Cranberry Week – Honey Cranberry Fudge Pie

Did you know that cranberries have anti-adhesion properties that reduce the number of oral bacteria that cause cavities and dental plaque?  They also help reverse periodontal (gum) disease.

Crust

1 2/3 cups graham cracker crumbs
1/4 cup confectioners’ sugar
5 tablespoons melted butter

Filling

1 cup semisweet chocolate chips or chopped semisweet chocolate (also good with white chocolate!!)
2/3 cup (5 3/8 ounces) heavy cream
3/4 cup diced walnuts or pecans

Topping*

1 cup honey
1/8 teaspoon salt
1 1/2 cups cranberry juice
1 cup dried cranberries
12-ounce package fresh or frozen cranberries, a generous 3 cups
*You’ll need about 15 ounces (a scant 1 1/2 cups) topping for the pie. Enjoy the remainder on its own.

Directions

1) Preheat the oven to 375°F.

2) To make the crust: Process the crackers, sugar, and melted butter in a food processor until crumbly and well combined.

3) Press into the bottom and up the sides of a 9″ pie pan.

4) Bake the crust for about 7 to 8 minutes, until it’s set, but not brown. Remove from the oven and cool.

5) To make the filling: Put the chips (or chopped chocolate) and cream in a microwave-safe container, and heat for about 90 seconds.

6) Remove from the microwave, and stir until the mixture becomes smooth and dark brown; you’re simply making a basic ganache.

7) Spoon the hot ganache into the cooled crust, and sprinkle the nuts on top.

8) Refrigerate the pie for at least 1 hour, probably 2, until the ganache has firmed up.

9) While the pie is chilling, make the topping. Bring the honey, salt, and cranberry juice to a boil.

10) Stir in the dried cranberries, and simmer for about 5 minutes.

11) Add the fresh or frozen cranberries, and simmer, stirring occasionally, for 5 to 7 minutes, until some of the berries have burst.

12) Remove the cranberries from the heat, spoon into a bowl, and chill.

13) To finish assembling the pie: Spoon 1 1/2 cups cranberry sauce atop the fudge/nut filling. Chill until ready to serve.

Yield: 9″ pie, 8 to 10 rich servings.

Honey Waldorf Salad

This salad was created at New York’s Waldorf-Astoria Hotel in the 1890’s not by a chef but by the maître d’hôtel Oscar Tschirky.  It was an instant success.

The original version of this salad contained only apples, celery, honey and mayonnaise. Chopped walnuts later became an integral part of the dish.

Waldorf salad is usually served on top of a bed of lettuce. This recipe is one of many variations of the original 1890’s recipe.

  • 2 cups (2 med-large) diced un-pared apples (I use Honeycrisp or Gala)
  • 1 cup diced celery
  • 1/3 cup chopped walnuts
  • 2 heaping tablespoonfuls mayonnaise, homemade or Hellmann’s
  • 1 teaspoon honey
  • dash lemon juice
  • seedless grapes

Stir together the mayonnaise, honey and lemon juice.

Combine all ingredients together and chill until ice cold.

Serve on lettuce and garnish with seedless grapes.  Serves four.

Honey Walnut Pie

This is a delicious take on traditional pecan pie.  If you want something even more decadent, try adding some chocolate chips!

Ingredients

  • 1 cup honey
  • 3 eggs, beaten
  • 3 Tbsp. butter
  • 1 tsp. vanilla
  • 1 cup walnuts, chopped
  • 1 pinch nutmeg
  • 1 deep-dish pie crust, unbaked

Directions

  1. Boil the honey. (It will boil quickly, so watch carefully)
  2. Quickly add eggs and mix well. (For the experienced cooks out there – yes, this sounds odd, but it does work.)
  3. Add everything else and mix well.
  4. Pour into pie shell. (You can sprinkle walnut halves on top at this point, if you wish.)
  5. Bake at 325 degree oven for 30-45 minutes, or until the center is set.
  6. Serve warm, topped with ice cream.