Cranberry relish for the holidays is a tradition. I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.
Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020. Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!
Check out other family Thanksgiving recipes!
RASPBERRY CRANBERRY RELISH
1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract
- In a saucepan, combine ALL ingredients.
- Bring to a simmer and cook for 10 minutes, stirring frequently.
- After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
- Once mashed cook for 5 more minutes.
- Allow mixture to cool completely.
- Serve Chilled.
- Store in an air tight container up to 5 days.
Recipe by: Sheena at Hot Eats Cool Reads
Fennel was a target buy at Trader Joe’s for daughter Megan and I this week. My husband, Karl, used to love to cook Fennel as was prepared for him on business trips to Italy. It’s been years since I’ve prepared it. Megan suggested we roast it and it was fantastic. I have to say that eating it raw was delicious, too.
The fennel was prepared the same evening as the Zuppa Tuscana (recipe to post next week). We decided to put some of the fennel in our soup and loved the addition. I even added cold roasted fennel to a roast pork and goat cheese sandwich…love it!
Next time I’ll try roasting the fennel with other vegetable, perhaps white and sweet potatoes and a bit of rosemary?
2 heads fresh fennel
salt & pepper
- Preheat oven to 400 degrees.
- Rinse fennel. Slightly trim bottom and top of fennel bulb.
- Cut each bulb in half lengthwise. Cut out core and set aside.
- Slice fennel thinly and place on baking sheet. Toss with olive oil, salt and pepper.
- Roast for 15-20 or until brown on edges and tender.
I love a good sandwich and when I spotted the word BRIE, I was sold. I’m a sucker for wonderful cheeses and I decided it was worth the gluten treat to try it. It was a wonderful sandwich although, as always, I wondered what it would be like if I added a nice jam to it. Next time…I’m adding a raspberry jam…mmmm, can’t wait!
GRILLED APPLE AND BRIE SANDWICH
2 slices whole wheat (or whole grain) bread
1 1/2 teaspoons olive oil
1/2 Granny Smith apple, peeled and very thinly sliced
1/3 cup thinly sliced brie
- Preheat a skillet over medium heat. Lightly brush 1 side of each slice of bread with olive oil. Place 1 slice of bread, olive oil-side down, into skillet. Arrange apple slices evenly over bread.
- Layer with cheese and top with remaining slice of bread, olive oil side up. Cook, until bread is golden brown and the cheese has melted.
Recipe from Colorado Classique Cookbook
Sunday Night meals, on the farm, were typically sandwiches enjoyed on TV trays in front of the TV watching Lassie, Ed Sullivan, and Bonanza. It was the only night of the week we ate outside of the kitchen but it was a treat. Often the sandwiches were a result of leftovers from the tremendous Sunday Dinner (noon meal) my Mother would make of Roast Beef, Roast Chicken, Pork Roast, Ham, etc. She would often grind the leftover meat on her Universal Meat Grinder and add onion, pickle, mayonnaise.
Ham Salad is still a favorite and I make it rarely but since it was a Sunday and I was reliving the Sunday Night Farm experience…I ate a Ham Salad Sandwich in front of the TV (sans TV tray) watching 60 minutes instead of Lassie. Oh, sweet memories!
OLD FASHIONED HAM SALAD
2 cups ground ham (I chopped mine in the food processor)
1/4 cup chopped onion
1/4 cup dill pickle relish (or sweet relish)
1 teaspoon mustard
2 chopped, hard boiled eggs
1/2 cup mayonnaise
Combine all well. Serve on good bread or roll and enjoy!
Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites. My girls have joined the fan club. Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado. In Iowa, the tenderloin is typically twice the size of the bun. I prefer to keep mine bun size.
Mmmm….sweet Saturday night memories around the kitchen table.
PORK TENDERLOIN SANDWICHES
Boneless pork chops, thin
Fine bread crumbs (or cracker crumbs)
Salt & Pepper
- Remove fat from pork chops. Pound chops with meat tenderizer until thin (tenderloin).
- Beat egg(s) and place in separate bowl. Pour fine bread crumbs, salt and pepper into second bowl.
- Heat oil in large skillet.
- Dip each pork tenderloin in egg wash and then in bread crumbs.
- Place tenderloin in hot oil and brown well on both sides. When cooked through, remove to plate with paper towels until ready to serve.
Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).
Do you have a favorite childhood memory of food that, to most people, seems utterly ridiculous (and perhaps disgusting)? Perhaps my lowly radish sandwich seems that way to you.
Growing up my Mother had a wonderful garden and I loved the fresh radish sandwich my Mother would make for me. Simple but pleasing. Today another walk down memory lane. This radish sandwich is for you Mom!
LOWLY RADISH SANDWICH
Buttered bread of choice
Fresh sliced radishes
What was my favorite breakfast growing up? It was a great day when my Mom made a peanut butter bacon (PBB) sandwich paired with chilled Welch’s grape juice. It was breakfast for champions. This favorite comfort food has been on my mind and I HAD to have it, only this time for dinner.
After cooking the bacon in the oven (so much easier than on top the stove), I toasted two pieces of bread and generously spread peanut butter on the toast while warm. I topped with cooked bacon. Next, I poured a nice tall glass of cold Welch’s grape juice.
NOTE: My best Golden Retriever buddy, Joe, decided to eat 3/4 of the bacon while I stepped outside for a moment. He evidently prefers his bacon straight-up.
Yum…yum…yum. Memories of bacon & peanut butter moments dance in my head.
Food + memories = joy!