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 follow the history of written cooking instructions way back into the far past, at least as far back as the ancient Egyptians, and maybe further still. Having said that, in the main part, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also tells us how the cooks of his times were skilled in the use of a good variety of herbs and spices, including many that are still in use today for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there are two recipe books which appeared in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is popular today, but rather recipes for the types of meals on the menus of the rich and wealthy people of that time. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices like basil and coriander. These new foods and spices caused an explosion in cookery books, many of which still exist in private libraries. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications were in high demand, due to better eduction, people having increased free time and having more money to spend. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Molded Cranberry Relish recipe.
