As is Thanksgiving tradition, almost every year, I make a variation on cranberry sauce. There was bee sweet and savory, some more chutney like with onions and nuts, some traditional with oranges. Some out there with port wine or rhubarb or pomegranate. This year’s variation is a earthy, tart but sweet version with Tart Cherry, Cranberry and Aged Sherry Sauce, and it is simply delicious. Obviously pairs well with turkey, but also with a hearty pork roast, duck or goose. Should last in the fridge until Christmas so you can use it for two holidays and everything in between.
In between everything else that is going on, I am trying to actually eat healthy and was inspired by some pot pie recipes that I had seen lately that weren’t chicken, so this one is a Mushroom Pot Pie, with a whole lot of mushrooms — like 4 pounds worth! I know that mushrooms aren’t exactly the favorite of everyone, but you could also make this as other vegetarian like mixed autumn veg of cauliflower and broccoli. The decoration isn’t mandatory, of course, but I had some pastry left over from the crust. Remember to let it sit for a few minutes because it is blazing hot out of the oven!
It’s been a rough week for a lot of people. That’s maybe an understatement. I guess that it goes along with it being the worst year of my life, so I almost expected this. But, in my attempt to be ever optimistic, I know there is one thing that I can do, and that is bake and baking makes me happy. In the midst of cookie madness, here I am baking crumble bars.
Inspired by my recent trip to Innsbruck and Strudel-Cafe-Kroll, I decided to make a “cheater” (with puff pastry) savory strudel, Potato, Cabbage + Bacon Strudel. Very easy filling (which also tastes great with a fried egg as breakfast hash), and a simple faux braided top. Makes a great lunch or brunch dish, and can be served hot or at room temperature. Delicious and looks pretty too.