This week saw our annual company Thanksgiving. Tradition dictates that Adam cook the turkey, but this year he upped the ante, delivering not one but two birds... and a ham. The rest of us pitched in with assorted side-dishes and desserts, while productivity ground to a screeching halt (and remained below par for the rest of the work day).
I'm particularly proud of my contribution: a cranberry-horseradish cream. This type of thing is very much out of my culinary wheelhouse, but I decided to take a gamble because it sounded interesting, and becase I love horseradish-flavored anything. The recipe:
Dump a twelve ouce bag of fresh cranberries into a saucepan, and remove about half a cup to use later. Also add a cup of sugar, a little orange or lemon zest, and two tablespoons of water. Cook over low heat until the sugar melts and the cranberries begin to soften, around ten minutes, stirring occasionally. Crank the heat up to medium, adding the remaining cranberries about half-way through, and cook until the cranberries explode, about ten minutes. Remove the pot from heat, and fold in one-third cup of sourcream and one to two (or maybe three) tablespoons of horseradish. Lick the spoon clean, and serve the cream chilled as a dipping sauce for your turkey, ham, fingers, etc.
As usual, I was running around poking my camera in folks faces:
John Sutherland: Marketing Mngr and Sr. Photographer