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hi just stopping in with some wine suggestions for thanksgiving
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on any other day you wouldn't find me recommending a reisling with food
but
a white reisling works SO fab with turkey, chicken + dressings + stuffings of all sorts
it's dry and bordering fruity
such a good choice
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sauvignon blanc
because of it's higher acidity i love it for this big meal
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villa wolf gewurztraminer
what you hear is true
it goes great with pumpkin pie all pies really
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my ultimate favorite
rubigalia malvasia dolce
white
{pictured above}
don't let the fact there is no cork scare you
hands down i love it
this is a sparkling wine
cider like to me
serve it along dinner or dessert
and it is an amazing palette cleanser
i have served this one from appetizer to desserts
some don't consider it a serious wine
but i find there are many passionate houses that produce this wine
and that's what it's about for me
passion not price
love it
!
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i get more letters about my cranberry sauce recipe right before thanksgiving
panic driven letters
{"i need that recipe"}
blush
please make it
i wouldn't steer you wrong my sisters
more tomorrow
xo
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Cranberry Sauce
12 ounces of fresh cranberries (i use the bag of ocean spray)
1 cup water
1 cup white sugar
the zest of 1 orange
1 pear (peeled cored and diced)
1 apple (peeled cored and diced)
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
*you may add
1/2 cup- 1 cup of your favorite chopped dried mixed fruit
cherries, papaya, blueberries, golden raisins
1/2 cup- 1 cup chopped pecans
In a medium pot or sauce pan, boil sugar and water together until the sugar dissolves.
Reduce your heat to a simmer and stir in the cranberries, orange zest, pears, apple, salt, cinnamon, nutmeg and if you are adding *dried fruit, you may add now. Simmer for 30 minutes, stirring occasionally- cooking until cranberries burst.
Remove from heat and let the cranberry sauce cool to room temperature. Refrigerate.
Before serving sprinkle with chopped pecans.
*I make this often and don’t always have the dried fruit, it is just as good.
If you want your sauce a bit on the thicker side- stir in a bit of cornstarch (1 teaspoon) to your sauce, when the sauce is done cooking.
Make it a day or two ahead- so worth it.
{double or triple the recipe}
really it's that good
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