Happy Local Thanksgiving

Wow. I had a great experience preparing a few dishes from our new blog. I roasted my brined Griggstown turkey a la Good Eats Turkey (submitted by Penny Thomas) - it was perfect.
With encouragement from Cecilia I prepared my mashed potatoes the night before and tucked them away in the fridge freeing me up to focus on the beautiful stalks of Brussels Sprouts purchased at the Trenton farmers market on Wednesday. I have to admit right here and now that I have never been a die hard fan of Brussels sprouts but in keeping with the commitment to serve local I chose to serve them at our table this year versus my family's perennial favorite, creamed peas and onions. Simply oven roasted with olive oil, orange zest and strips of prosciutto the sprouts were a hit and I'm a convert. We also enjoyed Kathleen's "Dressed Up" Cauliflower for which I was able to find big healthy heads of local cauliflower at the Trenton market as well.
Finally, instead of a traditional cranberry relish I prepared a simple fresh Cranberry Applesauce with fresh local golden delicious apples and heirloom cranberries from the New Jersey Pine Barrens that I found at The Whole Earth Center. Dessert was a simple apple crisp.
My fifteen year decided we should make paper turkey hats after seeing an episode of Lipstick Jungle in which she reported Brooke Shields coordinated a similar Locavore Thanksgiving meal with her pals! You know your on to something when your 15 year old thinks you're hip (although I'm sure she wouldn't use that word)! Hope to hear from some of you soon with your Thanksgiving experiences.

Brussel Sprouts with Prosciutto and Walnuts
serves 6-8
(submitted by Kim Rizk recipe from Health Magazine)

1/4 cup chopped walnuts
1 1/2 lbs trimmed fresh Brussels sprouts
1 1/2 tbs e.v.o.
2 tsps freshly squeezed oj
1/4 tsp kosher salt (or sea salt)
1/4 tsp freshly ground black pepper
1/4 tsp grated orange zest
2 ounces thinly sliced prosciutto, excess fat trimmed and discarded

preheat oven to 350 degrees. Toast walnuts on baking sheet for 8 to 10 minutes or until lightly toasted and fragrant. Remove and cool.

Increase oven temp to 425 degrees. Slice large sprouts in half if needed so that all are about the same size. Toss sprouts in large bowl with all remaining ingredients. Spread on rimmed baking sheet and roast in the hot oven for 15 to 20 minutes, stirring halfway through, or until browned and tender. Toss with walnuts and serve warm.


Cranberry Applesauce
serves 10-12
(submitted by Kim Rizk recipes adapted from The Expatriate's Kitchen Blog)

8 Golden Delicious or Gala apples, cored, peeled and thinly sliced
1 cup apple cider
1 pint fresh or frozen cranberries
1/4 cup brown sugar
1/4 cup honey
1/4 tsp cardamom
1/2 tsp five spice powder (optional)

Place the apples and cider in a large pot, cover and heat to a simmer to cook the apples. Meanwhile, put the cranberries in a separate smaller saucepan with the brown sugar and honey. Heat on medium until the berries burst and give up their juice and begin to thicken. Add the cardamom and five spice powder if using. Stir to combine. Stir the apples to break them up into a chunky sauce. Mix in the cranberries. Serve warm or room temperature.