Cranberry Wensleydale and Sage Quesadillas with Fresh Jalapeño Cranberry Salsa


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Cranberry Wensleydale and Sage Quesadillas with Fresh Jalapeño Cranberry Salsa

Wensleydale with Cranberries, cheese, thinly sliced
Mozzarella, grated
Fresh sage leaves, finely snipped
Small corn tortillas

On hot griddle pan place tortillas, place desired amount of cheese in the center. Sprinkle with a small amount of fresh sage. Let it start to melt, top with additional tortilla, turn to cook other side. Serve warm with fresh salsa.

Recipe by Amy Richardson

Fresh Jalapeño Cranberry Salsa
1 – 12 oz. pkg. fresh cranberries
3/4 cup sugar
1 medium jalapeño, remove seeds
1-2 green onions
1 small bunch fresh cilantro
1/4 tsp. cumin

Place all ingredients in a food processor. Pulse until mixture is coarsely chopped. Cover and refrigerate for several hours for best flavor.

Recipe by Sarah Barrett

Sugared Orange Cranberry Twists


A perfect little holiday treat, with a steaming cup of hot chocolate, can't be beat!~Amy

A perfect little holiday treat, with a steaming cup of hot chocolate, can’t be beat!~Amy

Sugared Cranberry Orange Twists

1 sheet frozen puff pastry
1/2 cup Zesty Orange Cranberry Sauce*, or prepared cranberry sauce
2 tbsp butter, melted
Large crystal sugar
1 egg beaten + 1 tbsp water

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Cut in half lengthwise. Brush with halves with melted butter. Top 1/2 with cranberry sauce using desired amount. Place the remaining half butter side down. Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

*recipe found @greattastebuds

Clementine, Cinnamon Goat Cheese, Leaf Salad with Orange Cranberry Buttermilk Dressing


This is a simple salad, but has all the great flavors of the holiday season. Perfect for home or entertaining! ~Amy

This is a simple salad, but has all the great flavors of the holiday season. Perfect for home or entertaining!
~Amy

Clementine, Cinnamon Goat Cheese, Leaf Salad with Orange Cranberry Buttermilk Dressing

Salad:
1 package Red Leaf Spinach
1 package Baby Field Greens
6 clementines, sliced, peeled, and separated into sections
5 oz, cinnamon goat cheese or plain, crumbled
1/3 cup candied pecans, coarsely chopped

Orange Cranberry Buttermilk Dressing

1 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
4 Tbsp Sweet Orange Cranberry Sauce*
1 tsp sugar
Cracked pepper

Place all ingredients in the blender and pulse until smooth.

Makes about 2 cups

* Substitution 4 tbsp Cranberry Sauce plus zest from 1/2 orange

Recipes by Amy Richardson

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream


I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together! Happy Thanksgiving! ~Amy

I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together!
Happy Thanksgiving!
~Amy

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream

Cinnamon Pear Tart

11 inch fluted tart pan
1 recipe pastry crust
7 pears, Bosc or a mix, peeled cored and thinly sliced, reserving one pear sliced for decorative top
1/2 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp Apple Pie Spice Williams Sonoma, or other brand
Butter
Turbinado sugar or large crystal sugar

In a small bowl, whisk together sugar, cornstarch, and spice.
Place pear slices into large bowl. Sprinkle with sugar mixture tossing to coat.
Pour into tart shell, arrange reserved pear slices around outer edges. Grate a small amount of butter over the top. Sprinkle with Turbinado sugar.

Bake at 400 for 30-40 minutes or until lightly browned and bubbly. Cool.

Cranberry Cream Cheese Tart

8 inch fluted tart pan
1 recipe pastry crust

4 oz cream cheese, room temperature
1/4 cup powdered sugar
Zest 1/2 orange

2 cups cranberries, fresh or frozen
3/4 cup sugar
1 1/2 tbsp cornstarch
2 tbsp orange juice
Butter

With an electric mixer, beat together, cream cheese, powdered sugar, and orange zest until light and fluffy. Spread mixture evenly into prepared shell.

In a large bowl, mix together sugar and cornstarch, add orange juice. Stir well, add cranberries and coat. Spread evenly over the cream cheese mixture. Grate a small amount of butter over the top.

