The Whole Wheat

As I begin to review our Thanksgiving menu recipes, I thought starting with dessert would be the most fun. Although the turkey was gorgeous, I realize very few people need to make a turkey right now, but with all the holiday parties, side dishes and desserts abound. So let’s jump in!

The good news is, few desserts could be simpler than these Cranberry Bars. I combined my favorite Lemon Bar base with a fresh cranberry topping inspired by the November 2007 Gourmet Magazine. These are a two-step dessert – first the shortbread base then the topping, but it is primarily hands off and then you set it aside and are done.

Shortbread Ingredients:

• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/2 t. salt
• 1/8 t. cinnamon
• 1/2 c. butter cut into 1/2-inch pieces (very cold)

Cranberry Topping Ingredients:

• 3 c. cranberries (fresh or frozen, but not thawed if frozen)
• 2/3 c. sugar
• 1/4 c. water
• confectioner’s sugar for dusting

1. Preheat the oven to 350. Line an 8×8″ square pan with foil.
2. To make the crust: in a food processor combine flour, sugar, salt, and cinnamon. Pulse briefly to combine. Add the butter then pulse until the dough forms – it should look like moist crumbs and not be dry. Press the dough into the prepared pan – when you press it into the pan it will combine and not look like crumbs thrown together.
3. Bake the crust until golden brown, about 20-25 minutes.
4. While the crust is baking, prepare the topping. Combine the cranberries, sugar, and water in a sauce pan over medium heat. Stir occasionally until the berries begin to burst and the mixture looks nicely melded, about 10 minutes.
5. Pour the cranberry mixture over the baked crust then return to the oven for about 25 minutes.
6. Sift with confectioners sugar after removing from the oven. Cool completely then remove from the pan. Cut into 9-12 squares then sift with sugar again.

Technically you could drink this delicious drink anytime, but I really love it in the morning. I realize it isn’t technically melon season any longer, but if you are like me and still have melons all over your house (well kitchen) then you were looking for a great use. Right? I’m sure a “regular” blender would be fine, but a Vita-Mix really shines in these juicing applications. So pull that sucker out if you have one, and enjoy the incredible flavors and sweetness of this all-natural delight.

Ingredients:

• About 2 c. large chunks of honeydew
• 3-5 mint leaves
• About 2-inches of cucumber, cut into chunks
• Handful of ice as desired

1. Place everything but the ice in the Vita-Mix, blend until smooth.
2. Add the ice and blend again until ice is incorporated.
3. Enjoy! Yes it really is that simple!

I currently have a surplus of honeydew melons in the fridge – 3 to be exact.  Considering these could be the first honeydews I have ever purchased – this is quite a lot of melon to have at one time.  Ahh CSA boxes.   Regardless, today it was a wonderfully sunny day in San Francisco, and time to have some honeydew.  And what better way to celebrate the long weekend than with a lovely fruit cocktail.  These could easily be made with vodka or rum, but we had gin.  Mint, orange, possibly even pepper could be fantastic additions.  These are easy and tasty – enjoy!

Ingredients:

• 1/2 honeydew melon, seeded, peeled, and cubed
• 1/2 c. gin (or vodka, or rum…)
• juice of 2 limes

1. Place all ingredients in a blender.  Blend until smooth.  Serve over ice.