If there’s something you really need to make from scratch this Thanksgiving, it’s cranberry sauce. If you’re not already convinced, read on…
One: You can make it many, many days in advance since cranberry sauce is like a fruitcake…it never spoils
Two: You can monitor the amount of sugar so that the fresh, tart flavor of the cranberries is preserved.
Three: It’s ridiculously easy.
Four: It will impress your guests… For some reason, this one really strikes the non-cook as a feat of greatness. I have no idea why, since it literally takes 20 minutes and for most of that time, you are twiddling your thumbs!
I hope I convinced you to try something different, like this recipe? Even if your turkey comes out a big disaster, at least you can say the cranberry sauce is homemade.
For the Recipe, click here:
Framboise Cranberry Sauce
I gotta say, it’s a lot more fun to be in the kitchen when you have a little shadow chef to chat with while you’re working. I am contemplating getting Mecho a mini apron and chef’s hat…
This morning, Mecho and I had a long chat about what our friend Mr. Lei would like for his birthday and to my surprise, Mecho suggested I go with one of Ina Garten’s delicious tarts. Maybe when I’m away he is watching Food Network? I wouldn’t be surprised. I think this tart could be a nice substitute for traditional pumpkin pie at your Thanksgiving table. Since it has a mousse filling, it’s light and fluffy and much more palatable after a gutbusting meal!
For the Recipe, click here:
Pumpkin Banana Mousse Tart
Giving Thanks for Brussels Sprouts
One of my co-workers surprised me with an impressive stalk of brussels sprouts the other day and since they are by far my favorite fall treat, I thought I would share this side dish with you. Are you hosting Thanksgiving? Might I suggest this as a perfect best friend to your turkey?
I’m getting pretty excited about preparing my first “bird” (as my dad likes to say) this year… I am thinking salt-brined. How are you planning on dressing up your turkey?
For the Recipe, click here:
Spiced Brussels Sprouts with Pecans and Cranberries
