ARIZONA FRUIT SALAD

Great with Mexican Fare !

Arizona Fruit Salad
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Ingredients
  1. Salad
  2. 1 avocado 1
  3. 2 tbsp lime juice 30 mL
  4. 1 papaya 1
  5. 2 oranges 2
  6. 1 grapefruit 1
  7. 1 small red onion 1
  8. 1⁄2 pomegranate (optional) 1⁄2
  9. Dressing
  10. 2 tbsp orange juice 30 mL
  11. 2 tbsp lime juice 30 mL
  12. 2 tsp liquid honey 10 mL
  13. 1⁄4 tsp hot pepper flakes 1 mL
  14. 1⁄2 cup vegetable oil 125 mL
  15. 1 head romaine lettuce 1
  16. Fresh Fruit Dressing
  17. Low-cal – tastes great right out of the jar!
  18. 2⁄3 cup plain yogurt 150 mL
  19. 1⁄4 cup vegetable oil 60 mL
  20. 2 tbsp frozen orange juice concentrate 30 mL
  21. 2 tbsp liquid honey 30 mL
  22. 1⁄2 tsp grated orange zest 2 mL
  23. Combine all ingredients and mix well. Refrigerate overnight in a sealed container.
  24. Makes about 11⁄4 cups (300 mL).
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Instructions
  1. Salad: Peel and slice avocado. Sprinkle with 1 tbsp (15 mL) lime juice. Peel, seed and slice papaya thinly. Sprinkle with remaining lime juice. Peel oranges and grapefruit. Cut fruit into segments. Slice red onion. In a large bowl, combine avocado, papaya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside.
  2. Dressing: Whisk together orange juice, lime juice, honey, pepper flakes and oil.
  3. To serve: Pour dressing over fruit and toss well. Spoon onto lettuce-lined platter. Sprinkle pomegranate seeds over all. Serves 6 to 8.
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MIDNIGHT FRENCH TOAST

What a way to end the day – and start the next! Serve with fruit or maple syrup

Midnight French Toast
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Ingredients
  1. 12 eggs 12
  2. 1⁄2 cup cream 125 mL
  3. 1⁄2 tsp vanilla extract 2 mL
  4. Grated zest of 1 orange
  5. 2 tbsp orange liqueur or orange juice 30 mL
  6. 1 loaf French bread, sliced 1 inch 1
  7. (2.5 cm) thick
Instructions
  1. Mix eggs, cream, vanilla, orange zest and liqueur in 13- by 9-inch (33 by 23 cm) pan. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap. Place in fridge overnight.
  2. Next morning, place bread slices on a well-greased cookie sheet. Bake at 375°F (190°C) for 20 to 25 minutes.
  3. Serves 6.
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HONEY LEMON MARMALADE

This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet.

Honey Lemon Marmalade
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Ingredients
  1. This golden-colored jelly with finely sliced rind has a nice balance of tart and sweet.
  2. 6 large lemons 6
  3. 11⁄2 cups water 375 mL
  4. 23⁄4 cups granulated sugar 675 mL
  5. 11⁄2 cups liquid honey 375 mL
  6. 1 pouch (3 oz/85 mL) liquid pectin 1
Instructions
  1. Using a vegetable peeler, remove rind from several of the lemons in wide strips; thinly slice to make 3⁄4 cup (175 mL). In a small saucepan, combine rind and water. Bring to a boil over high heat. Reduce heat and simmer, covered, for 15 to 20 minutes or until rind is softened. Set aside.
  2. Remove remaining peel and pith from lemons. Finely chop lemons, discarding seeds and any connective membranes. Place in a 4-cup (1 L) measure with any juice. Squeeze any juice from peel into the measure; discard peel. Add cooked rind with liquid and enough water to make 3 cups (750 mL) total.
  3. In a Dutch oven or a large, heavy-bottomed pot, combine lemon mixture and sugar. Bring to a full boil over high heat, stirring constantly to dissolve sugar. Stir in honey. Return to a full boil, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent rind from floating.
  4. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
  5. This marmalade is best served after resting for 1 week. Makes about five 8-ounce (250 mL) jars.
Notes
  1. Tip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  2. Variation
  3. Lemon Marmalade: Replace the honey with granulaTip: This mixture will boil up very high, so make sure to use a deep pot. Reduce heat to medium-high if necessary.
  4. Serving Suggestion: Stir a spoonful or two into hot tea when you have a cold.
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CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

A Guaranteed Hit – Easy And Absolutely Delicious! Prepare And Freeze These Serving-Sized Desserts Ahead Of Time, Then Cook Them While You Enjoy Your Dinner.

