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Couscous with Cranberries

November 21st, 2014 by Jean Gleason
Couscous with Cranberries
 
Ingredients
  • 2 cups of chicken broth
  • 1 12 oz. package couscous
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • ½ cup dried cranberries
  • ⅓ cup pine nuts
  • ⅓ cup mint leaves, coarsely shopped.
  • fine sea salt to taste

Directions
  1. Boil couscous in chicken stock and cook according to package directions.
  2. Drain off any excess liquid.
  3. Toast pine nuts on cookie sheet in 250 degree oven for 8 minutes.
  4. Toss couscous with olive oil and lemon juice.
  5. Add cranberries, pine nuts, and mint. Stir together and serve.

 

Cranberry Ginger Vodka Martini

November 21st, 2014 by Jean Gleason

 

Cranberry Ginger Vodka Martini!
 
Ingredients
  • ginger syrup, to taste
  • 4-inch piece ginger, peeled and roughly chopped
  • ¼ cup sugar
  • 1-1/2 cups water
  • Martini Ingredients
  • 1 cup whole cranberries, mottled with the juice of one lime
  • 1 cup ginger syrup
  • 2 cups vodka
  • 2 cups cranberry juice

Directions
  1. Simmer sugar, ginger, and water together for 20 minutes, cool before making the cocktail.
  2. Combine all of the martini ingredients together.
  3. Pour into chilled martini glasses.
  4. Garnish with a twist of lime.

Cranberry Waldorf Salad

November 21st, 2014 by Jean Gleason

 

Cranberry Waldorf Salad
 
Ingredients
  • 1 cup fresh cranberries
  • 1 teaspoon cinnamon
  • 5 Tablespoons maple syrup (divided)
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespooons olive oil
  • 1 teaspoon Dijon mustard
  • 3 apples cut into ½ inch pieces
  • 3 stalks celery, diced
  • 1 ½ cups walnuts, chopped
  • 3 cups baby arugula

Directions
  1. Pulse cranberries with cinnamon and 2 tablespoons maple syrup.
  2. Let sit while you prepare the rest of the salad.
  3. Whisk together 3 Tablespoons maple syrup with vinegar and Dijon mustard. Drizzle olive oil into mixture while you continue whisking.
  4. Toss together apples, nuts, celery, and cranberries.
  5. Add vinaigrette and mix together.
  6. Serve on top a bed of greens.

Cream Cheese with Cranberry Horseradish Sauce

November 21st, 2014 by Jean Gleason
Cream Cheese with Cranberry Horseradish Sauce
 
Ingredients
  • 1 can cranberry sauce (or use 1 cup bourbon cranberry sauce)
  • ¼ cup sugar
  • ⅓ cup minced onion
  • 2 tablespoons horseradish
  • ½ teaspoon fine sea salt
  • 1 package cream cheese
  • fresh cranberries to garnish

Directions
  1. Combine cranberry sauce, sugar, minced onion, horseradish and sea salt in a saucepan and bring to a boil over medium heat, stirring frequently. Remove from heat.
  2. Pour into a glass bowl, cool, and then refrigerate for at least 1 hour.
  3. Top cream cheese with Cranberry-Horseradish Sauce.
  4. Serve with crackers and smoked salmon.

 

Oh So Tasty Pumpkin Bread Pudding!

November 13th, 2013 by Jean Gleason

 

Oh So Tasty Pumpkin Bread Pudding!
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8-10

Ingredients
Bread Pudding
Ginger Cream Drizzle
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp organic ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • ½ cup granulated sugar

Directions
Bread Pudding
  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.
Drizzle
  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour ⅓ cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.