Jingle Bell Cranberries On Boston Lettuce Recipes

JINGLE BELL BUNDT CAKE

Jingle Bell Bundt Cake image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 cup extra-virgin olive oil, plus more for the pan
2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup unsweetened almond milk
2 cups confectioners' sugar
2 to 3 tablespoons milk
Pomegranate seeds and chopped toasted almonds, for topping

Steps:

Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

JINGLE BELL CRANBERRIES ON BOSTON LETTUCE

Jingle Bell Cranberries on Boston Lettuce image

A wonderful festive salad recipe from Penzey's spice catalog. The cranberries and dressing can be done up to 2 days in advance so assembly is a snap.

Provided by appleydapply

Categories Berries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups fresh cranberries
1 cup sugar
2 heads boston lettuce, washed & torn
1 (11 ounce) can mandarin oranges, drained
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon mustard powder
1 tablespoon poppy seed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons orange juice
3/4 cup vegetable oil

Steps:

Preheat oven to 350. Spread cranberries evenly in a shallow baking dish and sprinkle sugar evenly over them. Cover tightly with foil. Bake 1 hour, stirring every 15 minutes.
Cool to room temperature. Refrigerate until needed (can be done ahead, up to 2 days).
In a small bowl, whisk together honey, vinegar, mustard powder, poppy seeds, salt, pepper, and orange juice. Gradually whisk in oil until blended. Use immediately, or refrigerate up to 2 days.
Toss lettuce & oranges with dressing so that they are lightly coated. Arrange on chilled salad plates. Garnish generously with the candied cranberries.

Nutrition Facts : Calories 341.5, Fat 21.3, SaturatedFat 2.7, Sodium 76.7, Carbohydrate 39.4, Fiber 2.5, Sugar 35.4, Protein 1.3

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