Bake at 400 or until lightly browned and bubbly. Cool.

Brown Sugar Apple Tart

6 inch fluted tart pan
1 pastry crust
2 golden delicious apples, peeled, cored, and thinly sliced
1/4 brown sugar
2 tsp cornstarch
Turbinado sugar or large crystal sugar
Butter

In a medium sized bowl, toss together brown sugar and cornstarch, add apples and toss to coat. Pour into prepared shell. Grate a small amount of butter over the top, sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Top layer:

4 1/2 inch tart pan
Crust to fit
Using a small amount of each previous tart filling, layer into prepared crust. Sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Brown Sugar Whipped Cream

2 cups heavy cream, chilled
6 tbsp brown sugar
1 tsp vanilla

In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks. Chill until ready to use.

To assemble:
Carefully loosen and remove tarts from pan, layering in order of size, largest to small topping with whipped cream and garnish with fresh cranberries and mint leaves.

Recipes by Amy Richardson

Recipes by Amy Richardson

Cranberry Pear Bread Pudding with Cranberry Caramel Sauce


Cranberry Pear Bread Pudding with Cranberry Caramel Sauce

Bread Pudding:

1 loaf Artisan bread, cut in to cubes
1 cup while milk
1 cup half and half
4 eggs
1 cup sugar
1/3 cup brown sugar
3 tbsp butter, melted
1 tsp vanilla
1 pear, peeled and finely chopped
1 cup cranberry sauce* ( see Sweet Orange Cranberry Sauce recipe )

Sugar Topping:

1/4 cup sugar
1/4 tsp cinnamon
Crystal sugar, (optional)

Cranberry Caramel Sauce:

1/2 cup butter
1 cup brown sugar
1/2 cup sour cream
1/4 cup cranberry juice

Preheat oven to 350

To make pudding:
Butter a medium sized baking pan or individual ramekins, bottoms lined with parchment. Set aside.

In a small bowl, stir together 1/4 sugar and cinnamon. Set aside.

In a large bowl place bread. Pour milk and half and half over bread and stir to coat. In a separate bowl, whisk together eggs with sugars. Add in melted butter and vanilla. Pour over bead mixture and mix well. Stir in chopped pear.

Option 1:
Place cranberry sauce in the bottom of individual ramekins, for upside down style. Then evenly distribute bread pudding mixture over the top. Sprinkle with cinnamon and sugar mixture. Place ramekins on baking and bake 35-40 minutes or until golden brown and set.

Option 2:
Place half of the bread mixture in to baking dish. Evenly spread cranberry sauce over the bread. Top with remaining half of bread mixture, sprinkle with sugar mixture and top with crystal sugar if desired.

Bake for 50-55 minutes or until golden brown and set.

Caramel sauce:

In a medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Remove from heat and whisk in sour cream until smooth. Whisk in cranberry juice. Cool until ready to use. For a thicker sauce, refrigerate until ready to use.

To serve:
For individual ramekins, run a knife around edges to loosen, invert onto individual plates. Remove parchment and top with additional cranberry sauce if desired. Serve with a swirl of caramel sauce.
For pan size, cut into even pieces. Serve with caramel sauce.

Makes 6-8 servings

Recipe by Amy Richardson

Sweet Orange Cranberry Sauce


Sweet Orange Cranberry Sauce Text

One of my favorite flavor combinations for the holidays is Cranberry and Orange. My Sweet Orange Cranberry sauce will be sure to be a hit at your Thanksgiving dinner. Make an extra batch just in case you want to try my Orange Frosted Cranberry Cream Cheese Tarts or my Warm Cranberry Pear Bread Pudding with Cranberry Caramel Sauce. Great tastes, great memories! -Amy 3 cups cranberries, rinsed and sorted 1 Granny Smith apple, peeled and finely chopped 1 cup orange 1 cup water 1 cup sugar 1/4 tsp cinnamon Pinch of cloves Zest from one orange In a large saucepan, place cranberries, apples, orange juice, water, sugar, and spices. Cook over medium heat, stirring often until mixture is thick and bubbly and berries have burst. Remove from heat and stir in orange zest. Transfer to a dish and let cool. Makes about 4 cups Recipe by Amy Richardson