NewburyportNews.com, Newburyport, MA

PortWatch

October 3, 2012

Inspired to become a foodie

Amid a move to a new state and a new career, Suzanne DeWitt finds comfort in the kitchen

(Continued)

A SAMPLING OF SUZANNE’S DISHES

Braised Cranberry-Dijon Pork Steaks

4 lean pork steaks

2 TBS vegetable oil

Salt and pepper

1 can whole berry cranberry sauce

3 TBS Dijon mustard (or more to taste)

Preheat oven to 350 degrees.

Season the pork with salt and pepper. Heat a heavy, oven proof pan on medium high heat.

Brown pork on both sides. Remove to a plate. Deglaze the pan with the cranberry sauce, loosening with up to 1/2 cup of water if necessary. Stir in the mustard.

Check flavor and add more mustard if you like an additional bite.

Return the pork steaks to the pan and submerge them in the berry sauce.

Bake for 45 minutes.

Newburyport Cranberry Pie

This recipe was inspired by a Nantucket Cranberry Pie recipe Suzanne found in a Yankee magazine from the 1990s.

1 14 oz can Ocean Spray whole berry cranberry sauce

1 stick of butter, melted and cooled

1/2 cup fat free sour cream

1/2 cup chopped walnuts

1 cup flour

1 cup sugar

1/4 tsp salt

2 large eggs

Grated zest of 1 orange

Preheat oven to 350 degrees.

Dump cranberry sauce in bowl and stir to make a spreadable consistency. Spread cranberry sauce in the bottom of a pie pan sprayed with non stick spray.

Beat the eggs with the melted butter, sour cream, and the orange zest. Mix in the sugar, flour, and salt.

Pour this batter over the berries and spread it to the edges. Sprinkle sugar over the top of the batter, then sprinkle the nuts evenly over the batter.

Bake for 40 minutes or until a tester comes out clean.

Suzanne’s Cran-Raspberry Slaw

1 bag shredded purple cabbage (or shred 1/2 a small head)

1/2 bag dried cranberries

1/2 to 1 cup chopped pecans

1/2 bottle light raspberry vinaigrette (or less) Use enough to moisten well.

Mix all ingredients together and chill several hours before serving.

Zippy Cranberry Pretzel Dip

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