Regular readers may have been wondering, “When the heck is Tinky going to get around to Thanksgiving?”
I’m a last-minute girl in a last-minute family, I’m afraid. So we’re only now starting—and I do mean starting—to talk about the menu for next Thursday.
In case you can’t wait until Wednesday night at midnight for suggestions, here are a few posts from the past to enhance your Thanksgiving plans (many more can be found on this blog!):
Cyndie’s Cheesy Corn Pudding
Roasted Brussels Sprouts
Harvest Salad
Cranberry Waldorf Salad
Parker House Rolls
Hush Puppy Pudding AND Cranberry Chiffon Pie
Cranberry Apple Crumb Pie
Pumpkin Gingerbread Pudding
Roasted Brussels Sprouts
Harvest Salad
Cranberry Waldorf Salad
Parker House Rolls
Hush Puppy Pudding AND Cranberry Chiffon Pie
Cranberry Apple Crumb Pie
Pumpkin Gingerbread Pudding
and my personal favorite, Cranberry Cream Puffs
As we contemplate contemplating Thanksgiving my family members are enjoying a combination of two of our favorite foods, cranberries and salsa.
The salsa below is quite mild. At one time, I thought all salsas had to be ultra hot. Lately, however, my palate is craving subtlety.
You may of course add more jalapeño—even more lime and cilantro if you wish.
We’re enjoying this version right now on chips and on crackers with cream cheese. We may even throw it on the Thanksgiving table next to the turkey and see what happens.
By the way, dear readers, I’d love it if you’d take just a moment to support this blog. It’s a finalist in something called the “Blog of the Year” competition. Just go to the voting station at the Blog Revue and click on “In Our Grandmothers’ Kitchens.”
This is a simple vote; you don’t have to register or anything weird like that. I’ll let you know if I win. Thank you—and now here’s the salsa recipe.
Ingredients:
2 to 3 scallions, chopped (white part and some green)
1 jalapeño pepper, seeded and diced (more if you like spice)
1 handful fresh cilantro, chopped
the juice of 1 lime
3/4 teaspoon sea salt
2 cups homemade whole-berry cranberry sauce (I could give you the recipe, but honestly it’s on the side of most bags of cranberries; just add a pinch of salt to the basic formula)
1 jalapeño pepper, seeded and diced (more if you like spice)
1 handful fresh cilantro, chopped
the juice of 1 lime
3/4 teaspoon sea salt
2 cups homemade whole-berry cranberry sauce (I could give you the recipe, but honestly it’s on the side of most bags of cranberries; just add a pinch of salt to the basic formula)
Instructions:
In a medium bowl combine the scallions, pepper, cilantro, and lime juice. Stir in the salt, then the cranberries.
Mix thoroughly. Chill, covered, for at least 1 hour before serving.
Makes about 2-1/2 cups.
Miss Mogli is not sure what to make of cranberry salsa. The human members of the Weisblat family love it.
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