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Signature Recipes

Included here are the recipes we prepared for the taping of the Food Network™ show "The Best Of ". A few more are included under "More Recipes" for your pleasure. Enjoy!

★ CRANBERRY BURGUNDY PUNCH

One of the recipes for the Food Network taping at The Cranbury Inn

  • One (1) lb. cranberries
  • One (1) quart boiling water
  • Two (2) cups sugar
  • Four (4) cups Burgundy or your favorite red wine
  • One (1) six (6) oz. can of frozen orange juice concentrate
  • One third (1/3) cup lemon juice - 'Real-Lem™' is an O.K. substitute
  • One large bottle of sparkling water - Ginger-ale is an O.K. substitute

Cook the cranberries in the boiling water until the skins pop - this does not take too long so keep your eye on them. Strain them through a fine sieve. Add the sugar, stir over low heat to dissolve the sugar, and chill the mixture.

At serving time, mix the cranberry mixture, the wine, the O.J. concentrate, and the lemon juice in a punch bowl. Add a large block of ice and the sparkling water or Ginger-ale. Stir well and ENJOY!

This is also a good wine cooler over ice cubes in a tall glass. Serve Cranberry Burgundy Punch for the Holidays or try it beside the pool!


★ CONGEALED CRANBERRY WALDORF SALAD

One of the recipes for the Food Network taping at The Cranbury Inn
  • 1 pkg (6oz) Raspberry Jello™
  • 3/4 cup hot water
  • 1 can(16oz) whole berry cranberry sauce
  • 1 cup finely chopped celery
  • 1 cup finely chopped red apple including the skin
  • 1 cup finely chopped walnuts

Finely chop the tender, center stalks of a bunch of celery; red apple with the skin on; and shelled walnuts. Begin to boil the water. Open a 16oz can of whole berry cranberry sauce; place it in a large bowl; break it up with a fork or spoon; whisk it and set it aside.

In another bowl, dissolve the Jello™ in three quarters (3/4) of a cup of hot water. Stir constantly for two (2) minutes to completely dissolve & thoroughly mix the Jello. Pour the dissolved Jello over the broken-up cranberry sauce. Stir thoroughly, scrapping the sides, to completely dissolve the cranberry sauce. Refrigerate the mixture until it is slightly congealed.

When the mixture is slightly congealed, remove it from the refrigerator and fold in the finely chopped celery, apples, & walnuts. Fold until it is an evenly distributed mixture. Place the mixture in your favorite mold, large or individual, or a square pan. Return it to the refrigerator to 'set until firm'. Unmold onto a lettuce-covered plate. Serve as a condiment with Ham, Pork, or Poultry.

★ CRANBERRY RELISH

One of the recipes for the Food Network taping at The Cranbury Inn
  • One (1) lb. cranberries
  • Two (2) apples
  • Two (2) oranges
  • One and a half (1&1/2) cups of sugar
  • Juice of one (1) lemon - which is an optional ingredient that I do not include
  • One (1) can of drained, crushed pineapple
  • Christian Brothers Brandy or Grand Marnier - at least two (2) oz.

Chop the cranberries in a manual food chopper - NOT A FOOD PROCESSOR, chop the apples and the oranges into small cubes with their skins. Add the remaining ingredients and stir well. Allow the flavors to blend overnight or for several hours in the refrigerator. What you are not going to use right away may be frozen.

This is a nice accompaniment for Turkey, Chicken, Duck, Ham or Pork. Serve it with your Holiday meals or any other special occasion.


★ SWEET POTATO & CRANBERRY CASSEROLE

One of the recipes for the Food Network taping at The Cranbury Inn
  • Five (5) sweet potatoes, cooked and peeled
  • One (1) orange rind-grated
  • One half (1/2) cup of orange juice
  • One quarter (1/4) cup dark brown sugar
  • One eighth (1/8) tsp. salt
  • One (1) cup whole cranberries cooked - either fresh, canned or frozen cranberries can be used in this recipe

Grease a 10" x 6" x 2" shallow baking dish. Cut potatoes in half (1/2) lengthwise and arrange on the bottom of the greased dish. Combine the rind, juice and sugar with salt and pour over the potatoes. Pour the cranberries over the potatoes. Place in a preheated 375° oven and bake for 30 minutes. Serves 8 persons.

From the Betsy Ross cookbook of colonial recipes; this is an authentic colonial New Jersey recipe!

★ CRANBERRY CAKE

One of the recipes for the Food Network taping at The Cranbury Inn
  • 4 1/2 tbsp butter, softened
  • 1 1/2 cups sugar
  • 3 cups flour
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1 1/2cups milk
  • 3 cups whole fresh cranberries
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 18 tbsp heavy cream

Cream butter and sugar in mixer bowl until fluffy. Add mixture of flour, baking powder and salt alternately with milk, mixing well after each addition. Fold in cranberries. Pour into greased and floured 11"-x-13" cake pan. Bake at 350° for 45 minutes. Cook remaining ingredients, butter, sugar and heavy cream in saucepan for 10 minutes, stirring constantly. Serve this hot sauce over cake. Yield: 15 servings.

