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Archive for the ‘Thanksgiving’ Category

Cranberry Sauce

Here is the recipe I’m using for this year’s cranberry sauce, courtesy of People’s co-op:

Cranberry Sauce

2 c. fresh, local cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind
1 tsp fresh, grated ginger

Also, I totally forgot to include stuffing on my last post, the Thanksgiving menu. Of course there will be stuffing for Thanksgiving! In fact, this year I’m doing a crazy Hawaiian-style stuffing for our pal RCMB. I’ll try to create an actual recipe for that and post it here. I’m totally winging it, but it will likely include some version of my low-carb biscuit recipe with the addition of some cornmeal, macadamia nuts, cranberries, pineapple, mirepoix, and veg stock.

Seriously, I’m hungry already. I can hardly wait for Thursday!

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At long last, we have the menu planned. I have to qualify this and say that I’m trying to practice flexibility and not get all Martha about it. That makes me crazy and then I don’t enjoy myself. So, with that said, let’s call this the preliminary menu, subject to change without notice.

As I said in a previous post, this Thanksgiving will be attended by:

  • A diabetic vegan
  • A celiac
  • Another person with food issues, and
  • The Man, who hates mushrooms.

Fortunately, I still have a sense of humor and I love to cook, so for me, it’s fun. It also makes for the setup to a great joke: A diabetic vegan, a celiac, and a mushroom-hater walk into a bar… Get some quince liqueur into me and I’ll be the life of the party.

Appetizers

  • Flax-sunflower-sesame crackers (these are drying in my new oven right this second–I’m using the Drying feature for the first time, very exciting!)
  • Olives (canned black from Lindsay, CA, a family tradition)
  • Marinated store-bought vegetables of some kind (Martha is contained)

Main Courses

Dessert

All of this will be accompanied with French reds and quince and apricot liqueur cocktails. Dinner will be followed by a long nap.

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Travel Oregon put together a really awesome Oregon-themed cookbook that highlights autumn ingredients. The recipes are gathered from restaurants around Oregon. What a great idea. Methinks I’ll be printing this out and trying a bunch of stuff, including the crazy-but-very-right-sounding Juniper Granita. Between this cookbook and the Bon Appetit Thanksgiving planner, I think I’ll be set for My Big Fat Turkey Thursday (mostly vegan).

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We will be hosting our vegan pal RCMB again for Thanksgiving this year, as well as another friend who has some food restrictions. Between the three of us, it should be quite a challenge. But, I’m up for it!

I was looking at last year’s menu and recalling what I liked and what I didn’t. Those cocktails sure were good, so I made up another batch of quince liqueur yesterday so that it will be ready for My Big Fat Turkey Thursday. I really appeciate Bon Appetit’s automated Thanksgiving menu planner thingy. Check it out.

I also got Barbara Ghazarian’s fantastic new quince cookbook and have spent many a recent evening studying it. I bought twelve pounds of quinces this year and plan to use every last ounce of them. I have to say it’s exciting to know another person out there shares my weird quince obsession.

I have no pictures this week. I realize that photographs keep me from posting more because my laptop is barely hanging on at this point and dealing with photos is just too time-consuming and insanity-producing. So until I get a new one (which should be next month), I’m just going to have to post without pics. Hope you can deal with that.

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