Whether you're hosting a small gathering or a big family affair, these recipes from our staff will have your guests begging for seconds! Happy cooking and even happier eating!
Marc & Lisa Stone’s Cranberry Martini
First make cranberry sauce:
One half cup granulated, sugar
1/2 cup golden brown sugar
Zest from one orange
Three-quarter cup fresh squeezed orange juice
1/4 teaspoon pumpkin pie, spice or cinnamon
12 ounces fresh, cranberries, rinsed
Two tablespoons, Grand Marnier
Vodka (save for the next step)
In a medium size saucepan, over medium heat, combined the sugars, the orange juice with the orange zest, and the pumpkin pie spice. Stir well to dissolve the sugars. Still cooking over medium heat. Stir in the cranberries. Cook while stirring frequently until the cranberries pop in the mixture and turns into a sauce. This should take about 10 minutes. Do not worry if some of the cranberries do not pop. Turn the heat to low and add the garden Grand Marnier. Cell and cook for another minute or so. Remove from the heat and the cranberry sauce will thicken is it cools.
To make the martini:
Combine cranberry sauce and vodka and a large air-tight container. Store in the freezer for three days. Chill the martini glasses in the freezer. Strain the solids using a strainer. To serve, pour the ice-cold cranberry vodka into the frozen martini glasses. Serve promptly.
Matt D'Arcy’s Roasted Vegetables (Vegan Optional)
Ingredients: Potatoes, Carrots, Brussel Sprouts, Onions, Oil, Salt, Pepper, Caraway Seeds, Vegan or Real Sausage, Mustard, and Pure Maple Syrup
Preheat oven to 450
-Chop to bite-size pieces: Potatoes, Carrots, Brussel Sprouts and Onions
Give all the vegetables a light coating of oil along with salt, pepper and caraway seeds.
Roast on foil-lined baking sheet for 20-25 minutes until the vegetables to get a slight char.
It is okay to flip them over half way through.
Pro tip: If you start the potatoes on the skin side, they won't stick to the foil.
-Cut into 1/2 inch coins: Vegan or Real Sausage
In a nonstick pan, cook the sausage on medium-high with some pepper and caraway seeds.
Cook both sides and get a little bit of crispiness on them for excellent mouth feel.
-Equal parts mustard and pure maple syrup (or slightly more syrup than mustard)
Whisk together in a small bowl.
Put the vegetables and sausage all together in a large bowl, pour on the sauce and mix to coat.
Great hot and pretty good cold.
Michelle Bodle's Thanksgiving Cranberry Salad
16 ounces of cranberries
2 cups of sugar
2 cups of water
Two 3 ounce packages of lemon Jell-O
One cup red grapes, cut into pieces
One cup, diced celery
One cup, crushed pineapple – drained
One cup coarsely, chopped walnuts
Cook the cranberries, water, and sugar together until the cranberries float and pop
Add the lemon Jell-O and mix well. Let it cool.
Add the grapes, celery, pineapple, nuts
Pour into a bowl. If you use a nice clear glass bowl to serve it from it looks very festive!
Refrigerate. Check it to stir before it is totally set so that everything doesn't float to the bottom. Enjoy!
Jonathan Hartzler’s Corn Casserole
2 cans of corn, drained
2 cans of creamed corn
2 cups of sour cream
2 sticks of melted butter
2 boxes of Jiffy Corn Muffin mix
3 cups sharp cheddar cheese shredded
2 tsp salt
Mix everything together
Pour into 9x13 pan
Bake 40 minutes at 350. Test the center with toothpick it see if it needs more time. Then enjoy!
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