Holiday Rice Pudding

prep: 15 minutes
cook: 45 minutes
serving size: ½ cup
servings: makes approximately 2 quarts

you’ll need…
3½ cups water
1¾ cups long or medium-grain rice
¼ teaspoon salt
2 whole cinnamon sticks
½ cup sugar
3½ cups 2% milk
1 cup chopped mixed dried fruit (apricots, mango, papaya), divided
½ cup chopped pecans
½ cup dried cranberries

let’s get to it…
Boil the water in a large saucepan; stir in rice and salt. Cover and cook over low heat for 15 minutes or until most of the water is absorbed.
Remove the lid and add cinnamon sticks and sugar. Pour in milk and cook over medium heat, stirring frequently, for 15 to 20 minutes. Remove from heat and cool five minutes. Remove and discard cinnamon sticks.
Spread one third of the rice pudding (approximately 2 cups) on bottom of the Large Square (64-ounce) Ziploc® brand VersaGlass® Container, or in a two-quart container. Add half of the dried fruit around the edges of the container, on top of rice pudding. Layer another third of the rice pudding. Add chopped pecans around the edges of the container, on top of the pudding. Top with remaining rice pudding. Cover and refrigerate if making ahead and then garnish before serving. Otherwise, follow step 4.
Mix the remaining dried fruit and cranberries together. Sprinkle on top of the rice pudding. Serve immediately or cover with the Ziploc® brand VersaGlass® Container lid and refrigerate.

cooking know how: Toasted coconut, chocolate chips or your favorite chopped candy can also be layered into this delicious dessert.

Fragrant Fruit Salad

prep: 30 minutes
cook: 10 minutes
serves: 12 to 14

Blended Jamaica Vinaigrette

for the vinaigrette you’ll need…
4 ounces dried jamaica flowers, crushed*
2 cloves garlic
⅓ cup red wine vinegar
⅓ cup lime juice
2 teaspoons sugar (or more to taste)
½ teaspoon salt
1½ cups canola oil or vegetable oil
*jamaica flowers, also known as hibiscus, can be found in Latin American and Caribbean supermarkets and bodegas.

for the picante pecans you’ll need…
1 egg white
½ cup packed brown sugar
1 teaspoon cayenne pepper
4 cups pecans (use 1 cup for the salad and serve the rest as a snack)

for the fruit salad you’ll need…
12 cups spinach, mixed greens or your favorite lettuce
2 cups fresh papaya, peeled, seeded and cut into 1-inch pieces
2 cups fresh mango, peeled, seeded and cut into 1 inch pieces
2 cups grapefruit, peeled, pith removed, seeded and sectioned
2 cups navel oranges, peeled, pith removed and sectioned
1 cup thinly sliced red onion
1 cup dried cranberries or pomegranate seeds (optional)
kiwi, clementines, tangerines, Mandarin oranges can also be used

let’s get to it…
Vinaigrette:
Place the crushed jamica flowers in a blender and pulse into a fine powder, about 10 seconds. Add the garlic, red wine vinegar, lime juice, sugar and salt and blend, about 20 seconds.
Blend on the lowest possible speed and add the oil until completely blended and emulsified, about 30 seconds. (This vinaigrette can be made the day before… the flavors intensify! Remember to refrigerate.)

Pecans:
Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with cooking spray.
Beat the egg white until stiff; stir in brown sugar and cayenne pepper.
Add pecans and stir until coated. Spread on cookie sheet and bake until brown, 8 to 10 minutes.

Fruit Salad:
Place washed spinach, mixed greens or lettuce into a large serving bowl. Add papaya, mango, grapefruit, oranges and red onion. Toss gently to mix.
Drizzle vinaigrette on salad and toss gently. Top with Picante Pecans and cranberries or pomegranate seeds, if using.

cooking know how: Slice the fruit and prepare the vinaigrette and pecans the day before you plan to serve the salad and store in separate Ziploc® Brand Bags. Everything will stay fresh, and you’ll have an easy time putting the salad together right before the meal!

Also, the seasoned pecans make a great snack for everyone to enjoy while you’re making the salad or afterward. Sprinkle over ice cream for dessert.

Roasted Butternut Squash with Cranberries

prep: 20 minutes
cook: 15 to 20 minutes

serves 8

you’ll need…
1 2½ to 3 lb. butternut squash, cut into 1-inch pieces (about 8 cups)
½ cup honey
1 teaspoon salt
2 cups fresh cranberries
1 tablespoon brown sugar
2 tablespoons fresh thyme leaves (stripped from their stems)

let’s get to it…
Heat the oven temperature to 400°F. Line a baking sheet with foil.
Place the cut up squash in a gallon-size Ziploc® Bag or in a large bowl.
Measure the honey and stir in the salt. Pour the honey mixture over the squash. Seal the bag and gently turn to coat the squash evenly, or stir gently to coat.
Pour the squash onto the lined baking sheet in an even layer. Bake for 10 minutes.
Add the cranberries to the baking sheet; stir gently. Sprinkle the top with the brown sugar. Bake for 3 to 5 minutes longer or until the squash is fork tender, but not too soft. The cranberries should be soft, not mushy. A few may burst, but that’s okay.
Remove from oven and spoon into a serving bowl. Top with fresh thyme leaves.

cooking know how: It is important not to overcook the squash. Test for doneness by gently piercing a cube of squash with a fork. If it is still hard, continue cooking in 2 minute increments until the squash gives slightly.

For the soup: Place the leftover Roasted Butternut Squash and Cranberries in a blender, reserving a few cranberries to use as garnish. Add vegetable or chicken stock to the blender container until you have the consistency of the soup you desire. Place in a saucepan on the stove and bring to a boil. Reduce the heat and simmer for 5 minutes. Top with the reserved cranberries just before serving.