Oh yes and speaking of writing a book - the screen on the laptop I usually use literally burnt out*. So I had to temporarily move to a much smaller machine that didn't have all my files and photo. I know some of you have noticed the lack of posting. I know others who are currently recipe testing for us have been patiently awaiting emails with attachments that were smoldering away in a broken machine in Park Slope. It's been back now for less than 24 hours and it's like having an old friend back. A friend that always has interesting and funny things to say - well show.
There has also been a birthdays, holidays, shopping, friends visiting the city and all this typing. I've missed most of these things because it's hard to type and go to birthday parties. We even had to postpone Dan's birthday because of all the typing.
We also had a great time last week being one of the Special Guests on VegNews' Holiday Twitter Chat - Turkey Talk. We shared some recipes and met a bunch of awesome tweeters. Robin Robertson shared her Pumpkin Tiramisu recipe. I'm convinced this is a work of art and am dying to try it out. Over at VegNews they launched their first Holiday Cookie Contest with an amazing first place prize!
But enough chatter. Tomorrow is the big day! The Super Bowl of Food! I feel terrible that we weren't able to add more to our Thanksgiving Day Parade this year. It's been too much for me really. But before I miss it - I thought I would share this last minute recipe that is super easy and quick and classier than those tin can jelly molds. It also has so much vitamin C in it - I'm pretty sure it will make you look a year younger. Isn't that what anti-oxidants do**? I think I heard Suzanne Somers say that once.
I love the flavor of this sauce on Tofurky sandwiches and on biscuits and off my sticky fingers. I know a lot of you already have your cranberry sauce set but if you haven't... and if you were considering skipping it... I hope you'll give this recipe a try. It will make you understand how cranberry sauce earned it's spot on the table during one of the high holy days of food***.
Pomegranate & Cranberry Sauce
- 1 12oz Bag Fresh Whole Cranberries
- Seeds from 1/2 Fresh Pomegranate
- 1 Cup Sugar
- 1/2 Cup Water
- 1/4 Cup Lemon Juice
- 1/4 Cup Orange Juice
- 1 Tablespoon Orange Peel (grated)
In a large sauce pan or Dutch oven, heat Sugar, Water, Lemon Juice and Orange Juice over a medium heat until it starts to bubble slightly. Then add Cranberries and mix until blended. Let boil for 5 minutes and then toss in Pomegranate Seeds and Orange Peel.
Your Cranberries will begin to pop. Keep stirring while it boils for 5 more minutes. Then cover and let cool for another 5 minutes. Move your sauce into another container and refrigerate for 30 minutes or till chilled.
* This is not the first computer I've killed.
|Scene of the crime 2 years ago.|
** To be clear I know what anti-oxidants do. I'm being funny. Please don't bury me in nutritional info.
*** I totally want to have a toast party sometime.
I love the idea of adding pomegranite seeds to cranberry sauce - it sounds like delicious antioxidant goodness! I'll have to look for that tiramisu recipe - it sounds divine!ReplyDelete