HAPPY NEW YEAR! . . . and CRANBERRY SALSA

Hello 2015! 

We saw the New Year in with lots of good company, food, games, and laughter.

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New Year’s Menu

Cocktail:  Southside

Appetizer:  Olive & Tomato Tarts  (from FINGER FOOD:  Australian Women’s Weekly)

                                                                                                              

Main:

         

          Boned Turkey stuffed with Ham & Sausage (from THE FOUR SEASONS COOKBOOK edited by Miranda Spicer)

               

                Cranberry Salsa (from an old newspaper clipping)

          Mashed Nut Potatoes (from Lindsay Bareham’s IN PRAISE of the POTATO)  . . . Soooo good!  I’ll be making these again.

          Marinated Brussel Sprouts & Mushrooms (from THE VICTORY GARDEN)

          Diced, Buttered Rutabaga

         

          Caraway Coleslaw (from BETTER HOMES & GARDENS SALAD BOOK)

Dessert:  delicious Indian Carrot Halvah  (brought by PRIT and PARANJIT J from Kamal Sweets & Tandoori Hut)

                Turkish Delights (brought by Kathy who knows how much I love them J)

                 Pierniki (Honey Cookies) from THE POLISH COUNTRY KITCHEN COOKBOOK
(I wouldn't make them again, but some people liked them  & compared them to German Pferfernusse.)

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CRANBERRY SALSA

            Adapted from a newspaper clipping – the closest online recipe came from Mel’s Kitchen.

1 jalapeno

1 large Granny Smith apple

½ large sweet red pepper

½ medium red onion

12 ounce package fresh cranberries

3 tbsp chopped fresh parsley

Zest of one lime

½ cup sugar

1/3 cup apple juice  (or try lime juice)

1.     Remove seeds and finely chop the jalapeno.

2.     Core the apple and cut into chunks.

3.     Peel the onion and cut into chunks.

4.     Put jalapeno, apple, and onion into food processor.  Chop.   Put into large mixing bowl.

5.     Remove seeds and dice red pepper.  Add to the bowl.

6.     Rinse cranberries, drain, and chop coarsely in food processor.  Add to the bowl.

7.     Chop parsley finely.  Add to the bowl.

8.     Zest (grate) the lime peel.   Add to the bowl.

9.     Mix together sugar and apple juice.  Add to the bowl.

10.                          Stir all ingredients well. 

11.                          Store in covered jar.  You can make this several days ahead of your dinner.

Serve and receive compliments J

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Out of all the wonderful possibilities above, I chose to share this recipe because it’s easy and a tangy, refreshing alternative to the usual cranberry sauce.