Chicago Cooks: Holiday Recipes December 2, 2002

Holiday Recipes
By CBS 2 News
Chicago
Monday, December 02, 2002  1:56 PM

Recipes demonstrated by Jenny Cornbleet on CBS2. For more information about Jenny's raw-food classes, see www.raw-foodcuisine.com.

Apple Cake with Macadamia Cream Frosting
Serves 8

Apple Cake Ingredients:

• 3 c dried apples
• 1c pitted dates, chopped
• 6 apples, shredded
• 1/2 c currants
• 1/2 c shredded unsweetened coconut
• ½ c raw almonds, ground to a powder in a coffee grinder
• 2 tsp cinnamon
• 1/4 tsp nutmeg

Frosting:

• 2 c macadamia nuts
• 4 T raw honey
• 2 tsp rosewater, optional (available at health food stores and Persian markets)
• ¾ c water

Process dried apples in food processor until ground.  Add dates and pulse chop until mixed.  Add shredded apples and pulse chop for a few seconds. Transfer mixture to a mixing bowl, and add remaining ingredients.  Firmly press into an 8 inch springform pan. Blend frosting ingredients in a blender, adding additional water if necessary.  Frost the cake.  Remove from springform pan, and garnish with edible flowers, and/or additional coconut.

Cashew Ranch Dip

Ingredients:

• 1 1/2 c raw cashews
• 3/4 c water
• 1 t sea salt
• 4 t lemon juice
• 1 t onion powder
• 1 t garlic powder
• 1/4 c basil, chopped
• 1/4 c dill, chopped

Blend all ingredients except fresh herbs in a blender until creamy.  Add herbs and pulse briefly to mix.  Serve with cut up raw or lightly steamed vegetables and crackers.

Christmas Kale
serves 4

When kale is cut into thin strips and marinated in a dressing, it has a wonderful soft and fluffy texture that makes it delightful in salads.  This nutritious salad is visually beautiful, and sure to become a staple recipe for yourself, family, and friends.

Ingredients:

• 1 bunch dinosaur or curly kale, stems removed
• 1/4 c pinenuts
• 1/2 red bell pepper, diced
• 1/2 c kalamata olives, pitted and sliced
• 2 T olive oil
• 2 T lemon juice
• 1/2 t sea salt
• 1/4 t black pepper

Stack three leaves of kale and roll tightly.  Cut the kale into thin strips. Add remaining ingredients, and massage dressing in with hands.  Allow to stand 15 minutes before serving.

Truffles
makes 2 dozen

Looks like something you'd see in a candy store window! Thank you to my teacher, Cherie Soria, author of Angel Foods, for this recipe.

Ingredients:

• 1 c honey dates, pitted and chopped
• 1 c pine nuts
• 1/4 t vanilla extract
• 1/2 c cocoa
• 1/4 c coconut oil, warmed
• 1/2 c soft dates, pitted
• 1/2 c raisins
• dash cinnamon
• 1/2 c pecans

Using a food processor, process dates, vanilla, and pine nuts until smooth. This is your caramel. Place in freezer for 5 minutes. Process coconut oil, raisins, dates, cinnamon, and cocoa until smooth. This is your fudge. Place in freezer for 5 minutes. Roll 1 ½ tsp of caramel mixture into a ball. Roll 1 tsp fudge into a ball, then form into a flat disk.  Wrap the disk around the caramel ball and place a pecan on top. Refrigerate until serving. May be frozen or refrigerated up to a month.

Nutnog
serves 4

• 4 c almond milk or soymilk
• 2/3 c raw macadamia nuts
• 8 soft dates, pitted
• 2 bananas, peeled and frozen
• 2 t vanilla extract
• 2 t maple syrup
• ½ t nutmeg

Blend all ingredients except bananas in a blender until smooth.  Add bananas and blend.  Serve immediately, sprinkled with additional nutmeg.

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