Monday, December 1, 2008
Thanksgiving Meal and December Already!
Happy December! It’s hard to believe it’s the last month of the year already! As I talked about in the last entry, Kinsey and I were going to make our own Thanksgiving dinner this year. Anyone who has ever had the experience of having to go to multiple Thanksgiving dinners in a single afternoon knows that it can be a little overwhelming. We’ve done that routine for the past three years, and we were anxious to begin our own traditions with the day. Our dinner turned out to be wonderful and very tasty. Here was our menu:
~Herb and Lemon Roasted Turkey Breast
~Sweet Potato Casserole
~Cranberry Orange Relish
~Homemade Rosemary Herb Biscuits
~Fruity Red Wine….(I’m not sure of the name offhand or if a fruity red wine would even be considered by wine enthusiasts to be suitable to drink with this meal, but it was quite good. And I’m not even a big fan of wine usually.)
Anyhow, everything turned out well. This was the first time we’ve ever roasted a turkey, (or actually really any large piece of meat….we’re not really big meat eaters.) and we’re thrilled with the finished golden brown bird. Here’s some pictures from our meal:
My favorite Thanksgiving side dishes are definitely the stuffing and cranberry relish. The relish should definitely not be from the can. I used to like the can molded sauce when I was younger, but of course there’s some tastes you outgrow pretty fast. Here’s my own recipe for the cranberry relish I made:
Cranberry Orange Relish (makes about 3 cups)
* 1 12 ounce bag of fresh cranberries
* 1 cup sugar
* 1 TBSP ground ginger
* small dash of ground cinnamon
* 1 navel orange; peeled and cut into chunks
1. Cook cranberries, sugar, ginger, and cinnamon in a medium pan over medium high heat. Stir occasionally until the cranberries begin to burst; about 6-8 minutes.
2. Add 1 cup of water and simmer until thickened; about 5 minutes.
3. Add orange pieces and stir. Keep on heat for another 1-2 minutes so flavors can mend together.
4. Remove from heat and let cool completely. Refrigerate until ready to eat.
This relish turned out really good and I would recommend making a double batch if you’re serving more than four people. Or if you’re serving two people crazy for cranberries.
This is the last day for the after Thanksgiving sales in our shop. Free shipping in the US! Buy two felt ornaments, get the third free! We will be adding a few new items this week, but more will come next week. We have a Christmas craft show this Saturday and are busy getting things ready for it!