Volume 9, Issue 124 - December 22, 2005

Hello Recipe Club Member,

Salads are a good thing and especially around the holidays. Chef Jean Denham has donated another recipe for today's offerings and the other two come from yours truly.

Prairie Harvest ships game meats to proessional chefs, home chef, resorts and restaurants around the United States and abroad.

Pink Salad

This salad is pretty served with greens and sliced crabapples around it. Holidays were not complete for the family without Pink Salad.

Ingredients:

1 large can fruit cocktail, well drained, reserving syrup
3 ounce package strawberry Jello
8 ounce package cream cheese, room temperature
1/3 cup salad dressing
20 maraschino cherries, quartered
2 cups miniature marshmallows
1 pint whipping cream, whipped

Preparation:

Line 1 large loaf pan or two small ones with foil, leaving 1 1/2-inch overhang on all sides.

Drain fruit cocktail thoroughly, reserving syrup, measure syrup and add water to make one cup. Bring liquid to boil, add to gelatin, stirring until dissolved.

Chill mixture until slightly thickened and syrupy. Beat cream cheese until fluffy, add salad dressing and gelatin, and beat until smooth and free of lumps.

Fold in fruit, marshmallows and whipped cream. Spoon into prepared pan. Freeze. Lift frozen salad out of pan and peel off foil.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC

Cedar Hill Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added.

Pear and Blue Cheese Salad with Spiced Candied Pecans and Raspberry Vinaigrette

Makes 6 servings

Ingredients:

6 ounces fresh spring mix salad blend
Raspberry Vinaigrette (recipe follows)
2 ripe pears, sliced
3/4 cup crumbled blue cheese
3/4 cup Candied Pecans (recipe follows)

Preparation:

In a large bowl, toss together the spring mix and the Raspberry Vinaigrette. Dress the top of the salad with the sliced pear, blue cheese and candied pecans. Serve at once.

Raspberry Vinaigrette

Ingredients:

2 tablespoons raspberry vinegar
2 tablespoons seedless raspberry jam
1/3 cup canola oil

Preparation:

Blend the vinegar and the jam in a covered blender for 10 to 15 seconds, then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator if not using right away.

Spiced Candied Pecans

Ingredients:

1/8 cup sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon freshly ground pepper
pinch cayenne
1 tablespoon butter
3/4 cups pecan halves
cooking spray

Preparation:

Mix the sugar, salt, cinnamon, ginger, pepper and cayenne together in bowl.

Melt the butter in small skillet over medium heat and add the sugar mixture and pecans. Stir constantly, until the sugar has melted and nuts are coated.

Cool on a piece of aluminum foil lightly sprayed with cooking spray.

Source: Chef2Chef Forum Member, Chef/Owner David Nelson

Gourmet Greens and Mustard Vinaigrette

Ingredients:

2 bunches arugula, torn into 1 inch pieces
1 bunch watercress, stems removed
1 medium radicchio, torn into bite-size pieces
2 Belgian endives, cut into 1-inch pieces
1/2 small head fennel, trimmed and sliced

Mustard Vinaigrette:

2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil
2 teaspoons minced fresh parsley
2 teaspoons minced fresh chives
fresh Parmesan cheese, grated

Preparation:

In a large bowl, toss together the arugula, watercress, radicchio, endive, and fennel and keep chilled until time to dress the salad.

Mustard Vinaigrette:

Combine the vinegar, mustard, salt and pepper. Slowly add the olive oil in a steady stream, briskly whisking until emulsified. Stir in the parsley and chives.

Drizzle the salad with the vinaigrette, toss and garnish with the Parmesan shavings.

Source: Chef2Chef Forum Member, Chef/Owner David Nelson