Category: Thanksgiving

Stilton Tart with Cranberry Chutney

November 11, 2011

Ever since moving into my first apartment many many years ago, I have subscribed to food magazines.  The roster has changed a bit, but receiving at least one and as many as five magazines full of glossy food pages has been a constant in my cooking life.  I do love cookbooks, oh how I love cookbooks, but I also love how current magazines are and I also love the monthly inspiration.  My routine was that every couple of months, I would sit down and tear out recipes that I had flagged, then I would cut them out, then I would tape them into binders I have that are filled with almost twenty years of magazine recipes.

Then life got super super busy.  I have an over two year backlog of magazines in our bulging magazine holder and a whole other pile of recipes that are cut out but need to be taped.  Periodically I feel guilty.  So many recipes waiting to take up residence in my cute binders!  So many things waiting to be cooked!  And then the end of the day comes and I am spent and the last thing I feel like doing is dealing with my magazines.  So I put them off again.  Periodically, I think about just recycling all of those old magazines and starting fresh with the December issues.  But there are treasures in there.  Like this recipe.

I cut this out years ago, the actual recipe is from Gourmet (sob!) back in 2001.  I cut out the photo as well and every time I page through the appetizer section of that binder, I look at it longingly.  You see, up until recently, I did not have a rectangular tart pan.  Of course, I could have made it in a round pan but that didn’t seem right to me.  I wanted to serve it in little bites, just like the photo in the magazine.

Last week was the last of my catered openings at the art gallery (although I hope to do more next year).  I’ve paid off my spoons.  This opening was for Erik Hall, the gallery owner (along with his amazing wife) and an incredibly talented artist.  I have been waiting for the right excuse to make this tart ever since I bought that pan and November and an art opening seemed just right.

After gazing at the photo for so many years and cursing the fact that I did not have a rectangular pan, it might have turned out that the tart was a disappointment.  Nope.  Very easy to make, very pretty, holds well, and a terrific contrast of flavor and texture.  The crunch of the crust, the creaminess of the filling, the sharpness of the cheese, and then the sour bite of the chutney combines for a delicious bite.  I can only say this with authority because I made the tart twice.  The first time, at the gallery, it got devoured before I had a chance to try a piece.  So because I wanted to taste it, and because I wanted to share the recipe with you, and because I was smart enough to double the crust recipe, and because the chutney makes a lot, I can now say, without hesitation, Make This Tart!  It would be a beautiful way to welcome your Thanksgiving guests.  Or, if you travel by car for the holiday, you can still make it.  Just bring the tart in its pan and cut and top it at your destination.

One Year Ago:  Romaine Leaves with Caesar Dressing and a Big Crouton
Two Years Ago:  Holly B’s Gingersnap Cookies
Three Years Ago:  Bulgur and Green Lentil Salad with Chickpeas

Stilton Tart with Cranberry Chutney
Gourmet
Makes 32 appetizer portions (more if you cut the pieces larger)

For the pastry dough:
1¼ cups all-purpose flour
¾ stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
¼teaspoon salt
2 to 4 tablespoons ice water

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter and shortening lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

For the tart:
1 recipe Pastry Dough (see above)
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1½ cups)

Make tart shell:
Preheat oven to 350°F.

Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.

Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.

Reduce oven temperature to 325°F.

Make filling:
Whisk together cream, whole egg, yolks, salt, and pepper until combined.

Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.

Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

(Dana’s Make Ahead Tips:  You can make the pastry dough up to one month in advance, wrap it well, and freeze it.  Allow it thaw overnight in the refrigerator before using.  You can blind bake the shell earlier in the day and let it cool completely before filling and continuing to bake.  Finally, you can wrap the whole tart well, still in its pan, and refrigerate it overnight.  Allow it to come to room temperature for several hours before serving or heat it for about 10 minutes in a low oven.)

Cranberry Chutney
Makes about 2 cups

You will have more chutney than you need for this recipe but it’s delicious and it keeps well.

2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
2/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
1/8 teaspoon dried hot red pepper flakes

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.  (The chutney will keep for a week, covered, in the refrigerator.)

