Americans are doing this weekend.
hoopla, just good company, food, and loving thoughts of those who can’t join
Despite the size of our guest list, the menu will not be down-sized too much: roasted turkey, homemade Armenian – style stuffing, my favorite cranberry sauce recipe (see below), 2 colorful vegetable dishes (recipes follow) and a surprise dessert to be brought by our long-time friend, Linda. (I can’t wait to see what she’ll bring!)
|Armenian stuffing for turkey or chicken – or – simply a side dish!|
One of the veggie dishes I’m making will be Roasted Brussels
sprouts with Basturma – if I can find some, otherwise suitable substitutes will be prosciutto or bacon.
and they’re fresh out of basturma! Looks like prosciutto will be used instead.
The recipe will be delicious, just the same.
made for years – it’s so simple that even my high school cooking students could
whip it up in a flash! This time I’m going to jazz it up with one
additional ingredient – pistachios.
– and my family – wish you all a truly Happy Thanksgiving!
|Cranberries cooking with sugar, water, orange juice, zest, cloves, and cinnamon stick.|
In a **non-reactive saucepan, stir together the cranberries,
sugar, orange zest and juice, water, cinnamon stick (or ground cinnamon) and
cloves, if using. Cook over medium-high heat until it reaches a boil. Reduce
heat and simmer, stirring occasionally – about 10 to 15 minutes. The sauce
should start to thicken and the cranberries should burst.
refrigerate until ready to serve.
** Examples of a non-reactive saucepan include glass, stainless steel, food-grade plastic, ceramic, porcelain, and hard anodized aluminum. Poor materials include cast-iron, copper, and aluminum.
|My photo of Roasted Brussels Sprouts with Proscuitto (Sadly, basturma wasn’t available, but this version got two thumbs-up!)|
Roasted Brussels sprouts with Basturma
doubled or tripled depending on the number of mouths to be fed.
You may substitute bacon or prosciutto for the basturma.)
bruised leaves removed, and cut in half lengthwise
shouldn’t need to add additional salt, but the choice is yours.
the basturma until it becomes crispy. Remove from skillet. Place crispy
basturma on a plate lined with a piece of paper towel; set aside.
the garlic (if using) until slightly golden. Add the Brussels sprouts and stir
to combine well with the basturma. Add black pepper. Toss to coat. Roast for 15-
roasting pan and follow the same roasting time. Serve immediately.
|Carrots with Parsley and Pistachios|
Carrots with Parsley and Pistachios
water. Cover bowl and microwave at full power for about 5 or 6 minutes. Carrots should be tender-crisp, and not too soft. Drain excess
melt the butter. Toss gently.
pistachios. Serve immediately.