Cranberry fool in an angel pie

Cranberries	3 cups
Sugar, granulated	¾ cup + ¾ cup
Orange juice, fresh	½ cup
Orange liqueur, optional	3 tablespoons
Cream, heavy	1 ½ cups
Eggs, room temperature	3 whites
Cream of tartar	1/8 teaspoon
Vanilla	1 teaspoon

1. Combine the cranberries, ¾ cup sugar, and orange juice in a small saucepan. 
2. Cook over low heat until the berries split and cook down to the consistency of thin jam, about 25 minutes. 
3. Taste for tartness, adjusting sugar as needed, cooking a few more minutes to dissolve. 
4. Remove from heat, and strain through a fine-mesh sieve. 
5. Stir in the liqueur, if using. 
6. Let cool to room temperature. 
7. Preheat the oven to 225°F; grease a 9-inch pie pan. 
8. Beat the whites and cream of tartar until soft peaks form. 
9. Gradually add the sugar, and beat until stiff peaks form. 
10. Gently fold in the vanilla. 
11. Pipe into the pie pan, creating a bowl shape. 
12. Bake until crisp, and starting to show the first signs of browning, about 1 hour. 
13. Turn off the oven, and crack the door open, to allow the meringue to cool in the oven. 
14. Whip the cream until stiff, and fold into the cranberry purée. 
15. Spoon into the meringue pie shell, and serve. 

Recipe from Recipes from the Pacific Rim by Marjie Lambert.

Roasted cauliflower & Parmesan soup

Cauliflower, stemmed, cut into florets	1 head
Olive oil	2 tablespoons
Salt
Pepper, freshly ground
Butter, unsalted	2 tablespoons
Shallots, chopped	2
Garlic, minced	3 cloves
Chicken broth	3 cups +
Parmesan, shaved	½ cup

1. Preheat the oven to 400°F; line a baking sheet with parchment paper.
2. Toss the cauliflower with the oil, and season with salt and pepper.
3. Spread on the baking sheet, and roast until very tender, about 30 to 35 minutes.
4. In a large, heavy pot, melt the butter over medium-high heat.
5. Add the shallots and garlic, and sauté until translucent, about 5 minutes.
6. Add the cauliflower and broth, and bring to a boil.
7. Reduce the heat to low, and simmer for 15 minutes to blend the flavors.
8. Remove from heat, and let cool slightly.
9. Working in batches, purée the soup in a blender.
10. Return to the pot over low heat.
11. If needed, add more broth, 1/4 at a time, until you achieve the desired consistency.
12. Add the cheese, and stir until melted.
13. Season to taste with salt and pepper, and serve.

Recipe mildly adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

Sautéed kale with cranberries & pine nuts

Kale, chopped	1 bunch
Olive oil	1 tablespoon
Shallots, diced	¼ cup
Garlic, chopped	1 tablespoon
Cranberries, dried	½ cup
Pine nuts, toasted	¼ cup
Salt
Pepper, freshly ground

1. In a large saucepan, heat the oil over medium-high heat. 
2. Add the onion and garlic, and cook, stirring occasionally, until browned. 
3. Add the kale, and stir until it wilts slightly. 
4. Toss in the cranberries and pine nuts, and season to taste.

Kale & Brussels sprout salad with toasted almonds & parmesan

Lemon juice, fresh	¼ cup
Dijon mustard	2 tablespoons
Honey	2 teaspoons
Shallot, minced	3 tablespoons
Garlic, pressed	3 cloves
Salt, fine sea
Pepper, freshly ground
Olive oil, extra virgin	½ cup
Kale, Tuscan, center stem discarded, thinly sliced	1 bunch
Brussels sprouts, trimmed, shredded	1 ½ cups
Almonds, slivered, toasted	½ cup
Parmesan, shaved	1 cup

1. In a medium bowl, combine the juice, mustard, honey, shallot, garlic, salt, and pepper; set aside for 10 minutes. 
2. In a thin stream, whisk in the oil. 
3. Toss the kale and sprouts together in a large bowl. 
4. Drizzle the dressing over, add the almonds and cheese, and toss to coat. 
5. Adjust seasonings as needed, and serve.

Recipe adapted from Garden of Eating.

Pineapple angel food cake

Pineapple, crushed; strain juice for 30 minutes	20 ounces
Egg whites, room temperature	12
Flour, cake, sifted	1 ¼ cups
Sugar, granulated	¾ cup + 1 cup
Cream of tartar	1 ½ teaspoon
Salt, fine	½ teaspoon
Vanilla extract	2 teaspoons
Sugar, powdered, sifted	2 cups
Butter, very soft	2 tablespoons

1. Preheat the oven to 375°F. 
2. Sift the flour and ¾ cup sugar together; lightly fold to combine. 
3. Beat the egg whites until foamy. 
4. Add the cream of tartar, salt, and vanilla, and beat until soft peaks form. 
5. Gradually add 1 cup sugar, and beat until stiff peaks form. 
6. Sprinkle flour-sugar mixture over the whites, and gently fold in. 
7. Fold in the drained pineapple. 
8. Pour the batter into an ungreased tube pan. 
9. Bake about 30 minutes, or until a cake test comes out clean. 
10. Invert the cake pan on a wire rack, and let set for 1 hour to cool.
11. Run a spatula around the rim to release the cake; it will release very slowly (or tear if rushed). 
12. For the glaze, combine the powdered sugar and butter, and mix well. 
13. Add the pineapple juice, 1 tablespoon at a time, until the glaze is slightly runny. 
14. Spoon over the cake so that it drizzles down the sides. 

Recipe from Recipes from the Pacific Rim by Marjie Lambert.