Grandma Friese’s Whole Cranberries
Grandma Friese was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.
Guatemalan Avocado Salad with Arugula and Chile-Lime Dressing
This is the salad I’ve settled on serving with the Pollo en Jocon we’ll be having for Thanksgiving—a mixture of creamy and rich and light and crisp (it’s a variation on a traditional Guatemalan recipe from the excellent book, False Tongues and Sunday Bread). I could tell you about how healthy the monounsaturated fats from the avocados are, but you already know that. Instead, just enjoy the dish.
Miso- and Herb-Rubbed Applewood Smoked Heritage Turkey
Braised Kale Trio
Boozy Orange-Pecan Truffles
One of my favorite desserts to make during the holidays is Chocolate Truffles. They’re super easy and freeze beautifully which means you can make them well-ahead. This version features three flavors perfect for the Thanksgiving table—orange, bourbon and pecan—and packs a lot of pleasure in just a few bites. ~ by Jacqueline Church