Wednesday, November 26, 2008

Cranberry Nut Dessert

A coworker shared this recipe with me a few years back and it's one I love! There's a perfect balance between the tartness of the cranberries; the sweet, almond-flavored bread; and the crunchy walnuts. This is a super-quick and easy recipe.

1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
1/2 cup butter or margarine, melted
2 eggs, beaten
1/2 teaspoon almond extract
Whipped cream or ice cream, optional

In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate (I just use a round cake pan). Bake at 350 for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 8 servings.

* I've never seen frozen cranberries stocked in a grocery store. I like to buy an extra bag or two and freeze them so that when you can't find them, I can still make this yummy treat to brighten the long, less-festive days of January. The cranberries freeze and keep very well.

Tuesday, November 25, 2008

Darling Aprons Free Giveaway

I just found out about a free giveaway for these darling aprons (or a kit to make your own) at Epicurean Style. If I wore this while cooking my Thanksgiving Turkey, I wouldn't feel so tired after a long day! SOOOO Cute!

Click here and leave a comment before November 30th at midnight and you could be the lucky winner!

Monday, November 24, 2008

Platanos Fritos (Fried Plantain)

This is a dish that I've loved from the first time I tried it on a road trip to California with my friend, Christine. We ate at a little Salvadorean restaurant and I fell in love. Luckily, Armando loves this dish as well and it's a popular one in Honduras.

If the plantain is at the perfect ripeness (overripe on my scale), it's the perfect sweet (but not too sweet). Then, the salty contrast of the refried black beans and Mexican sour cream on top makes it to die for!

First, find really ripe (but not bruised) plantains.

Fry on low-medium heat until golden brown on all sides. You don't want the plantain to be crispy, just softened and cooked.

Split each plantain down the middle. Fill with refried black beans. Serve warm with drizzles of Mexican sour cream on top.