We will have our regular Thursday posts tomorrow, but it’ll be big fun to write them with the fur-girls for a change. However, a lot of you are already elbow deep in the holiday baking, and others already have house guests, so I wanted to get a somewhat timely Happy Thanksgiving out there!
I’ll make my cranberry sauce tonight. I’m terribly picky; I gagged a bit earlier this month when Sandra Lee suggested just buying the canned stuff because it’s so much cheaper and no one will know the difference. Hello?! You bet I will! (And no, I’m not a big fan of Semi-Homemade, but it was on…)
It’s a very simple recipe; just follow the cooking instructions on the bag of fresh crannies, add orange zest (or a teaspoon of marmalade if you’re without a fresh orange) while cooking. Chill overnight, then garnish with finely chopped pecans or walnuts.
A hint on zesting… It really is more of an art than one might think. Do NOT add pith – the white stuff. It’s bitter!! I actually use a micro-grater and then just add a few pretty “curls” of zest to the top, along with the nuts.
I had planned a lovely pumpkin bread pudding for dessert, but the Knight announced this morning that he and his brother require their grandmother’s strawberry cake. Oh boy. It’s not always fun being the keeper of the strawberry icing. (That’s the secret… Anyone can make the cake well enough. I’m pretty sure real, fresh, unsalted butter, whipped to a frenzy is the key.)
Do you have go-to dishes that your family expects every holiday? I’m also expecting a call tomorrow morning, asking me to make corn pudding. Aside from my cranberry sauce, I’m a baker, not a cook. (Thanks to MJ and her strange collection of holiday pot luck tables on Flickr! Without them, I would have had to use stock photos from somewhere…)
Whatever you do, have a wonderful Thanksgiving. And if you’re not in the US, we’ll see you tomorrow for the usual posts!