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Vegan Appetizer

Red Hot Cranberry Tartare

Red Hot Cranberry Tartare
For small holiday gatherings, appetizers need to be easy and inexpensive. I keep at least one batch of Raw Vegan Cream Cheese in the refrigerator for instant appetizer solutions. Cranberries and jalapeños are a perfect combination for this flavor packed Cranberry Red Hot Tartare!

Yield: 2 cups
Prep Time: 5 minutes, plus chilling overnight


Ingredients

1 12-ounce package fresh organic cranberries
1 shallot, finely chopped
whole bunch cilantro, finely chopped
1 jalapeño pepper, fine dice
3/4 cup organic sugar
2 tablespoons lemon juice, fresh squeezed
1/4 teaspoon sea or Himalayan salt

2 cups raw vegan cream cheese
1 baguette, sliced or crackers of choice


Firm, Smooth, Fresh, Organic Cranberries

Tools

knifes
cutting board
Cuisinart Elite Food Processor | medium bowl
measuring spoons and cups
citrus juicer
salad spinner
large stainless or glass bowl
spatula
4-inch x 3/4 inch stainless steel ring, Fat Daddies’ RRD 3201
4-inch offset spatula
melon baller
small plates
small spreader knives


Red Hot Cranberry Tartare Over Raw Cashew Cream Cheese

Preparation

The Cranberries

Fill a bowl with the fresh cranberries, water and 1/4 cup white distilled vinegar.

Choose Cranberries with Firm Smooth Exteriors

Soak for 10 minutes, swishing them around every few minutes to clean the berries well.

Pour into a salad spinner basket and rinse under running water.

Spin to remove all the water.

In a Cuisinart Elite fitted with the medium sized bowl and a knife blade, pulse the raw cranberries till they are in a fine dice.

Scrap the cranberry bits into a large mixing bowl.
Fresh Organic Cilantro

The Cilantro

Add an entire bunch of cilantro to the Cuisinart work bowl and pulse till finely chopped.

Scoop the cilantro bits into the mixing bowl.

The Jalapeño

I like HEAT, so I use the entire jalapeño.

But if your guests do not enjoy HOT, slice the jalapeño in half lengthwise, then remove the interior seeds and veins using a melon baller.

Slice the jalapeño lengthwise in thin strips.

Dice the strips and then use a large knife to create a fine dice.

Scoop into the mixing bowl.

Gourmet HINT: You can put the jalapeño into the Cuisinart to keep your hands from getting coated with the HEAT of the pepper, but it will likely release even more heat into the tartare and might be mushy in texture. Use the smallest work bowl for the Elite Cuisinart to keep the blade cutting the bits.


Firm Smooth Shallots
Firm Smooth Shallots


Peeled Shallot, Very Fine

The Shallot

Peel and finely dice one large shallot by hand with a sharp knife.

Scrap into the mixing bowl.

Jalapenos, Cranberries, Cilantro, and Shallots
Jalapeños, Cranberries, Cilantro, and Shallots

Mix the Ingredients

Add the sugar, lemon juice, salt and fold together till evenly distributed.
The sugar will liquefy as the lemon juice reacts with the cranberries and will cause juices to pull from the cranberries resulting in a rich sauce.

Fat Daddio's Stainless Steel Ring for Shaping Raw Cream Cheese Circle on PlatesThe Vegan Raw Cream Cheese Circle

Using a 4-inch stainless steel ring, create a thin level smear of Vegan Raw Cream Cheese, approximately 1/3 cup per ring, in the middle of your plate.

Cover the plate with plastic wrap and refrigerate till serving.

Just before serving, top the raw cream cheese with the Cranberry Red Hot Tartare.

Press the cranberry mixture evenly over the top and level with the top of the rim.

Slightly twist, shake, and lift the stainless steel ring off and serve with baguette slices, assorted crackers, or tortilla chips.

Gourmet HINT: Because the cranberries weep, I recommend serving the crackers, bread and/or tortilla chips in a separate plate, bowl or platter.

Provide serving spreader knives and small plates for guests.


Red Hot Cranberry Tartare Over Raw Cashew Cream Cheese.
Red Hot Cranberry Tartare Over Raw Cashew Cream Cheese.

Presentation

Red Hot Cranberry Tartare is an immediate hit for any gathering requiring an adult appetizer. Pair this spicy hot concoction with thin slices of a baguette sprayed with extra virgin olive oil and toasted under the broiler. Smear the tops of the crusty bread with Raw Cashew Cream Cheese topped with a dollop of Red Hot Cranberry Tartare and listen to moans of joy with each bite!

Related Articles
Chez Bettay’s Vegan RAW Cream Cheese

Raw Cranberry Relish

 

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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