I hope you will join Sue, Denise and the rest of the staff and enjoy the full belly-bustin meal. Chef Robert is outdoing himself this year... choppin, stuffin, bakin, stewing, roastin and mashin! Smells so good around here, the dogs are going crazy. Grab a few take out plates and serve 'em tomorrow at home if you want to watch the parade and the game without kitchen trauma.
Gosh the month is going by quickly and before you know it, the SNOW will be here. There are a ton of fairs and bazaars being announced every day, and on top of all the usual winter festivities in this winter wonderland, like all the museums and shopping and hiking...well...ski weather is approaching! Time to start thinking about lift tickets and putting the snow tires on the car, finding your ice scraper and locating both gloves and your scarf.
I'll be keeping you informed of the local happenings in my next blog...but until then, I will leave you with 2 very cool seasonal recipes from my personal Thanksgiving collection.
Both are cheap, easy and QUICK to make and will really impress if given as last minute T'Day gifts or dinner donations...
PUMPKIN BUTTER
Ingredients:
2 Cans (15 oz each) PUMPKIN
1 1/3 Cup Apple Cider
2 1/2 Cups Sugar
2 tsp. Maple Sugar (optional)
1 1/2 tsp. Ginger
1 Tablespoon Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Salt
In a large saucepan, combine all ingredients and stir until blended. Cover and Heat on MEDIUM-LOW for 45 minutes, stirring every 10 minutes or so. This mixture splatters, so wear a mitt when stirring and also glasses or eye protection.
When the mixture is cooked, spoon into (12 4oz small) canning jars, cover with warm lids and tighten rings around the jars. Place into a large pot of boiling water (bath) and boil for 15 minutes. Remove from bath and let stand until room temperature. Caps will "pop" when seal is set.
Remove rings and clean jars if needed. Decorate with fabric and cinnamon sticks and miniature pumpkins and tie twine around rings.
Will keep 9-12 months. Refrigerate after opening. Especially good with cinnamon graham crackers or on a bagel with cream cheese. : )
SPICED CRANBERRY SAUCE
Ingredients:
1 1/8 cup water
1 1/4 cups white sugar
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced
1/3 cup chopped dried mixed fruit ("fruitcake mix")
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
In a medium saucepan, boil water and sugar until the sugar dissolves (simple syrup). Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, salt, cinnamon, and nutmeg. Cover, and simmer for 35 minutes, stirring occasionally, until the cranberries burst.
Remove from heat, and let cool to room temperature. Follow directions for Pumpkin Butter to process. (10 minutes). Let stand until room temperature and label/decorate jars.
Use as a side dish at Thanksgiving, or as a condiment with pork or poultry.
xx
Kathy