 


Category: Appetizer,Cheese,Party Food,Tart,Thanksgiving
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Our Holiday Bread

December 19, 2010

It might seem like cheating that I am kicking off my post-a-day-until-Christmas with something I have already written about.  But here is the thing.  I wrote about this incredible bread back in November of 2008.  I had about 12 readers back then, probably 6 of whom live within a mile of me.  The photo was taken with my old point and shoot camera and it is a terrible photo.  I would just re-direct you to that post, but I have new photos and I have more to say.  I can’t let another holiday season go by without talking about it again.

I have made this bread every Thanksgiving for the last 11 years.  I only know the year I started making it (1999) because our Thanksgiving was remarkable that year.  Not remarkable in that it was so wonderful but in that it was so different.  My parents were in the midst of remodeling their house and so we did the dinner at my grandmother’s which felt weird.  But what felt weirder is that my divorce from my first husband had just been finalized and I was at the family feast alone.  A good distraction from the sadness of that fact was to bake bread.

I was not a great bread baker at the time (I’m still not) but this turned out beautifully.  Both in looks and taste.  The sweetness of it complimented the rest of the meal so well and I have been making it ever since.  Thanksgiving is at our house now and Randy and I have spent ten of them together.  Thanks to a special request, this bread will now be on the Christmas table every year going forward.  It is wonderful at the holidays but I think it would also be terrific at just about any meal.

If you needed any more reason to make this (and please do, you will be astounded by how easy it is and how delicious it is), my brother Michael, who loves good food, asked me to make him two loaves as a holiday gift.  Nothing else – just bread.  He wants to be able to slice it and keep it in the freezer for a special treat.

One Year Ago:  Chocolate Caramel Treasures

Cranberry-Walnut Braid
Adapted from Bon Appétit
Makes 1 Loaf

I have had trouble finding orange extract so I use Simply Organic’s Orange Flavor which is essentially orange flavored oil.

3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising yeast
1 1/2 tsp. salt
1/2 cup buttermilk
2 large eggs
2 tbsp. (1/4 stick) unsalted butter, melted
1 1/2 tbsp. orange extract
1/3 cup (about) hot water (120-130 degrees F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Stir 3 cups flour, the sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.

Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Lightly oil large heavy baking sheet (or line with parchment paper). Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 piece of dough into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of the reserved 3 small dough pieces to 10-inch long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.

Preheat oven to 325 degrees. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be made ahead. Cool completely. Wrap tightly in foil and a plastic bag and freeze for up to 2 weeks. Thaw at room temperature.)


Category: Bread,Thanksgiving
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My Thanksgiving Dessert

November 29, 2010

Whew.  That was a busy weekend.  We hosted Thanksgiving for 16 adults and 4 children on Thursday.  We hosted 10 kids and 24 adults for dinner on Friday to celebrate Graham’s birthday.  We went to a brunch on Saturday morning and the boys went to a birthday party on Saturday night while Randy and I went out to celebrate my mom’s birthday.  And Sunday, we rode the Christmas train and got a tree.  Overall, my plan is to never eat again.

There are food bloggers who are ultra-organized and who test recipes ahead of time so they can tell you what to put on your Thanksgiving table.  I am not one of those people.  I am also not one of those people who will pull out my camera at a table of ten to take a picture of my stuffing, no matter how good it was.  (It was really good.)  So, I offer you a cake I made for the big feast and I took pictures of it before and after the dinner.  You can make it for Thanksgiving next year or make it for Christmas this year or make it for Tuesday because it’s really special.

Sometimes you just want cake.  Not plain but not fussy.  I’ve written several times about that generalized craving that I sometimes get.  Because there is icing here, you might think it’s fancy.  But it’s not and I mean that in the best way.  The cake is perfectly moist and rich but with a gentle flavor.  All by itself it might be a little too boring for me.  But the rum spiked frosting makes it a much more interesting (and much more delicious) cake.

One tip.  Do not attempt to make the frosting and then frost the cake after you have had wine with your dinner.  My frosting, while delicious, did not have quite the right consistency and I did not frost it as decoratively as I would have liked.  Had I been more, ahem, sober, I would have added more powdered sugar to the frosting to make it thicker.  As per usual with my perfectly delicious but less-than-perfect-looking desserts, no one seemed to care.

