TWO GREAT HOLIDAY RECIPES

The holidays offer many opportunities for fun and social gatherings. And what is one common ingredient of every social gathering? Yes, FOOD! Who of us can even imagine a party or even a casual get together where there is no food? I certainly can’t.

Below are two recipes from two different regional cookbooks that I think you will enjoy. One is a festive salad that works well for a more formal dinner occasion and the other is a delicious dessert great for a brunch or any setting where finger foods are prevalent. In either case each is a bit unique and will be a hit at your party or with your family. One reason the Holidays are so much fun is that it gives you an excuse to try some new recipes from your favorite regional cookbooks. Happy Holidays!

Festive Pear Salad
Seasoned to Taste (Page 148)

by Junior League of Chattanooga

Fresh fruit is so much fun during the holidays and this salad includes apples, pears, and cranberries—it serves 8 and is simple to make. Your guests will love the Poppy Seed Dressing

Poppy Seed Dressing:

In a bowl combine:

 ½ cup sugar

1/3 cup apple cider vinegar

2 Tablespoons lemon juice
2 tablespoons finely chopped onion
½ teaspoon salt
2/3 Cup olive oil
2 teaspoons poppy seeds

Mix well.

Salad:

In a salad bowl, toss:

10 cups romaine

1 cup shredded Swiss cheese

1 sliced apple
1 sliced pear
¼ cup dried cranberries
½ cup chopped cashews

Add the dressing to coat.

Pumpkin Cream Cheese Roll

A Thyme to Celebrate (Page 126)
by Junior League of Tallahassee

3 Eggs
2/3 Cup canned pumpkin
1 cup granulated sugar
1 Teaspoon baking soda
½ teaspoon cinnamon
¾ cup all-purpose flour
2 Tablespoons salted butter, softened
8 Ounces cream cheese, softened
¾ teaspoon vanilla extract
1 Cup confectioners’ sugar

Preheat the oven to 375 degrees. Grease a rimmed baking sheet. Line with waxed paper and grease the waxed paper.

Beat the eggs, pumpkin, granulated sugar, baking soda, cinnamon and flour at medium speed in a mixing bowl until smooth. Pour into the prepared baking sheet and bake for 10-12 minutes or until no batter remains on your fingertips when you touch the top lightly. Do not over bake. Invert onto a clean linen towel sprinkled with confectioners’ sugar and remove the waxed paper. Roll up in the towel and let cool completely.

Beat the butter, cream cheese and vanilla at low speed in a mixing bowl until creamy. Add 1 cup confectioners’ sugar and beat until smooth. Unroll the cake from the towel. Spread the cake with the cream cheese mixture and roll up to enclose the filing. Wrap in plastic wrap and chill for up to two weeks or freeze for up to six months.