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Holiday Recipes

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Lynne:

--- Quote from: Front-Ranger on November 17, 2006, 03:33:03 pm ---This looks great, Lynn! One question--are you saying that the evaporated and condensed millk are interchangeable??

Today was the day when Susan Stamberg talked about her famous cranberry relish on NPR!! I make it every year. I was disappointed that she didn't give the recipe, but just referred to it on the internet at npr.org. It's a great relish, though very strange and pepto-bismalish looking.


--- End quote ---

We should go find it and post it - I love cranberry relish...though I grew up on the sauce from a can sliced.  We were always careful to open the top of the can, then start opening the bottom to release the vacuum and get it out in one piece.  ::)

Yep - I use the condensed instead of evaporated - it makes the filling a little thicker than it would be otherwise, but still seems to work fine.

Front-Ranger:
First, a cry for help. My Mom, who is visiting, has asked for asparagus as a side dish at Thanksgiving. I serve asparagus at Easter, but I have no idea what to do with it at Thanksgiving. Any ideas out there??

I encourage you to go look up Ma Stamberg's cranberry relish. It is really good. Caution, it has sour cream and horseradish in it. Don't let that stop you!!

It was funny, yesterday, after she gave the customary cranberry relish talk, the announcer said, "This is National Public Relish."

Front-Ranger:
I brined my turkey last year and I thought it tasted much better. I think I will do it again this year. Anybody else going this route??

delalluvia:

--- Quote from: Front-Ranger on November 18, 2006, 12:19:02 pm ---I brined my turkey last year and I thought it tasted much better. I think I will do it again this year. Anybody else going this route??

--- End quote ---

I got a hankering for deep fat fried turkey this year, but planned it too late.  Will have to wait for Solstice to get one.

I have heard about brining meats, but never have tasted the end results nor knew anyone who went this route.  What's it taste like?

coffeecat33:
FrontRanger/Lee listed Galangal as an item in her recipe, something I'd never heard of. In case no one else has heard of it either, here's a definition from Wikipedia:

Galangal (also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast asia cuisine. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available whole, cut or powdered. Also known as galingale or laos (its Indonesian name). A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. Medicinally, it has the effect of an aphrodisiac, and acts as a stimulant.

 ;) Hmm

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