| Tired of making the same holiday dishes
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| | 1 large green apple, Golden Delicious or
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| every year? Looking for a way to spice up
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| | Granny Smith
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| the traditional meal? Culinary expert
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| | 1/2 cup dried cranberries
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| Rita Held recommends using premium wine
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| | 1/4 cup finely diced red onion
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| vinegars; a simple way to add a personal
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| | 2 ounces firm full-flavored cheese, cut
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| touch to almost any dish.
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| | into small cubes (Asiago, Manchego or
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| Wine vinegars can be paired with or added
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| | Parmigiano-Reggiano)
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| to almost any food and they consistently
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| | 1/3 cup toasted chopped hazelnuts or
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| offer a distinct, perfectly-balanced
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| | sliced almonds
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| flavor and aroma. Premium vinegars, such
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| | Rinse rice and drain. Bring water to a
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| as Holland House, use premium wines and
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| | boil in a 3-quart saucepan. Stir in rice
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| offer a wide variety of flavors including
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| | and salt; bring back to a boil. Cover,
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| red wine, garlic- flavor red wine, white
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| | reduce heat and simmer 50 minutes. When
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| wine, malt vinegar and balsamic vinegar.
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| | done, drain water, if any. Cool
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| Held provides the following recipe to add
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| | completely with lid off. (Rice can be
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| a splash of flavor and color to the
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| | made several days in advance. Store in
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| holiday meal:
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| | refrigerator, covered.)
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| Wild Rice Cranberry-Nut Salad
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| | In a large bowl, combine white wine
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| 1 cup (6 oz) wild rice
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| | vinegar, oil, sugar, mustard and salt (to
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| 2 cups water
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| | make dressing); stir well. Cut apples
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| 1/4 teaspoon salt
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| | into bite-size slices and toss with
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| 1/4 cup Holland House White Wine Vinegar
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| | dressing. Add rice, cranberries, onion
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| 1/4 cup safflower or canola oil
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| | and cheese to bowl; stir. Stir in toasted
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| 1 tablespoon packed brown sugar
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| | nuts just before serving. Serve on
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| 2 teaspoons Dijon mustard
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| | lettuce leaves, if desired. Makes 4 to 6
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| 1/4 teaspoon salt
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| | servings.
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