Knives are chopping, pots are boiling and my kitchen is heating up. Its a mad dash to complete the pre-holiday prep before I leave for CT sometime tomorrow. Normally, I'd be even more crazed on this day, preparing to host 14 to 16 people ... but this year's a bit different. Mama Diva is doing well but not yet ready for travel - so I'm packing up my show and taking it on the road. My bro, my sister in law and I will prepare the feast in Mama Diva's kitchen this year and we're cooking for just the six of us. I can hardly wait!
We'll have a slightly reduced menu, to include:
A Fresh, Herb-Roasted Turkey with Gram Pam's Gravy
Traditional Bread Stuffing/Dressing
Mashed Potatoes with carrots, onion and garlic
Some kind of green veg
Baked Butternut Squash
Whole Wheat Dinner Rolls
Cranberry Port Conserve
Assorted Pies for dessert, including my sister in law's famous Sweet Potato Pie
Various Delicious Wines
I'll be spending the afternoon creating much culinary greatness in the form of a couple of loaves of Pumpkin Bread, the mashed turnips, and that magical Cranberry Port Conserve. The recipe is an oldie but a goodie which first appeared in Bon Appetite back in 1996. I've been making it ever since and we adore it. I reduce the amount of sugar, add some warm spices - such as cinnamon, nutmeg, a bit of cardamom and a pinch of salt, but follow the rest of the recipe exactly. Its become a family favorite and I recommend it, highly.
Back to work for me - I have pots to tend! Meanwhile, what's your favorite cranberry sauce? Are you in favor of the canned variety or do you make your own? Hungry Diva wants to know!