Elizabeth did all the cooking this year! I was so happy to just chop veggies and make my daring bakers cake. I did contribute one item which I will detail later.
We ordered a locally raised turkey from Savenors and had to go pick up it. So after work on Wednesday (only a half day!) E and I took my rolling suitcase over to Beacon Hill to pick up the bird. I think the key to urban living sans car is a rolling cart or suitcase of some sort, fo' sho!
We decided to make the most of our time on Beacon Hill and went to Bin 26 for a lovely romantic pre Thanksgiving Day dinner. True to form, the service was great as was the company. The chef changed and so the food, while usually quite good, was a bit too salty. Actually a lot too salty. I felt awful but I actually (me, Queen of the Salt) had to send my entree back. It came back and was pitch perfect. Yum. A lovely evening spent with my favorite person.
So Thanksgiving dinner...I had nothing to really report. The meal was very good and there certainly plenty of food. The only thing I made was the cranberry relish which is a family tradition and one of my favorite things in the world. You can use it to cover the turkey or any other part of the meal that you might not find as tasty as other things. It's a wonderful little side because this relish is still really tart. Plus it's really simple and can be left on the stove to just simmer away while everything else cooks. Try it!
1 package fresh cranberries picked over for bad ones or stems
2/3 cup oj
3 tablespoons orange zest
2/3 or less cup brown sugar (clearly the less you use, the more tart the relish)
put all of the ingredients in a pot on the stove over medium heat. as the cranberries start to heat and pop, you may turn the heat down if desired but keep cooking the relish until all the cranberries had pretty much burst and the liquid has thickened.
can be eat hot or cold.