CHERRY COLESLAW CHOP
I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it does!
Makes approx. 5 cups
Continue reading “Cherry Coleslaw Chop”
CRANBERRY COCONUT FROZEN CUSTARD
Smooth as custard. Rich as cream. Perfect scoop. An easy make!
Makes 3-1/2 cups
14 oz. can whole cranberry sauce – I used Ocean Spray
11 oz. container SO Delicious Dairy Free Culinary CoconutMilk – Original, chilled till thick
1/2 c. Rich’s COFFEE RICH Non-Dairy Creamer
16 oz. POM Blueberry Pomegranate juice
2 T. vanilla – I used imitation
1 c. light brown sugar
1-1/2 t. malic acid
1 t. guar gum powder
2 t. xanthan gum powder
1/2 t. pink Himalayan salt
Combine cranberries, culinary coconutmilk and Rich’s creamer in food processor and process till smooth.
Add pomegranate juice, brown sugar, vanilla and malic acid and process again till smooth.
Add guar gum, xanthan gum and salt, then process again, this time till thickened. Let set for about 10 minutes, then process again till silky smooth and thickened.
Transfer to covered containers and freeze till ready to use.
Notes: If your freezer is as cold as the Arctic, then remove the frozen custard from freezer a few minutes before serving. If necessary soak container in a pot of hot water for a few minutes or place container in microwave for 1 minute or till the rock solid firmness softens enough to scoop it.
GINGER CRANBERRY SAUCE
Ah-h-h. I love cranberry sauce. Fresh ginger pops these berries to a new level, while the ruby red grapefruit takes them on a different but delectable texture journey. Serve hot or cold as a condiment for main dishes, a dipping/spreading sauce for horsd’oeuvres, as a preserve on your favorite toasted breads and biscuits, or as a topper for cakes and ice-creams. Versatile is what I call the CRANBERRY! A fruit for all dishes, occasions and seasons! Don’t wait till next year to revisit the CRANBERRY!
Makes 2 cups Continue reading “Ginger Cranberry Sauce”
CRANBERRY BEET GRAVY
A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful!
Makes 5-1/2 cups
Continue reading “CRANBERRY BEET GRAVY”
COCONUT BERRY OATMEAL BREAKFAST PIE
with flax seed, chia seed and pecan crumbles. Topped with fresh blueberries in Cream Of Coconut!
Continue reading “COCONUT BERRY OATMEAL BREAKFAST PIE”
CRANBERRY BLACK BEAN SALSA
Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa!
Makes 4 cups
Continue reading “CRANBERRY BLACK BEAN SALSA”
PINEAPPLE COCONUT FRUIT BOWL
with prunes, bananas, dried cranberries, walnuts and fresh ginger sticks. Tossed with vanilla and peach Silk dairy-free yogurts! Great breakfast!
Makes 7 cups
Continue reading “PINEAPPLE COCONUT FRUIT BOWL”
CRANBERRY BLUEBERRY SAUCE
A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping!
Makes 3-1/2 cups
Continue reading “CRANBERRY BLUEBERRY SAUCE”
HOLIDAY STUFFING CASSEROLE
Pineapple sage stuffing with almonds, layered with mashed potatoes and yams, topped with a coriander and onion gravy, and pineapple mustard-mint fresh cranberry sauce. Baked till steamy hot! Who knew stuffing could be elegant?
Makes 12 servings
Continue reading “HOLIDAY STUFFING CASSEROLE”
PINEAPPLE MINT CRANBERRY SAUCE
Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint!
Continue reading “PINEAPPLE MINT CRANBERRY SAUCE”
CORNBREAD CRANBERRY STUFFING
with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had!
Continue reading “CORNBREAD CRANBERRY STUFFING”
PINEAPPLE COCONUT CURRY BREAD STUFFING
with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish!
Continue reading “PINEAPPLE COCONUT CURRY BREAD STUFFING”
PUMPKIN CRANBERRY SAGE STUFFING
with pecans, sauteed celery and onion and orange zest! Sweet, tangy, creamy. A textural and flavor change from traditional stuffing. The pumpkin creates a creamy texture elevating its status to delectable! So easy to make!
Continue reading “PUMPKIN CRANBERRY SAGE STUFFING”
CRANBERRY PECAN SALAD DRESSING
A multi-purpose salad dressing for salad of greens, coleslaw and/or fruit salad! It makes a lot, so why not try all three? Your guests will rave! It’s the type of dressing where everybody will want the recipe!
Makes 3-1/2 cups
Continue reading “CRANBERRY PECAN SALAD DRESSING”
RAW CRANBERRY CILANTRO RELISH
A fresh cranberry, orange and cilantro chop! Makes a great relish to accompany your holiday meal!
Makes 2-1/2 cups
Continue reading “RAW CRANBERRY CILANTRO RELISH”
RUSSIAN MORNING TOAST
Scrumptious! Beautiful tangy, sweet flavors! A weekend treat!
Continue reading “RUSSIAN MORNING TOAST”
CHERRY CRANBERRY SAUCE BEETS
In a sweet and sour red wine sauce! Terrific flavor arrangement. Serve hot as a vegetable or cold as a condiment!
Serves 12 or more
Continue reading “CHERRY CRANBERRY SAUCE BEETS”