Tuesday, December 23, 2008

No Butterscotch Pudding, but...


Well, you know the story of good intentions... I had every intention of making this TWD's challenge of Butterscotch pudding made with real scotch. I even had the hubby go and buy some, thereby, sacrificing our usual standby of Irish Whiskey. Alas, I was exhausted had no wind in my sails to create some kitchen magic.  I will be present for the next challenge, because the parties and get-togethers should slow down by then, as well as, the frustrating shopping and traffic. I should also significantly decrease the baking time, much to my family's delight.

Yesterday,  I was crazy enough to join some tennis pals at the courts for a friendly game of tennis that commenced even though it was 30F  and windy! For us South Texans, those are arctic conditions. We can not think, much less play, in that weather.  I was even crazier to wear shorts, thinking at some point, I would warm up (remember, we can not think when we are that cold!). It NEVER happened. My poor hubby, who was just a long for the ride, also ended up playing. We made him play to keep us all moving, or else, one woman would have had to shiver, while watching.  Afterwords, we ate a nice potluck lunch. One lady brought a dish after mine and my hubby's own hearts, meaning it was easy, used cranberries, and was salsa-like in nature. I thought I would share it with you, as she did with me.


Cranberry Salsa with "Tree" Chips

Cranberry Salsa
1 bag (12 oz) fresh or frozen cranberries (no need to thaw)
1 Granny Smith apple, peeled, cored and cut in eighths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 cup sugar
1/3 cup apple juice
3 tbsp chopped fresh cilantro
2 tbsp chopped pickled jalapeno pepper
1 tsp grated lime zest

Put cranberries, apple, red pepper and onion in food processor; pulse till chopped. Transfer to a large glass bowl. Stir in remaining ingredients till blended. Cover and refrigerate, or spoon into crocks or jars and refrigerate.

Chips
1 pgk (14 oz) spinach tortillas

Heat oven to 375 degrees. Have ready a 3-inch tree-shape cookie cutter and baking sheet(s).
Using cookie cutter, cut six trees from each tortilla. Place on ungreased baking sheet(s) and bake 8 min. or until crisp. Remove to wire rack to cool completely. Put in plastic bags; serve (or give as gifts) with salsa.

Of course, you could just use the holiday tortilla chips, to save time and trouble, as my fellow tennis player did.  It is a wonderful, fresh, sweet, but zesty side dish. I used some to dress my salad with as well. 

My hubby and I were also crazy enough to go running that same night in our neighborhood's second annual Jingle Run. It was cold, but magical, as we ran and saw the wonderful Christmas lights. We all ran and shouted with glee as kids.  Like I said, crazy and can not think!


I will definitely be back next Tuesday for the TWD Cheesecake Challenge. However, go take a peek at how the other Dedicated Dorians fared with this week's Real Butterscotch challenge! They have some pretty amazing stuff! Tomorrow, I will post my empanda recipe.  It is a hearty simple dish for this cold and busy time.

4 comments:

HoneyB said...

This salsa sounds really interesting! I think I will be trying it soon!

Sarah said...

what a festive sounding salsa! hope you get around to the butterscotch pudding...it is so good!

Kaitlin said...

Yum that salsa sounds GOOD! I love the chips, how festive!!!

juju73 said...

How festive and fun! Hope you have a Happy 2009!