Wednesday, November 26, 2008

Happy Thanksgiving

Yeah, yeah. I know I'm a day early. That's just how I'm making my Thanksgiving break work out. Anyway, I did some cooking, and thought I'd share.

First up, spiced fruit:
It's a pretty easy recipe. Basically all you need is some canned fruit, some spices, and some butter. I used peaches, pears, pineapples, apricot halves, and black cherries. Empty the entire can (juice and all) of pineapples, and drained can of apricot halves and black cherries into a large oven-safe dish. Drain the juice from the peaches and pears into a separate dish, and put the fruit in the oven-safe dish. Use as much of the peach/pear juice as you'd like to fill up the main dish, and discard (or find some other way to use) the remaining juice. Next, add 1tsp cinnamon, and 1/2tsp nutmeg (my mom also uses 1tsp curry powder). Slice 1/2 stick of butter into pieces and set on top of the dish. Cook at 350 for 1 hour.

Next up, apple and cranberry chicken skillet dish:
This is basically the recipe here, with approx 5oz (I had a 10oz package, and used half) of dried cranberries instead of the onion.

Finally, pumpkin apple streusel cake:
with some vanilla ice cream:
following the recipe at epicurious.com.

I made some crescent rolls too, and will make some stuffing (with sausage!), and hot cider at some point. But these were the main dishes. OM NOM NOM.

Hope everybody has a nice Thanksgiving, and your cooking goes as well (better, actually - I gave myself a bit of a cut) as mine. Oh, and travelling, too - I'm happy I got to avoid that part.

2 comments:

Kathleen said...

Now I'm getting seriously hungry! How's the finger? Sorry, son, you must be related to your finger-cutting mom after all!

sumidiot said...

It's true, and that was my first thought - "Mom wouldn't be surprised". It's fine though, clearly a cut, but should be all healed up before long.