• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: festive

CRANBERRY APRICOT SAUCE

28 Wednesday Dec 2016

Posted by Ceri Wilkin in Recipes

≈ Leave a comment

Tags

celebration, cheese, christmas, chutney, easy, festive, Holidays, relish, sandwiches, Thanksgiving

I crafted this Cranberry Apricot Sauce for both Thanksgiving and Christmas – not only was it a fabulous condiment alongside our traditional turkey dinner – but also delicious served with cheeses and used as a relish on sandwiches.

CRANBERRY APRICOT SAUCE

cranberry apricot sauce

1 cup sugar

1/2 cup fresh orange juice

1 tablespoon red wine vinegar

2 (1/4-inch-thick) fresh ginger slices

1 (3-inch) cinnamon stick

4 cups fresh cranberries

1/2 cup chopped dried apricots

Bring sugar, orange juice, red wine vinegar, ginger and the cinnamon stick to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low, simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.

Remove from heat, cool 30 minutes. Discard cinnamon and ginger. Pour into a serving bowl, cover and chill 8 hours or until set.

Enjoy!

Recipe adapted from Southern Living, November 2012

www.southernliving.com/

BRUSSELS SPROUTS WITH BLUE CHEESE AND GLAZED PECANS

21 Wednesday Dec 2016

Posted by Ceri Wilkin in Recipes, Vegetables

≈ Leave a comment

Tags

celebration, easy, family, festive, friends, Holiday, vegetable

A perfectly flavorful accompaniment to any festive gathering.

BRUSSELS SPROUTS WITH BLUE CHEESE AND GLAZED PECANS

brussels sprouts with blue cheese and glazed pecans

1/2 cup olive oil

5 tablespoons red wine vinegar

3/4 teaspoon sugar

brussels sprouts, trimmed

1 1/2 cups blue cheese, crumbled

glazed pecans (recipe follows)

Whisk olive oil, red wine vinegar and sugar in a medium bowl to blend. Season vinaigrette to taste with salt and pepper.

Cook brussels sprouts in a large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well, pat dry. Cut brussels sprouts in half lengthwise and place in large bowl.

Toss brussels sprouts with enough vinaigrette to coat. Transfer to serving bowl, spoon any remaining vinaigrette over. Sprinkle with blue cheese and glazed pecans.

GLAZED PECANS

1 1/4 cups pecans

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

Heat oven to 325F. Spray baking sheet with nonstick spray. Stir pecans and oil in medium bowl to coat. Mix sugar, cayenne and salt in small bowl, then add to pecan mixture and toss to coat. Scatter coated pecans on prepared baking sheet. Bake until pecans are brown and crisp, stirring occasionally, about 15 minutes. Transfer baking sheet to rack and cool completely.

Enjoy!

Recipe adapted from Bon Appetit, December 2002

www.bonappetit.com/

 

HAM AND CHEESE GRITS CASSEROLE

09 Saturday Jan 2016

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

≈ Leave a comment

Tags

delicious, easy, eggs, entertaining, family, festive, friends, make ahead

I adore being the Hospitality Co-ordinator for the teachers at our school, it is one small way to give back to them and to show thanks and appreciation for all they do. Each year I organize a Breakfast before the Winter Break, and parents are always extremely generous and thoughtful – laying down an incredible selection of delicious food for the teachers to enjoy. I made this Ham and Cheese Grits Casserole the night before, then installed it in the oven to bake while I helped the kids with their morning routine, then delivered it along with our youngest, a few simple decorations and paper goods, to the school.

HAM AND CHEESE GRITS CASSEROLE

ham and cheese grits casserole

1/2 cup butter, cut into pieces

8 cups water

salt

2 cups coarse, stone-ground grits (not instant)

freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon ground nutmeg

1 pound shredded sharp white cheddar

8 ounces cream cheese

4 cups diced ham

3/4 cup diced green onion

3 eggs, beaten

Grease a 9-by-13 inch baking dish. In a large pot, bring the water to a boil. Add a pinch of salt. Stirring constantly, sprinkle the grits into the water. When the mixture returns to a boil, reduce the heat to low and simmer, stirring frequently, until just tender, 30 to 45 minutes. Season with salt, pepper, garlic powder and nutmeg. Continue cooking, and stirring, until grits are very thick and creamy, about 10 minutes more.

Remove from the heat. Stir in the butter, cheese, ham and green onions, then stir in the eggs. Transfer mixture to the prepared baking dish. Cover and refrigerate 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Heat oven to 350F. Bake uncovered for 1 hour or until bubbly and golden brown.

Enjoy!

Recipe inspired by Northwest Arkansas Democrat Gazette, December 2015

www.nwaonline.com/

POMEGRANATE ROSEMARY SPARKLING COCKTAIL

27 Friday Nov 2015

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

crowd, easy, festive, Freixenet, friends, pomegranate, quick, rosemary, simple syrup, sparkling wine, Thanksgiving, wine

We continued our treasured and warmly anticipated tradition of gathering with family during the Thanksgiving week, packing two cars this year as my husband wanted to take his four wheel drive off-roading in the surrounding forests. I shopped for groceries before we left town, and as always, packed sharp knives, and the ingredients and kitchen tools needed for the various recipes I planned to make. However, tradition also dictates that things get left behind and forgotten, and additional ingredients are always needed as recipes invariably change. Once settled, my Sister-in-Law was making the drive to the nearest well-stocked supermarket and graciously and generously offered to pick up anything needed – which for us included champagne flutes for that evenings cocktail.

POMEGRANATE ROSEMARY SPARKLING COCKTAIL

pomegranate rosemary sparkling cocktail

1/4 cup water

1 tablespoon sugar

3 sprigs of fresh rosemary

1/2 cup pomegranate juice

sparkling wine

Combine 1/4 cup water and sugar in a small saucepan, bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary, let stand 30 minutes to an hour. Remove rosemary.

Pour 2 tablespoons pomegranate juice and 1 tablespoon of rosemary syrup into champagne flutes. Top each serving with sparkling wine.

Enjoy!

Recipe adapted from Freixenet

www.freixenetusa.com/

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy