I’ve made the leap. Now I don’t just have recipes that I published myself on this little website, but also in a little local publication and on their website. The print edition is just a short intro and the recipes for the most basic of cranberry sauces that you can doctor up, and breaking free from the cylindrical confines of canned pumpkin. The online version has a bit more of a story to it, which you can read here. Rumor has it these may be the first recipes ever published by our town paper. For the tiny portion of you who may reside in the same town in central MA, you can see the article in the November 18th edition of the Grafton News. Today is a great day to make both recipes and start checking things off your Thanksgiving to-cook list.
I need to learn which recipes need multiplying, and which are already plenty. There were 11 people at Thanksgiving, and Will and I were in charge of pie, Brussels sprouts, sweet potatoes (just cubed and roasted with paprika and chili powder), a cocktail, and cranberry sauce. All dishes were appropriately proportioned except the cranberry sauce, which we doubled and greatly outlasted the turkey leftovers. It’s a good challenge to think of it as more than just a turkey topping, so last night’s dinner was grilled cheese with cranberry sauce. I used whole grain sourdough, swiped one slice with Dijon mustard (essential in any grilled cheese), a mix of sharp cheddar, mozzarella, and Parmesan (brie would be heavenly), and a thick layer of cranberry sauce. Toasted up in the cast iron, flipped, and finished in the oven for thorough melting. Served alongside a kale salad with a Dijon vinaigrette to make it a real dinner. A few slices of apple or pieces of languishing turkey, bacon, or ham could also liven up the party. We were invited to share another turkey tonight and I offered to bring the sauce, but I’ll be sure to save enough to have these again (they’re worth cooking up a batch of cranberry sauce to make, regardless of proximity to a turkey).