The Cranbury Inn's Butternut Squash Soup

Rosario "SAM" Restivo -- soup creator. Recipe yields approximately 12 cups of soup.
  • 3 pounds of butternut squash-peeled, seeded, & cubed
  • 2 large onions-peeled & chopped
  • 2 large carrots-peeled & chopped
  • 2 large red bell peppers-seeded & cubed
  • 3 large white potatoes peeled & cubed
  • 2/3 cup uncooked white rice
  • 2 tablespoons of garlic powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon ground white pepper
  • 1 1/2 teaspoon dry mustard powder
  • 1 1/2 teaspoon curry powder
  • 2 cups orange juice
  • 1/3 cup lemon juice
  • 1 cup honey
  • 6 cups of chicken stock* ( maybe more or less )
TO BE ADDED LATER: 1 quart heavy cream ( maybe more )
optional salt to taste if desired

* The chicken stock could be made from bouillon cubes, if homemade or canned stock is not available.

Put the first sixteen ingredients into a pot. Add enough chicken stock ( about six cups ) to cover all of the ingredients by about 2 inches above. Cook until everything is well cooked** ( including the rice ). Put everything into a blender and purée it. Put the puréed mixture back into the pot with 1 quart ( or more if needed ) of heavy cream and gently stir until it is well blended. Heat and serve. Salt to taste if desired. ENJOY!

** It is important to periodically skim the top of the soup while it is cooking --- just enough to take off the film from the bubbling top.

The Cranbury Inn's Cream of Carrot Soup

Rosario "SAM" Restivo -- soup creator. Recipe yields approximately 10 cups of soup.
  • 10 large carrots-peeled and sliced*
  • 3 ribs of celery-NO LEAVES-washed and cut*
  • 2 large onions-peeled & cut into pieces*
  • 2 large white potatoes peeled & cubed*
  • 2/3 cup uncooked white rice
  • 1 1/2 teaspoon ground white pepper
  • 1 1/2 teaspoon ground ginger
  • 2 tablespoons chopped dry tarragon
  • 3/4 cup honey
  • 6 cups of chicken stock** ( maybe more or less )
TO BE ADDED LATER: 1 quart heavy cream ( maybe more ) optional salt to taste if desired

Put the first nine ingredients into a pot. Add enough chicken stock ( about six cups ) to cover all of the ingredients by about 2 inches. Cook until everything is well cooked*** ( including the rice ). Put everything into a blender and purée it. Put the puréed mixture back into the pot with 1 quart, or more if needed, of heavy cream and gently stir until it is well blended. Heat and serve. Salt to taste if desired. ENJOY!

* Approx 1" pieces.

** The chicken stock could be made from bouillon cubes if homemade or canned stock is not available.

*** It is important to periodically skim the top of the soup while it is cooking --- just enough to take off the film from the bubbling top!

Peanut Sauce

With the construction of the new kitchen, The Cranbury Inn no longer uses this recipe because we do not use peanut butter or peanut oil in our new kitchen. Because it is a nice recipe for peanut lovers I am keeping it on the website. You can use Peanut Sauce in a slightly thinner consistency as a dip for crudités or as a spread when creating canapés. You can mix it with freshly cooked pasta, then cool the pasta & sauce mixture. Mix in freshly chopped vegetables for a nice Peanut Pasta Salad that you could also garnish with whole or chopped Peanuts. Enjoy, Gay

By Gay Ingegneri
  • 3 parts Creamy Peanut Butter
  • 2 parts Peanut Oil
  • 2 parts Honey
  • 2 parts Vinegar
  • 2 parts Hot Sauce
  • 3/4 parts Soy Sauce
*Optional: Powdered Ginger
Salt to taste

Cream together by hand 3 parts Creamy Peanut Butter and 2 parts Peanut Oil until you have a smooth creamy consistency.

Blend together by hand 2 parts Honey and 2 parts Vinegar stirring into a uniform consistency; then blend this into the peanut butter cream above, once again achieving a uniform creamy consistency.

Add 2 parts Hot Sauce and 3/4 parts Soy Sauce, again blending into a creamy consistency.

* Powdered Ginger and Salt may be added to taste but I DO NOT USE THEM!!!!!

Corn Relish

In Pennsylvania Dutch Country the name for corn relish is "Chow Chow" Gay is from Lancaster County & this is one of her favorite recipes made by her mother & served as a condiment.

Ingredients:
  • (Makes one gallon) 8 Cups chopped onions
  • 8 Cups of corn off the cob
  • 8 Cups of small cut white cabbage
  • 8 Cups of chopped, peeled cucumber
  • 4 Chopped Green Peppers
  • 4 Chopped Red Peppers
  • 8 Cups of Vinegar
  • 8 Cups of Sugar
  • 2 Tbsp. of Turmeric
  • 2 Tbsp. of Celery Seeds
  • 2 Tbsp. of Salt

Mix all ingredients together & place in a large pot. Bring to a boil & then simmer uncovered for approximately 20 minutes. Chill! Serve cold!