Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Thursday, November 23, 2017

Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!



ESPECIALLY, cranberries that are 
"attending" a "party" like this!!!





INGREDIENTS:


  • 1 of 10-oz. bag fresh whole cranberries (3 cups?)
  • 3/4 cup of granulated sugar
  • 2 cups miniature marshmallows
  • 1 of 20 oz. can crushed pineapple, well drained
-----
  • 1 cup heavy whipping cream 
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
-----
  • 1 cup pomegranate seeds


DIRECTIONS:


  1. Chop cranberries in a food processor until no large pieces remain.
  2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
  3. Drain any accumulated juices from the cranberry/sugar mix if needed.
  4. Mix in the marshmallows and drained pineapple.  Set aside.
  5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
  6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
  7. Transfer to a pretty serving bowl.  Cover.
  8. Refrigerate (or freeze?) for about 2 hours.
  9. Right before serving, top with the pomegranate seeds.
  10. Optional:  Pecan halves (because I like them!)





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