Cranberry Jalapeño Cream Cheese Dip

 Cranberry Jalapeño Cream Cheese Dip

1 (10 oz.) package frozen cranberries (about 2 1/2 cups)

1 c. sweetened dried cranberries

1/4 c. sugar

1 T. grated orange zest

2 T. fresh orange juice

1/2 tsp. salt

1 large jalapeño

2 (8 oz.) containers whipped cream cheese

Thaw the cranberries while preparing the remaining ingredients.  Zest the orange then squeeze the orange to get the orange juice.  Seed and finely chop the jalapeño.

Put the thawed cranberries, dried cranberries, sugar, orange zest, orange juice, salt and chopped jalapeño in a food processor and process until finely chopped and well-combined.  Transfer to a bowl, cover and chill for at least 2 hours or for up to 1 week.

When ready to serve, spread the whipped cream cheese on a platter and top with the cranberry-jalapeño salsa.

Serve with crackers.

Pecan Pie Baklava

 Pecan Pie Baklava

12 oz. package frozen phyllo dough

1/2 c. unsalted butter

2 c. finely chopped pecans

1 c. sugar

1 c. water

1/2 c. dark corn syrup

1 tsp. vanilla

Defrost the phyllo dough overnight in the refrigerator.   

When ready to assemble, melt the butter. Preheat the oven to 350 degrees.  Thoroughly butter a 9” x 13” baking pan using a pastry brush.  Place the chopped pecans, butter and pastry brush near your work surface for assembly.   

Unwrap the phyllo dough onto a cutting board.  Cut in half if necessary so it will fit in your pan.   Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.  Keep the phyllo dough covered all the time you are not working with it.

Start by lifting off the plastic wrap and towel then brush the top sheet of phyllo with melted butter.  Grab the top sheet and the sheet below it and place theseş sheets butter side down in the pan.  Repeat two more times until you have 6 sheets of phyllo in the pan.   Cover the phyllo with the plastic and damp towel.  

Sprinkle the phyllo in the pan with pecans.  Then remove the coverings and butter another phyllo sheet and grab the one below it and place them,  butter side down, on top of the pecans.  Cover the dough then sprinkle the dough in the pan with more pecans.  Repeat this about 4 more times until you are out of pecans.

Make the top layers by continuing the process with the phyllo dough, 2 at a time,, buttered side down. Until you have 6 layers of dough on top of your last pecan layer.  Brush butter on the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way through all the layers.  You can cut squares or diamonds.

Bake at 350 degrees for 30 to 40 minutes until the baklava is golden brown.

While the baklava is baking,  heat the water, sugar,  dark corn syrup and vanilla in a saucepan.  Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.

When the baklava comes out of the oven, pour the corn syrup mixture over the top, being sure to get it in all the cuts.  Let cool completely,  uncovered,  for several hours.

Baklava will last 4 or 5 days stored in an airtight container at room temperature.

Mushroom Bacon Sourdough Dressing

Mushroom Bacon Sourdough Dressing

12 c. sourdough bread cubes

1 pound mushrooms, diced
1/4 c. canola oil
3/4 pound bacon, diced
1 large onion, finely diced
5 cloves garlic, finely chopped
3 c. chicken stock
2 tsp. dried sage
2 T. finely chopped fresh thyme
1/2 c. chopped fresh flat-leaf parsley
2 eggs, lightly beaten
Butter for baking dish
Salt and freshly ground pepper

Preheat the oven to 350 degrees. Spread the bread cubes in an even layer on a large baking sheet. Bake until lightly browned, stirring occasionally, about 12 minutes. Allow to cool then transfer to a very large bowl.
Increase the oven temperature to 375 degrees. Combine the mushrooms on a baking sheet with 3 T. canola oil and season with salt and pepper. Roast in the oven until soft and golden brown, stirring occasionally, about 25 minutes.
Meanwhile, heat the remaining 1 T. oil in a large saute pan over medium heat. Add the bacon and cook stirring occasionally, until the fat has rendered. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but 2 T. of the fat from the pan and place it back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 c. chicken stock, sage, thyme and parsley, season with salt and pepper and bring to a simmer.
Add the mushrooms to the bowl with the bread then add the stock mixture, the bacon and the eggs. Season with salt and pepper and stir until combined.
Butter a 9" x 13" baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and serve.