Chocolate Volcanoes with Raspberry Coulis
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Ingredients
  1. 1 1/2 Tbsp. instant espresso granules (or instant coffee granules)
  2. 1 Tbsp. boiling water
  3. 1/2 cup flour
  4. 1/4 cup cocoa powder
  5. 3/4 tsp. baking powder
  6. 6 – 1 oz. squares semisweet chocolate
  7. 2/3 cup butter, softened
  8. 1/2 cup sugar
  9. 3 large eggs
Raspberry Coulis
  1. 10 1/2 oz. pkg. frozen raspberries, thawed
  2. 1/3 cup sugar
  3. 1 – 2 Tbsp. Grand Marnier liqueur (orange juice is a good substitute)
Instructions
  1. To Make Volcanoes: Dissolve coffee granules in boiling water. Set aside to cool. Grease 6 – 4 oz. ramekins. Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve. Melt chocolate in a double boiler. Add butter and sugar and stir until smooth. Transfer to a large bowl. Using as electric mixer, beat in eggs 1 at a time on medium speed. Add dissolved coffee and flour mixture and continue beating until fully mixed. Raise mixer speed to high and beat for 6 more minutes (there must be something good on TV!). Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks..
  2. To make raspberry coulis: Combine raspberries and sugar in a blender and puree until smooth. Strain through a sieve (or a clean j-cloth) to remove seeds. Add liqueur and store in refrigerator.
  3. Preheat oven to 375 F. Take ramekins out of freezer and remove plastic wrap. Bake volcanoes for 18 minutes – no longer! Cool on rack for 5 minutes. The outsides will be crusty and the centers will be gooey – sort of like your average volcano. To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 312)
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SOUR CREAM GINGER BUNS

Joanne Good, Former Food Editor Of The Calgary Herald, Invented These – And We’re Glad She Did!

Sour Cream Ginger Buns
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Ingredients
  1. 2 cups sifted flour 500 mL
  2. 21⁄2 tsp baking powder 12 mL
  3. 1⁄4 tsp baking soda 1 mL
  4. 3⁄4 tsp salt 3 mL
  5. 2 tbsp granulated sugar 30 mL
  6. 1⁄3 cup cold shortening 75 mL
  7. 1⁄2 cup finely chopped crystallized ginger 125 mL
  8. 2⁄3 cup sour cream 150 mL
  9. 1 egg, slightly beaten 1
  10. 3 tbsp butter, melted 45 mL
Instructions
  1. Sift first five ingredients together. Cut in shortening until mixture resembles coarse meal. Add ginger and mix. Make a well in the centre and pour in sour cream and egg and stir briskly with a fork just until dough holds together. Knead gently 7 or 8 times on lightly floured surface. Roll or pat to 1⁄2-inch to 3⁄4-inch (1 to 2 cm) thickness. Cut with 2-inch (5 cm) diameter cookie cutter. Arrange on ungreased cookie sheet. Brush with melted butter. Bake in preheated 425°F (220°C) oven for 12 to 15 minutes or until lightly browned. Makes 18 buns.
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BEEF GOULASH

What’s not to love! Serve with buttered noodles.

Beef Goulash
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Ingredients
  1. What’s not to love! Serve with buttered noodles.
  2. 3 lb boneless beef chuck, blade or 1.5 kg
  3. cross rib roast, cut into 1-inch
  4. (2.5 cm) cubes
  5. 1 tbsp vegetable oil 15 mL
  6. 3 onions, thinly sliced 3
  7. 4 cloves garlic, minced 4
  8. 1 tsp dried marjoram or oregano 5 mL
  9. 1 tsp caraway seeds (optional) 5 mL
  10. Salt and pepper
  11. 2 tbsp tomato paste 30 mL
  12. 1⁄4 cup all-purpose flour 60 mL
  13. 11⁄2 cups beef broth 375 mL
  14. 1⁄4 cup tomato-based chili sauce 60 mL
  15. 1 tbsp sweet paprika 15 mL
  16. 1 tbsp freshly squeezed lemon juice 15 mL
  17. 1 red bell pepper, thinly sliced 1
  18. 2 tbsp chopped fresh dill or parsley 30 mL
  19. Sour cream
Instructions
  1. Place beef in a 5- to 6-quart slow cooker. In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 tsp (5 mL) salt, 1⁄4 mL (1 mL) pepper and tomato paste; cook, stirring occasionally, for 5 minutes. Stir in flour. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil. Pour over beef and stir well. Cover and cook on Low for about 8 hours or on High for about 4 hours, until beef is tender. In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper. Cover and cook on High for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream.
  2. Serves 6.
Notes
  1. : We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.
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Which elf was the best singer? ELFis Presley!

We’d like to take this opportunity to wish all of you a very Merry Christmas and a healthy and happy 2014!  Your continued support and enthusiasm for our cookbooks means more than you’ll ever know and our goal in 2014 will be be to come out with topics that we think (and hope) you’ll all enjoy.

Have a very  Merry from everyone at Best of Bridge!

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