We’re getting ready for Thanksgiving- just as millions of other Americans are doing this weekend.
Ours will be very intimate this year – just 3 of us; no hoopla, just good company, food, and loving thoughts of those who can’t join us.
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.
Update: Darn! Just came back from my little go-to Armenian store and they’re fresh out of basturma! Looks like prosciutto will be used instead. The recipe will be delicious, just the same.
The second veggie recipe is a really simple carrot dish I’ve 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.
TheArmenianKitchen – and my family – wish you all a truly Happy Thanksgiving!
Orange – Cinnamon Cranberry Sauce
Yields about 3 cups
1- 12 oz. bag fresh or frozen cranberries
¾ to 1 cup granulated sugar
2 tsp. zest and juice of 1 orange (any kind of orange will do)
1 cup water
1 cinnamon stick (1 tsp., or to taste, ground cinnamon may be substituted)
Dash of ground cloves, optional
Rinse and sort cranberries, discarding any bruised or soft ones.
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.
Place in a serving bowl, let cool, then cover and refrigerate until ready to serve.
This can be made a day or two in advance. ** 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
NOTE: This recipe can easily be doubled or tripled depending on the number of mouths to be fed.
3 to 4 pieces of thinly sliced basturma, cut into small strips (Note: You may substitute bacon or prosciutto for the basturma.)
2 – 3 tablespoons olive oil
1- lb. fresh Brussels sprouts, rinsed, ends trimmed, bruised leaves removed, and cut in half lengthwise
2 cloves garlic, minced, optional
Freshly ground black pepper, to taste
Note: Since basturma, prosciutto and bacon are salty, you shouldn’t need to add additional salt, but the choice is yours.
Preheat oven to 400°F.
Add 1 Tbsp. of the olive oil to an oven-proof skillet, cook the basturma until it becomes crispy. Remove from skillet. Place crispy basturma on a plate lined with a piece of paper towel; set aside.
Add the remaining olive oil to the same skillet and sauté 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- 20 minutes.
If skillet is not ovenproof, transfer Brussels sprouts to a roasting pan and follow the same roasting time. Serve immediately.
Carrots with Parsley and Pistachios
Carrots with Parsley and Pistachios
1 lb. carrots, peeled and rinsed
2 – 3 Tbsp. butter
1/4 cup flat leaf parsley (leaves only), washed, and coarsely chopped
Salt, to taste
Garnish: ¼ cup coarsely chopped unsalted pistachios
Cut carrots on the diagonal about ¼” thick.
Place cut carrots in a microwave-safe bowl; add 3 Tbsp. 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 water.
Stir in butter and parsley. The heat of the carrots will melt the butter. Toss gently.
Place in a serving bowl and garnish with the chopped pistachios. Serve immediately.