1 lb. fresh or frozen cranberries, thawed
1 cup chopped pecans 1/2 cup flaked coconut
1/2 cup orange marmalade 3/4 cup sugar
1/2 cup water
In a large bowl, combine all ingredients. Pour into a greased 11 x 7 x 2" baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until cranberries are tender. Serve warm or cold. Serves 10
1 1/2 lbs. fresh green beans 4 garlic cloves, minced
2 tbls. olive oil 1/2 cup slivered almonds
Pepper to taste
Place the beans in a large saucepan & cover with water. Bring to a boil; cook, uncovered for 8-10 or until tender. In a large pan, cook garlic in oil for 2-3 minutes. Drain beans. Add beans, almonds & pepper to the pan with the garlic. Toss to coat. Serves 6-8
8 oz. vanilla pudding 1 cup eggnog
3/4 cup sugar 2 tbls. flour
5 cups thinly sliced, peeled tart apples
2 cups fresh or frozen cranberries, thawed
Prepare pudding according to package directions. (2 snack-size cups, 4 oz. each may also be used). In a small bowl, combine the pudding and eggnog until blended; cover and refrigerator until serving. In a large bowl, combine sugar & flour. Add apples & cranberries & toss to coat them. Place in an ungreased 13 x 9 x 2" baking pan.
1 cup quick cooking oats 3/4 cup brown sugar
2/3 cup flour 1/2 tsp ground cinnamon
1/2 cup cold butter
In a large bowl, combine the oats, brown sugar, flour & cinnamon. Cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 375 degrees for 35-40 minutes or until filling is bubbly & topping is light brown in color. Cool for 10 minutes. Serve with the eggnog sauce. Serves 12-14.
Karen's choice of recipes this month left me plenty of room. Clearly these are all intended to be side-dishes or dessert at a big dinner. Given the time of year, that points to Thanksgiving - a meal about which people have strong feelings and fond memories built on tradition.
As a result, Thanksgiving dinner often brings a cacophony of tastes together. No one wine is likely to go with everything or suit everyone. You need to keep that in mind as you make your choices. The suggestions that follow assume you will be having a traditional turkey dinner with whatever trimmings your family holds dear.
Red Wine: Pinot Noir seems right to me; the softer texture, lighter body, and aromatic nature of this wine enhance the experience without pressing itself upon us. If you like your reds heartier with your turkey, consider Syrah (or an Australian Shiraz) and Zinfandel. We were at a party a week ago, and a friend was serving Smoking Loon Pinot Noir, an inexpensive (under $10) wine you can have available for a crowd. We have decided to follow his lead.
White White: Most Thanksgivings I hear about feature a Chardonnay, usually one of the buttery, toasted-oak variety. Standards usually have a reason behind them. In this case it is that the Chardonnay will go well with most of the choices made, starting when the guests arrive and lasting right through the end of the main meal.
I don't feel like that this year. I am far more in the mood for a Sauvignon Blanc, a favorite food-friendly wine, or a Riesling. As it happens, we have some Finger Lakes Rieslings that should be perfect stored down under the stairs, but there are some wonderful ones from Washington available at your local store.
Dessert? I personally cannot imagine a wine I wish to drink with a Cran-Apple Crisp. I imagine I'll be having coffee.
Last modified: March 10, 2007