Authentic Compassion

Tuesday, November 13, 2007

Simple recipe

I'm feeling like cooking - but knowing that my willpower is almost nil I'll post some recipes without pictures. This is SUCH a good spread - if you have oranges around use a half tablespoon of freshly zested orange peel and it'll be a burst of extra flavor. Good as a spread on bagel or breakfast breads - you just can't go wrong with cream cheese! Bon Appetit!

Cranberry Orange Dip
Combine ½ cup coarsely chopped dried sweetened cranberries

½ cup coarsely chopped toasted pecans

8 ounces softened Cream Cheese (Neufchatel would cut the fat content)

1 teaspoon dried orange peel

3 tablespoons orange juice

¼ teaspoon cinnamon

½ teaspoon vanilla extract

With power mixer – combine cream cheese, dried orange peel, orange juice, cinnamon and vanilla extract. When that is well combined – stir in the dried cranberries and toasted pecans. Cover and refrigerate for at least one hour. Serve with apple wedges, bagel chips or buttery crackers.
NOTE: I think next time I’ll add a tablespoon or so of orange liqueur to give a little more flavor. The longer it sits in the fridge the more it "sets up" – so it isn’t a panic if when you first make the spread it is a little thin – the cranberries will soak up some of the liquid. If you think you’d like a bit of "zest" to this – add a teaspoon or to taste of horseradish.

1 comment:

Pam said...

This looks DEE-licious! It would be great for a fall brunch, or even a Thanksgiving appetizer if served on crackers!