Recipes

Ingredients

1 cup brown sugar
1 cup water
¼ cup frozen cranberries, chopped
1 apple, cored and chopped fine

Directions

In a small saucepan over medium heat, add cranberries, apples, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain. Place 1-2 ounces in a champagne glass and add some bubbly!

Serves 4

Ingredients

5 medium Yukon gold potatoes, boiled and chopped
½ cup caramelized onions
1-2 roasted jalapeños, stems removed (whole), chopped
2 teaspoons salt (more to taste)
3 teaspoons Tabasco
½ cup cheddar cheese, grated
Herbs for garnish

Directions

In a well oiled hot cast iron skillet smash the potatoes with a potato masher, cooking and searing to get some brown color. After a few minutes add the caramelized onion and jalapeños and mix and continue to sear. Season with salt and Tabasco and continue to cook and mix. Reduce the heat to low and add the cheddar, mix gently and allow cheddar to melt in. Garnish with herbs of choice!

Ingredients

1 cup brown sugar
1 cup water
¼ cup dried cherries, chopped
¼ cup dried blueberries, chopped
Sparkling wine

Directions

In a small saucepan over medium heat, add cranberries, apples, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 times. Cool, blend and strain. Place 1-2 ounces in a champagne class and add some bubbly!

Serves 4

Ingredients

2 pounds extra lean ground beef
1 cup fresh spinach, chopped fine
2 green onions, chopped (including green parts)
½ cup fresh parsley leaves
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped fine
2 tablespoons lemon thyme or regular thyme
1 tablespoon wholegrain mustard
2 teaspoons salt
2 teaspoons black pepper
¼-½ cup bread crumbs
2 eggs
1 tablespoons tabasco or hot sauce (Ger-Nis tabasco)
2 tablespoons ketchup
Chives for garnish

Directions

Pre-heat oven to 375°F. In a large mixing bowl combine all the ingredients except the ketchup and mix very well! Place the mixture in a greased meta or glass loaf pan and glaze the top with ketchup using a pastry brush. Sprinkle some chopped herbs on the top (chives). Place in the oven and bake for about 30 minutes or until cooked through but not over cooked. Let stand about five minutes before slicing through in order to let the juices settle.

Makes 8 Mini Pot Pies

Ingredients

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
1 tablespoon cornstarch
2 cups of chicken meat, precooked and shredded or cut into chunks
Puff pastry

Directions

Pre-heat oven to 350°F. Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Take a little bit of the hot broth and whisk it together with the cornstarch to make a paste, add to the mix once it is boiling and stir until thick. Add turkey to the mixture and turn heat to low and simmer, about 15 minutes. Take off burner, and fill small ramekins half way with the mixture. Place a small square or circle of the puff pastry over the top of each ramekin and bake for about 15 minutes or until pastry is golden brown.

Makes 1 dozen Cheesecakes

*Recipe from AllREcipes.com

Ingredients

2 cups graham crackers, crushed
3 tablespoons butter, melted
2-8 ounce packages of cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
Strawberry Preserve Sauce (recipe follows)

Directions

Preheat oven to 350°F. Line one 12 cup mini muffin tins with paper liners. In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened. Spoon about 1 tablespoon of crumbs into each liner and pack down (a shot glass in a useful tool for this!). Bake the crusts for about 8 minutes. Meanwhile, cream together cream cheese, sugar, eggs, and vanilla until well combined. Top each crust with the mixture, filling the cups almost to the top. Bake for 20 minutes. Transfer to wire racks to cool completely. Top each cheesecake with about ½ teaspoon for the berry topping. Chill in the refrigerator for an hour before serving. Store leftovers covered in the fridge.

Strawberry Preserve Sauce

Makes 1 cup sauce

Ingredients

½ cup strawberry preserves
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water

Directions

Bring all ingredients to aboil in a small sauce pan, continue to boil a few minutes, and then reduce heat to a simmer and let reduce by about ¼ or until desired consistency, stirring often. Cool and store in an airtight jar in the refrigerator.