Tuesday, December 14, 2010

Cranberry Salsa

Last Christmas I went to a party where this was served and couldn't stop eating it all night!  I asked my friend Bobbi for the recipe, and just got it in my Christmas card from her this year.  I was so excited!  I made it last night for our family progressive dinner.  It is so different, but was really universally liked.  It has a wonderful flavor that is not too strong.  Give it a try this holiday season.  It looks so festive!

Cranberry Salsa

From my friend Bobbi

12-oz bag of fresh cranberries – washed and picked over to remove any mushy ones

¾ c sugar

1 medium jalapeno, seeded and chopped

One green onion, cut into 1 inch pieces

2 TBSP fresh cilantro

¼ tsp cumin

Put all ingredients into a food processor and pulse until finely chopped.  Refrigerate for several hours before serving. 

Serve over 2 8-oz pkgs. of cream cheese with pita chips or wheat thins.

Saturday, December 4, 2010

Peppermint Angel Food Trifle

It's time for Christmas desserts!  Yahoo!!!  My all-time favorite go-to dessert is the Christmas Cranberry Cake, but a close second is a dessert my mom used to make for my birthday.  It is a Lion House recipe that originally calls for the angel food cake to be cut into 3 layers with the frosting between the layers, but I made it as a trifle and it worked great.  It has a yummy light peppermint flavor, and with the angel food cake and chocolate, it is a perfect mix of flavors. 

Start with Star-lite mints.  It takes about 30-35 mints.

I pulverized mine in the food processor, but if you don't have that, put them in a zip-lock bag and smash them!
I think the trickiest part is catching the peppermint gelatin mixture at the right time, when it is just starting to set up.  It looks like slime to me.  If you let it set up too much, it doesn't mix in and is globby.
Drizzle the chocolate syrup over the cake cubes.  Make sure to put some around the edge so that it shows up in your trifle bowl.

Peppermint Angel Food Dessert
adapted  from Lion House Desserts

1 angel food cake

¾ c crushed (I did it in my food processor) red and white peppermint stick candy (starlight mints)

½ c milk

1 ½ tsp unflavored gelatin (1/2 envelope)

2 tsp water

1 pint whipping cream, whipped until stiff

½ c chocolate syrup (like Hershey’s syrup)

A few crushed candies and chocolate for shaving on top (optional)

Slice angel food cake into 1 inch cubes and set aside.

Put candy and milk in a small saucepan; heat and stir until candy is dissolved. In a small bowl soften gelatin in water, then add to milk and candy mixture. Stir until dissolved. Chill until it starts to set (I think it looks just like “SLIME”) Fold into whipped cream.

Put half the cake cubes into the bottom of a trifle bowl and drizzle half the chocolate syrup over the cake. Spread half the whipped cream mixture over the chocolate. Repeat layers and top with some crushed candy and chocolate shavings-if desired. Chill and serve.
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