Play With Your Sauce!

 

Chef Billy with Restaurant Associates came by Tonia's Kitchen to talk about ways you can really jazz up the sold Thanksgiving side. He told Tonia that instead of using orange juice, consider using Pomegranate Juice and pour that in as you're cooking the sauce. Another way to change things up, add sliced, seedless grapes or even a glass of Port Wine to the sauce. Any which way, you're guaranteed great flavor and even healthful anti-oxidants. Plus, it all goes great on that Thanksgiving plate!

Starting Planning for Thanksgiving

 

And we aren't just talking Turkey. Thanksgiving is only a few weeks away and if you're planning a big holiday get together, you've come to the right place! In fact, food stylist Tara Teaspoon wrote a whole cookbook about this called, appropriately enough, Delicious Gatherings. She stopped by Tonia's Kitchen to talk about the book, meant to evoke memories of big holiday gatherings of the past, and put modern twists on old favorites you would serve at them. One of those sides she talks about is her recipe for French Cranberry Sauce. It has fresh cranberries, apples, oranges and lemons and is not sticky, gelled stuff you might remember. Instead, it's more of a sweet, tart chutney that goes great poultry, potatoes and stuffing. 

• Pulse shallots and fresh or frozen cranberries in a food processor until finely chopped.
• Zest and orange and juice it, reserving both juice and zest.
• Chop a sweet apple, like Gala, into small dice and stir into the shallots and cranberries.
• Add sugar, orange juice and zest, salt, and chopped parsley.