Pam’s Holiday Cranberry Pecan Salad

Our holiday tradition

You will be well-remembered for years when Pam’s salad is part of your holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.

My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.

Thanksgiving, Hanukkah, Christmas or Anytime

Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.

Holiday Cranberry-Pecan Salad

Ingredients:

1 12 oz. bag of raw cranberries

1 6 oz. box of raspberry gelatin

1 6 oz. box of orange gelatin

3 cups orange juice

3 cups boiling water

1 large orange

2 large apples of your choice (I use sweet/tart/firm apples)

1 tablespoon orange rind

½ cup chopped pecans

Curly leaf parsley

3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.

Directions:

  1. Boil water. In large mixing bowl pour water over raspberry and orange gelatin and stir until dissolved. Wait a few minutes until the gelatin cools down (keep stirring). Add orange juice and stir again. Place in refrigerator until gelatin is the consistency of raw egg whites. This is tricky step since, if you don’t let it set up enough, the fruit will sink to the bottom.  When set too much the fruit mixture won’t blend with the gelatin.
  2. In food processor finely chopped cranberries. By hand cut orange and apples into small bit-size pieces. Combine chopped cranberries, apples and orange. Fold in grated orange rind and pecans. Set this aside while waiting for the gelatin (see above).
  3. Fold fruit mixture into the gelatin. With a large spoon scoop up mixture and transfer it to a Bundt pan. Cover with plastic wrap and return to the refrigerator for several hours or until set.

To serve:

Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.

This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!

Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals.  Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.

Long Island Sakura (Cherry Blossoms)

Clouds of Blossoms

We have a selection of teas at home for brewing afternoons as a pick-me-up. Some brought back from travels, most from a local supermarket. This Japanese green tea brings to mind my childhood and our trips to Long Island to visit my Mom until she passed away June 2013.

As you can see from this photograph of the tea in a white lotus bowl, there are pieces of pink and white stuff mixed in. These are called by the Japanese “sakura”, cherry blossoms.

Click any photograph for my Getty portfolio.Japanese Sakura Sencha Green Tea – CLICK ME for my Getty Portfolio.

In Japan, since the 8th century, “Hanami” is the centuries-old practice of picnicking under a blooming sakura or ume tree. Here in the United States, the National Cherry Blossom Festival is celebrated commemorating the 1912 gift of Prunus serrulata Japanese cherry trees from Tokyo to the city of Washington.

Traditionally cherry blossoms remind the Japanese of clouds, the blooms come out en mass, the tree changes shape with the breeze.  Viewing sakura brings to mind thoughts of the transience of existence, the fragility and transience of the exquisite blooms leads one to appreciate the moment.  The following photograph of Pam was taken a month before my Mother’s sudden decline and passing in 2013.  We’d travel to Long Island several times a year to visit her, then take in familiar sights.

The tree over Pam is called a Shirofugen (Scientific name: Prunus serrulata, of the Rosaceae family) and is one species planted around National Tidal Basin, Washington D.C. Shirofugen blossoms are described “Flowers double, deep pink at first, fading to pale pink.”

 

Click any photograph for my Getty portfolio.Pam with a Shirofugen Flowering Cherry in bloom – CLICK ME for my Getty Portfolio.

Growing up, our family visited the Planting Fields, a state park, several times in the spring and summer. As an adult with a growing family in Glen Cove, right around the corner, the Planting Fields were a welcome outing and visited several time times a year. The following photograph, taken that same May 2013 day, was a favorite park scene.

The two flowering cherry trees in the foreground are a type of Japanese sakura called Yoshino, one the most popular flowering cherries in temperate climates worldwide. All Yoshinos are clones from a single grafting and propagated throughout the world. The scientific name outlines the cross breeding of this variety, Prunus X Yeaoensis. Behind the cherries is an Oak tree, new leaves a bright green, and a pink child’s playhouse cottage.

A changing scene of the park is the now frequent visits by wedding parties and photographers, groups of Asian people, the bride and groom posing under the clouds of blossoms. By frequent I mean a steady stream, one after the other, when the blossoms are full.

Click any photograph for my Getty portfolio.Playhouse with Flowering Cherry and Oak trees – CLICK ME for my Getty Portfolio.

In 2007 I spent hours framing and capturing the following photograph on a Saturday, the day before Mother’s Day, during a visit to my Mother, who was widowed December, 1995. I used an inexpensive tripod, a Kodak DCS Pro slr/c camera body with the Canon 50mm f 1.4 USM lens, a UV filter and lots of time. There were no interruptions that day, at 5:30 pm I had the area to myself.

This child’s garden playhouse, framed by an ancient oak, pink Japanese cherry blossoms and gracious lawn was awarded a Photographic Society of American, Pictorial Print Division, Print of the Month award, published in the society magazine for that month.

My online gallery (see link below) “Memories, Dreams, Reflections”, has this print available for sale on high quality photographic stock with optional framing.

This week, I submitted the photograph for my Getty portfolio.  As of today, I have not received their decision.

Click any photograph for my Getty portfolio.Playhouse – CLICK ME for my Getty Portfolio.

Please browse my reasonably priced stock photography.  License a photograph, download and use it for your website or blog.  Click this link to browse all my Getty IStock Photography offerings.

Or click this link to purchase a print of “Playhouse” with optional custom framing from my Fine Art Gallery.

Pam’s Holiday Cranberry Pecan Salad

Easy to make, nutritious, a favorite with our family

You will be well-remembered for years, honestly, when you include Pam’s salad in a holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.

My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.

Thanksgiving, Hanukkah, Christmas or Anytime

Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.

Click the pic for my Online Gallery

Holiday Cranberry-Pecan Salad

Ingredients:

1 12 oz. bag of raw cranberries

1 6 oz. box of raspberry gelatin

1 6 oz. box of orange gelatin

3 cups orange juice

3 cups boiling water

1 large orange

2 large apples of your choice (I use sweet/tart/firm apples)

1 tablespoon orange rind

½ cup chopped pecans

Curly leaf parsley

3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.

Directions:

  1. Boil water. In large mixing bowl pour water over raspberry and orange gelatin and stir until dissolved. Wait a few minutes until the gelatin cools down (keep stirring). Add orange juice and stir again. Place in refrigerator until gelatin is the consistency of raw egg whites. This is tricky step since, if you don’t let it set up enough, the fruit will sink to the bottom.  When set too much the fruit mixture won’t blend with the gelatin.
  2. In food processor finely chopped cranberries. By hand cut orange and apples into small bit-size pieces. Combine chopped cranberries, apples and orange. Fold in grated orange rind and pecans. Set this aside while waiting for the gelatin (see above).
  3. Fold fruit mixture into the gelatin. With a large spoon scoop up mixture and transfer it to a Bundt pan. Cover with plastic wrap and return to the refrigerator for several hours or until set.

To serve:

Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.

This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!

Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals.  Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.