Happy Thanksgiving!

Yes, I know the date...however, I like to adapt to my  family's work schedules and additional family obligations by being flexible.  I learned from my Mum that it is not the date on the calendar that you celebrate, it is the occasion.  We enjoyed a bountiful table, and all chairs filled.  I am blessed and grateful for the gift of the day with family.
I have side dish recipes to share.  I don't have pictures of the process as I am sure you understand I was multi tasking and could not manage to take photos.  I prepped many ingredients on Saturday.  I plotted carefully on Sunday to get all done.  I am working with an oven that doesn't heat evenly, and 2 out of 4 burners are on the blink.  With a bit of luck and some crock pots to keep stove cooked dishes warm, I pulled the meal off and no one was wiser the stove and oven were the opposing team!
I made the cranberry sauce a day ahead and it got rave reviews.  So simple!  I urge you to make your own and not use gelatinous canned cranberry sauce.  The Brussels sprouts were layered with flavor.  Again I encourage you not to skip the balsamic glaze. If you make the glaze ahead you need to warm it before you serve it on the sprouts.  Ok, I so wish I had photographed this sweet potato recipe  I truly believed there was no way this would work.  I trusted the recipe reviews and tried it.  Embarrassingly simple and yup, it worked!  And lastly, the salad with arugula and blue cheese.  It was mixed reviews.  The flavors are very specific.  The arugula has a peppery spice and the watercress is fresh and sweet.  A simple mustard vinaigrette worked great with the sweet pear.
Enjoy your turkey, stuffing, mashed potatoes and gravy!

Cranberry Sauce
printable recipe

16 oz. fresh or frozen cranberries
1 orange, zest in strips and juiced
1/2 c. sugar
1 cinnamon stick

Put all of the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 20 minutes.  Remove the cinnamon stick before serving.  Either serve at room temperature or chill.

Brussels Sprouts with Balsamic and Cranberry
10 servings
printable recipe

3 lbs. Brussels sprouts
1/2 c. olive oil
1 c. sugar
3/4 balsamic vinegar
1 c. dried cranberries

Preheat oven to 425 degrees.
Trim and clean Brussels sprouts.  Slice in half and lay all out on 2 cookie sheets.
Roast for 25 minutes until browned.
Meanwhile combine sugar and vinegar in a small saucepan.  Bring to a boil and then lower the heat to a simmer.  reduce until very thick.
Drizzle the reduction over the roasted sprouts, then sprinkle with cranberries.

Pear and Blue Cheese Salad
printable recipe

2/3 . chopped pecans
1 bunch watercress
1 bunch of arugula
1 T. cider vinegar
2 tsp. whole grain mustard
salt and pepper
3 T. olive oil
1 Belgian endive
2 ripe pears
2 oz. blue cheese

In a small skillet toast the nuts until fragrant.
Clean and trim the stems from the arugula and water cress.  Half the endive lengthwise and cut out the core.  Slice in thin strips.
Core the pears and slice in thin strips.
In a glass bowl whisk the mustard and vinegar.  Slowly stream in the oil until emulsified. Salt and pepper to taste.
Toss all ingredients to coat lightly.  Top with crumbled blue cheese.


Candied Sweet Potatoes
printable recipe

3 lbs. Sweet Potatoes or Yams
1/2 c. sugar
1/2 c. brown sugar
1 stick of butter
1/2 tsp. cinnamon
1/2 tsp. vanilla

Peel and dice the potatoes in 2" cubes.  Place in a heavy dutch oven.
Add the sugar, butter, cinnamon and vanilla.  Do not mix, do not add water.
Cover and cook over medium heat until potatoes are fork tender, about 20 minutes.
Gently fold the potatoes with the sauce before serving.