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Appetiser
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Cranberry Pesto
| 1 clove |
Garlic |
| 1 cup |
Dried cranberries |
| 1 cup |
Basil |
| 1/4 cup |
Walnuts, toasted |
| 1/4 teaspoon |
Paprika |
| 1/2 cup |
Parmesan cheese, grated |
| 1/4 cup |
Italian Parsley, minced |
| 1/4 cup |
Olive oil |
| 1/2 cup |
Goat cheese |
| 24 |
Crackers |
Pulse garlic in food processor until finely diced. Add cranberries, basil, walnuts and paprika and pulse until blended but still chunky. Place mixture in medium bowl. Add parmesan, parsley and oil; stir well.
Spread 1 teaspoon of goat cheese over cracker and top with 1 tablespoon mixture.
Garnish with capers, if desired. Makes 24 appetisers.
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Side Dish
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Couscous with Dried Cranberries, Pine Nuts and Fresh Mint
1 package |
Couscous |
| 2 cups |
Chicken or vegetable stock |
| Pinch |
Salt |
| 3 tablespoons |
Walnut, almond or olive oil |
| 1 teaspoon |
Lemon juice, fresh |
| 3/4 cup |
Dried cranberries |
| 1/3 cup |
Pine nuts |
| 1/3 cup |
Mint leaves, fresh, chopped |
Preheat oven to 120°C.
Prepare couscous according to package directions, except substitute stock for the water and add pinch of salt. Cook and drain; set aside.
Place pine nuts on ungreased baking sheet. Bake at 120°C for 10 minutes or until lightly browned.
Place couscous into serving bowl. Stir in oil and lemon juice until blended. Mix in cranberries, pine nuts and mint leaves until blended.
Serve immediately. Serves 6.
Recipe courtesy of Spinner Publications.
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Salad
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Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese
Tossing this salad with hot olive oil causes it to wilt just enough to soften and bring out a bright green color in the spinach.
Salad:
| 1 |
Small red onion, vertically sliced |
| 8-9 cups |
Spinach leaves, washed and patted dry |
| 1/2 cup |
Feta cheese, crumbled |
| 1/4 cup |
Dried cranberries |
| 1 tablespoon |
Mint leaves, chopped |
| 2 tablespoon |
Sherry vinegar |
| Pinch |
Salt |
| 6 tablespoons |
Olive oil |
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black pepper, freshly ground |
Thinly slice the red onion. Place the onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a pinch of salt.
In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and adjust the seasoning with salt, pepper and vinegar. Serves 6.
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Lite Dinner/Lunch
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Goat Cheese Turkey Wrap with Spicy Cranberry Chutney
Salad:
| 4 |
Flour tortillas, low fat, large, 10- to 12-inch |
| 1/2 cup |
Goat cheese or cream cheese, softened |
| 4 large leaves |
Lettuce |
| 500 grams |
Smoked turkey, thinly sliced |
| 1 cup |
Hot Spicy Cranberry Chutney (below) |
| 1-2 tablespoons |
Corriander, fresh, chopped |
| 1 |
Apple, cored, thinly sliced |
Spread 2 tablespoons goat cheese over tortilla to within 1/2-inch of edge. Place lettuce leaf on tortilla and turkey over lettuce.
Spoon 1/4 cup cranberry chutney down center of turkey and sprinkle with 1/2 to 1½ teaspoons corriander. Top with several slices of apple. Add salt and pepper to taste.
Wrap tortilla by folding bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll until tight. Makes 4 servings.
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Hot & Spicy Cranberry Chutney
Tossing this salad with hot olive oil causes it to wilt just enough to soften and bring out a bright green color in the spinach.
Salad:
| 1 cup |
Orange juice |
| 1 cup |
Sugar |
| 2 cup |
Cranberries, frozen |
| 1/2 cup |
Sultanas |
| 1/2 cup |
Onion, diced |
| 1/4 cup |
Red wine vinegar |
| 1 tablespoon (1/2) |
Jalapeno pepper, seeded and diced |
| 1 teaspoon (1 clove) |
Garlic, fresh, minced |
| 3/4 teaspoon |
Cumin, ground |
| 1/2 teaspoon |
Cinnamon, ground |
| 1 teaspoon |
Orange peel, grated, if desired |
Place all ingredients except orange peel in medium saucepan; stir until blended. Cover and bring to boil. Decrease heat, cover and simmer for 15 minutes, stirring occasionally,
until thickened. Remove from heat and stir-in orange peel, if desired; refrigerate. (For better blending of flavors, refrigerate chutney overnight.) Serve at room temperature.
Makes 5 cups.
