|No compensation was received for this post.|
Although Thanksgiving and Christmas are now in the rear view there is still one important holiday coming real soon... NEW YEAR'S!
What's on your New Year's menu?
No clue, huh? Well it's your lucky day because I have some meal ideas for you! Courtesy of my friends at Safeway/Vons.
Let's start with the main course... Cocktails!
Hot Gingered Pear-Wine Cider
3 cups canned unsweetened pear nectar
2 tablespoons sugar
1 tablespoon minced crystallized ginger
1 tablespoon lemon juice
1 cup dry Diablo Creek Sauvignon Blanc
Lemon slices (optional)
Serves 5 / Prep Time: 3 Minutes / Cook Time: 7 Minutes / Ready In: 10 Minutes
- In a 1 1/2- to 2-quart pan over medium-high heat, mix pear nectar, sugar, ginger, lemon juice, and wine. Cook, uncovered, until hot, about 7 minutes. (Or heat in a 1 1/2- to 2-quart microwave-safe container in a microwave oven at full (100%) power until hot, about 7 minutes.)
- Pour cider into mugs or heat-proof glasses, and garnish each with a lemon slice.
Now onto the second most important part of any good holiday meal... Dessert!
Pumpkin Truffle Pound Cake w/Browned Butter Icing
2/3 cup (from 14-oz can) sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
3 cups Gold Medal® all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
4 tsp. pumpkin pie spice
1/4 tsp. salt
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter (do not use margarine)
1 cup powdered sugar
1 tsp. vanilla
1 to 2 tbsp. milk
Prep Time: 25 min
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
- In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
- In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
- Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
- Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.
These delicious recipes are just the tip of the iceberg! For more delicious holiday inspired recipes visit Safeway's Recipes & Tips. You're sure to find just the right dish for you and your family!
No compensation was received for this post. Recipes provided by Safeway.
All views expressed are the honest opinion of Just Say I Told You So.