One Year Ago: Endive Spears with Manchego and Membrillo
Two Years Ago: Broccoli Rabe, Radicchio, and Carrot Salad

Burnt Sugar Bundt Cake
Baked Explorations
Serves 12-16

For the Burnt Sugar Liquid
½ cup sugar
½ cup heavy cream
Approximately ¾ cup coconut milk
1½ tbsp. lemon juice

For the Bundt Cake
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1¼ cups unsalted butter (2½ sticks), cut into 1-inch cubes, at room temperature
2 cups sugar
4 large eggs
1 tsp. pure vanilla extract
Burnt Sugar Liquid (see above)

For the Caramel Rum Frosting
½ cup (1 stick) unsalted butter
2 tbsp. dark rum
2 1/3 cups confectioners’ sugar
Burnt Sugar Liquid (see above)

Make the Burnt Sugar Liquid
In a medium saucepan over medium heat, slowly melt the sugar.  Use a wooden spoon to stir it continuously to ensure even melting.  When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don’t worry if mixture starts to clump).  Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring.

Transfer the burnt caramel mixture to at least a 2-cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 1¼ cups liquid.  Add the lemon juice.  Whisk to combine, divide the mixture in half, and set both portions aside.

Make the Bundt Cake
Preheat the oven to 325ºF.  Generously spray the inside of a 10-inch Bundt pan with nonstick spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy.  Scrape down the bowl and add the eggs, one at a time, beat until each is incorporated.  Add the vanilla and beat for 5 more seconds.

Retrieve one of the reserved portions of burnt sugar liquid.  Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture.  Scrape down the sides and bottom of the bowl and beat again for 10 seconds.  Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a small sharp knife inserted into the center of the cake comes out clean.  Transfer the pan to wire rack to cool completely.  Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Caramel Rum Frosting
Put the butter, rum, confectioners’ sugar, and remaining portion of burnt sugar liquid in a food processor.  Pulse in short bursts until the frosting is shiny and smooth.

Assemble the Burnt Sugar Bundt Cake
Use an offset spatula to spread the frosting over the crown of the cake in a thick layer.  Let the frosting set before serving.  The cake will keep in an airtight container, at room temperature, for up to 3 days.


Category: Cake,Dessert,Thanksgiving
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Gravy – Vegetarian and Gluten-Free

November 23, 2010

One of the very first blogs I read, way back when, was Shauna’s Gluten-Free Girl.  I linked to her through a story on the Seattle Times web site.  It was truly before I knew what a blog was but I, like so many people around the world, was immediately captivated by her writing and her story.  She is one of the superstars who inspired me to start my own blog.

Over the past couple of years, I have been lucky enough to get to know Shauna and to visit her, Danny, and adorable Lu on their magical island.  She is as kind and generous-hearted as she comes across in her posts.  She also gives the best hugs I have ever received (if you have gotten one, you will no doubt agree with me).  Shauna has the most positive attitude toward the foods she can eat, not lamenting those she can’t.  This attitude mirrors the approach I take to my vegetarian diet, although I am well aware that mine is a choice and hers is not.  Still, I think we both feel that eating is celebrating what you can eat not bemoaning what you can’t.

Shauna, in her wonderful community-oriented way, put a call out to bloggers everywhere.  She reminded us, in her gentle way, that Thanksgiving can be a rough holiday for those who can’t eat gluten.  She challenged us to make something gluten-free and share with our readers and hers.  This cause is near and dear to my heart because, of course, Thanksgiving is not the best holiday for vegetarians either.  If you come to my house, you will find a lot of side dishes so that there is plenty for me, my mom, my sister-in-law, and my brother’s girlfriend to eat.  (Yes, all the women in the family are veg.)  I love that Shauna asked for help in getting the word out and I wanted to do my part.

What I really wanted to share, the thing I discussed with her last time I saw her, is my vegetarian gravy.  Even in my early years, when I still ate meat, I could not bring myself to eat more than a couple bites of turkey.  And I would choke those few bites down dry because I could not bear gravy.  Once I announced my vegetarianism, I still steered clear of the gravy and that did my best to swallow dry mashed potatoes and stuffing.  Then one day, in my 20′s, I realized that I could make vegetarian gravy, and Thanksgiving changed forever for me.  It took a few years to find the right one, but now I smother my mashed potatoes and just about everything else on my plate with it.  In fact, I need to start using this savory stuff at times other than turkey day.  Maybe a giant grilled portabello mushroom bathing in gravy with a poached egg on top.  This recipe makes plenty of gravy and we are housebound with the wonderful weather so those mushrooms might be on my table tonight.  Mmmmm.

