Wednesday, December 15, 2010

Rockin' Around the Enema

An ugly brass foyer light fixture (actually it looked like it was taken out of our foyer), a grandmother's teapot in the shape of a rabbit, a cereal dispenser, a set of ornament tea lights, a half pound of Starbucks coffee Christmas blend, a travel mug, jars of hot chocolate mix, Rudolf the Red Nose Reindeer DVD, a polk-a-dot fleece blanket, shot gun shells Christmas lights, a photo of a couple that looks like they need therapy, some CD for women over 50, hot sauce and an enema, yes an enema. What do all of these have in common? You'll never guess....and if you do you can win a brand new crock pot!
Just place a vote in the comment box below with your mailing address, email, phone number, social security number, birthday, a photo of your family, license plate number, and......totally kidding! Sorry to disappoint those of you that may know the answer and really want a crock pot; you can borrow mine anytime if you want.
The common thread of the randomness are recent white elephant gifts of a Christmas party, and it was quite a rockin' party in my humble opinion (if you wanna see some pics from the bash check out my husband's blog SCC Worship Arts).
So after stuffing my face with some of the best appetizers ever had under one roof, stealing Rudolf the Red Nose Reindeer DVD for my son from a dear friend that I felt kind of bad taking it from; really hoping my husband got the Starbucks coffee, but then rolling on the floor when he ended up with the enema. Such a proud moment! Not to mention recovering from the longest game of Mafia EVER, I am now currently ready to share with you an appetizer that you must absolutely take to your next holiday gathering. It was a pretty big hit at this party, and so easy you won't believe it. You may even want to consider doubling it because it was gone pretty fast.

Cranberry-Jalapeno Salsa*

1 12 oz. package of fresh cranberries
1/3 cup sugar
3 green onions, finely chopped
1 jalapeno, seeded and diced
1 tbsp fresh ginger, grated
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 cup fresh cilantro, chopped

Pulse cranberries and sugar in a food processor (about 4 times) until coarsely chopped. Stop between pulses to scrape sides. Add remaining ingredients, except the cilantro, and pulse about 4 more times, until chopped. Stir in cilantro and cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges for a festive look.
Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.

*Recipe from Jane Hoke of Birmingham, Alabama in "Southern Living" December 2010 edition.

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