of Washington, to the Atlantic powerhouse producer of Massachusetts. So, what could be more American to post about than the tart and tiny cranberry. Maybe you have been able to find cranberries in Europe, but I remember full well how difficult it was to find them when I lived in France, and where did I find them? An American import store of course, and at 10 euros a can!
 
If you have never had a cranberry before, know that they are impossible to eat fresh from the bog. They grow in water bogs, floating on the surface like sparkling rubies. They are inedible when raw, and are found primarily in sauces, juices, baked goods, or sweetened and dried. Cranberry sauce is the traditional dressing for a holiday turkey, but cranberry juice is usually enjoyed year round. For bakers, cranberries mean one thing – cranberry bread. Every American has had cranberry bread at one time or another during this season, it is quite standard. Laced with citrus such as orange or lemon, covered in chocolate, or sprinkled with spices, like any type of quick bread you can doctor it any way you like, as long as it has cranberries in it.
Foto da Mallory, gentilmente cedida para este evento
It is very easy for one to say that they love every season; I love the heat of summer, oh but I love the beauty of spring, but the colors of fall are so vibrant, and then there is winter – you can't love every season now can you. Maybe I don't love any single one, but rather like them all equally. This year I am a bit more sentimental in maintaining the images of my holidays, habits, and traditions. I am moving out of the country in a few months to start a different life, and I am not sure when I will have my American Northwest holiday again. But smells, sounds, and tastes make the best memories. Even a million miles away, I know I will still be able to taste the cranberries.
 
Fotos da Mallory, gentilmente cedidas para este evento
 
Cranberry Bread with White Chocolate and Ginger
Ingredients:
  • 300 gr flour
  • 1 orange, zested
  • ½ cup orange juice
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 200 gr sugar
  • 4 tbsp melted butter
  • 200 gr chopped cranberries
  • 1 tbsp freshly grated ginger
  • 2 tsp cinnamon
  • 175 gr chopped white chocolate
Method:
Sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a separate bowl, whisk together the eggs, sugar, butter, juice, zest, and ginger. Add to the flour mixture and combine. Stir in the cranberries and chocolate chips. Divide the batter into greased loaf pans, and bake at 190 degrees celcius for 50 – 60 minutes. Use a wooden skewer to check if the inside is still liquid. Let cool, and drizzle with any remaining white chocolate.

Fotos da Mallory, gentilmente cedidas para este evento

Mallory, muito obrigada por teres aceite o meu convite, adorei a tua sugestão, e como não tenho cranberries frescas farei com cranberries secas, que por aqui se conseguem arranjar nesta altura do ano.

 

A festa acabou, para o ano há mais, espero que tenham gostado tanto quanto eu deste desfile de receitas magnificas.

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