this is a very colorful, simple yet tasty salad which would be perfect served with a holiday meal or anytime you have a craving for cranberries! i discovered this recipe in bon appetit, 1999.
sauce gribiche is similar to an aioli or a mayonnaise sauce with chopped hard cooked eggs, capers, pickles and herbs. it is also terrific over meat or fish or even potatoes! you can substitute 1/2 cup mayonnaise (or to taste) instead of making your own.
this smells delicious while it bakes. it can easily be multiplied to accomodate a larger family. if you use a cold apple, the sugar will stick to the outside nicely, but it will take longer to cook. i have heard of people using honey instead of sugar, but
this is a great carrot side dish that can easily be doubled or even tripled to serve a large dinner party. you can make this with peeled baby carrots also. pat the cooked carrot sticks dry with a paper towel to insure they are very dry before placing them
can be either an appetizer or vegetable side dish--the number of servings varies depending on which. adjust the amount of garlic to your taste. make aioli just before serving; discard any left-over sauce, it will not keep.
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