Doves and Figs Cranberry Fruit Mustard was the inspiration for this beautifully simple salad with dressed with cranberry mustard vinaigrette and topped with dried cranberries and crumbled goat cheese. I love dishes that span the seasons and this salad would be perfect for a hot Summer day lunch but would also be delightful as part of a Thanksgiving diner.
For the greens, I like to use Boston lettuce or other tender head lettuce. Rinse the lettuce and instead of tearing the leaves, turn the head upside down and cut out the stem/core carefully. You can now place the whole head in a shallow bowl. It will look like a flower.
To make the dressing take a mason jar and add two teaspoons of Cranberry Fruit Mustard. Pour in 1/2 cup of good olive oil and 1/4 cup apple cider vinegar and season with salt and pepper. Shake well and pour over greens (It is fun to do that step in front of your guest at diner). Sprinkle dried cranberries and crumbled goat cheese and serve right away.
Holiday Deviled Eggs with Jalapeno and Dried Cranberries
We have a family friend who is mad about deviled eggs but his girlfriend and the rest of the folks around are not big fans of making or eating them. I try to bring a plate of eggs to parties and potlucks when I can as a treat for him.
I made a batch recently and as I started to put them together I thought the eggs looked a bit plain and would benefit from a little accessorizing . Since much of my kitchen time has been dedicated to holiday jam making the home cupboards were bare. Rummaging around in the fridge I found one Jalapeno and from the pantry I snitched a hand full of dried cranberries. Yes, I know it sounds weird but pretty eggs now had a delicious combination of sweet, tart, spicy, salty, and creamy.
When we offered the red and green flecked eggs to our deviled egg loving pal he gave them a bit of a skeptical look but ended up ignoring the plain ones in favor of the spicy berry ones. They were a hit and we are making them for several holiday events this season. I hope you will try our Holiday Deviled Eggs recipe!
8 large fresh eggs (hard boiled and peeled)
1/3 cup mayonnaise
1/2 tsp brown mustard
1/4 cup dried cranberries diced (plus extra for garnish)
1 large jalapeno seeded and diced (save a bit for garnish)
pinch of cayenne pepper
salt and white pepper to taste
Split the hard boiled and peeled eggs lengthwise
Scoop out the yolks and mix the yolks with mayonnaise and mustard
Season with salt, pepper, cayenne pepper
Stir in cranberries and jalapeno
Scoop the yolks back into the whites
Garnish with more cranberries and jalapeno bits
I adore holidays; gathering with family and friends, the table overflowing with food, the cheerful decorations. This year we have a once in a lifetime chance to take two of my favorite holidays and bring them together in one mashuganah mash up being called Thanksgivukkah. As readers of my blog know, I have cooked up some crazy dishes for holidays so this new holiday hybrid was irresistible. So I share with you the Squash Sufganiyot filled with Cape Escape Cranberry Chocolate Jam. So much Chanukah and Thanksgiving deliciousness in one little bite! Happy Holidays x2!
Squash Sufganiyot with Cape Escape Cranberry Chocolate Jam
3 cups flour
8 ounces peeled and cubed butternut squash
3/4 cup apple cider
2/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
oil for frying
cinnamon & sugar mixture for outside of donuts
Filling: Doves and Figs Cape Escape jam or other cranberry jam
Heat oven to 450 degrees
Roast squash for about 35 minutes in a shallow dish until very tender
Heat several inches of oil in a heavy bottom pan
Process squash with apple cider in a food processor or blender
Beat eggs into squash
Combine flour, baking powder, salt, cinnamon in a large bowl
Pour squash mixture into the flour mixture and stir until well combined but do not over mix.
Let rest for a few minutes
Scoop heaping tablespoons of the dough into hot oil.
Fry until golden and cooked in the center (test one little donut to make sure you have a good cooking time).
Drain and cool on paper towels
Roll warm sufganiyot in cinnamon sugar
Fill donuts with chocolate cranberry jam
Eat, eat it’s Thanksgivukkah!!
Posted in Baking & Desserts, Chanukah, Holiday, Sauces, Jams, and Preserves
Tagged Chanukah, cranberry, donuts, doves and figs, jams, sufganiyot, Thanksgivikah
With Passover coming early, I thought I would try out a few recipes in advance. This one is not so much a recipe as an idea. It was inspired by a several pretty creations I saw on the Internet.
Make any Passover friendly recipe for deviled eggs (I added a bit of horseradish to mine) and then arrange them with green onions, watercress, dill, and radishes to form flowers and buds. What a lovely dish this would make for a Passover (or Easter) brunch!