The Rural Voice, 2000-12, Page 34RURAL LIVING
Put diet on hold for festive season dining
Selected by Bonnie Gropp
Time with family, time with friends,
only those with excellent self-control
can ignore the â–ºnany delicious treats
offered during the holiday season.
Froin beverages to desserts, festive
dining entices you to put the diet on
hold and savour the decadent
flavours of Christmas.
FESTIVE APPLE SALAD
4 red delicious apples, unpeeled,
cored and cubed
1/2 cup (125 mL) sliced celery
1/2 cup (125 mL) halved seedless
green grapes
1/4 cup (50 mL) slivered almonds,
toasted*
In large bowl combine all salad
ingredients.
Dressing:
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) mayonnaise
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice
1 tsp (5 mL) sugar
1 tsp (5 mL) finely grated ginger
root
1/4 tsp (1 mL) salt
Whisk together all dressing
ingredients. Pour over salad and toss
gently. Cover and chill at least 1 hour
to allow flavours to blend.
To prepare festive apple wreath,
pack prepared salad into greased 2 -
quart (2L) ring mould. Cover and
chill about 2 hours. Turn out onto
serving plate. Garnish as desired.
* To toast almond, place on baking
sheet. Bake at 350°F (180°C) for 3-5
minutes or until golden brown.
HOLIDAY CRANBERRY
RELISH
1 pkg (12 oz/340g) whole fresh
cranberries
1/2 cup (125 mL) water
1 tsp (5 mL) brandy extract
1 tsp (5 mL) grated orange rind
8-10 tbsps (100-150 mL) Equal
Spoonful (to taste)
Combine cranberries, water,
brandy extract and orange rind in a
saucepan. Bring mixture to a boil.
Reduce heat; cover. Simmer until
soft, about 10 minutes.
30 THE RURAL VOICE
Apple Almond cake is a perfect ending to a special holiday dinner or for serving
when friends and family drop by.
Stir in Equal. Remove from heat.
(Mixture can be strained at this point
to remove -cranberry skins for a
smoother sauce.) Cool to room
temperature; refrigerate.
EGGNOG SMOOTHIE
1/4 cup (50 mL) milk
1/4 cup (50 mL) eggnog
3 scoops vanilla ice cream
2 tbsp (25 mL) cappuccino or
French Vanilla cappuccino mix
2 tbsp (25 ml) white or dark rum
(optional)
In blender, combine milk, eggnog,
ice cream and cuppuccino mix; blend
until smooth. Add rum (if using).
Makes one serving.
SMARTIES WREATHS
1 pkg (510 g) chilled chocolate
chip cookie dough
1 tube (120 g) cake decorating icing
Smarties ® candies
ribbon
To make one 8 -inch (20 cm)
wreath:
Line baking sheet with parchment
paper; trace 6 -inch (15 cm) circle on
paper. Set aside.
Roll teaspoonfuls (5 ml) of dough
into small balls. Arrange balls in
circle on pattern, with each ball just
touching the other. Bake according to
cookie dough package instructions or
until golden brown. Let cool on
baking sheet for 10 minutes.
Carefully transfer to rack tp let
cool completely.
Use icing as "glue" to stick
candies decoratively onto wreath.
Decorate wreath with ribbon tied into
a bow. Repeat with remaining
ingredients forming different -size or
shaped wreaths if desired.
CINNAMON AND NUTMEG
CRUNCHIES
2 1/4 cups (550 mL) margarine
2 1/4 cups (550 mL) icing sugar
3 egg whites
3/4 tsp (3 mL) vanilla
6 cups (1.5 L) all-purpose flour,
sifted
3/4 cup (175 mL) sugar
1 1/2 tsp (7 mL) cinnamon
3/4 tsp (3 mL) nutmeg
On slow speed in upright mixer,
cream together margarine and icing
sugar. Beat in egg whites and vanilla.
Gradually stir in flour (mixture will
be a soft dough.) Chill for 1-2 hours.
Combine sugar, cinnamon and
nutmeg. Roll dough into 1 -in. (2.5
cm) balls and roll in sugar mixture.
Flatten cookies on ungreased
baking sheet with a fork.
Bake at 375°F (190°C) for 10-15