Weekly recipes for December 7, 2011
Chilly Pear Tree
To freeze the pears for this recipe, buy the canned pear halves in syrup, drain them, cut them into chunks, then arrange them on a parchment paper-lined baking sheet. Freeze, then transfer to a plastic bag until needed. Start to finish: 5 minutes. Servings: 2
3 canned light syrup-packed pear halves, cut into chunks and frozen
8 ounces pear syrup (from the can)
4 ounces vodka
1 ounce lemon juice
Pinch cinnamon
Pinch salt
2 sprigs fresh rosemary, to garnish
In a blender, combine all ingredients except the rosemary and puree until very smooth. Serve in a cocktail glass. Garnish each glass with a rosemary sprig.
Rudolph's Nose
Start to finish: 5 minutes. Servings: 1
Ice
1 ounce vodka
1/2 ounce triple sec
1 ounce cranberry juice
1 ounce cherry juice
2-3 fresh raspberries
Brut Champagne or sparkling wine
In a cocktail shaker filled with ice, combine the vodka, triple sec, cranberry juice and cherry juice. Shake, then strain into a sparkling wine flute. Drop the raspberries into the glass, then top with Champagne.
Creamy French Onion Dip
Start to finish: 30 minutes. Servings: 16
2 tablespoons olive oil
2 large sweet onions, sliced
4 shallots, sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces low-fat cottage cheese
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh marjoram
1 tablespoon chopped fresh chives
In a large skillet over medium, heat the olive oil. Add the onions, shallots, garlic, salt and pepper. Saute until the onions are browned and caramelized, about 15 to 18 minutes, stirring occasionally. If the garlic begins to brown too much, add a few tablespoons of water and continue cooking.
Allow the mixture to cool for 10 minutes, then transfer it to a food processor and puree until smooth. Add the cottage cheese, thyme and marjoram. Puree again until smooth. Stir in the chopped chives. The dip can be served immediately, but benefits from being refrigerated for an hour or so to give the flavors time to combine.
