Here is another item to add to your evening of entertainment for the holiday season. It is easy, light and extremely yummy.
- 1 red delicious apple, cored and diced
- 1 granny smith apple, cored and diced
- 2 tbsp. finely chopped shallot
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly ground ginger
- 8 oz. fresh cranberries
- 1/2 pkg. frozen puff pastry
- 1 large egg, beaten
- 4 oz. Brie cheese, rind removed
To make the sauce, combine all the ingredients up to the puff pastry in a saucepan. Over high heat, bring to a boil and reduce the temperature, simmering until the cranberries have popped and it becomes thickened. Let cool completely and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Roll the pastry out on a floured surface to approx. a 10 inch square. Cut into 2 inch squares. Brush with the beaten egg and refrigerate for about 10 minutes. Remove from the refrigerator and place in the oven, baking until it becomes golden in colour and risen (12-15 minutes).
Remove from the oven, top with a piece of cheese and place back in the oven for the cheeseto melt. Remove and top with a tsp. of the cranberry/apple sauce.
OMG It is so delicious. No one will want to leave your house. Oh yeah, have chilled white wine and decanted red wine available. We have found, with all the treats to eat, and setting out the wine for people to serve themselves..no one, not one person has ever over-indulged in the wine department…the food? That is another matter.
Cranberry Butter
This is a great flavoured butter to use in many ways, but one of the best is to make gingerbread scones and use this butter. Try it with turkey sandwiches, perhaps. Besides, this is one recipe you can set aside for Christmas which is only four months away. Oops!
- 2 cups fresh cranberries
- 1/4 cup Grand Marnier or just orange juice
- 1/2 cup berry sugar
- pinch of salt
- 1 cup of room temperature butter
In a small saucepan on medium heat, stir the cranberries, Grand Marnier or juice, sugar and salt and bring to a boil. Turn the heat down and simmer until the cranberries have split open and the sauce has started to thicken (about 20 minutes). Remove from heat and let stand for 15 minutes.
In a food processor blend together the butter and cooled cranberry mixture for about 2 full minutes. Spoon into a serving bowl .
There, that’s all there is to it.
Holiday Ice Cream Cake With Pistachios And Cranberries
Okay, I know you can go out and order an ice cream cake but, I can assure you, you won’t get one that tastes this good, has no additives added, is made with only the best ingredients, costs so little and makes you the “Queen” of the damn I can do this challenge…..to yourself. Ready?
This is in case you need an alternative to the normal pumpkin pie OR you need two desserts…..yikes!!
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups fresh cranberries
- 1/2 cup white corn syrup
- 1/3 cup berry sugar
- 1/3 cup water
- 6 cups of Chapman’s or Tillamook Vanilla ice cream (‘cuz they are the best)
- 3/4 cup chopped pistachios, toasted
In a small bowl, mix the cookie crumbs and butter together and pat into the bottom of an 8 inch springform pan. Freeze for one hour.
In a saucepan put the cranberries, corn syrup, sugar and water and simmer for about 10 minutes, until softened. Transfer to your blender and CAREFULLY puree until smooth. Pour into a bowl and refrigerate for about 30 minutes or until cold.
With your ice cream scoop, scoop one half of the ice cream onto the cookie crumb base of the springform pan. Spoon all but 1/4 cup of the cranberries over the ice cream; save 2 tbsp. of the chopped pistachios and set aside. Sprinkle the remaining pistachios over the cranberries. Freeze this mixture for about 30 – 45 minutes.
Put the remaining three cups of ice cream in the refrigerator to soften up. Spread the ice cream over the nuts. drizzle with the remaining cranberry puree. With the tip of your paring knife, run swirls through the puree and ice cream to make pretty swirls on top. Sprinkle with the remaining pistachios. Cover this with plastic wrap and freeze for at least 7-8 hours.
When ready to serve, place in the refrigerator for about 30 minutes to soften up. If not using for Christmas, save and use it for your New Years Celebrations.
“Damn I did this” is ringing a bell in your heart, isn’t it? You bet it is. Take a well deserved bow.
Orange Macadamia Conserve
What a great time to make ahead all the conserves, butters, jams etc. Fruit is and will be available soon and with the recipes available, you are the winner (and so will your guests be).
- 2 oranges
- 2 cups water
- 12 oz. fresh cranberries
- 5 1/2 cups berry sugar
- 1 -3 oz.pkg. fruit pectin (liquid)
- 1 1/2 cups chopped macadamia nuts (or pecans)
Peel the oranges, making sure to remove the pith from the peels. Cut the peel into thin strips and place them and the water in a large saucpan. Bring to a boil and reduce the heat. Cover and simmer for about 9-10 minutes.
Chop the fruit and, along with the cranberries and sugar, add to the water mixture. Bring to a rolling boil, stirring constantly. Add the pectin and stir well. Boil for 1 minute.
Remove from heat and add the nuts. Put into sterilized jars and seal, making sure to wipe the rims and seal completely.
Store in a cool dark place.
Cranberry/Maple Challah Bread Pudding
This is really delicious and everyone will look for seconds.
- 7-8 thick slices of Challah Bread, crusts removed on the sides
- Grease 5 x 9 inch loaf pan with butter
- 8 large eggs
- 3/4 cup sugar
- 2 cups creme fraiche
- 2 cups homogenized milk
- pinch of coarse salt
- 3/4 cups fresh cranberries
- 1 1/2 tsp pure vanilla
- 3/4 cup pure maple syrup
Preheat oven to 350 degrees. Toast bread on a baking sheet until golden.
Whisk the eggs and sugar in a medium bowl. In a separate bowl mix the creme fraiche and milk together to remove any lumps and whisk into the egg mixture. Add the vanilla and a pinch of coarse salt.
Soak each slice in the egg mixture. Stand the slices up in the baking pan. (Add more bread if needed to fill the loaf pan). Strain the custard and pour over the bread. Let stand 10 minutes and place this on a baking sheet lined with parchment paper.
Bake about 70-75 minutes. If you find the top too brown before baking is complete, cover lightly with tin foil. When done, let stand for about 10-12 minutes. Bring the cranberries and maple syrup to a gentle simmer on the stove. Simmer only until they get soft but not opened. This will take about 6 -7 minutes.
Serve with the sauce. (If you happen to have any cranberry ice cream or pure vanilla, you could just happen to drop a scoop on the side). You didn’t get that here.
Enjoy!
Icewine Martini
This is one way to serve icewine. Make it into a martini.
In a shaker filled with cracked ice wine, pour:
- 1 1/2 ounces of chilled icewine,
- 1/8 ounce of lemon juice,
- 1 ounce fresh peach juice
- 1 ounce cranberry juice.
Shake well and strain into prepared martini glasses. On a cocktail pick, thread 3 fresh cranberries or a slice of fresh peach and serve.