Apple, Cranberry and Walnut Bread + Mimolette (Cantalope Cheese)

From the kitchen of One Perfect Bite...This is a wonderful bread, but it may not be to everyone's liking. I make and serve it with fruit and cheese, but only to close friends and family whose tastes I know. Despite the apples, this is not a sweet bread and I use it in place of crackers to serve with sharp Cheddar or the Edam-like, Mimolette, which, because of its shape and color, is also known as cantalope cheese. There is more about Minolette following the recipe below. The bread is simple to make, and, if you have a stand mixer, it will do most of the work for you. The loaves are well-flavored and have a crust that offers only slight resistance to the tooth. The bread is a moderately good keeper, and while it makes excellent toast, I do have a caution to share with you. Use your broiler or a toaster oven if you decide to use the bread for toast. Pieces of fruit tend to slough off the bread slices and they will burn in a standard toaster. The aroma of your morning coffee can't fight with that of burnt fruit.The bread is also wonderful with goat or cream cheese. I do hope the adventurers among you will try this bread. I think you'll really enjoy it. Here is how it's made.

Frugal Foodie Friday - Chicken with Cranberry or Port Wine Glaze

From the kitchen of One Perfect Bite...If you are looking for a festive, inexpensive entree for a special family meal, I do hope you'll give this recipe a try. The chicken can be made with cranberry juice or port wine and you'll find it is delicious whichever option you choose. The dish takes less than an hour to prepare and I think you'll really enjoy the sweet and salty notes in the sauce that's used to glaze the chicken. The sauce also works well with sliced pork tenderloin or chicken cutlets. If you are watching pennies, the cranberry option will be best for you, but I hope that at some point you'll have the opportunity to make the dish with wine and dried cherries. I guarantee that cherries simmered in this sauce will make the angels sing, and barring that, at least bring a smile or two to the faces at your table. The recipe, which comes from Eating Well magazine, is straight forward and easy to follow, and the chicken is good enough to serve for an informal company meal. Rice or couscous are the usual accompaniments for this dish, but I like to break ranks and serve the chicken with rösti or potato pancakes. Do give this one a try. If you like gutsy flavors, this Frugal Friday feature is bound to please. Here is how the chicken is made.