Christmas Recipe Collection: I

HERB & APPLE STUFFING

Ingredients:

  • 16 C bread cubes (coarse)
  • 4 Tbsp unsalted butter
  • 2 Lg onions diced (2 Cups)
  • 4 Stalks celery, diced (2 Cups)
  • 2 Granny Smith apples cored & diced
  • 2 Tbsp Fresh parsley chopped
  • 1 ½ Tsp Fresh Rosemary, minced
  • 2 Tsp Coarse salt
  • ½ Tsp Freshly ground pepper
  • 1 C Chicken stock
  • C Sliced, toasted almonds

Preheat oven to 300 degrees. In a large sauté pan, melt butter. Add onions, celery, apples, parsley, rosemary, salt & pepper. Sauté 10 mins, until soft. · Combine bread cubes and vegetable mixture in a large bowl; add chicken stock and almonds Stir well to coat. · Makes 8-10 Servings (14 Cups)
Enjoy!

CRANBERRY & GINGER CHUTNEY

Ingredients:

  • 1 ½ C fresh cranberries
  • 16 dried apricots, diced
  • ¾ C packed Brown Sugar
  • 1/3 C dried currants
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp cranberry juice
  • ¾ Tsp cinnamon
  • ¼ Tsp Cayenne Pepper

Combine all ingredients in heavy medium saucepan. · Cook over medium heat, stirring to dissolve sugar. · Increase heat to high and boil for 3 minutes. · Transfer to a bowl & cool · Refrigerate in air tight container.
Enjoy!

CARAMALIZED BRUSSEL SPROUTS WITH PISTACHIOS

Ingredients:

  • 4 lbs Brussel Sprouts
  • ½ C Butter
  • 4 Small red onions cut into strips
  • ¼ C Red wine vinegar
  • 2 Tbsp white vinegar
  • ½ C coarsely chopped pistachios
  • Salt & Pepper to taste
  • 2 Tablespoons white sugar

Trim ends and steam brussel sprouts 8-10 minutes, until tender but still crisp. · Melt the butter in a pan, add onions and 3 tbsp vinegar. Cook until onions begin to brown. · Add the brussel sprouts, sugar and remaining vinegar. Sauté over medium heat until the brussel sprouts are lightly caramelized. · Season with salt & pepper and garnish with the pistachios.

HOT APPLE CIDER

Ingredients:

  • 6 Cups Worrenberg Apple Juice
  • ¼ C Real maple syrup
  • 2 Whole cinnamon sticks
  • 6 Whole cloves
  • 6 Whole allspice berries
  • 1 Orange peel cut into sticks
  • 1 Lemon peel cut into strips

· Pour the juice and maple syrup into a large heavy bottomed pot. · Put all other ingredients together in a square of cheesecloth fold into a bundle and tie with string. · Put the bundle into the cider mixture, and heat over medium heat for 5-10 minutes, or until cider is very hot but not boiling. · Remove from heat, discard spice bundle and serve with a fresh cinnamon stick in each cup.