3 cups apple cider (or apple juice) -I got to use my mothers homemade apple juice, which tastes just like really good cider
1 can frozen orange juice (6 oz.)
2 cups cranberry juice
2 cups club soda
1/4 cup honey
1/4 tsp. cinnamon (or 1 cinnamon stick broken into pieces)
1-2 tsp. whole cloves
Orange slices (for garnish)
Cranberries (for garnish) (these were nowhere to be found in our corner of SW NM and SE AZ)
In a large saucepan, combine all ingredients except club soda, orange slices and cranberries. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, strain and discard spices. Allow to cool. Pour into large punchbowl or pitcher. Add chilled club soda just before serving and stir. Garnish punch with orange slices and fresh cranberries (float them on top). Serve over crushed ice.
Wednesday, September 22, 2010
Ingredients for crust:
2 1/2 c. graham cracker crumbs
2/3 c. white sugar
2/3 c. butter/margarine
Ingredients for Pie Filling:
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling (16 oz) (I used 16 oz -which is 2 cups- of my homemade pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
(If you make your own pie filling from scratch, you don't need the last 4 ingredients...it's in the pie filling!)
1. To make the crust, melt the butter and then add 2/3 c. sugar and the graham cracker crumbs. Press into a pie pan (preferably one of the large glass ones, not the little tin ones which aren't quite big enough).
2.To make the pie:
Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
Tuscan-Style Pork Ribs with Balsamic Glaze
Prep Time: 30 minutes
Standing (or Chilling) Time: 2-8 hours
Baking Time: 2 hours, 15 minutes
Serves about 6
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried rosemary
1-1/2 tablespoons kosher salt
1-1/2 tablespoon fennel seeds, or 1-1/2 teaspoon ground fennel
2 teaspoons pepper
2 teaspoons fresh chopped sage, or 1 teaspoon dried sage
2 teaspoons fresh chopped thyme, or 1/2 teaspoon dried thyme
2 teaspoons paprika
1 teaspoon crushed red pepper, optional, depending on how much heat you like
1 teaspoon ground coriander
1/2 teaspoons ground allspice
6 pounds pork ribs
3 tablespoons balsamic vinegar
1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.
2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight (we refrigerated overnight).
3. Preheat oven to 325 F.
4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up.
5. Roast ribs uncovered for 2 hours or until tender.
6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.
7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.
Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.
1 cup sugar
1 cup water
1 cup freshly squeezed juice from lemons/limes (I could only find medium sized lemons and slightly smaller than medium limes, so it took me about 6 lemons and 7 limes to do a double recipe. You can use the bottled juice and just get a few lemons for the zest and bowls)
2 teaspoons fine lemon zest
3. Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
4. Place sorbet in an airtight container and freeze until ready to serve.
5. In the mean time, between stirrings or whenever, scoop out the insides of the lemon halves and put in the freezer. When it is time to serve the sorbet (or an hour or two before serving time), scoop out the sorbet and fill the lemon half. You will have to mold the sorbet either with your hands or the spoon. I put on rubber gloves to do this so my hands wouldn't be as cold or as sticky.
2 tbsp. butter
1/2 c. finely chopped onion
1 lb. carrots (8-10), shredded
1 lb. potatoes (3-5), shredded
6 c. broth, vegetables or chicken
1/2 tsp. thyme
1 bay leaf
Salt & pepper to taste
1 1/2 c. milk (may use part cream)
1-2 c. cheddar cheese, shredded
Saute onion in butter in large soup pot. Add all but milk and cheese and simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over. (I served mine by pouring a spoonful of soup in the bottom of the bowl, then putting the bread bowl in the middle and filling the bread bowl with soup).
How to make the Bread Bowls:
Bread -I used $0.88 wheat bread for this (I'm cheap, I know). You can use whatever bread you want.
Favorite spices (I used garlic salt, rosemary, and oregano)
Cut the crusts off the bread, then roll it out nice and flat and thin with a rolling pin.
Combine oil and spice in a bowl, then brush one side of the bread with the oil (you just need a light coating).
Pinch the bread slice in by the four corners and place in a muffin pan.
Flatten the bread against the pan, pushing the folds in at the walls.
Glaze the inside of the bread bowl with the oil/spice mixture.
Back at 350 until brownish and dry.
Ingredients For the Salad:
1 (10-ouce) bag baby spinach (we just used regular spinach)
1 ripe Bartlett pear, cored and thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) pkg crumbled blue cheese
Sugared Curried Walnuts (we didn't even buy these. I was going to put pecans in the salad, but I forgot)
Maple-Cider Vinaigrette (scroll down for recipe)
Combine first 5 ingredients in a large bowl. Drizzle with Maple-Cider Vinaigrette, gently tossing to coat
Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.
I've had these glasses for a few years. I bought them at the Dollar Tree for a buck each when I did a 5 course meal for some friends for a date. I think they're so pretty.
Friday, September 10, 2010
2. Cut the ends off the fruit and then cut it in half.
3. Scoop out the inside of the fruit, seeds and all, or peel the skin off with a knife.
Your peeled/scooped fruit will look like this.
4. Fill the blender 1/2 full of ice. Add the sugar, the fruit, and about 1/2 c. of water to start (more may be needed).
6. Pour into a glass and enjoy! Don't you just love the color?!
7. This would also be good as a smoothie. We haven't tried it, but I think it would be good with some orange or peach sherbet mixed in with it. Maybe some orange juice.