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Shaved Fennel Salad

November 25th, 2008 by Lynn Hollenbeck

Simple and refreshing, fennel’s licoricey kick reminds you that this is no garden-variety plain green salad.

DIRECTIONS

Use a mandolin to shave fennel in desired quantity. Add dressing of:

Lemon juice
Good-quality olive oil
Fine Sea Salt
Organic Ground Black Pepper
1 teaspoon preserved lemon, minced fine (See Note below)
Pomegranate seeds (optional)

Note: Make your own preserved lemon about a week in advance. Wash and quarter lemons and toss with enough kosher salt for a good, thin coating. Pack in a glass jar with enough lemon juice to cover. Set jar out on the counter for about a week, turning occasionally. After about a week, pour a little olive oil on top and store in the refrigerator. To use, discard pulp and finely mince rind. Also super in aoili, dressings, dips and on pasta.

Autumn, Fondue and You

November 25th, 2008 by Lynn Hollenbeck

I’m a big fan of theme parties and dinners. My friend Leslie incorporates thematic details into every aspect of her parties. Hearty French fare tastes so right on a brisk November night, and her “Autumn, Fondue and You” party last weekend masterfully played upon the dual Fall/Frenchie genre. Edith Piaf sang her little heart out as guests arrived and were greeted by the gracious host, looking Parisian in a long black fitted skirt, lacy black top and peep-toe black pumps. The deep, warm and vibrant paint choices in her renovated Victorian Read the rest of this entry »

Don’t Change the Sides

November 11th, 2008 by Jean Gleason

Thanksgiving was my Father’s favorite holiday. He loved the thought of families all across the country sitting down at the same time with only one purpose … to give thanks for all that they have. His eyes would tear during grace and shine throughout the rest of the meal. He loved having the table surrounded with family, friends and friends of friends.
He always started Thanksgiving day with a football game. Neighborhood kids joined in, sides were picked, the game commenced. All chiefs, no Indians, and more ego than athletic ability, we would scramble, hit, and cheat. After a few tears, a little blood, and a lot of sweat, we would return home, one half winners and the other half losers.
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Spiced Cranberry Rum Sauce

November 11th, 2008 by Jean Gleason

cranberry_rum_sauceThis is my favorite side dish for turkey. It stores well, so I make it the night before. I always save some to put on turkey sandwiches the day after. (It also is a great sauce for ice cream.)

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Great Granny’s Cranberry Sauce

November 11th, 2008 by Jean Gleason

Ever since I can remember, we’ve had this cranberry sauce at both Thanksgiving and Christmas.  It makes a lot, which is good, because everyone likes it.

Ingredients

  • 1 cup sugar
  • 6 oz red jello
  • 5 1/2 cups liquid (use juice from fruit plus water if needed)
  • 4 cups ground cranberries
  • 4 cups crushed pinapple (mandarine oranges etc.)

Directions

  1. Mix sugar and jello into heated liquid.  let set in frigerator
  2. When hard add ground cranberries and pinapple.  Mix well, return to frig and reset.

Note:  I think the original recipe had walnuts or pecans in it.  My brother Joey doesn’t like anything with nuts, so over the years, it was dropped from the ingredients.