Cape Cod cranberry orange relish
At every Thanksgiving table there is some kind of cranberry, whether it is canned, sauced, or chopped into a relish. We have always been a relish family. Again, this is a preference of texture – something to balance all of the sweet mash on the dinner plate like peas and pearl onions do. And if the relish is tangy, even better for cleansing the palate between the second and third helpings of sweet potato casserole.
I was delighted to come across this recipe in “Cape Cod Table” by Lora Brody. It has walnuts and lime juice to keep that tangy texture that I like. It also uses brown sugar and maple syrup as sweeteners instead of white sugar. I like a dish that tells a story and this one tells the story of New England. (more…)
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Peas and pearl onions
You may have heard that this year marks the 55th anniversary of the green bean casserole, invented by the Campbell Soup Company to promote its cream of mushroom soup. It has been called a “Thanksgiving icon.”
Not in our house. I only encountered green bean casserole if we ate Thanksgiving dinner at the homes of friends or family. My mother disdained the idea of pouring canned soup over vegetables. Americans have made green bean casserole an “icon” because all the salt, sugar, and fat make those otherwise hearty greens taste really, really good. If Hershey’s had dreamed up cocoa covered green beans they may have been the ones celebrating the anniversary.
Remember: even though green bean casserole has clocked 55 years, the Pilgrims knew nothing of it. We strove for historical purity in our house. (more…)
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