DRESSING
2 cup marshmallow creme
1 cup heavy whipping cream
3 oz cream cheese
RELISH
10 oz cranberries, fresh
3/4 cup water
6 oz raspberry jello mix (1 package)
1/4 cup sugar, granulated
1 cup celery, chopped fine
1 cup tokay grapes (quartered and seeded)
2 1/2 cup pineapple (canned), crushed, includ, ing syrup (one #2
Directions
MAKE DRESSING: The night before serving the relish, place the cream
cheese and marshmallow creme in a small bowl. Mash lightly with a
fork to barely break up cream cheese. Add whipping cream and cover
tightly. Refrigerate overnight.
15 minutes before serving, whip mixture with an electric mixer until
it reaches the consistency of thick, but not stiff, whipped cream.
MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup
saucepan with water and cover. Bring to a boil and cook until the
berries have "popped." Remove from heat and, using an electric mixer,
beat gently until all the berries are broken. Add Jello and sugar.
Place saucepan over a bowl of ice and stir occasionally until mixture
has thickened but not jelled.
Add grapes, celery and crushed pineapple (including packing syrup).
Pour into prepared mold and chill in refrigerator until set (about 3
hours).
To serve, unmold relish onto a plate and place dressing in a separate
dish. Serve a couple of dollops of dressing with each serving of
relish.
NOTES:
* For years my mother required us to taste her ever-changing version
of a fresh cranberry relish she insisted serving at Thanksgiving and
Christmas. The unanimous family response to the inevitably bitter
dish was, "Do we have to?" Then one year a friend came to
Thanksgiving dinner and contributed what is now known simply as "the
recipe." Mom never tried to improve on this addictive relish. Yield:
Serves 8-10.
* The most difficult step is in unmolding the relish. I always spray
my mold very lightly with a coating of an aerosol cooking oil (such
as "PAM") before filling it with the relish. When it's time to
unmold, I run a thin spatula around the outside of the molded relish
to barely loosen it, place the serving plate on top and invert the
mold and plate. I rarely have to dip the mold in hot water to loosen
the relish.
* I usually use a standard ring mold and put the dressing in a footed
compote which sits in the center of the unmolded ring of relish.
: Difficulty: moderate.
: Time: 10 minutes preparation, overnight chilling,
30 more minutes preparation.
: Precision: approximate measurement OK.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
: Copyright (C) 1986 USENET Community Trust
Servings: 8 servings
Molded Cranberry Relish Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into Roman times around 25BC a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also tells us how the cooks of his times used many aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Moving on, we find a couple of cookery books published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is popular today, but rather descriptions of the types of food on the tables of the rich people of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including spices like parsley and basil. The introduction of these new foods and spices caused a surge in recipe books, many of which are now in academic collections. By the advent of the 1900s, cookbooks are highly popular as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Molded Cranberry Relish recipe.
