28 November 2010 § 3 Comments
This year we had not one, but two Thanksgivings, it just happened that way. Our first one was a delicious meal at the Peekamoose, Big Indian on Thursday – organic, Heritage turkey. It is owned and run by the extremely talented Chef Devin and Marybeth Mills. They pride themselves on serving delicious food and supporting local growers to use the freshest ingredients available in their seasonal menu. They also have a loyal and lovely staff. As expected their Thanksgiving meal was very tasty and $5 was donated for every meal to a local food bank.
Our second Thanksgiving was on Friday with friends, who ironically could not come on Thursday due to restaurant work commitments. Yes, that photo really is King Marv about to carve the beast, he did a good job! We troughed our way through a free-range turkey from Vacchiano farms, roasted vegetables, gratin dauphinois (with added sweet potatoes to make it more American), the best sage stuffing ever (the simplest I have ever made – will post recipe before Thanksgiving next year if I remember) as after my two Thanksgiving dinners am a bit over it all, and I’m sure no-one is looking for this recipe right now.
All I have left is a carcass that I will do something with tomorrow and some cranberry jelly. If you have any cranberry left, try these delicious little crackers. With Christmas just around the corner they would be delicious accompaniments to Holiday cocktails.
Some cranberry jelly
Toasted and chopped pistachios
Toast pistachios for about 5-8 minutes in the over at 350°F turning once. Let cool. Spread cranberry on crackers, crumble goats cheese and sprinkle pistachios. Serve with cocktails.
If you want to make these crackers for the Holidays and need a cranberry jelly recipe – this is the one I used, really fast and simple.
Cranberry Jelly/ Sauce
2 cups fresh cranberries
1/2 teaspoon lemon zest
2 tablespoons maple syrup
4 tablespoons sugar
Glug of Bourbon (I used King Marv’s Hudson Bourbon…oops! But any will do)
Put all ingredients in pan and gently bring to boil. Reduce heat to a simmer. Stir and taste – add more sugar if needed. Cook for about 10 minutes until cranberries soften. Then mush through a sieve to get soft consistency. If you prefer more of a texture you can mush with a fork.