Cranberry Compote Thanksgiving Classic

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I love everything about Thanksgiving. I love the planning. I love having my son home. I love setting my table. I love making turkey stock.

I love cranberries, especially my homemade cranberry compote. I love stuffing. I love mashed potatoes. I love pie. I love that it is a holiday without gifts. I love the smell in my house. I love homemade anything.

And, I love leftovers.

Ask anyone who spends days preparing a meal and they will likely tell you the cook barely tastes anything that day. Friday, even before anyone else rises I have already had a piece of dark meat, a scoop of cold dressing and a slice of chocolate pie. I have been known to hide a piece on Thanksgiving for my coffee time in the morning. Yum!

On Friday, give my turkey sandwich a try:

Easy Family Size Turkey Sandwich

One loaf flat Ciabatta Bread or Unsliced Italian Bread

Extra Virgin Olive Oil

1 Garlic Clove

Leftover Turkey

Leftover Cranberry Compote*

Slice bread in half and put cut side up under broiler until lightly toasted

Brush Extra Virgin Olive Oil and rub garlic over bread.

Spread a layer of cranberry compote then turkey onto bread. Press down. Slice the bread into two-to-three-inch pieces. Variation: layer slices of fresh mozzarella cheese on top

*Cranberry Compote

1 bag fresh Cranberries (rinsed, removing any damaged berries)

1 Cup Orange Juice

1 Navel Orange (Zest 1-2 tablespoons of peel; cut peel and outer membrane revealing orange pulp; with sharp knife, remove wedges between membrane)

1 Cup Yellow Raisins

1 Cup Granulated Sugar

In a heavy medium saucepan add all ingredients. Take the remaining orange membrane and squeeze it into pan. Bring to a boil, reduce heat to medium low and let simmer until thick, about 20 minutes. Remove from heat, cool and refrigerate until serving.

Today and every day I am thankful for my husband, son and family who love me, a home to share with those I love and the freedom to do as I please.

I am also thankful for Tim and Dawn Schmitt who have given me the opportunity to chat with you each Thursday.

(Editor’s note: And we’re thankful for the chance to read about The Foodie’s experiences!)

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Grilled Turkey Sandwiches

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An Original Recipe by Jude Russo Caserta

One loaf flat Ciabatta Bread or 4 Kaiser Rolls

D’Avolio Extra Virgin Olive Oil

1 Garlic Clove

Slice bread or rolls in half and put under broiler until lightly toasted

Brush D’Avolio Extra Virgin Olive Oil and rub garlic over bread.

Layer turkey on bread and with slotted spoon, drain salsa and put on top.  Press down.  Slice bread in quarters.  Serves 4

Variation: layer slices of fresh mozzarella cheese on salsa