i personally like risotto with dried cranberries.... as for a recipe it's kind of second nature for me i just wing it. guess 2 years of culinary school and 5 years of working in restaurants will do that to ya.

but here is a recipe i really LOVE...

Panna Cotta

3 (12-ounce) cans evaporated milk
5 packages unflavored powdered gelatin
1 1/2 cups heavy cream
3/4 cup sugar
1 vanilla bean, split
1 teaspoon salt
2 ounces bourbon (optional)
2 cups cranberry juice (ocean spray, ect.)
Combine 1 can of evaporated milk with four packages gelatin and bloom for five or so minutes.
In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six flute (champagne) glasses. Refrigerate overnight to fully set.

For the glaze, combine remaining gelatin from before with half a cup of regular old cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle (dinner ketchup kind of bottles) and leave at room temperature until panna cotta is set.

Put in fresh berries in glasses with panna cotta and drizzle the glaze over it. The glaze will set up immediately.

and last but not least ENJOY...


hope everyone likes it.