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A few of you know I’ve been under the weather. Its really hard to think about food when you can’t smell a thing. But we’re still moving forward with the full Thanksgiving Menu, because, really, is there a choice?

There will be four of us for the main meal and a few friends stopping by through the day. Here’s what we’re whipping up.

Appetizers include:

The now traditional Tuna Tataki
Mushroom Crostini
Assortment of Cheeses, Olives and Pate

The main meal:

Cooking LIght’s Cider Brined Turkey with Herb Gravy
Barefoot Contessa’s Sour Cream Mashed Potatoes
Whole Food’s Sweet Potato Gratin
Bon Appetit’s Green Onion and Black Pepper Biscuts
Bon Appetit’s Citrus-Glazed Carrots
Bon Appetit’s Grapefruit and Avocado Salad with Coriander
(Some sort of) Stuffing

and finally, Deep Dish Pumpkin Pie with Walnut Crunch, Cranberries and Cream Cheese Whipped Topping (printed in New York Magazine this fall)

There, I think that’s enough….

I hope you all have a fabulous Thanksgiving surrounded by loved ones and lots of good grub.

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… and The Cooking has Started!

But just the cranberries so far. I found this recipe in Real Food, a publication by Lunds and Byerlys. I stole a taste and it’s good. I can’t wait to add it to my plate on Thursday!

(Recipe from Real Food)

Cranberry, Dried Cherry and Ginger Conserves

1 2/3 cups dark brown suga
24 oz fresh cranberries
3/4 cup dried cherries, chopped coarsely
3 T minced candied ginger
1 large lime

In a large saucepan, bring 2 1/2 cups water and sugar to a boil. Add cranberries, cherries, ginger and a pinch of salt. Bring to a rapid boil. Reduce heat to medium-high. Grate zest of lime and add to the pot. Cook for 15 minutes, stirring frequently, until cranberries pop and mixture it thick. Let cool with cover askew. Transfer to a bowl or jar, cover and refrigerate until cold. Can be stores in refrigerator for one week.

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