Tuesday, November 3, 2009

Snap! Crackle! Pop!

These strange but delicious squares are great served with champagne at a festive party, I like to make them for Thanksgiving; cranberries are such a big part of the celebration, and I like the addition of the dried bog berry in this recipe. Actually last year for Thanksgiving I made chinese dumplings as an hors d'oeuvres, it didn't go down well with some of my more traditional guests, I thought it was a creative use of the ubiquitous cranberry sauce, I spiced it up a bit with some five spice powder and ginger, AND I picked the cranberries. Hmmmm now I think about it though, dim sum was rather a strange choice, and we had Pavlova for dessert.

The other thing I like about these sticky treats is the sweet and savory element, I think I may have mentioned on numerous occasions that I am more savorily (is that a word? spellcheck thinks so) inclined, but when I make these I cannot stop scoffing them, I am not much of a snacker either, but I am like a crazy addicted fiend when these are in the house, it must be the combination of the sugar and the spice, the crunchy and chewy texture, the seed and the berry.

Curry Rice Krispie Squares

3 tbsp butter
1 tbsp curry powder
10oz package of marshmallows
6 cups puffed rice cereal
2 cups toasted, salted sunflower seeds
1 cup of dried cranberries

In a saucepan, melt butter. Add curry powder. Stir over low heat until fragrant. On medium heat melt in marshmallows. Slowly pour rice cereal and sunflower seeds into saucepan while stirring. Gently fold mixture with spatula unti rice cereal is coated. Pour directly into a buttered baking dish. Cut when cool.

Serves 20

This recipe was adapted from a recipe by Justin Large of The Violet Hour in Chicago,

I added the cranberries, and I've also been thinking about other versions with chopped dried apricots and almonds.

They really are exceptionally good with champagne, so get cracking and pop that cork!

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