Happy Thanksgiving!

Pecan pie, Thanksgiving, 2012

Last year we spent Thanksgiving with a dear friend who has a home in Sun Valley, Idaho. Although we made the turkey ourselves, most of the food for our Thanksgiving feast came from Cristina's Restaurant in Sun Valley. Cristina's is probably the most popular restaurant in Sun Valley; the food is fabulous! It was a joy not to be cooking. Instead we had the opportunity to hike, read, shop and explore this gorgeous part of the world. On Thanksgiving we sat down to a scrumptious meal, including all our favorite dishes. But the desserts were the stars. The pies from Christina's were not only delicious, but beautiful!

Pumpkin pie 

This year I am home for Thanksgiving and getting back into my old routine. The week before Thanksgiving is one of my favorites. I devote most of it to getting ready for the holiday, especially doing as much cooking as possible. The house has a holiday feeling -- all of my mixing bowls and pots and pans are out, wonderful aromas are starting to waft through the house, and delectable ingredients begin to take over the kitchen counters. The kitchen is officially moving into the holiday season.

 I am making most of my usual recipes this Thanksgiving, as well as incorporating some new ones. I like to try a few new recipes each year. The cooking begins on Monday and always includes the following:  

Cranberry Chutney

(recipe below)

  Pie Crust

Lovely sight! 

  Croutons for the Chestnut and Apple Stuffing

It feels so good to get this cooking done in the beginning of the week. There is comfort in these rituals. 

Over the next two days I make:

Turkey stock and two pies: Apple and Pumpkin 

I chop all the vegetables for the stuffing and clean and prepare all the vegetables for the side dishes

This year I am adding two new recipes:

  

Nigella Lawson's Brussels Sprouts with Chestnuts, Pancetta and Parsley. I have made this before and it is delicious. It should be a great addition to our meal. Go here for the recipe.

 Make-Ahead Gravy from last week's New York Time's Food section. According to the recipe, you make most of the gravy ahead of time and at the last minute add the turkey drippings. If this works, it will be a huge time saver on Thanksgiving day! Go here for the recipe.

Looking through cookbooks and magazines for new recipes is part of the fun  

I would love to know: what are your favorite Thanksgiving recipes and what new recipes are you trying this year?

Wishing you a warm and delicious holiday. Happy Thanksgiving!

********

CRANBERRY CHUTNEY

1 pound cranberries

1 cup chopped, cored, pared apples

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup raisins

2 teaspoons cinnamon

1 - 1/2 teaspoons ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 cup water

1 tablespoon butter

3/4 cup chopped onion

1/2 cup chopped celery

Simmer cranberries, apples, sugars, raisins, spices and 1 cup water uncovered in a 4-quart saucepan over medium heat, stirring frequently, until juice is released from berries. This takes about 15 minutes.

Meanwhile, gently cook onion and celery in butter until tender.

Add onion mixture to cranberries and simmer, uncovered, until thickened, stirring frequently. This takes about 40 minutes. Add a little water as needed. Refrigerate, covered, up to 2 weeks.