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Cranberry Chocolate Soufflé Pie

Cranberries are almost always relegated to the relish bowl during the holidays. But in this light and airy treat — a chocolate soufflé shell filled with delicately perfumed cranberry filling simmered with Spiker’s shrubs (Crangerine, Sour Cherry Plum, or Berry Amour), and a drizzle of white chocolate — it gets to sit on the dessert table with all the other goodies. It’s gorgeous to look at, easy to make, delicious to eat, can be prepared in advance, and gluten-free.

The shell of this elegant dessert is assembled like a soufflé. But don’t worry: this is one soufflé that’s supposed to collapse. In fact, that’s what creates the well in the center where you add your cranberries. (What a nice change from rolled pastry or press-in-the-pan cookie crumb crusts!)

Give it a try. We think you’ll agree that the marriage of cranberries and chocolate is absolutely heavenly.

[gmc_recipe 685]

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Cuban Picadillo with Cranberry Shrub

picadillo, traditional dish in many latin american countriesPicadillo is a super-fast comfort food that can be whipped up on the stove top in under 30 minutes. (Or prepare in a slow cooker for walk-away convenience). The aromatic spices and the tangy sweetness contributed by the apple and cranberry are a welcome change from standard taco filling or Sloppy Joes. Serve this over rice, like a stew, or wrapped up in tortillas or lettuce leaves. Tastes great the next day, so feel free to make ahead. If you double the recipe, you can freeze the leftovers and thaw as needed for a yummy last-minute meal.

A finishing sprinkle of chopped pumpkin seeds, sunflower seeds, and almonds provides a welcome crunch and an extra New World accent.

[gmc_recipe 739]