During my Honolulu years, my law school buddy Molly and I used to coordinate to make a Thanksgiving feast every year. She used to make this icy cranberry relish from her family Thanksgiving and now I can’t have turkey without it. I’ve heard from other people that it’s also known as the NPR cranberry relish. Wherever it came from, it’s hot pink and gives your turkey meal a spicy kick.
Molly’s Cranberry Relish
1 bag (12 oz) of whole fresh cranberries
3/4 cup sour cream
3-4 tbsp horseradish (I like to be generous)
1 small onion quartered
2 tbsp honey
Blend all ingredients together in a blender or food processor. Keep in freezer until 1-2 hours before eating. It is good when it’s still a little icy!
A post from Little Miss, whose Mayflower ancestors invented this all-American holiday:
Thanksgiving is like the foodie Superbowl – so much, in fact, that at one point I demanded to know why Puppy Bowl wasn’t on. It is the single biggest food day of the year, and if you’re doing it right the very purpose of the day is The Meal. Glorious and damning all at the same time, the traditional Thanksgiving dinner is not only problematic because it is dedicated to the celebration of plenty, but also because it comes with so many scrumptious non-negotiables. You have to have turkey, duh, and of course gravy, stuffing and mashed potatoes. You also have to have cranberries, and green bean casserole and brussels sprouts.
And then you look at the menu and think, crap, maybe we better have something fresh, and doesn’t involve dairy fat. So you add a salad. And then you think well god, this is the same stuff we make every year, we really have to make some new things too. Pretty soon you’ve added the Noah’s Ark of carbs (two of every kind), vegetables spanning the fall rainbow, and no fewer than three desserts, plus toffee for snacking…. Then your guests call and offer to bring further irresistible temptations like apple cheese torte and snickerdoodles. And by this time you’ve pretty much passed the point of no return. You’ve plunged headlong into an absurdly overindulgent world in which a ratio of half a dessert per person is not only reasonable, but a little on the conservative side.
Thank god there’s a whole weekend and the James Bond marathon to recover from all this holiday.
Yuan did a nice job carving Mr. Turkey. He was tender and juicy. The turkey, not Yuan. Our traditional Thanksgiving feast for twelve consisted of sausage stuffing, brussel sprouts with bacon, carrot souffle, sweet potatoes, garlic mashed potatoes with marscapone, cranberry horseradish relish, gravy, fall salad with pomegranates and pears, green bean casserole, and whole wheat dinner rolls. Our guests included college, Hawaii and Davis friends.
Stacey is thankful for her Thanksgiving plate.
Little Lane knew where to find the good stuff. Dessert table!! Dessert was truly a communal effort. Almond Toffee, Apple Almond Cheese Torte, Snickerdoodles, Pumpkin White Chocolate Macadamia Cookies, Pumpkin Pie, Apple Pie, Cranberry Peach Pie, Pumpkin Cheesecake with Marshmallow Topping and Whipped Cream. Oh and three different kinds of ice cream including homemade white chocolate ice cream.
In preparation for the eating holiday of the year, my fellow squabbling asians drove out to Davis to prepare for the feast. Yuan made some delicious turkey stock with roasted turkey wings and necks, onions, carrots, celery, bay leaf, salt and peppercorns. Little Miss did a wonderful lattice on her festive cranberry pear pie and Yuan and I had a stuffing making contest.
Mr. Turkey, a free range 18 lb bird from Mollie Stone’s, drove up from San Francisco in his cooler chariot. Yuan made a brine out of salt, pepper, brown sugar, garlic, thyme, rosemary, apple cider, and orange slices, and Mr. T bathed in it overnight. The next morning, a citrus herb butter was prepared…
… and rubbed all over Mr. T before he went into the oven breast side down at 425 degrees for a hour. We then flipped him over, lowered the heat to 350 degrees and he cooked for another two and a half hours.
Not out of focus, just very fuzzy.
Good news! Heather tried her cheese and didn’t die. She did however, suggest a longer ripening period. So my goat brie continues to ripen.
Bjorn and I carved pumpkins this year for Halloween but no one came to my house because no one could see them. Then I roasted the seeds with salt and olive oil and ate them like a gerbil for about a week. Delicious!