Meet the Chef at Willows Cranberries
Michael (Mickey) Beriau C.E.C. A.A.C.
Mickey holds the title of THE AMERICAN CULINARY FEDERATION NORTHEAST REGIONAL CHEF OF THE YEAR 2001.

For over 27 years he has been a member of the American Culinary Federation. He has won many medals through the A.C.F., including Most Artistic Piece of Show, and Gold at the Culinary Olympics. Mickey’s awards and accomplishments are too numerous to list. But, even with his busy schedule, he found the time to be the Assistant Manager for A.C.F. Team USA 2000!

Cranberry Fruit Bread
2 cups sifted all-purpose flour
1 cup sugar
1 ½ teaspoon baking powder (double-acting)
½ teaspoon soda
1 teaspoon salt
Juice and rind of 1 orange
2 tablespoons melted shortening
1 egg, well beaten
½ cup chopped nuts
2 cups Willows fresh or frozen cranberries, cut in halves.

Sift together flour, sugar, baking powder, soda and salt. Combine orange juice, grated rind, melted shortening and enough water to make ¾ cup juice; then stir in beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in halved cranberries and nuts. Spoon into greased loaf pan (9” X 5” X 3”) spreading it evenly making corners and sides slightly higher than center. Bake in moderate oven (350*F.) 50-60 minutes. Remove from pan. Cool. Store overnight for easy slicing.

Cranberry Squares
2 cups whole cranberries
½ cup chopped nuts
3 Tbls sugar
2 eggs
1 cup sugar
1 cup flour
1/2 cup milk
½ cup melted butter

Grease 11 X 7 inch pan. Pour in whole cranberries and nuts. Sprinkle 3 Tbls sugar over berries.
Beat eggs and sugar. Combine flour, milk and melted butter.
Add slowly to egg mixture.
Pour over berries in pan.
Bake at 350 F. for 1 hour.

“Ten Minute” Cranberry Sauce
4 cups cranberries ~ 2 cups water ~ 1 ½ to 2 cups sugar

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Cranberry Orange Relish
The aristocrat of relish.
Particularly good with all meats, hot or cold.

4 cups cranberries ~ 1 to 1 ½ oranges ~ 2 cups sugar

Coarsely grind cranberries.  Pare oranges and remove seeds. Coarsely grind oranges and mix with cranberries and sugar.  Refrigerate and let set for a few hours before serving.