Cranberry-Pistachio Biscotti

PISTACHIO-CRANBERRY BISCOTTI

6 Tbsp. unsalted butter, softened

¾ cup of sugar

2 large eggs

1 Tbsp. grated orange rind

1 ½ tsp orange extract

2 ¼ cups all-purpose flour

1 ½ tsp. baking powder

½ tsp salt

1 cup orange-flavored sweetened dried cranberries

¾ cup shelled natural salted pistachio nuts, chopped

Beat butter and sugar in large bowl at medium speed with an electric mixer until light and fluffy.  Add eggs, beating well; beat in orange rind and extract.

Combine flour, baking powder and salt; add to butter mixture, beating at a low speed until blended.  Stir in cranberries and pistachios.

Divide dough in half.  Using lightly floured hands, shape each portion into a 14”x2” log.  Place both logs 3” apart on a large baking sheet lined with parchment paper.

Bake at 325 degrees for 28 minutes or until firm to the touch. Cool logs on baking sheet ten minutes

Cut each log into ½”-thick diagonal slices with a serrated knife using a gentle sawing motion.  Place slices, cut side down on baking sheet.  Bake 9 minutes; turn cookies over. And bake 13 more minutes.  Transfer biscotti to wire racks to cool completely. 

Yield 1 ½ dozen

(Note:  Biscotti was crumbly…reduce initial baking by 5 minutes)

Crantini


Cranberry juice seems to go well with everything.  Not only is it the universal mixer, but it’s also packed with antioxidants and high in vitamins A, C and beta-carotene.

Unfortunately, we can’t say the same about vodka, but I figure if you combine the two, some of those positive health benefits will still apply, right?

CRANTINI

2 OUNCES OF YOUR FAVORITE VODKA
3 OUNCES OF CRANBERRY JUICE
A SPLASH OF ORANGE LIQUEUR

Combine ingredients into a cocktail shaker with ice.  Shake and strain into a chilled martini glass. Garnish with dried cranberries and a lemon wheel if desired.

CRANBERRY-RASPBERRY SANGRIA

INGREDIENTS:

1 (4UNCE) BOTTLE CRANBERRY-RASPBERRY JUICE COCKTAIL

1 (750-MILLILITER) BOTTLE, DRY, FULL-BODIED SPANISH RED WINE

2 TABLESPOONS GRAND MARNIER OR ORANGE JUICE

1/4 CUP SUGAR

1 ORANGE, THINLY SLICED

1 LEMON, THINLY SLICED

1 CUP FRESH CRANBERRIES OR FRESH RASPBERRIES

2 CUPS CLUB SODA, CHILLED

COMBINE FIRST 4 INGREDIENTS IN A LARGE PITCHER, STIRRING UNTIL SUGAR DISSOLVES.  ADD FRUIT SLICES AND CRANBERRIES; COVER AND CHILL FOR AT LEAST 8 HOURS.  STIR IN CLUB SODA JUST BEFORE SERVING.
SERVE OVER ICE; GARNISH WITH CITRUS RIND CURLS.

YIELD: 12 1/2 CUPS

CAPE COD CHOPPED SALAD


CAPE COD CHOPPED SALAD

     8 ounces thick-cut bacon

     8 ounces baby arugula

     1 large Granny Smith apple, peeled and diced

     ¼ cup toasted walnut halves,  coarsely chopped (see note)

     ½ cup dried cranberries

     6 ounces blue cheese, such as Roquefort, crumbled

FOR THE DRESSING

     3 tablespoons good apples cider vinegar

     1 teaspoon grated orange zest

     2 tablespoons freshly squeezed orange juice

     2 ½  teaspoons Dijon mustard

     2 tablespoons pure maple syrup

     Kosher salt

     ½ teaspoon freshly ground pepper

     2/3 cup good olive oil.


Preheat the oven to 400 degrees.

Place a baking rack on a sheet pan and lay bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned.  Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries and blue cheese.

Chop the bacon in large pieces and add it to the salad.  Toss the salad with just enough dressing to moisten.  Sprinkle with ½ teaspoons salt and toss well.  Serve immediately.  Serves 4 or 5

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/1/2 teaspoons salt and the pepper in a bowl.  Slowly whisk in the olive oil.

NOTE:  Toast walnuts in a dry sauté pan over medium-low heat for 4-5 minutes, tossing frequently until lightly browned.