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Dinner
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Cranberry Ginger Marinade
| 2 cups |
Cranberry juice |
| 1/2 cup |
Dried cranberries |
| 1 tablespoon |
Fresh ginger, grated |
| 1 clove |
Garlic, minced |
| 500 grams |
Chicken breasts, boneless and skinless, cut into strips |
| 2 tablespoons |
Shallots, finely diced |
| 1 tablespoon |
Butter |
| 1/2 cup |
Carrots, peeled and cut into strips |
| 2 tablespoons |
Chives, diced for garnish, if desired |
Stir cranberry juice, dried cranberries, ginger and garlic in large bowl until blended. Add chicken, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, reserve marinade. Salt and pepper chicken to taste.
Melt butter in medium saucepan. Add shallots and sauté over medium heat until transparent. Add marinade and bring to boil, uncovered, decrease heat and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.
Grill chicken over medium-high, heat 4 to 5 minutes per side until cooked. Place three pieces chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired. Serve with seasonal vegetables. Serves 4.
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Snack/Afternoon tea
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Cranberry and Pistachio Biscotti
| 2 cups |
Flour |
| 1 teaspoon |
Baking powder |
| 1/2 teaspoon |
Cardamom, ground |
| 3/4 cup |
Brown sugar, packed |
| 1/4 cup |
Butter, softened |
| 2 |
Eggs |
| 1 teaspoon |
Lemon peel, grated |
| 1 cup |
Dried Cranberries |
| 1 cup |
Pistachios, shelled |
| 2 tablespoons |
White chocolate chips |
Preheat oven to 160°C.
Mix flour, baking powder and cardamom; set aside.
Beat sugar and butter on high in medium bowl until light and fluffy. Add eggs and lemon peel and beat until blended. Stir in flour mixture until blended. Stir in cranberries and pistachios until blended. Shape, with floured hands, into 12x5cm log, rounding the top. Place on greased baking sheet.
Bake at 160°C for 40 to 45 minutes until golden and slightly cracked on top. Cool 10 minutes. Slice widthwise into 1/2-inch slices using serrated bread knife. Place cut side down on baking sheet. Bake 10 minutes. Cool on wire rack.
Microwave chocolate on high in small microwave safe bowl, stirring every 30 seconds, until just melted. Dip biscotti base in chocolate and place on backing paper to set. Makes 15 biscotti.
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Snack
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Cranberry Whole Wheat Muffins
| 2¼ cups |
Flour |
| 1/2 cups |
Flour, whole wheat flour |
| 1/3 cups |
Sugar |
| 1 tablespoon |
Baking powder |
| 2 teaspoons |
Ginger, ground |
| 1/2 teaspoon |
Orange peel |
| 1/4 teaspoon |
Salt |
| 1¼ cups |
Milk |
| 5 tablespoons |
Butter, melted |
| 1 |
Egg |
| 1 cup |
Cranberries, frozen (thawed) |
Preheat oven to 175°C. Grease or butter muffin pan.
Mix flours, sugar, baking powder, ginger, orange peel and salt in medium bowl; set aside. Blend milk, melted butter and egg in separate bowl. Add wet ingredients to dry ingredients and mix just until just blended. Do not over mix.
Stir in cranberries until evenly distributed. Divide batter among muffin cups. Sprinkle icing sugar on top of muffins, if desired. Bake at 175°C for 15 to 18 minutes until lightly browned.
Makes 10 Muffins.
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Drink
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Cranberryberry Smoothie
| 1 |
Banana |
| 1 cup |
Frozen yogurt, low fat |
| 2/3 cup |
Cranberry juice |
| 1/2 cup |
Blueberries, fresh or frozen |
| 1/2 cup |
Raspberries, fresh or frozen |
Blend all ingredients until smooth. Makes 2 servings.
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Ivy Cosmopolitan
| 45ml |
Absolut citron |
| 15ml |
Cointreau |
| 30ml |
Cranberry juice |
| 10ml |
Lime juice |
| 10ml |
Pink grapefruite juice |
| 10ml |
Elderflower cordial |
Add all ingredients in a Boston glass with cubed ice then shake and fine strain into a chilled cocktail glass.
Garnish flamed pink grapefruit zest.
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Dessert
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Cranberry Sorbet
| 1 ½ cups |
Dried Cranberries |
| 1 cup |
Cranberry juice |
| 3/4 cup |
Water |
| 1/2 cup |
Sugar |
| 1 |
Lime (juice) |
| 1 teaspoon |
Fine lime peel grating plus some long Lemon peel stripes for decoration (optional)
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| 1/3 |
White wine |
Add dried Cranberries to Cranberry juice with 1 hour in advance. Place a container into the freezer to save sorbet once prepared.
In a small pot, at medium-high fire, combine both water and sugar. Let boil and stir continuously and wait until sugar is dissolved. Once achieving a light honey, remove mixture from fire and let cool.
Take the Cranberries and the juice and incorporate to sugar honey along with wine. Also, add lime juice and blend.
Mix up to achieving full ingredients incorporation. Frozen mixture in the bowl previously set in the freezer and after at least 3 hours, blend mixture again and pour into cups or glasses and freeze again. Once ready, serve and decorate with lime peel and more Cranberries.
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