Sunday, October 28, 2012


One of the greatest things about the month of November is the American Thanksgiving that takes place...and I say this because the November issues of magazines are usually jampacked with delicious turkey recipes and this months Food Network magazine does NOT disappoint. 
It is unfortunate that more mags with recipes aren't out for us Canadians in October when we have our Thanksgiving but my parents will be flying in from California next month and we can do our own Thanksgiving then. :) 

The November 2012 issue of Food Network mag is their biggest issue yet. Not only do they have countless turkey recipes and Thanksgiving sides, but just a bundle of other random recipes that look good enough to eat right from the pages. So I am going to post as many recipes as I can from this mag for you so you can enjoy it as much as I have - so far. There is still lots to go through in there. Anywhere from seeing what's inside Scott Conants kitchen to different cranberry sauces to Vietnamese lunches and wrapping everything in bacon! I mean, come on...who doesn't want to get their hands on this months issue of the magazine. 
I am going to start this recipe bonanza with cranberry, I personally am not a fan of cranberry sauces on my turkey and such but found out that my Mom is loving it so I am going to share this so she can take her pick of cranberry sauces to make this Thanksgiving. :) So let's get started!

Health Tip! - Cranberries have moderate levels of vitamin C, dietary fibre and manganese {which is an essential dietary mineral}. They also contain a source of polyphenol antioxidants which is a possible benefit to the cardiovascular system, immune system and an anti-cancer agent. :)

Bon Appetit!

Tyler Florence's Fresh Cranberry Relish 
Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes. 

Sunny Anderson's Cherry-Lemon Relish 
Combine the zest of 2 lemons (in wide strips), 1 cup water, 1/2 cup sugar and 1 cinnamon stick in a pot over medium heat; bring to a simmer and cook until the zest is slightly translucent, 6 to 8 minutes. Strain; reserve the lemon zest and syrup and discard the cinnamon stick. Put the lemon zest in a food processor; add 1-1/2 pounds frozen cherries (thawed and drained) and a pinch of salt. Pulse, adding 1/4 to 1/2 cup of the sugar syrup to loosen. Add 1 to 2 teaspoons lemon juice. 

Ted Allen's Cointreau Cranberry Relish
Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in grated zest of 1 each lemon and orange; chill. 

Bobby Flay's Cranberry-Serrano Relish
Cook 1 diced red onion in 1 tablespoon canola oil in a saucepan over high heat until soft. Stir in 1 grated peeled 2-inch piece of ginger and 1 diced serrano chile; cook 30 seconds. Add 1 cup water and 1/2 cup sugar; cook until the sugar dissolves. Add half a 12-ounce bag cranberries; cook until the berries pop and the sauce thickens, about 10 minutes. Add the rest of the cranberries; cook 1 minute. Off the heat, stir in 2 tablespoons honey, the grated zest of 1 lime, and salt and pepper. Let cool slightly, then stir in 1/4 cup chopped cilantro.

Anne Burrell's Cranberry-Clementine Sauce
Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 1/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened. 

Which one is your favourite and think you might make up next time you have a turkey? I might give cranberry sauce a try one day...but not yet. Lol. 
PS. The image of the magazine isn't this years fyi. :)


No comments:

Post a Comment