Aug 3, 2007

Sugar Cookies with Pistachio and Dried Cherries

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.

When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Copyright, 2006, Robin Miller, All rights reserved

Aug 2, 2007

Dried Sour Cherry Nut Clusters

8 ounceshigh quality white, milk, or bittersweet chocolate, very finely chopped
1 cup toasted almonds
1 cup dried sour cherries
Line a sheet tray with parchment or wax paper.

Temper the chocolate:

Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn. It will take about 1 1/2 minutes. Alternatively, place

2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts. Be sure no water touches the chocolate at any point. Stir in the remaining chopped chocolate and continue to stir until completely melted. Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch. If not, stir in a large chunk of chocolate to cool it down further, and then remove it.

Stir in 2/3 cup of almonds and 2/3 cup of dried cherries.

Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray. Put an almond and one or two dried cherries on top of each cluster. You may not use all of the remaining 1/3 cup of each. Place the tray in the refrigerator until the chocolates are set, at least 15 minutes. Release them from the paper by slipping a small flexible knife under each.

Store in a cool dry place.

Recipe courtesy of Peggy Cullen

Aug 1, 2007


This looks like a good way to use leftovers at Thanksgiving!

Yield: 4 servings

1 c. orange juice
1 c. sugar
1 bag (12 oz.) cranberries, fresh or frozen
1/2 c. currants or raisins
1/2 c. onion, diced
1/4 c. red wine vinegar
1 T. jalapeño pepper, seeded and diced
1 t. garlic, fresh or jarred, minced
3/4 t. cumin, ground
1/2 t. cinnamon, ground
1 lb. turkey breast cutlets
1/2 c. spreadable goat cheese
or cream cheese
4 flour tortillas, low fat, 10-inch
4 large lettuce leaves, romaine or leaf
1 T. fresh cilantro, chopped
1 apple, thinly sliced

To make spicy cranberry sauce, place first 10 ingredients in medium saucepan. Boil for 15 minutes, stirring occasionally, until cranberries burst and sauce is thickened; refrigerate. Sauté cutlets in lightly oiled skillet over medium heat for 5 minutes per side until turkey is no longer pink in center and reaches internal temperature of 170°F. Cool and cut into strips. Spread 2 T. cheese over tortilla to 1/2-inch from edge. Layer lettuce, 1/2 c. turkey, 1/4 c. cranberry sauce, 1/2 t. cilantro and several apple slices. Add salt and pepper to taste. Fold tortilla bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll tight.

Nutritional analysis per serving: calories 510 (26% calories from fat), protein 35g, carbohydrate 67g, fiber 5g, fat 12g, sat. fat 6g, cholesterol 105mg, sodium 430mg.

Recipe and photo credit: Cranberry Marketing Committee,