CRANBERRY RELISH from the cookbook Christmas in Arizona by Lynn Nusom
Serve it with poultry, ham, or beef. Also great on leftover turley sandwiches.
This recipe can be doubled
1 16oz can whole berry cranberries
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 cup raisins (suggest golden raisins, or you can omit)
1/2 cup slivered almonds, chopped
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon brandy
Mix all ingredients together and refrigerate at least an hour before serving.
This dish will keep, covered in the refrigerator, for several days.
ERIN'S FESTIVE NIBBLES
Beth's sister Erin serves these at parties. Great before dinner and very easy to make.
1 package of Boursin Garlic and fine herbs Gournay Cheese (softened)
1 package of Mini Phyllo Shells (15 shells)
Preheat oven to 350 Fill mini shells with softened cheese. Place on baking sheet
and bake for 10-15 minutes. Arrange on festive tray and serve immediately.
From Lee Hillson at the Phoenician Resort
2 oz Woodford Reserve bourbon
1 bar spoon of brown sugar
5 fresh mint leaves
In a pint glass, add mint and brown sugar, a few drops of whiskey and muddle (mix with a muddler) Add bourbon and stir until sugar is full incorporated. Strain into a rocks glass packed with crushed ice. Garnish with a fresh mint sprig.
Actually it's just a note to remind Beth not to forget these things on a recent
weekend getaway! What? No bottle of wine?
Here's a larger version of Georgia's bracket sheet to make it a little easier to read!