Sweet Cranberry and Pomegranate Bruschetta

*Prep time: 25 mins  *Cook Time:  20 minutes  *Serves:18-20

Sweet Cranberry and Pomegranate Bruschetta

*This recipe was adapted from thecafesucrefarine* 

 

  1 bag fresh cranberries

1 tbsp coarsely chopped fresh ginger

  1/8 cup agave nectar

3/4 cup sugar 

zest of 1 orange *reserve some for garnish

2 tsp sriracha sauce

1/3 cup chopped fresh cilantro

Agave Nectar 

3/4 cup Pomegranate Arils *reseve some for garnish

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2 good quality baguettes, sliced 1/4" thick

  3/4 cup extra virgin olive oil

salt

black pepper

Tofutti Cream Cheese 

(can be purchased at Publix with the other cream cheeses) 

Step 1: Place the cranberries, ginger, sugar, agave and Sriracha in a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.

Step 2: Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky.

Step 3: Transfer to a storage container and add pomegranate arils and orange zest. Refrigerate for at least 2 hours or till ready to use

Step 4:preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.

Step 5:Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
Step 6: Bake for 14-18 minutes or until golden, rotating pans halfway through baking time

Step 7: To assemble bruschetta, whisk cream cheese until creamy. Spread about ½-1 tablespoon on each crostini. Top with a scoop of the relish. Garnish with a bit of orange zest

This is surprisingly sweet and perfectly seasonal.   

Cranberry Pecan Pinwheels

*Prep time: 20 mins  *Cook Time:  15 minutes  *Serves: 20

Cranberry Pecan Pinwheels

  2 cans Pillsbury Crescent Recipe Creations Seamless Dough Sheet   

1 1/2 cup dried cranberries 

1 1/2 cup chopped  toasted pecans

3/4 cup sugar 

zest of 1 orange 

4 tablespoons Earth Balance butter, melted 

2 tablespoons water 

Agave Nectar

Step 1: Preheat oven to 400. Line two baking sheets with parchment paper (don't skip this step, trust me). 

Step 2: Mix cranberries, pecans and sugar in a bowl.

Step 3: Roll out your dough sheets. Roll them out into squares. Brush the inside with melted butter. Evenly sprinkle the cranberry mix over the two dough sheets. 

Step 4:Roll each sheet into a log. Pinch the edges to seal. Brush the log with more melted butter.

Step 5:Cut each log into 10 pieces.Set onto parchment paper, bake 12-15 minutes. 
Step 6: Drizzle with agave nectar and top with orange zest.

Sometimes its time for a little burnt, caramelized sugar.  

Cranberry Apple Stuffing Muffins

*Prep time: 15 mins  *Cook Time:  30 minutes  *Serves:12+

Cranberry Apple Stuffing Muffins

Filling

  1 fourteen ounce*Pepperidge farm* herbed seasoned stuffing package

  5 tbsp Earth Balance Butter

1 cup chopped apple

1/2 cup chopped celery

1/2 cup dried cranberries

1 chopped onion

2 tbsp rubbed sage

2 tbsp dried thyme leaves

2 tbsp rosemary

2 tsp salt

1 tsp black pepper

2 cups vegetable broth

Step 1: Preheat oven to 375. Melt butter in a large saucepan over medium-high heat. Add apples, celery, cranberries, onion and herbs. Saute 3 minutes. 

Step 2: Add broth. Stir in stuffing. Mix lightly. Taste for salt and pepper.

Step 3:Spoon into a greased, non stick muffin tin.

Step 4: Bake for 25-30, until the tops of the muffins are browned and crunchy.

Step 5:Allow to cool 20 minutes before removing from tin.

I love stuffing, I love muffins. So, here we are.  

Vegan Sweet Potato Casserole Puffs

*Prep time: 30 mins  *Cook Time:  22 minutes  *Serves:18

Vegan Sweet Potato Casserole Puffs

Filling

2 *Pepperidge farm* puff pastry sheets

3 heaping cups yams (canned in syrup)

3/4 cup sugar 

1/4 cup original *Earth Balance* buttery spread, softened

can be bought at target, publix and most walmart's

1/2 cup warm Soy or Almond Milk

1 1/2 tsp real vanilla extract

1/4 tsp salt

1/4 cup chopped toasted pecans
Melted earth balance buttery spread
Saigon Cinnamon

Topping
1 cup brown sugar
1/3 cup flour
1 cup chopped toasted pecans
1/3 cup earth balance, melted

Step 1: Thaw out your pastry sheets if frozen. Toast your pecans by heating in an ungreased pan over medium heat until they turn a shade darker and have an oily sheen, about 3-5 minuted. Chop.

Step 2:Mash the sweet potatoes. Add butter, sugar, almond milk, vanilla, salt and 1/4 cup toasted pecans. Mix well.

Step 3:Roll out your puff pastry sheet with a rolling pin to at least 15" x 15". Cut into 9 squares. Brush centers with melted butter.

Step 4: Place 1 tbsp filling in the center of each square. Top each with a dash of cinnamon and 1 tsp melted butter. 

Step 5: Mix all of the topping ingredients together. Place 1/2 tbsp over your filling.

Step 6: Fold your puffs up by pinching together opposite corners of the puff pastry squares. Some filling will poke out from the sides, that is ok, just make sure all of the corners are pinched together to make a purse.

Step 7: Place the puffs into a greased muffin tin. Bake at 350 for 22 minutes. Brush puffs with melted butter and top with another dash of cinnamon. 

Everything should be topped with butter...