Are you looking to cut back on refined sugar this holiday? Or perhaps you'd like to jazz things up in the cranberry department? This cranberry sauce features maple syrup, apples, and apple cider for a lovely autumnal flavor. I think I like it better than the standard version!
Q: Every year my family gets together and has a cooking challenge. A "secret" ingredient is picked by the family and a few of us have to make something involving that ingredient. For Thanksgiving the ingredient is cranberries. So I need to make a side dish to go with...PRIME RIB! I'm not sure what to make! A stuffing? A sauce?
Who: Maria Margolies and Danniel Swatosh What: Heartbeet Juicery, a cold-pressed, organic, raw, locally-sourced juice and smoothie company Where: New York City
For the last 12 years former professional dancer Maria Margolies has practiced and taught Ashtanga yoga. During that time that she developed an interest in juicing and began making her own cold-pressed fruit and vegetable juice, which her friends loved. In 2010 she met her business partner Danniel, and together they started Heartbeet Juicery, which now delivers juice throughout Manhattan and Brooklyn.
I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it's just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, but I've done some research to ensure that it doesn't.
Quince is the most luscious fall fruit, but not as widely known or easily found as it should be. It holds its secrets tightly inside; quince is very astringent and not pleasant to eat when raw, but when cooked with sugar it turns coral-pink and delicious. It's also very high in pectin, which means that it is practically perfect for sorbet. This fragrant sorbet, spiced with star anise and vanilla, is thick and smooth — more like a sherbet than an icy sorbet — and it makes a wonderful accompaniment to autumn gingerbread and apple cake.
When my youngest sister was in grade school, she broke her arm. I don't remember how it happened, but I do remember she got to spend the afternoon in the hospital where, as she later bragged, she got two desserts with her lunch, as opposed to the zero desserts we were served regularly at home. Not fair! Actually, pretty fair in retrospect, since the desserts were likely lime Jell-O (which counts as a side at the hospital) and a dry slab of cake with waxy icing.
Q: I'm not a big fan of fruit, but I've been trying to improve my diet and have gotten used to berries and yogurt for breakfast. Unfortunately, winter is coming, and I don't have a good fruit solution. I'd rather not spend a fortune for the sad berries you can get this time of year, but I don't love the taste of raw fruit by itself.
I work at a spice shop where creepy-cool Buddha's hands were part of a recent Halloween display. Now that the holiday has passed, I've taken one home to play with in the kitchen. Have you ever encountered this wonderfully bizarre fruit?