Friday, November 25, 2011

Thanksgiving Review

Hope your Thanksgiving was as blessed as mine! My husband and I and our girls celebrated at home, just the four of us this year, so we held back on creating too many dishes (okay, my husband reminded me to hold back), and it all turned out very well, over all. I'll be setting up the hyperlinks to my posts on the dishes below as I have time to write them. Stay tuned!

New dishes:
Onion-Cranberry Compote (see below)
Sweet Potato Puree
Cranberry Pie with Whole Wheat Crust

Dishes I've mentioned before:
Sandy's Gingered Squash
Cranberry Sauce

And Justin slow-roasted a turkey and we had Riesling, sparkling pear juice, and coffee.

Really very good!

As an alternate to my usual sweetened cranberry sauce I decided to try out a more savory version this year. And it was good. Very good. (Is it disturbing that so far my only greatest Thanksgiving acheivements can be categorized under "sauce, cranberry")?

From Sally Fallon's Nourishing Traditions:
Onion-Cranberry Compote
  • 1 1/3 cup raisins [the recipe calls for both yellow & dark raisins, I just used all dark]
  • 1 1/2 cups hot water
  • 2 lbs small white onions, peeled [I used 1 large yellow onion]
  • 3 Tbls butter
  • 3/4 cup white wine vinegar
  • 1 cup dry white wine
  • 3 cloves garlic, peeled and minced
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1 2/3 cups fresh cranberries
Soak raisins in water for 10 mins. Meanwhile, in a large saucepan, saute onions in butter until well coated. Add raisins with soaking liquid and remaining ingredients except cranberries. Liquid should just cover the onions--if not, add a little water. Simmer, covered, for about 1 hour, stirring occasionally. Remove cover, add cranberries and simmer uncovered for 15 to 30 mins until liquid has thickened. Let cool. Maybe made up to 3 days in advance and stored in the refrigerator. Serve at room temperature. Makes 4 cups.

What I most liked about this recipe was it blended so well with the rest of the holiday food! Truly a delicious relish. I personally plan to make this one again next year. Not to replace the sweeter version, but to complement it and give diners a more flavorful plate.

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