For years I bought the canned cranberry sauce for our Thanksgiving meal. With a big meal to prepare, I didn't want to be bothered with something that people seemed to enjoy from a can. Then I read that cranberry sauce can be made a couple months in advance, and it keeps well in the refrigerator. With this enlightening information, I decided to try out a recipe. This simple recipe comes from the Serious Eats website. It is simple to prepare, and it is just as good, if not better than the canned stuff. My family gave this sauce a big thumbs up, and that vote of confidence is all the approval I need!
As noted in the introduction, you can make this cranberry sauce a couple of months ahead of time. Store in a tightly sealed container in the refrigerator until ready to use.
When removing the peel from the orange, make sure to get the outer layer of the orange and not the white pith. The pith would make the cranberry sauce bitter.
This is one of those recipes that takes a bit more effort, but the results are worth it! I confess that for many years, I bought the pre-packaged stuffing/dressing at the store. A few of my family members thought that they didn't like stuffing/dressing, until I decided to make it by scratch.
The nice thing about this recipe is you can make it a day ahead of time. This is great, because we all know holiday cooking can be exhausting! I usually get another person to help with the chopping of the herbs and veggies, so it isn't too much work for one person. This recipe is by Victoria Granof and was published by Bon Appétit in 2012. If your dressing or stuffing is just ho-hum, I really encourage you to try this. Those family members that thought they didn't like dressing, now, it's one of their favorite foods for the holiday!
You can make this one day ahead to help with holiday planning.
Total time is 2 hours and 40 minutes. For make ahead: cool time...
The fourth Thursday of November is Thanksgiving. I love this American holiday, because it is a time to pause in our busy lives and be thankful for what we have. With any celebration, what makes it special is the friends and family that are there - sharing it with you. The food, of course, is also an important tradition and aspect of the holiday. It wouldn't be a proper Thanksgiving without a pumpkin pie. I decided to share my favorite pumpkin pie recipe with you.
This pie (to me) has the right amount of spice. The four eggs make a nice custard filling too. The brown sugar gives it a richness, and I always enjoy adding some whipped cream as a finishing touch. I hope you give this delicious pumpkin custard pie a chance, and if you do, please let me know what you think of it!
The filling is made for a deep dish 9-inch pie. If you do not have a 9-inch deep dish pie plate, don't worry! I pour the extra filling in greased one-cup r...
I always know that it is truly autumn when I start seeing a lot of squash recipes in magazines. I found this tasty recipe by Rachel Ray in People magazine. If you're a vegetarian looking for a showcase main entrée, look no further! These four cheese butternut squash make a lovely presentation for entertaining or holiday events. They are a bit involved, but so worth the effort! They are that delicious! Everything tastes better with cheese - right?
"To tell if the squash is cooked through, gently pierce the meat of the squash with a pairing knife," says Rachel Ray. "It should slide in easily with no resistance."
Make sure you check that the squash is cooked all the way through. Mine took an extra 20 minutes to cook.
You can also adjust the cheeses to your taste. I'm not a big fan of pecorino cheese, so I put in about 1 ounce pecorino and added more Parmigiano-Reggiano.
If you feel that the squash shell is not sturdy enough, tie it with string like...