Exactly one week until Thanksgiving!!!
Yay! I’m so excited. Thanksgiving is like my Christmas. I feel like a little kid again. All wide-eyed and giddy, anxiously waiting for the turkey to shimmy down the chimney and bring me delicious presents.
Wouldn’t that be a sight?!?!
This is actually going to be my last blog post before the Holiday. I’ll be busy over the next several days preparing for Thanksgiving in real life. And I also kind of figured that you guys mostly have your menus set at this point in the game. But I will be sharing some new and old content over on Instagram and Facebook, so make sure to come say “hi” to me over there when you get a chance. And feel free to reach out with any last minute Thanksgiving-related questions. I’m happy to help if I can!
In the meantime, let’s get down with this Ginger Cranberry Sauce with Riesling.
I love cranberry sauce (and fresh cranberries, too!). And I always have. I don’t really see it as a condiment, per se. Instead, cranberry sauce gets full on side dish status in my eyes. Give me a BIG scoop. And then give me a second big scoop. That’s probably the right amount.
Got leftover cranberry sauce? Then try making these Hazelnut Linzer Cookies!
I’ve made this Molded Cranberry Sauce recipe for as many Thanksgivings as I can remember. But this year, I decided it was time to shake things up and try out a new recipe.
This Ginger Cranberry Sauce with Riesling is naturally sweetened with maple syrup. And it has a nice spicy kick from a generous amount of fresh ginger. My initial instinct was to add red wine, but then I decided to reach for something lighter instead. And I must say, that was a very good decision. Because the Riesling keeps this cranberry sauce crisp, vibrant and refreshing. It feels very grown-up to me. And not overly sticky and sweet, like some other versions I’ve tried in the past.
If you want a thinner sauce, try adding a bit more wine. And you can adjust the sweetness as well by adding a touch more maple syrup, if desired. The overall sweetness will depend on the type of Riesling you use, so definitely make sure you taste and adjust the final dish before serving it to your guests.
I always make my cranberry sauce a few days in advance. It’s an easy item to get done and checked off your “to-do” list before the big day arrives!
I hope you all have a fabulous Thanksgiving! Get out the stretchy pants!
I’m putting the “green” back in green bean casserole!
Are you with me? I sure hope so. Because you know that traditional green bean casserole that everyone goes crazy for at Thanksgiving? Well, it’s not really my thing.
Up until a couple years ago, I had never even actually tried it. It’s not a dish that my family makes and serves. So it wasn’t until I was older and out on my own that I had the opportunity to eat it at a Friendsgiving.
I must admit it was tasty. I did like it. And I might have even had two servings. Salty, creamy, fatty. What’s not to love, right? But I don’t think it will ever become a fixture on my Holiday table. I prefer my green beans super fresh and crunchy. Not covered in condensed soup.
So today, I’m sharing this recipe for Green Beans and Golden Beets with Tarragon and Almonds. And my hope is that some of you out there on the internet might be feeling the same way as me about green bean casserole. And you might be itching for a lighter Thanksgiving side dish.
I love this recipe for the Holidays for a couple of different reasons. First, it’s both vegan and gluten free, making it safe to eat for probably most of your dinner guests. Second, I think it’s just as delicious served warm or at room temperature, taking some of the pressure off of timing out all your dishes perfectly. And third, you can do some of the prep work in advance (roasting the beets), saving you precious minutes on the big day.
So the beets. Yes, they do take a long time to roast. But I like to roast them whole, because I think it preserves some of the brightness (both in terms of color and flavor) of the flesh. As I mentioned above, you can definitely do this part the night before. But wait to slice them until you’re ready to serve the dish. You can use red beets, if you prefer, but I love the sunny, Fall-like hue of golden beets for Thanksgiving.