The Rural Voice, 2003-12, Page 50Rural Living
Stress -free, elegant holiday recipes
Selected by Bonnie Gropp
Christmas is such a wonderful time
of the year. a season of warmth, of
family and tradition. There is plenty
of food and drink over the holidays
with a number of get-togethers and
social fimctions planned. But festive
dining need not mean spending all
day in the kitchen. You can create a
stress free meal that still looks
elegant and tastes delicious.
CHAMPAGNE FESTIVE PUNCH
1.3 lb (600 gm) frozen raspberries
1/4 cup (50 mL) sugar
2 1/2 cups (625 mL) orange juice
2 tbsp (30 mL) lemon or lime juice
3 cups (750 mL) champagne or
sparkling wine or
4 cups (1 L) unsweetened pineapple
juice
Thaw raspberries at room
temperature but do not drain. Place
fruit, lemon or lime and orange juice
in blender. Add sugar. Cover and
blend or process until smooth.
To remove raspberry seeds, pour
mixture through a fine sieve. Transfer
pureed fruit to a 2 -quart pitcher. Stir
in champagne or pineapple juice.
Serve over ice.
EGGNOG
In shaker, put 1 egg, 1 tsp (5 mL)
sugar, 1 1/2 oz (45 mL) dark or
amber rum and 1 cup (250 mL) milk.
Add 2 ice cubes. Shake and strain
into 10 -oz (300mL) glass. Garnish
with nutmeg.
FESTIVE CHILI DIP
1 cup (250 g) cream cheese
1 1/4 cup (285 mL) chili sauce
1 pkg wheat crackers
In a glass mixing bowl, beat
refrigerated cream cheese for 1
minute on medium speed. Remove
cream cheese from mixing bowl and
transfer to shallow serving bowl.
Spread the cream cheese evenly in
the bowl with a spatula. Pour chili
sauce on top approximately 1/8" thick.
Refrigerate until ready to serve.
Garnish with chopped fresh herbs if
desired before serving.
Serve with wheat crackers on the
side.
46 THE RURAL VOICE
Moist. delicious Festival Carrot Spice Bars are a simple addition w your holiday
table.
CHEESE -N -CHILI PITA
TRIANGLES
1 cup (250 g) mozzarella cheese,
shredded
1 cup (250 g) cheddar cheese,
shredded
1/2 cup (125 mL) green onions,
sliced
1/3 cup (75 mL) chili sauce
1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) pimento -stuffed
olives, sliced
4 (6 -inch) whole pita breads,
unsplit
Combine all ingredients except
pitas. Spread pitas with cheese
mixture. Bake in 190°C (375°F) oven
10-12 minutes. Let pitas stand for 2-3
minutes, then cut into wedges and
place on a serving dish.
CHRISTMAS HAM WITH RUM
RAISIN SAUCE
1 cup (250 mL) dark raisins
1 1/2 cups (350 mL) amber rum
5-7 Ib. (3 kg) partially or fully
cooked ham with bone
1/3 cup (75 mL) dijon mustard
1 cup (250 mL) firmly packed dark
brown sugar
2 cups (500 mL) apple cider
In bowl, combine raisins and 1 cup
(250 mL) rum. Soak 2 hours. Pre -heat
oven to 325°F (160°C). Place ham,
fat side up, in roasting pan. Score fat
in diamond pattern cutting at I -inch
(2.5 cm) intervals.
Rub ham with mustard and pat with
brown sugar. Add raisin/rum mixture
and apple cider to bottom of pan.
Bake 1 1/2 hours, basting every 20
minutes. Remove ham and skim
grease from pan juices. Pour juices
into saucepan. Cook over medium-
high heat about 15 minutes. Stir in
remaining 1/2 cup (125 mL) rum and
heat. Pour into sauce boat.
FESTIVE CARROT SPICE BARS
1 cup (250mL) all-purpose flour
I tsp (5 mL) each cinnamon and
baking soda