It's so nice that Jilly retired and is now feeling like cooking. I love friends like that!
What is more festive than the jewel colours of pomegranate?
½ oz pomegranate juice
½ oz Cointreau
Pour pomegranate juice and Cointreau into a Champagne flute, then top with chilled sparkling wine.
Could this be any easier????
This one is so pretty because it has the festive red, green and whites of Christmas.
Dilled Cucumber and Belgian Endive Salad
¼ Cup packed fresh dill sprigs
¼ Cup canola or light olive oil
2 Tbsp rice or white wine vinegar
½ tsp granulated sugar
½ tsp Dijon mustard
Salt and freshly ground pepper
3 heads Belgian Endive
Half of an English cucumber
4 radishes, thinly sliced
Butter lettuce leaves
1. Combine dill, oil, vinegar, sugar and mustard in a blender and purée until smooth. Transfer to a large bowl and season to taste with salt and pepper. Set aside.
2. Trim off bottom of endives and separate 12 outer leaves. Wrap separated leaves in a damp paper towel and refrigerate until serving. Cut remaining heads of endive in half lengthwise and cut out cores. Cut crosswise into slices and add to dressing in bowl. Cut cucumber in half lengthwise and cut crosswise into thin slices. Add to the bowl with radishes and toss to coat. The salad can be covered and refrigerated for up to 1 hour.
3. To serve, place leaves of butter lettuce and reserved whole endive leaves on plates. Top with cucumber mixture, drizzling with any dressing left in the bowl.
The Main Course
Credit: What would we do without the LCBO???