
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!