We had guests to entertain a few nights before New Year's Eve and I wanted to prepare a few special recipes. I had already made this hummus recipe because Eldest daughter likes it so I planned to serve that with crisp celery and a variety of crackers including these snappy little rice crackers from Blue Diamond that I love. I planned on serving quesadillas cut into thin wedges for an appetizer and served some of our own famous salsa with that. I wanted something just a little bit more and found it in this cranberry salsa recipe that I served with those little scoop chips that are perfect for well, scooping dips.
12 oz. cranberries
1 granny smith apple
1 red or orange pepper
3 T. cilantro
3 T. pickled jalapenos
1/2 of a red onion, diced
1/3 cup apple juice
3/4 cup sugar
Chop first six ingredients. Mix apple juice with sugar in a small saucepan and heat until dissolved. Mix juice mixture with chopped ingredients and stir thoroughly. Refrigerate for 2 hours before serving.
My modifications: I didn't chop up the cranberries because I like whole berries so I added the berries to the cooking apple juice (I used cider) and let them pop, pop, pop. I replaced the sugar with honey because why not?
This dip is tangy and wonderful on a tortilla! Our friends wanted some to take home with them (and they took a container of hummus as well!). I took a small container of it with me to work on Thursday and Friday and ate if with blue chips for lunch and I still have a little leftover for a sometime soon treat.
|hummus plate mid-preparation|
The original recipe is published in a school cookbook our staff put together a year or two ago. I found that recipe while I was looking for my friend Stephanie's margarita recipe. Two recipe hits just pages from each other. The margaritas were a perfect balance for the spicy appetizers on our table.
I used Katie Workman's The Mom 100 Cookbook to pre-make our New Year's Day brunch menu. My mother-in-law made a french toast dish like this for us one year at the beach but dang if I could not find that recipe. It is such an annoyance when I know I've had a recipe but I've lost it in the midst of my recipe chaos. Katie saved me though as I paged through a few books looking for something similar. This one is it exactly I believe. It was so delicious served with warmed maple syrup and a dap of real whipped cream. I'll save that one for next week's post.
This post is linked to Beth Fish Reads where many other fabulous food-related posts are waiting for you to check them out.