A different kind of Thanksgiving

For over 30 years, I've cooked Thanksgiving dinner for my extended family.  In the last couple of years, I’ve had close to 30 people for dinner, which meant I roasted two turkeys.  My motto has always been the more the merrier.  I thoroughly enjoy a large group.  This year’s Thanksgiving dinner, as sooooo much of 2020 has been, will be different.  My three children and I will be sitting down for dinner. It will be far less hectic, but I’m still going for the full dinner experience (except in much smaller serving dishes and just one small turkey).  I will miss my mom, my sisters, and their families, but just like all the years before I will feel incredibly thankful for those around the table I have set.

As we all know, it has been a crazy year.  I am also so grateful for those I have spent it with, my clients who have met with me virtually and trusted me to host their events for them in this new format, and the ability to take my business in this new direction.  Thank you all for your support.  It has warmed my heart to cook with you any way I can.

We still have some dates available for a holiday virtual cooking class, so reach out if you’ve been thinking about doing a cook-together event.  Click here to get a feel for what a class is like!

Wishing you all a happy, safe and healthy holiday season!

Rose

Even if you don’t make cranberry salsa for Thanksgiving, this bright and beautiful salsa is a simple and fun recipe to make all holiday season long.  I have been sharing it with my clients this fall to accompany a delicious Turkey and Stuffing Meatloaf (happy to send that recipe along too if you want it).  I think it’s equally tasty with a big bowl of guacamole and chips no matter what day it is.  It’s so festive looking served that way! A sweet, tart, and spicy mixture of ruby cranberries served next to a bright green guacamole is a combo that will take you right through New Years! 

If you can’t find fresh cranberries, ½ a can of whole cranberry sauce will do.  Just omit the sugar if you use the canned cranberries.  And add your jalapeño slowly so you get the level of spiciness that is right for your pallet.  I’ve been using half of a seed jalapeño for my batches.

Cranberry Salsa

1 cup cranberries, fresh or frozen, or ½ a 14oz can whole cranberry sauce
4 teaspoons  sugar (omit or add to taste if using canned cranberry sauce)
2 green onions, roughly chopped
¼ cup fresh cilantro leaves
1 tablespoon peeled and chopped ginger root
1 lime, zested and juiced
½-1 jalapeño pepper, seeded and diced
½ teaspoon of salt

For the Salsa: Combine all the ingredients in a food processor or blender and pulse until finely chopped, but not blended to a liquid.  Move mixture to a bowl.  Cover, then chill.  When ready to serve, add more salt, if desired, to taste.