A sampling of the wonderful recipes found in Edna’s Kitchen. Today’s recipes are From Edna’s Kitchen Holiday Collection.
Mulled Wine
Ingredients:
1 (750-ml.) bottle red wine
1 orange, sliced into rounds, plus more for garnish
6 whole cloves
3 cinnamon sticks, plus more for garnish
3 star anise
¼ cup honey
½ cup brandy
Steps:
In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.
Serve warm and garnish with more citrus slices and cinnamon sticks.
Creamy Cranberry Salad
Ingredients:
3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
⅔ cup sugar
⅛ teaspoon salt
2 cups heavy whipping cream
¼ cup walnuts, chopped
Steps:
In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight.
To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.
Tips: Pulse cranberries in a food processor to chop them.
One-Pot Sausage & Mushroom Wild Rice
Ingredients:
1 Tablespoon vegetable oil
1 lb bulk sausage
4 tablespoons butter
1 cup sliced onions
1 tablespoon chopped fresh thyme leaves
8 oz sliced fresh white mushrooms
½ cup thinly sliced celery
¾ cup dry white wine
2 cups chicken broth (from 32-oz carton)
¼ cup heavy whipping cream
1 cup uncooked wild rice
¼ cup chopped fresh Italian (flat-leaf) parsley
¼ cup chopped walnuts, toasted, if desired
Steps:
In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until the onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
Tips: Cremini mushrooms make an excellent substitute for the white mushrooms in this recipe.
To get as much flavor off the bottom of the Dutch oven as possible, use a wooden spoon (instead of a rubber spatula) after adding the wine.
Holiday Red Raspberry Chocolate Bars
Ingredients:
2 ½ cups all-purpose flour
1 cup sugar
¾ cup pecans finely chopped
1 egg, beaten
1 cup cold butter or margarine (2 sticks)
1 jar seedless red raspberry jam (12 oz.)
1 ⅔ cups milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips
Steps:
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Stir together flour, sugar, pecans, butter and egg in large bowl. Add butter; cut in with a pastry blender or fork until mixture resembles coarse crumbs; set aside 1 ½ cups crumb mixture. Press remaining crumb mixture on bottom of prepared pan. Stir jam to soften; carefully spread over crumb mixture in pan. Sprinkle with chocolate chips. Crumble reserved crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
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