Cranberries must be the all the rage in food fashion this season. Recipes adorned with these red beauties are popping up all over the blogosphere and making a big splash. Yes it’s normally the time of year for the berries but I really think they could be the “it” thing for food as the year winds down.
What makes them versatile is they are most often used as an accessory to a complete meal; they add the color, the finishing touch. Already they’ve popped up in chicken sauces, spritzers, pies, breads and even an amazing pistachio biscotti and that I really must try….of course I have to find that recipe again first. If you know where it is or is the one who posted it, please send it for speedy delivery.
The sweet broccoli salad is a show stopper for sure based on its color and style alone. There must be a hundred different ways to dress this and it still looks and tastes fabulous. As long as there is broccoli and the sauce, the rest of the accessories are mix and match.
I’m not sure if there is a traditional recipe for this but I believe the most common version is served with raisins, and sunflower seeds. I favor cashews, onion and smoked cheddar and of course the required dose of bacon. (bacon should be in everything).
The absolute best thing about this pretty dish is how simple it is to make and how fast. I recently put it together as a last minute idea for a going away party for a friend. Her husband is in the ARMY and she was finally being transferred to Germany to be with him. I pulled most of the idea from the Craisins website with only a few minor adjustments to my preference.
Make the sauce first and let it cool in the fridge while you prepare and tailor the rest of the pieces for the final ensemble. Once ready, assemble everything perfectly and instead of raisins, red delicious dried cranberries add the bling to make it sparkle!
The sauce it what makes the dish what it is. Anything else and the whole thing is just another knock off. Mayo, sugar, red wine vinegar, spices.
Mix and pour and mix some more. The whole thing takes 10 minutes max and after a good chill in the fridge is ready for
the runway eating. It’s beautiful, colorful, flashy, hip and certainly will get noticed.
I have to be honest with you here though, neither Mr. Sweet Butter or Prince Charming (fna: WizKid) care for this salad. I have tried to figure out this strangeness, but I guess it’s like wearing a pink shirt. Some men like them, some don’t. So yes I made a batch of this and ate the whole thing myself. Not all in one sitting mind you but it was all mine. I like those moments when I can be greedy, don’t you?
As for cranberries I happen to be well prepared for stepping out in style this year. I have no less than three bags in my freezer, two more bags of dried and two cans of whole berry sauce. With all of the wonderful ideas making a sensation, there is no shortage of ideas for sure. First up is the chicken and cran sauce by Steve at OuiChef.com and I’m on a mission to make the pistachio and cran biscotti.
If you have any awesome cran recipes, I’d love for you to share them.
- ¾ cup Real mayonnaise
- ¼ cup Sugar
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried tarragon
- Salt and pepper to taste
- 2 Small heads of broccoli
- 1 Medium red onion, chopped
- ½ pound Bacon (applegate preferred)
- ¾ cup Cashews, chopped or halved
- 1 cup Smoked white cheddar
- ¾ cup Dried cranberries
- Combine all ingredients in a small bowl and mix well. Adjust each to taste.
- Store in fridge to chill.
- Combine all ingredients in a large bowl and toss well.
- Pour dressing slowly over the whole thing, using only enough to coat everything. Do not over saturate.
- Toss well and chill in fridge.