Anyway, I remember reading on Shauna’s site that you can easily make gravy gluten free by swapping out regular flour for rice flour.  Vegetarian gravy can be made ahead of time because there are no turkey drippings involved – another thing to recommend it.  So here we are, the Tuesday before Thanksgiving and I have my delicious, vegetarian, gluten-free gravy already done.  The rice flour, which I already had on hand from making those sage tempura, worked beautifully.  It tastes just the same as I remember.  Which is to say, delicious.

You may have heard, but it’s getting close to holiday season around here and that means you might have a few gifts to purchase.  If you have someone on your list who loves to read cookbooks cover to cover, and also happens to like cooking good food, I can highly recommend Shauna and Danny’s love story/cookbook Gluten-Free Girl and the Chef. Their love and enthusiasm is contagious and the cookbook is written with lots of suggestions of how to add your own flair – something I always appreciate.

If you have some gluten-free guests coming to your dinner, be sure to check out Shauna’s Thanksgiving post.  There are a million and one great ideas there.

One Year Ago: Peanut Curry with Sweet Potato and Collard Greens, Yogurt Flatbread, Cider-Caramelized Apple Pound Cake
Two Years Ago: Giant Chocolate Toffee Cookies, Brussels Sprout Hash with Caramelized Shallots, Parmesan and Thyme Crackers

Vegetarian Gluten-Free Gravy
Adapted from Gourmet
Makes enough to serve 6-8 people

A few notes.  You will want to use a wide mouth pot for this one.  A 4 quart will work, a 6 quart would be better.  I found it took the rice flour longer than all-purpose to thicken this gravy but it definitely did the job.  Just keep a low heat under it and keep whisking.  I always think vegetable broths are very ho hum but I have finally realized this is the broth of my dreams.  It could hold its own in a French onion soup.  I think I know what just went on the menu for next week.  Note to self.

This is a salty gravy, which I like, but if you are wanting it to be less so, I would use less soy sauce, ¼ of a cup would be good.  Finally, regular soy sauce is not gluten-free so if you are making it that way, be sure to use tamari.  I always do anyway because I think it tastes better.

1 large head garlic
2 tbsp. olive oil, plus additional for drizzling
1 leek, quartered and washed
1 onion, left unpeeled, quartered
2 carrots, quartered
1 parsnip, quartered
2 celery ribs, quartered
1 bay leaf
½ tsp. whole peppercorns
1½ cups dry white wine
1/3 cup tamari
6 cups cold water
5 tbsp. unsalted butter
1/3 cup rice flour

Preheat oven to 400ºF.  Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil and double-wrap tightly in foil.  Roast until garlic is very soft, about 45 minutes.  (I always roast my garlic in the toaster oven.)

While garlic roasts, heat 2 tbsp. olive oil in a wide mouth pot (4-6 quarts) over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 10 minutes.  Sir in wine and boil until most of it has evaporated.  Add tamari and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup.  If you have more than 4 cups, boil to reduce; if less, add water.

Mash roasted garlic to a purée.  Melt butter in a heavy medium saucepan over medium heat.  Stir in rice flour and garlic purée, then slowly pour in the stock, whisking all the while.  Cook, stirring, 5 minutes until thickened.  Season to taste with salt and pepper.  (Can be made up to 3 days ahead.)


Category: Thanksgiving
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Braised Purple Cabbage with Apples

September 27, 2010

Well!

That was fascinating.  I want to thank you all for indulging me and sharing something so personal.  I was amazed that most of the dreams feel into a few general categories.  My informal tally shows that the most common anxiety dreams were roughly in this order:

Something to do with school
Teeth falling out or crumbling
Being chased
Driving
Waiting tables
Being along in a house
Being late
Can’t move
Something involving a bathroom

There were others – dressing up like Attila the Hun and being chased by Kiss, the band, were my favorites.  I was amazed by how many people dream about losing their teeth.  I sometimes dream that I am chewing an enormous piece of gum and am trying to talk to someone and the gum keeps getting stuck in my teeth.  When I go to take it out, it just pulls into long strands and keeps sticking.

