We attend an annual Christmas Music Night with family and friends every December 23 and the night entails homemade soups, Christmas carols and catching up with loved ones. I choose to make a salad every year instead of a soup and this year I did two (the other was the brussels sprout salad form Thanksgiving) as well as a dessert. They were all a hit.
Kale & Apple Salad w/Walnut Dressing
This recipe came from the November issue of Sunset and I kept it because I knew I'd be going places where kale would be appreciated. We are not the biggest fans (except for sautéing it) so tonight was the perfect night to try it out. I like the mixture of kale + Fuji apples and I thought the dressing was just okay. It had a dominating mustard taste that I wasn't in the mood for, but it wasn't bad. Even though I toasted the walnuts with olive oil in the oven they still weren't a taste I care for. I think this is a great salad to bring somewhere where it could be appreciated for what it is - a health-food type of salad.
Things I learned from this recipe:
Still not the biggest fan of kale, and really not a fan of walnuts.
Would I make this recipe again?:
Probably not.
The recipe
Pineapple Angel Food Cake
Now that I posses a little more confidence in the dessert department I decided to bring one to share with this group of 23. My friend from bowling who game me the broccoli salad recipe also gave me this one a few weeks back. She made it for us one night at bowling and we all thought it was great, and she said it was the easiest thing. She was right and it was a hit.
Things I learned from this recipe:
I need to do some reading about cutting baked goods. I'm wondering if I don't have the right tool, or if I need to be waiting longer. I was pretty sure I gave these enough time, but they still didn't cut nicely, and while it didn't look appetizing it sure tasted great.
Would I make this recipe again?:
Definitely
The recipe as given to me:
Take a box of Angel Food Cake mix (do not follow the directions on the box) & coming it with a 20oz can of crushed pineapple in its own juice.
Stir the cake mix and pineapple & juice together with a spoon (do not use mixer).
The mixture starts to froth & it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.
Once it is all mixed up, grease and pour it into a 9x13 cake pan and bake at 350 for 30 minutes.