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Ris Lacoste, Executive Chef,
The 1789 Restaurant,
1226 36th Street N.W. Washington D.C. 20007 202/965-1789
Yvonne Lacoste's Cranberry Orange Bread (Ris' mother's recipe)
  • 3 cups flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups sugar
  • T. shortening
  • 2 medium eggs
  • Grated zest of one orange
  • 1 cup plus 2 T. orange juice
  • 1 1/2 cups whole cranberries
  • 3/4 cup walnuts, chopped
Sift together the dry ingredients and set aside. Cream together the sugar and the shortening. Add the eggs. Add the zest and orange juice and mix well. Add the dry ingredients. Fold in the cranberries and the walnuts. Bake in a 9"x5"x3" greased pan at 350 degrees F for 35-40 minutes. Test with a toothpick for doneness.

Wine Recommendations:
With Turkey dinner:
Chanebolle Musigny, Louis Jadot, '95'
Tokay Pinot Gris, Alsace

With Oyster & Celery Stew:
Pouilly Fume, Pursang, Dideer Dagueneau

[Tips]  [1789 Oyster and Celery Stew with Smithfield Ham and Walnuts]  [1789 Sausage Stuffing ]  [Yvonne Lacoste's Cranberry Orange Bread

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