Anyway.  Thank you again for sharing.  I was so touched that many of you who usually lurk came forward and commented.  As usual, I wish I could send each and every one of you this prize package.

Because  I like to give and because I have two children who were fighting over the task of picking a number out of a hat, and because I need an excuse to go back to Theo Chocolates (again, for the children!), I had assistant #2 pick out another winner.  I will send that person some chocolate goodies.  Drum roll please.

Winner #1 is Erica (comment #84) who has this dream:  “My main anxiety dream is that I’m running away from someone or something and no matter how hard I try to run, I’m going in slow motion. Every muscle is burning and I’m pushing as hard as I can go but I’m barely moving.  The second one is that my teeth are loose or are going to fall out. No lie. When I wake up I check to make sure they’re all there and not wiggling!”

Winner #2 is Holly E (comment #18) who has this dream:  “My anxiety dreams are always about high school. Often I am just roaming the halls or hiding out because I don’t remember what class I am supposed to be in. Sometimes I show up for the final after skipping the class all semester. Every now and then I can’t remember my gym locker combination. I keep hoping that one of these days I will “graduate” to college dreams! My FAVORITE dreams, however, are about the ocean: surfing, swimming, sometimes stuck under water but I can still breathe. I wake up feeling so ivigorated!

So let’s talk about cabbage.  My darling husband thinks he doesn’t like cabbage.  I mention it and he makes a face.  This from the man who loves sauerkraut and coleslaw.  When I tell him that both those things are in fact cabbage, he just smiles and nods.  So I didn’t talk about the exquisitely purple cabbage I picked up at the farmer’s market and I didn’t tell him that I was going to use it in a side dish for a weeknight Dana Meal.  I knew he would question a cabbage dish but I also knew he would love it once he tasted it.

Which of course, he did.  A beautiful cabbage thinly sliced.  Peeled farm fresh apples too.  A bit of sugar, salt, caraway seeds, and cider vinegar and then a good long simmer on the stove – this is a lovely dish indeed.  The equinox has passed and fall is officially here.  I have found this dish works well alongside so many different things during this season.  This time I served it with a hearty pasta dish featuring buckwheat groats and a savory gravy (don’t knock it ’til you’ve tried it), but I have also served it with savory grain cakes sitting atop a carrot ginger sauce.  I would imagine it would be magnificent alongside some kind of savory stuffed squash as well.  Randy’s family serves sauerkraut at Thanksgiving (I know!) so he always requests that I make it for him.  I’m kind of hoping I can talk him into this dish instead.  He wouldn’t be the only one eating it, unlike the sauerkraut.

One Year Ago:  Holly B’s Almond Butterhorns
Two Years Ago:  Frittata with Cheese and Sun-Dried Tomatoes

Braised Purple Cabbage with Apples
Adapted from The Modern Vegetarian Kitchen
Serves 4-6

I like this dish with a hint of sweetness so the seasoning here is perfect for me.  I would imagine that you could replace half the water with apple juice or cider if you want it sweeter.

2 tbsp. butter
1 large red onion, sliced into thin crescents
2 tsp. brown sugar
1 tsp. caraway seeds
1 tsp. kosher salt
Freshly ground pepper
¾ cup water
3 tbsp. cider vinegar
1 head purple cabbage (about 2 pounsd), sliced into ½-inch strips
1 large firm apple, peeled and sliced ¼-inch thick

In a wide heavy sauté pan over medium heat, melt the butter.  Add the onions, brown sugar, caraway seeds, salt, and a few grinds of pepper.  Sauté, stirring occasionally, for 5 to 7 minutes, until softened.

Add the water, vinegar, cabbage, and apple.  Raise the heat and bring to a boil.  Cover, reduce the heat to low, and braise for 25 to 30 minutes.  Uncover and cook over high heat for a few minutes until the juices have reduced.  Season to taste with salt and pepper.


Category: Side Dish,Thanksgiving
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