Spinach is wonderful in so many ways and this is just another one. Make sure it is washed, dried and crisp when using in a salad.
Serves 6
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 6 ounce bag of fresh baby spinach
- 8 ounces button mushrooms, sliced
- 1/2 cup dried cranberries, chopped
- 1/2 cup roasted cashews
Whisk the lemon juice, balsamic vinegar and mustard together, gradually whisking in the olive oil.
In a bowl, combine the spinach which has been washed, spin dried and stems removed, with the other ingredients and lightly toss together.
Just before serving, add the dressing. I find that if you add just enough dressing to coat, it would be enough. Put the remaining dressing in a small dish with a spoon for guests to add more, if they wish.
So delightful and the cranberries add a touch of sweet/tang needed to bring this salad up a notch.
Pear And Oka Soup
This is a fabulous tasting soup. Certainly not your canned variety.
Serves 4
- 2 ripe Bartlett pears, peeled, cored and chopped
- 1 1/2 cups vegetable stock
- 1 tsp. fresh ginger
- 1/4-1/2 tsp. nutmeg, freshly grated
- 1 red skinned Pear, cored and Julienned (Do not peel)
- 2 tbsp. fresh lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1/2 – 1 cup cream (more if needed)
- 3/4 cup Oka cheese, cut into small pieces
- 1/2 cup Piesporter wine
- Salt and Pepper to taste
Combine Bartlett pears, stock, ginger and nutmeg in a large saucepan. Bring to a boil over high heat, then reduce heat and cook until the pears are tender. Set aside.
In a small bowl, make a salsa by mixing together the red pear, lime juice, pecans and cranberries. Set this aside.
In a small saucepan melt butter and add the flour, stirring to make a roux for about one minute. Do not brown the flour. Now with a whisk, add the cream and on low heat cook while stirring constantly for about four minutes or until it thickens. Add the cheese to the cream mixture and let it melt. Set aside.
In a blender, puree the pear and stock mixture until really smooth. Return to saucepan and add the cheese mixture and heat through. Gradually add the wine. When the soup is heated through (not boiled), ladle into your prettiest bowls and top with a spoonful of the salsa.
This is a really great soup and will make your guests glad they know you. You may also find that some of your guests (or family) will ask when they are AGAIN on the guest list.
Cranberry Apple Bread
Now is the season for cranberries, why not make a few of these up and freeze them? Apples…cranberries….winter. Good match.
To make one loaf:
- 2 cups peeled and chopped apples (Granny Smith)
- grated zest of 1 large orange
- 3/4 cup white sugar
- 2 tbsp. Crisco Oil
- 1 egg
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 cup fresh (or frozen) cranberries, chopped
- 1/2 cup chopped pecans
Preheat oven tp 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
Stir together the apples, sugar and oil. Add the egg and mix well. Sift together the dry ingredients, including the orange zest..
Now stir the dry ingredients into the wet, mixing only until moist. Stir in the cranberries and pecans. Spoon batter into pan.
Bake 35-40 minutes until a toothpick inserted in the center of the loaf comes out clean.
To keep, wrap in plastic wrap and then tin foil. Freeze. Done!
This recipe is in my cookbook ” The B & B Cookbook“. Check it out.
Summer Berry Scones
Sometimes only the taste and flavour of a scone will feed the soul and body when you want something “different”. I just may have the right thing.
You will need:
- 1 1/2 cups flour
- 1/2 cup cake flour
- 3 tbsp. berry sugar
- 1 tbsp. baking powder
- pinch of salt
- 6 tbsp. cold, unsalted butter, cut into small pieces
- 3/4 cup fresh Blackberries
- 3/4 cup fresh cranberries
- 1 tsp. grated lemon zest
- 1/3 cup whipping cream
- 2 large eggs
- Berry sugar for sprinkling.
Preheat oven to 400 degrees. Whisk together the first 4 ingredients.
Cut the butter pieces in until resembling small peas. Now add the berries and zest. Be careful not to mush the berries.
Whisk together the cream and eggs until well mixed. Make a well in the center of the flour mixture and pour in the liquids all at once. Gently with a fork stir until it just comes together.
Turn the dough out on a floured surface and knead a couple of times to combine. This will be sticky. Pat the dough into a 6 inch square and, now with a knife that has been dipped in flour, cut into six rectangles and then cut through the rectangle to make triangle shaped scones.
Transfer these to a cookie sheet topped with parchment paper. Brush the scones with a little extra cream and sprinkle with sugar. Bake about 30 minutes, checking to make sure it doesn’t burn.
Yummy and comforting. Add butter and jam or lemon curd and enjoy.
Cranberry Apple Squares
- This is a lovely new addition to your baking. It is a combination of tart and sweet and is even better served warm with ice cream.
You will need:
- 1 granny smith apple
- 1/2 cup cranberry whole berry sauce (homemade is always best)
- 1 cup fresh cranberries
- 1 tbsp. fresh lemon juice
- 3/4 cup flour
- 3/4 cup rolled oats
- 1/3 cup each of dark brown sugar and white sugar
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- pinch salt
- 1/2 cup butter
Preparation: preheat oven to 350 degrees. Spray 8 inch square baking pan. Peel, core and thinly slice apple. Place in a bowl, cranberry sauce, berries and lemon juice. Mix together.
In a small bowl, mix the flour, sugars, baking soda, nutmeg and salt together. Add the butter and mix with your hands until crumbly. Press half the oat mixture on the bottom, spoon fruit on top evenly. Top with remaining oat mixture pressing lightly. This will not completely cover the pan so don’t worry.
Bake until the top is golden brown which will take approximately 40-45 minutes. Cool completely before cutting, and then store in fridge.
Taste Rating: 8.5