Sunday, November 25, 2018

Weekend Round-Up

Lucky me I was able to catch this runaway turkey 
and host a family Thanksgiving dinner two days after we returned.  We enjoyed the turkey and all the yummy sides. Even though the meal was not the fancy cruise boat presentation sharing a meal with family made this one all the more special. But no need to wait for a Thanksgiving holiday to serve these  recipes as they're good all year long. 
pictured clockwise 
Cornbread Stuffing, Butternut Squash Risotto, Turkey with cranberry blueberry  sauce, Wild rice salad and Mashed potatoes
Chocolate Pecan Pie 
recipe previously published on sockfairies
Sausage, Cranberry. Apple,  Cornbread Stuffing
2 cups cooked wild rice was added to the dish and serves 6-8

Last week I posted recipe Cabernet Cranberry Blueberry Sauce 
and knew it would be top of my list to try. And I was not disappointed. It's a rich sauce with wine and spices giving it  depth of flavor with the sweetness and tartness of the berries making a wonderful sauce. It's the perfect accompaniment for turkey, chicken and pork roast. Easy to put together as all ingredients go in one pot. A combination of blackberries, strawberries and raspberries would be something to try too. 
I adapted the recipe a bit by reducing the amount of spices so they would not over power the flavor. As for wine use a Cabernet, a full bodied wine, but an inexpensive brand works and know that the alcohol is reduced during the cooking process.  

  • One 8-ounce bag fresh cranberries
  • 6-ounces frozen blueberries (about 1 1/2 cups), unthawed
  • 1 cup Cabernet Sauvignon (or Shiraz, Merlot)
  • 1 cup granulated sugar
  • 2 tsp. Saigon cinnamon
  • 1/8 tsp. to 1/4 tsp. ground cloves, taste test

  • Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
  • Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
  • Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Wild Rice Salad
recipe serves 4-6
  • 5-6 cups cooked wild rice
  • 1-1/2 cups dried cranberries or dried cherries
  • Toasted pecans
  • Optional add ins-celery, crisp apple chunks 
  • Dressing Wishbone Raspberry Hazelnut Vinaigrette
  • Add cranberries to 1 cup of boiling water. Let berries set 3 minutes and drain water off. 
  • In a serving bowl add wild rice, plumped up berries and toasted pecans.
  • Add only enough dressing to moisten salad. 
  • Serve at room temperature.  
Roasted Butternut Squash Risotto
P.S. Looks like a lot but I did have help in the way of food contributions :)

Cruise Boat Wrap Up-All you need to know about traveling the Mosel and Rhine with some added food presentations and WC breaks.

1 comment:

  1. Looks amazing - Glad your Thanksgiving was great. Thanks for sharing at the What's for Dinner party. Hope your week as fantastic!


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