Deck the halls with boughs of holly,
Fa la la la la, la la la la.

WINTER GREENS with CRANBERRY PORT VINAIGRETTE
~ Delicious 'wilted' salad clipped from Bon Appetit (Dec 1992)
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1 cup tawny port
1/3 cup sliced shallots
1 cup fresh cranberries
1/3 cup vegetable or canola oil
3 Tbsp. raspberry vinegar or red wine vinegar
coarse salt & freshly ground pepper
8 cups assorted greens
2/3 cup crumbled Stilton or blue cheese
1/4 cup chopped pistachios
- Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 Tbsp. about 10 minutes. Add Cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt & freshly cracked pepper.
- Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm with Eggnog Muffins.(6 servings)
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EGGNOG MUFFINS
3 cups flour
1 Tbsp. baking powder
1/2 cup sugar
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
2 large organic eggs
1 cup milk or sour cream
1/2 cup melted unsalted butter
2 tsp. rum (or rum extract)
1 Tbsp. sugar
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
- Preheat oven to 400-degrees.
- Combine flour, baking power, sugar, nutmeg and cinnamon in large bowl. In medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry and stir, just until mixed. Spoon batter evenly into 12 large greased muffin cups.
- Combine remaining sugar, nutmeg and cinnamon. Sprinkle evenly over muffin tops.
- Bake in oven for 20 minutes or until golden. (12 muffins)
