Cranberry Orange Relish
It's not a thanksgiving meal without cranberries. The tart flavor enhances the turkey and cuts through the richness of the meal. I make my relish one day ahead so that the flavors really marry together. I've tried a lot of cranberry orange relishes and this one is by far the best.
1 bag of fresh cranberries (make sure you pick out the bad ones)
1 whole navel orange, skin included, washed and cut into chunks
1/2 cup walnut halves
1/3 cup honey
Cointreau to taste
Place all ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Pour in a generous amount of Cointreau pulse a few times and taste. If you need more, don't be shy!
This is such a simple appetizer to make and it is so delicious. My Nana used to serve these at every holiday dinner and I always looked forward to them.
Loaf of white or potato bread
1 brick of cream cheese, softened
4 Scallions, green parts only chopped
Salt and Pepper
Cut the crusts off of the bread and use a rolling pin to flatten out the bread slices. Mix the chopped scallions and cream cheese together and add salt and pepper to taste. Spread the cream cheese mixture on the bread slices and roll into a log and cut in half. Melt the butter in a fry pan and toast the cheese logs until nicely brown, turning as you go so that all sides are evenly toasted. Serve warm.