Pink Elephant Cocktail
c/o Food Network
1 part white cranberry juice
1 part berry vodka
1/2 part raspberry liqueur (recommended: Chambord)
1/2 part Limoncello
Directions
To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses.
One Pot Chicken Mudega
c/o A Taste of Home Cooking
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, chopped
1 pound boneless skinless chicken breasts, cubed
Salt and pepper
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons flour
1 cup dry white wine
2 1/2 cups chicken broth
1 1/2 cups water
12 ounces thin spaghetti, broken in half
2 tablespoons butter
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 cup shredded Provel cheese
Directions
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook until crisp, about 4-5 minutes. Remove with a slotted spoon or tongs and set aside on a paper towel-lined plate.
Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Add chicken in a single layer and cook without moving for about 1 minute to brown. Stir the chicken and continue to cook until cooked through, about 2-4 minutes. Transfer to the bowl with the prosciutto.
Add the onion to the skillet. Cook over medium heat until softened. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Stir in wine and simmer about a minute until thickened.
Stir in broth, water and pasta. Increase the heat to medium-high and cook at a high simmer for about 12-15 minutes until the sauce has thickened and the pasta is tender. Make sure to stir the pasta often with tongs so it doesn't clump together.
Add the chicken, prosciutto and any juices to the skillet, along with the butter, lemon zest, lemon juice, and cheese. Stir well to incorporate everything and melt the cheese. If the sauce seems too thick, thin it with some water. You want the pasta to be silky and move around easily when picked up with tongs. Serve.
Pear Cranberry Caramel Crisp
c/o Country Cleaver
Pear Cranberry Filling:
5 Bartlett Pears, halved, cored and sliced in 1/3" slices
1 cup Dried Cranberries
1/4 cup Caramel Sauce
1/4 tsp Salt
1/2 tsp Vanilla
2 Tbsp Cinnamon
1/8 tsp Nutmeg
Crumble Crisp Topping:
1 1/4 cup Oats
3/4 cup Flour
1/2 cup Brown Sugar
1/2 cup Butter, softened
1 Tbsp Cinnamon
Directions
Preheat oven to 350 degrees. In a large bowl, add the pears and cranberries. Sprinkle the remaining ingredients over the pears and cranberries and toss to coat and combine all ingredients. Pour the mixture into a oven safe baking dish.
For the crumble crisp filling, fit a stand mixer with a paddle attachment.(This can also be done by hand in the mixing bowl you used for the pear cranberry filling - and a little elbow grease.)
Add all ingredients to the bowl, and with the mixer on low, beat the ingredients together until large crumbles form. Remove from the stand and sprinkle the crumbles over the pear-cranberry mix in the baking dish.
Place the dish in the oven and bake for 30-45 minutes, depending on the depth of the dish. If during baking the crumble is getting too brown, lightly tent with a piece of foil and continue baking until the fruit is tender and cooked through.
Remove from the oven and allow to cool slightly prior to serving. Top with ice cream and additional caramel sauce for an al a mode dessert!
