While this recipe isn’t necessarily Christmas-y, here I am making it making it as part of a Christmas Gift Basket. Not surprising, most of the things that I give for Christmas (besides The Cookies … capital T, capital C) are food or food related. But this recipe would work just as well in the late summer when zucchini and rosemary are at their peak. While it is sweet, it’s almost border-line savory as well, so might go well with soups and stews as well as eggs and bacon for breakfast.
Not even 5 days past Halloween and I am already focusing on things to make for Thanksgiving. Every year I make a variation on the usually “cranberry sauce” and this year is no different. In that I added Ginger and Red onion and made more of a chutney than a plain sauce. There are cloves and cinnamon in there too, and orange juice, so a whole lot of flavors. It’s lovely though: tart and sweet and savory and complex. The best part about it: you can make it up to three weeks in advance, keep refrigerated in jars (like you would “freezer jam) and it’s lovely and fresh on Thanksgiving Day.
It’s been a bit of a crap day (understatement), so in an effort to redeem the day, I made myself “summer on a stick”, aka grilled corn on the cob. And I thought I’d share that with you because even if for just a moment, it made me feel better. Slathered it with smokey, spicy mayonnaise and cojita cheese, so I guess it is Mexican-inspired. The goodness of summer.
Thought I would try something different for once. Savory cookies. Yeah, ok, most people would call savory cookies crackers, but seeing this is actually modified from one of my sweet shortbread recipes, I am sticking with cookies. And I guess they aren’t all savory — there are cranberries in there and a bit of sugar. But definitely more the Wine-and-cheese idea than coffee and sweets.