Baked Apples Filled With Berries
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” She recommends serving as an accompaniment to roasted poultry or pork.
Belgian Endive With Roquefort, Walnuts and Cranberries
Belgian Endive with Roquefort, Walnuts and Cranberries. The Vintage Press recipe provided courtesy of Chef David Vartanian.
Belgian Endive and Apple Salad With Cranberry Vinaigrette
This is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! I discovered this recipe in Bon Appetit, 1999.
Red Tomato Chutney
This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.
