It's almost Go Go Go Day, so I wanted to share some Thanksgiving recipes with you. Some are already posted to this blog like my apple crostata, butternut squash lasagna, and butternut squash salad.
This year I will be making my maple dark chocolate chip pecan pie and green beans with shallots and garlic. (These green beans are an easy and light side dish. If you want to make them, simply blanch your green beans in boiling water until they just begin to soften. Drain and transfer to a bowl of ice water to shock them. Once they have cooled drain again. You can do this in the morning and then store them in the refrigerator until later. When ready to serve, heat some olive oil in a skillet. Add sliced shallots and chopped garlic and cook for 1 minute. Add the blanched green beans. Cook until heated through. Season with salt and pepper.)
One recipe I make every year is Ina Garten's cranberry sauce. It is really, really good. I love that she puts in an apple; it's pectin thickens the cranberry sauce. You can make this recipe a few days in advance and simply pop it out of the fridge to come to room temperature for a few minutes once you're ready to serve. Also, while it's still warm from the pan a spoonful over a scoop of vanilla ice cream is not a bad way to treat yourself.
Fresh Cranberry Sauce
12 ounces fresh cranberries
1 3/4 cup granulated sugar
1 cup water
1 granny smith apple, peeled, cored and diced
Zest and juice of 1 lemon
Zest and juice of 1 orange
Place cranberries, sugar and water in saucepan over medium heat. Cook, stirring occasionally, until skins begin to burst, about 5 minutes. Reduce the heat to low and add the apple, zests and juices. Cook for 15 minutes, stirring occasionally. Remove from heat and allow to cool. Store in an air-tight container in the refrigerator until ready to serve.
Makes approximately 4 cups.
