Well yesterday we finally got that snow, that will probably stay…and you can feel the excitement in the air, all over town, and here too! Ski clubs are grooming trails, boots, hats and gloves are being swooshed off the store shelves and we pulled out the extra snowshoes so you can tromp around even if you don’t ski. We don’t have “hard water” yet, so no ice fishing this week, but soon I think.
Since it has gotten colder, I’ve pulled a different stack of cookbooks, off the shelves from the Green Heron’s library, to change up the menu a bit. Found an upside-down peach French toast, a very nice savory puffed pancake ( more like a quiche or soufflé ) as well as a couple other intriguing, very comforting breakfasts.
Here is a recipe that one of my daughters shared with me 2yrs. ago. It’s originally from jamiecooksitup.net on Pinterest , but I’ve seen lots of versions, so now I call it Green Heron Bed and Breakfast’s Christmas Cranberry Dip. Super easy to make, save and serve. I’ll make it as long as I can still find fresh cranberries, and serve it as an appetizer or at any of the parties we host. I also love to have it on toast and Swiss cheese for breakfast or snack!
Green Heron Bed and Breakfast’s Christmas Cranberry Dip
1 bag fresh cranberries, diced or chopped in the processor
1 cup sugar
1/4 cup minced cilantro
1/4 cup diced green onions
2 seeded and diced jalapeño
1/4 tsp cumin
Only process the cranberries enough to chop, and stir everything together in a bowl with a spoon. (If you do it all in the processor it becomes too soggy)
Chill at least 4 hrs. or overnight. Serve over cream cheese with crackers or pretzels.
Save, covered, for several days in fridge. This recipe makes quite a bit, so you can use the same batch for a couple different events.
We’re here thru the holidays, so if you need a break from the crazy, and could use some pampering, give us a call!
Look forward to meeting you!