Tag Archives | Winter 2009-2010 Recipes

Hot Apple Pie (beverage); Not Necessarily like Mom’s

6 cups apple cider 1/3 cup brown sugar 8 whole cloves Zest of one orange, removed in one or two fat strips with a vegetable peeler 8 cinnamon sticks 6 Tablespoons (3 ounces) butter, soft 1 teaspoon freshly grated nutmeg 1 teaspoon ground allspice 1 cup light rum About 3 Tablespoons applejack, optional Combine the […]

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Uncooked Cranberry Orange Relish (SAUCE)

According to Kathleen Curtin and Sandra Oliver, authors of Giving Thanks: Thanksgiving Recipes from Pilgrims to Pumpkin Pie, this relish recipe has been printed on Ocean Spray cranberry packaging for almost 80 years. Still a favorite, it now takes about 30 seconds to make with a food processor, and it can be stored in the […]

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Traditional Whole Cranberry Sauce

Recipes for the basic, but delicious, cranberry sauce have been in print in American cookbooks, magazines, and trade pamphlets, virtually unchanged, since the 19th century. Get some local organic berries, and enjoy them unembellished, or work up your own version, adding a little orange zest, horseradish, fresh ginger, or other spice to suit your menu. […]

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Root Vegetables Unbundled

(adapted from the “Vegetable Bundles” recipe in The New Basics Cookbook) Blanching the vegetables brightens their colors and assures that they’ll all be perfectly cooked before their last-minute visit to the sauté pan. A downside to the technique is that a significant portion of their flavor goes into the blanching water; one compensation is that […]

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Don'f forget the vegetable side dish

Roast Turkey with Cornbread/Oyster Stuffing and Giblets Gravy

An irreproachably lovely twelve-pounder from Bongi’s Turkey Roost in Duxbury was the centerpiece of edible’s locavore holiday dinner. To order such a small turkey may require calling ahead, but it serves eight nicely and is much more convenient to handle from start to finish than the usual avian behemoth. Plus, leftovers do not stretch dauntingly […]

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