Issues → December 2006 → Food →
December Menu
Baked ham and chocolate pie for a holiday dinner.
Carrot and Ginger Soup, Cranberry Waldorf Salad, Nanna's Baked Ham, Apricot-Glazed Sweet Potatoes, Green Beans Viennese, Angel Chocolate Pie
Cranberry Waldorf Salad
From Hearth and Home Calendar
Salads Recipes
Yield: 8 servings
This colorful salad could become a new Thanksgiving tradition, but don't save it for once a year -- it's a great complement to roast pork, too. For a delicious fruit salad, omit the mayonnaise.
- 12-ounce package fresh cranberries
- 2 cups sugar
- 4 medium tart green apples
- 1/3 cup chopped celery
- 1/2 cup purple seedless grapes, halved
- 1/2 cup chopped walnut pieces
- 1/3 cup mayonnaise (optional)
Wash and pick over the cranberries. Drain well. Coarsely chop cranberries in food mill or processor. Stir sugar into berries, cover, and chill for 4 hours. Place cranberries in sieve and allow to drain well (this takes 1 to 2 hours). When cranberries are drained, core and chop apples, but do not peel. Combine apples, celery, grapes, walnuts, and mayonnaise. Gently fold in cranberries.
Reviews by Readers
My family really enjoyed it. – Anonymous Review
It was very tasty. The small amount of mayonnaise gave it just enough background without drowning the flavors of the ingredients. – Anonymous Review
This is an old Thankgiving favorite. This recipe is what I remember most about my childhood Thanksgiving when my grandma was still with us. I remember it because I would watch her make it and eat the leftover grapes and apples the night before. – Reviewed by Jina Juiliano
I loved this salad. The cranberries add a special flavor to a standerd recipe. I also added 1/4 cup of orange juice to the cranberry and sugar mixture, then let it drain in the colander. The flavor was really good. – Anonymous Review
Prepared this salad on Thanksgiving Day with our turkey. The whole family loved it. What a great change from the traditional cranberry jelly. – Reviewed by Richard Wilkinson
A new way to make Waldorf salad. Yummy! – Reviewed by michele prokopchak
I have now made this salad 3 times. It is the greatest Waldorf ever. I do add the mayo. LOVE IT and so does my wife. – Anonymous Review
I loved this salad !! I made it to see if I would want to make it for Thanksgiving. I will make it for sure. I didn't have tart apples, I used red delicious. I don't see how it could be any better, but will try the tart later. I added a few more walnuts and grapes also. Yummy. – Anonymous Review
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Apricot-Glazed Sweet Potatoes
User Submitted
Vegetables Recipes | Potatoes Recipes
Yield: 8 servings
- 3 pounds sweet potatoes, cooked, peeled, and cut into large chunks
- 1 cup packed brown sugar
- 5 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 cup apricot nectar
- 1/2 cup hot water
- 2 teaspoons grated orange peel
- 2 teaspoons butter or margarine
Preheat oven to 350 degrees F. Place potatoes in a 13x9 baking dish. In a saucepan, combine sugar, cornstarch, salt, and cinnamon; stir in nectar, water and orange peel. Bring to boil. Cook, stirring, for 2 minutes. Remove from heat; stir in butter. Pour over potatoes. Bake, uncovered, for 20 to 25 minutes.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Reviews by Readers
Delicious with any meal. Wonderful with glazed ham, chicken, or turkey – Anonymous Review
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Angel Chocolate Pie
From Yankee Magazine
Pies and Pastries Recipes
Yield: 8 servings
After sending the remainder of her very first Angel Chocolate Pie home with her boyfriend, baker Arleen Leatham found her family in the kitchen licking the knife and cake server for any spare crumbs they could find. You better snag a slice quickly!
Crust:
- 3 egg whites
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup confectioners sugar, sifted
- 1/2 teaspoon vanilla
- 3/4 cup finely chopped walnuts or pecans
Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in the confectioners' sugar, then the vanilla and nuts. Spoon into lightly greased 8-inch pie plate to form nestlike shell; build sides up 1 inch above edge of pan. Bake in slow oven (300 degrees) 50 to 55 minutes (check at 45 minutes). Cool.
Filling:
- 1 bar (4 ounces) sweet chocolate, chopped
- 1/2 ounce (1/2 square) baking chocolate, chopped
- 4 tablespoons water
- 1 teaspoon vanilla
- 1 cup whipping cream
Stir chocolates in the water over very low heat or in a double boiler until melted; cool until thickened. Add vanilla. Whip cream, fold in chocolate mixture. Pile into shell. Chill for 2 hours.
Topping:
- 1 cup whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
Whip together and spread on top of pie.
Reviews by Readers
Wonderful dessert that is not the usual. Very good. – Reviewed by Evelyn Placide
My family raved over this pie and made me promise to make it at least once a month! G.E. Kennedy Glace Bay, Nova Scotia, Canada – Anonymous Review
I have made this for years and my family loves it! I make it for my daughter for her birthday EVERY year! – Reviewed by Ollie Whitener
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