As Seen on BT Toronto October 10, 2008

Mulled Cranberry Juice
Serves – 6-8

A great drink to serve your guests as they arrive on Thanksgiving Day.

One – 1.89L Irresistibles Cranberry juice blend (not cocktail)
6 cinnamon sticks, broken in half
½ tsp (2 mL) each of whole allspice and cloves
1 orange, washed and sliced thinly

Pour the juice into a medium non reactive pot (not metal). Add the spices, bring to the boil, reduce heat to low, cover and let simmer for at least 30 minutes up to 2 hours. Serve in mugs. Tip: make it ahead of time, heat and then pour it into a crock-pot to serve all day.


Autumn Salad
Serves – 4

An upscale salad that is simple to make and always gets raves from company. This dressing is so wonderful you’ll want to double it and serve it over plain greens just for you.


Salad:
One -5 oz (142 g) container Fresh Attitude San Marino Mix (salad greens)
4 roasted beets or 2 large ripe pears, sliced thinly
2 oz. (50 g) goat cheese
¼ cup (60 mL) raw pumpkin seeds
2 tbsp (30 mL) dried cranberries

Dressing:
3 tbsp (45 mL) Irresistibles balsamic vinegar
1 Tbsp. + 1 tsp. (20 mL) Irresistibles extra virgin olive oil
2 tsp. (10 mL) grainy Dijon mustard
2 tsp. (10 mL) Irresistibles Pure Maple Syrup


1. Whisk together all salad dressing ingredients. Can be stored up to 3 days.
2. Day of: Arrange salad greens onto four plates. Evenly divide the rest of the ingredients: Top with beets or pears. Sprinkle with goat cheese, pumpkin seeds, and dried cranberries.
3. Dress each salad with ¼ of the dressing, serve.


Pumpkin Bread Pudding with Caramel Sauce
Serves: 8-12

This is a seriously large dessert. It really does serve 8-12 people. Feel free to cut the recipe in half, but it does taste great the next day warmed up in the microwave.

one loaf Irresistibles Artisan Chocolate Walnut Bread, cubed
3 omega-3 Irresistibles eggs
One 370 mL can Equality low fat evaporated partly skimmed milk
1 cup (250 mL) pure pumpkin puree
1 tsp. (5 mL) pure vanilla extract
1 cup (250 mL) packed brown sugar
1 Tbsp (15 mL) ground cinnamon
½ tsp (2 mL) ground nutmeg
¼ tsp (1 mL) ground cloves
2 Tbsp (30 mL) crystallized ginger - diced
½ cup (125 mL) dried cranberries
½ cup (125 mL) walnuts – chopped

1. Preheat oven to 350º F (180 ºC)
2. In a large bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract, and brown sugar.
3. Beat in the cinnamon, nutmeg, ginger and cloves.
4. Stir in the crystallized ginger. Add the cubed bread and stir lightly.
5. Let sit for 5 minutes. This can be made up to 3 hours in advance as long as it is kept in the fridge until it’s time to pop it in the oven.
6. Line a 9x13" pan with parchment paper. Tip - to make the parchment paper more pliable wet the parchment paper under running water, squeeze out excess water and then line pan.
7. Stir the bread/egg mixture again and then pour into the prepared pan.
8. Sprinkle with dried cranberries and walnuts.
9. Bake for 50- 60 minutes or until a toothpick comes out clean. Tip – bake this after the turkey comes out of the oven, by the time you have eaten dinner it should be ready, unless you eat really quickly.
10. Spoon out servings into small bowls and top with Carmel Sauce. You can buy it in the aisle that has the ice cream toppings.