Thanksgiving Traditions…The Good, The Bad, and The Ugly

 

Thanksgiving is all about tradition… good and bad.  In Chef Mia’s house we have the Dilemma of the Cranberries.  Artist husband grew up on canned cranberry sauce and loves it like nobody’s business.  He even claims it is an essential part of the Norman Rockwell painting.  Chef Mia thinks otherwise.  How to keep peace in the family? Compromise solution: Homemade Jellied Cranberry Sauce

What she came up with is a delicious compromise.   A recipe catering to his tastes and still beautiful enough and made with simple fresh ingredients for her.  Sometimes it’s time to adopt new traditions.

Jellied Cranberry Sauce

Makes 4 cups

2 packets unflavored gelatin

2 (12-ounce bags) fresh or frozen cranberries, washed and sorted

1 Granny Smith apple, small diced

1 navel orange, zest removed in strips and juiced

1 cup granulated sugar

Special Equipment: Food mill and 4 cup decorative mold

Place cranberry juice in a small bowl; sprinkle the gelatin over the surface of the juice and let sit for at least 5 minutes. Meanwhile, in a deep saucepan, combine the cranberries, apple, orange zest & juice, and sugar. Bring to a boil; reduce the heat and simmer stirring often until the cranberries begin to pop about 5 minutes. Continue cooking an additional 3 to 5 minutes until the mixture begins to thicken. Turn off the heat and stir in the softened gelatin.

Transfer the berry mixture to a food mill and pass through the finest holes into a bowl. (Discard the solids in your compost) Transfer the berry mixture to a lightly oiled mold. Top with a piece of oiled plastic wrap placed directly on top of the jelly. Refrigerate until set, at least 4 hours. (Can be made several days ahead)

To unmold, dip briefly in a bowl of hot water. Using a spatula, press gently on one side of the jelly (placing the spatula between the side of the mold and the jelly) to release the vacuum seal. Then turn out onto a plate. Refrigerate until ready to serve.

Dearest Readers, We are so very thankful for each and every one of you who have supported us all year.  We love hearing from you and when you share with us.  Please share your favorite dish with us here or on Facebook!  We’d love to hear from you.

Happy Thanksgiving!

xxoo Mia and Terri

 

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Vinaigrette

 

Every cook should be able to make a vinaigrette in his or her sleep.  Why?  It’s a versatile sauce that can be used on salad and veggies, works equally well on cold meat and fish dishes, and can even substitute for a marinade.  It’s a sauce that is quick and easy to make and stores well in the fridge for up to two weeks. Vinaigrette is also the sauce where you can let your creativity run wild with the possibility of dozens (hundreds) of variations once you understand the basics.

Basic Vinaigrette

Makes 1 cup

• 1 teaspoon finely minced shallot
• 1 teaspoon finely minced fresh herbs
•  1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 1/8 teaspoon freshly ground black pepper
• ¼ cup vinegar
• ¾ cup extra virgin olive oil

In a small bowl, whisk together the shallot, herbs, mustard, salt and pepper with the vinegar until smooth.  Continue to whisk while slowly pouring in a thin, steady stream, the olive oil.  The mixture will gradually thicken.

Taste and adjust seasoning by adding more salt and pepper if needed.  (Vinaigrette can be stored in an airtight container in the refrigerator for up to 2 weeks)

What to stock your pantry with:

Aromatics

• Shallots & onions
• Green onions
• Garlic
• Ginger

Mustard

Helps to keep the emulsion from separating.  A little goes a long way.

• Dijon
• Stoneground

Salt & Pepper

Now is the time to breakout that fancy salt you’ve been saving…

• Kosher salt
• Sea salt
• Seasoned salt (truffle salt for example)
• Freshly ground black pepper (our favorite  — Tellicherry peppercorns)

Herbs

Fresh herbs are the stars of vinaigrette.  It’s what sets a homemade vinaigrette apart from the store bought stuff!

• Basil
• Chervil
• Cilantro
• Chives
• Dill
• Thyme
• Lemongrass
• Mint
• Parsley
• Tarragon

Vinegars

• Traditional balsamic or white balsamic (If you haven’t tried white balsamic you’re missing out! Think of it as the less acidic, doesn’t turn your salad muddy and dark cousin of traditional balsamic)
• Champagne, red or white wine, sherry, cider
• Herb infused vinegars
• Fruit infused vinegars – raspberry, pomegranate, and mango
• Rice vinegar – plain or sweetened
• Distilled white vinegar best for cleaning not for vinaigrettes

Juice

Substitute a portion or all of the vinegar with juice

• Fruit juice – pomegranate, white grape juice, guava
• Citrus juice – lemon, lime, orange, blood orange, grapefruit, AND all citrus zest

Oils

• Extra virgin olive oil
• Canola or vegetable oil
• Substitute ¼ cup of the extra-virgin olive with walnut, hazelnut, almond or sesame