Friday, October 8, 2010

Thanksgiving Weekend

Thanksgiving has always been one of my favourite holidays of the year. The weather is still warm but with the crispness of fall. The trees are beautiful in their multitude of colors. And what's better than friends and family gathered around a table laden with delicious food?

Taghum, BC

In keeping with our family tradition of enjoying fruits & vegetables from the garden, I thought I would share two of my very favourite Thanksgiving recipes.

Home-made Cranberry Jelly

This recipe is very quick and easy.
Warning: once you've tasted this home-made version, you'll never go back to canned.

  •  1 c. sugar
  •  1 c. water
  •  1 package (12 oz) Ocean Spray fresh or frozen cranberries

  1. Sort through all the cranberries and wash thoroughly.
  2. In a saucepan, mix sugar and water. Stir to dissolve sugar. Bring to a boil.
  3. Add cranberries.
  4. Return to boil, reduce heat, and boil gently for 10 minutes or until jelly starts to gel: stirring occassionally.
  5. Remove from heat and cool completely at room temperature - then refrigerate.
      Makes approx. 2 1/4 cups.


Baked Squash with savory vegetarian stuffing.   Delicious!!

This recipe makes 2 cups of filling, so adjust it according to the size of your squash. If you have any red pepper add a handful of it (diced) to give the filling more color.

  •   1 squash, halved, seeds removed  (personally, I love the red kuri    squash for this recipe!)
  •   1 c cooked grain, such as rice, millet, couscous, or bulghur
  •   1 tbsp olive oil
  •   2/3 c minced onion
  •   4 mushrooms, diced
  •   2 cloves garlic, minced
  •   1 1/2 c diced red-skinned apple
  •   1 leaf of chard
  •   1/2 tsp each cinnamon and allspice
  •   2 tsp brown sugar
  •   1/4 c water
  •   1/4 c nuts

  1. Bake the squash face side down on an oiled baking sheet at 350º for about 35-45 minutes, until tender. 
  2. Crush the nuts by putting them in a double plastic bag and whacking them with a hammer
  3. Sauté the onion in the oil until soft. Add mushrooms, apples, chard, garlic, and spices. Cook another few minutes. 
  4. Add grain, mix well. 
  5. Mix sugar with water and add to filling. Stir well, and cook for another minute. 
  6. Fill the holes in the squash halves with the filling. Sprinkle with the nuts. 
  7. Bake at 350º for 20 minutes, or until heated through. If desired, sprinkle with grated parmesan cheese for the last few minutes of baking.
    This lovely recipe is courtesy of Velvet at Endless Harvest - a home delivery service providing organic fruits and veggies right to your door.  (Nelson, BC area)

    Thanksgiving: Festive Recipes for the Holiday Table (Williams Sonoma Kitchen Library)   Williams-Sonoma Collection: Dessert (Williams-Sonoma Collection (New York, N.Y.).)   Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth


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