Cranberry Salsa

I don't know how, but this happens to me every year - Christmas sneaks up on me!

I love this time of year but I do wish it wasn't so busy.  In the desire to see our loved ones and celebrate the holiday (as well as December birthdays!), it can get a little hectic and stressful.

This holiday season has luckily been pretty low-stress for me so far... our decorations are up, my cards are mailed, I have my shopping done, and this week I've even been able to fit in some baking.

If I can just finish my wrapping, I'll be in good shape!

But that leaves little time for blogging.  When I'm not working, it seems I'm either busy around the house, or watching the movie Frozen for the umpteenth time with the Mini.  (I know we're a little late on the bandwagon, but she only turned 2 in October - so this is the first time she's had enough of an attention span to watch even part of a movie.  Be careful what you wish for, by the way.  Saturday we watched it 3 times in a row!)

So anyway, I actually made this yummy salsa for Thanksgiving... but 'tis still the season for cranberries!  This comes together quickly, and would be a festive addition to your holiday appetizer table.

Feel free to experiment with the amount of sugar and jalapeno in the recipe.  I would start out with less and add more if necessary, to suit your taste. If you like spicy, you might consider more than the two jalapenos.

More importantly - I wish you and your families a wonderful holiday and a happy, healthy 2015!

Cranberry Salsa

• 1 12-oz. pkg. fresh cranberries
• 1/3 C. sugar (or, to taste)
• 1 bunch green onions
• 1/2 C. packed cilantro leaves
• 2 fresh jalapenos, stemmed & seeded
• Juice of 1 lime
• 1/4 t. kosher salt

Combine all ingredients in food processor, and pulse until coarsely chopped. For best results, refrigerate overnight or at least 3 hours before serving.

Slightly Adapted from Recipe of Unknown Source

Cranberry Sangria

This year I thought I was really on top of things, and then it happened.

Christmas totally snuck up on me!

I don't know if it was because Thanksgiving was so late, but I feel like it is way too soon for the holiday to be upon us.  How is it only 3 days away?

I'm thinking this whole working thing is really starting to get in the way of my personal life.  Too bad I only have, oh, about 40 more years to go.

Speaking of work, last weekend I hosted a brunch with my girlfriends from my first job out of college.  Hard to believe that was almost 9 years ago already!  We try to get together at least once a year around the holidays, and if possible once in the summer.

The weather was, shall we say festive... a pretty dusting of snow, that held off enough to allow for their safe travel from New York and North Jersey.  We enjoyed a nice spread of coffee cake, pumpkin muffins, quiche, maple-coated bacon, and chopped greek salad.  Not to mention cranberry sangria.

I'm not a big drinker but I am usually a sucker for  a good margarita, and a good glass of sangria.  I like that this one had cranberry for the holiday.  Not too sweet or heavy, but it will still put a little jingle in your bells.

I totally could have used a glass (or three) of this a few weeks ago, when I was trying to get a photo of Mini for our family Christmas card.

This child does not sit still - not for one second.  True definition of "Ants in the Pants."

I need one of those high-speed cameras just to have a prayer of getting a shot that is not a complete blur.

Somehow I managed to capture a few gems - but it certainly wasn't easy!

In any event, amidst all the craziness that often accompanies this season, I hope you can take some time to relax (preferably, with a glass of cranberry sangria.)  Whatever you do - please, please, please just enjoy your holidays!!

Cranberry Sangria

• 1 bottle (750mL) dry red wine
• 1 C. cranberry juice
• 1 C. orange juice
• 1/4 C. brandy
• 1/3 C. Triple Sec
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1/3 C. fresh cranberries, some crushed

Combine all liquid ingredients in a large glass pitcher.  Add fruit.  Chill 2-8 hours before serving.

Recipe Adapted from the Editors of Publications International, Ltd..  "Cranberry Sangría"  31 August 2006.  HowStuffWorks.com.

Pumpkin Tiramisu

Today I am excited to introduce to you a good friend of mine, Pauline.  Pauline is married to one of Mr. Vittles childhood friends, Bryan, and over the years she and I have found we have a lot in common - particularly a love of cooking & baking!  She is a middle school English teacher, so she also happens to be a great writer.  She has always been a wonderful supporter of V&B and I am honored to have her guest post.  She's been kind enough to share not only a special Thanksgiving recipe with us, but also a peek into her holiday traditions.  So a big thank you to Pauline, and a Happy Thanksgiving to all!

Thanksgiving is a bittersweet time for me both literally and figuratively.  The sweet part is that Thanksgiving is a holiday that symbolizes my two favorite passions…family and cooking!  I love the shades of amber and scarlet leaves, I love the flavors of nutmeg and pumpkin, I love the sounds of neighbors of all ages playing touch-football in their yards, and the scent of thyme and mirepoix sautéing in preparation for stuffing.  On the other hand, the bitter part is that my job prohibits me from ever hosting my own Norman Rockwellesque Thanksgiving. On top of enduring an hour commute each way, I am a teacher and have 80 parent conferences the days and nights leading up to the holiday.  It is exhausting.   In addition, my husband and I travel from New Jersey to Queens, New York and battle at least three hours of white-knuckle driving in order to celebrate with 45 members of  his side of the family.   It is well-worth the drive, and I love that his family’s tradition has become my tradition;  however, it presents me with a conundrum. 

What do I bring to Thanksgiving dinner that does the following:

• is not time-consuming
• travels well
• does not require me to use an oven or do any preparation in someone else’s kitchen
• reflects the elegance of the holiday and stands out in a crowd of golden homemade pies

The answer… pumpkin tiramisu.

Pumpkin Tiramisu

The basic version of this recipe appeared in Bon Appetit in November 2006.  I made major changes in the ingredients and measurements.  This recipe must be made 1 day ahead of time, which makes it perfect for Thanksgiving.  I serve it in a glass trifle dish because you can see the layers and colors.  The quantities below will fit your basic trifle dish.  However, you can use any deep serving dish.

Ingredients:

• 2 ¼ cups chilled whipping cream
• 1 cup plus 2 Tbs. sugar
• 12 ounces of mascarpone cheese (it comes in 8 oz. containers)
• 22.5 ounces canned pumpkin (I prefer Libby’s Pure Pumpkin, and it comes in 15 oz. cans)
• 1 ½ tsp. pumpkin pie spice
• 2 packages of halved, soft ladyfingers  (24 total) *
• ¼ cup of Frangelico (It is a hazelnut liquor)
• 1 bag of Gingersnap cookies (I prefer Archway and crush them in a Ziploc bag with a hammer)
• 1 bag of toffee bits or Heathbar bits (found in the baking aisle)

Preparation:
1)      Beat whipping cream and sugar until soft peaks form.  Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
2)      Line bottom of trifle dish with one layer of ladyfingers (crowd them in and cover the bottom).
3)      Lightly brush ladyfingers with Frangelico.  Air on the side of caution.
4)      Spread about ¾ cup-1 cup of pumpkin filling over ladyfingers.
5)      Cover filling with a thin layer of crushed gingersnap cookies and toffee bits/Heathbar bits.
6)      Repeat layering (ladyfingers through toffee bits/Heathbar bits) until you reach the top of the trifle dish.  The final layer should be the gingersnap cookies and toffee/Heathbar bits).
7)      Cover tightly, and refrigerate overnight.  Serves 8.

*Note:  Lady fingers vary in quantity by brand.  I prefer the soft ladyfingers because it is easier to layer in a round trifle dish.