Bing Cherry Holiday Salad
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DIRECTIONS: In a large bowl, stir together all except Jell-O, Coke, and boiling water. Be careful not to damage the cherries too much while stirring. In a medium bowl, pour 2 cups boiling water over the Jell-O mix, and then add Coca-Cola. After thoroughly stirring the Jell-O mixture, add to the large bowl with all of the other ingredients and stir well until combined. Then pour the mixture into a mold and refrigerate for at least 8 hours prior to serving.
Sometime in the mid to late 1960s, my motherin-law started making a tasty Bing Cherry Salad. Original recipe is by Loree Sparks Payne, updated by Anne Hardy Payne. EQUIPMENT NEEDED: 1 large mixing bowl 1 medium mixing bowl Measuring cup Large spoon for stirring Large Jell-O mold 1 cake platter with cover INGREDIENTS: 1 (8 oz) pkg. cream cheese, softened 1 cup finely chopped pecans 1 large or 2 small cans Bing Cherries, round dark-pitted. (Can only get at HEB)
1 cup diced celery (or more cherries instead of celery, if preferred) 1 large can crushed pineapple, drained 1 large or 2 small cherry Jell-O pkgs. 2 cups boiling water 2 cups Coca-Cola
Note: to remove from the mold, turn the container over onto a large platter and run a little bit of warm water over mold with platter underneath until the salad comes out. Careful, it will be quick and is a little tedious. Return to refrigerator until ready to serve. I use a covered cake platter with cover to make certain mold is covered in fridge.
Holiday party menu ideas for the grill
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Wow your friends and family by using a wood pellet grill and smoker to create every dish on your holiday party menu this season. With these tips and recipes from the chefs at Louisiana Grills, you can craft festive gourmet dishes infused with sophisticated hardwood flavor.
APPETIZER COURSE Smoked cheese is a savory delicacy that offers a delicious flavor profile when served alongside crackers or bread. Unfortunately, the “smoked” flavor of store-bought cheese typically only comes from liquid smoke. With a cold smoking cabinet on your wood pellet grill, smoking cheese the oldfashioned and authentic way is uncomplicated, particularly when using one from Louisiana Grills, as it produces layers of delicate flavor by circulating cool smoke around the cheese, and eliminating the need for rotation. COLD SMOKING CHEESE TIPS: • Let it reach room temperature before smoking. • Keep the temperature inside the cabinet below 90 degrees F. • Smoke outside in cooler temps for two to four hours. • Wrap well and let rest refrigerated for at least 24 hours. MAIN COURSE Purchasing high-quality meat can make a
significant difference in the overall flavor of your dish, so be sure to select locally-raised, grass-fed meat. Livestock raised on grass-fed farms have lower amounts of lactic acid in their muscles, which offers superior taste and texture. For your party’s centerpiece, consider this Grilled Pork Tenderloin with Blackberry Sauce recipe for a gorgeous roast that’s rich in holiday flavor.
• Fire up your Louisiana Grill and set the temperature to 225 degrees F. Place the pork tenderloin directly on the grill grates and smoke for 1-2 hours, flipping once, until the temperature in the middle reaches 145 degrees F. • Remove from the grill and allow to rest for 10 minutes. Slice thinly and serve with the fresh blackberry sauce.
INGREDIENTS: • 1 pound pork tenderloin • 1 Tablespoon olive oil • 1 1/2 teaspoons kosher salt • 1 1/2 teaspoons freshly ground pepper • 1/2 teaspoon garlic powder • 6 ounces thinly sliced bacon • 1/2 cup fresh blackberries, washed and dried • 1/4 cup seedless blackberry preserves • 2 tablespoons balsamic vinegar • 1 tablespoon Worcestershire Sauce • 1/2 teaspoon Dijon mustard INSTRUCTIONS: • Pierce the pork tenderloin all over with a fork and rub with olive oil until fully coated. Season well with salt, pepper and garlic powder. Then, wrap in bacon and let rest at room temperature for 30 minutes. • Next, puree the fresh blackberries in a blender and strain into a saucepan. Add in seedless blackberry preserves, balsamic vinegar, Worcestershire sauce and Dijon mustard, stirring frequently over medium heat until thickened.
A SWEET FINISH End the night on a sweet note by smoking your favorite cobbler or pie. Place it in the grill and bake for 40-45 minutes, or until the topping is golden brown. Add a festive touch by serving with your favorite gourmet holiday ice cream. For more tips and recipes for holiday meals and more, visit louisiana-grills.com. By preparing your holiday party menu with a wood pellet grill this year, you can impress your loved ones with an extraordinary wood-fired feast. Source: StatePoint
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