I usually make my cranberry relish and gravy three days prior to Thanksgiving. (If I didn’t get around to freezing Make-Ahead Gravy.) The flavors only improve and that last-minute turkey trot chaos is somewhat mitigated.
I begin with the relish because it’s a cinch to make. I’ve had delicious cooked cranberry relishes and chutneys but I prefer this uncooked, fresh tasting, easy version. A friend just told me he adds Grand Marnier to his relish; I’m going to separate dish and put Grand Marnier in one and leave the other without.
Gravy requires a bit more finesse. There are countless variations of make-ahead gravy, for good reason. No one wants to struggle with getting the lumps out of gravy while the turkey grows cold. Yet nothing is better than gravy made with the last-minute turkey drippings.
My recipe proposes a truce between make-ahead gravy and last-minute gravy. I make the gravy “base” in advance and whisk in the drippings and mushrooms right before serving.
There is great controversy surrounding giblets. I come from a giblet-loving stock of folks. We love giblets in our gravy so much, we’ve nicknamed a favorite niece “Giblet”. I have learned that not everyone shares this predilection for the innards so I serve chopped giblets on the side.
One final warning: Omit the bay leaf if you remember the jar from last year, or worse, from a previous marriage.
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
UPDATE: CONGRATS, TERRI! Your name was PICKED–The CD and dish towels are on their way!!! Thanksgiving yum is on the horizon. In the right hand column →→→you’ll see a Holiday Cookbook link next to a Gold Ball under “Find Your Favorite Recipe“. Here, I’ve put together dozens of recipes that might suit your table. Also included is a super-simple segment and … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...