TASTE THE OMG PIE OF THE HOLIDAY SEASON!

Apricot Date Hazelnut Sticky Pie 1APRICOT, DATE, AND HAZELNUT STICKY PIE

Everyone has a favorite dessert they love to serve guests at a festive holiday meal. For some, it’s good, old-fashioned apple pie with plenty of cinnamon, for others it a rich, crunchy pecan pie. Some cling to cheesecake, while others just love a moist, two-layer dark chocolate cake topped with chocolate frosting.

For me, the OMG dessert of the season (actually, there are several) is this awesome creation I assembled and served several years ago. Everyone loved it–said it was a keeper, their favorite dessert, the best dessert they ever tasted, couldn’t get enough of it, etc.! Reviews don’t get much better than that! So, naturally, I kept it and am excited about sharing it.

Something new I can add to the list of compliments is that this dessert won 1st place in a dessert contest at Melissas.com. Actually, it was a 3-way tie for 1st place and I was one of the top three.

Sticky Pie side

For that even when I needed 30 servings, I doubled the recipe and prepared it in a 9 x 13-inch pan. I pressed only one recipe of the crust  mixture into the bottom of the pan.

Sticky Pie close up 2

So what’s the big deal–why all the fuss? It’s just simply a great tasting pie with an exceptionally appealing texture and encompasses all the good stuff the holiday season has to offer.

And, really, any time you join together dried fruit, like raisins, dates, cranberries, and apricots, you’ve combined the seductive elements of an exceptional sweet treat. But, then, mingle the merry makings of those four fruits with the crunchy, roasted, chunky nuts, spice them up, bind them with a magical medley of sweeteners, and voila!–a stunning pie for the festive holiday!

The pleasantly chewy texture of the pie is reminiscent of nougat, so be sure to use a firm, serrated knife to cut into servings. You’ll need to apply a little muscle when cutting into the pie because of its very firm, and rather sticky nature. It’s quite sweet and rich, so thin slices are best–and that makes the dessert go a little farther.

I’ve actually gotten 12 serving from this pie for several reasons. First, after a large meal, the guests are too full for big servings. Second, because the pie is super sweet, small servings are very satisfying. And, third, so many people are watching the waistlines, they’re happy to be served a small piece.

It’s also the perfect make-ahead dessert that keeps well in the refrigerator for up to five days. This is one dessert that’s a dinner host’s dream because there’s no last minute fuss and everyone loves it. For the best results, bring the pie to room temperature before serving.

For best results, make the pie a day or two ahead, cover it with plastic wrap, and refrigerate it. Then, bring the pie to room temperature several hours before serving. Refrigerating the pie adds a touch of needed moisture, while bringing it to room temperature makes it easier to cut.

 Apricot Date Hazelnut Sticky Pie pieceAPRICOT, DATE, AND HAZELNUT STICKY PIE

 Yield: 1 (9-inch) pie; 8 to 12 servings

1 recipe Oatmeal Crumb Crust (recipe below)

1 1/2 cups blanched hazelnuts (See How to Blanch Hazelnuts)Apricot, Date, and Hazelnut Sticky Pie 2

3/4 cup toasted pecans (I used Melissa’s pecans)

 

1 cup golden raisins (I used Melissa’s)

3/4 cup diced dates

2/3 cup diced dried apricots (I used Melissa’s)

1/2 cup sweetened dried cranberries (I used Melissa’s)

1 1/4 teaspoons ground cinnamon

1/2 teaspoon minced orange or lemon zest

1/8 teaspoon salt

 

1 cup brown rice syrup

1/4 cup organic sugar

1/4 cup maple syrup

1/3 cup tapioca flour

1 tablespoon freshly squeezed lime juice

1/2 teaspoon maple extract

 

Prepare the Oatmeal Crumb Crust and set aside.

To make the filling, pour the blanched hazelnuts into a heavy-duty ziplock bag, place the bag on a cutting board, and use a hammer to gently break the nuts into coarse pieces. Transfer the hazelnuts to a large bowl. Break the pecans into pieces and add them to the hazelnuts.

Add the raisins, dates, apricots, cranberries, cinnamon, orange zest, and salt to the nuts and toss well to distribute the ingredients evenly.

Preheat the oven to 350 degrees F. Combine the brown rice syrup, organic sugar, and maple syrup in a 2-quart saucepan. Add the tapioca flour and stir well with a wooden spoon until the flour is completely incorporated. Set aside for 5 minutes to allow the tapioca flour to absorb some of the moisture.

Bring the syrup mixture to a boil over medium heat. Boil for 4 minutes. Remove from the heat and stir the lime juice and maple extract into the syrup mixture and mix well.

Pour the syrup into the fruit-nut mixture and stir and mix thoroughly to coat all the ingredients. (The mixture will be very thick and sticky, and combining it completely will likely take the place of your daily workout.)

Spoon the filling into the prepared crust and bake for 30 to 35 minutes. Let cool for 4 to 6 hours to set completely. To store, cover the pie with plastic wrap and refrigerate. Bring the pie to room temperature before serving.

Oatmeal Crumb Crust

 Yield: Makes 1 (9-inch) pie crust

3 cups old-fashioned rolled oats

3/4 cup walnuts

4 1/2 tablespoons canola oil

3 tablespoons organic sugar

3 tablespoons maple syrup

1 1/2 tablespoons fresh lemon juice

3/4 teaspoon salt

Pour the oats into a food processor. Pulse 15 to 20 times. Add the walnuts, oil, sugar, syrup, lemon juice, and salt. Process until the mixture becomes a fine, crumbly meal and holds together when pinched. Scrape down the workbowl as needed. If needed, add 1 tablespoon of water to help the mixture hold together.

Spoon the mixture into a 9 or 10-inch pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges to firm.

Sticky Pie Melissa's

 

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THE CHRISTMAS COOKIE TRAY HAD HIDDEN SURPRISES!

 

 PUMPKIN PINE NUT COOKIES

Pumpkin Pine Nut CookiesThese delightful pumpkin cookies give the tongue a delightful little tingle and make ideal treats for holiday gifting. If giving the cookies as as gifts is the goal, it would be best to double or triple the recipe. If these are simply an after-dinner treat or mid-day nibble, stick with the recipe measurements as is.

To make the cookies really unique, I’ve added a bold flavor surprise from three ingredients seldom found in a cookie recipe–coriander seeds, black pepper, and cayenne.

The fun part is watching expressions on people’s faces when they take their first bite. The flavor-hit doesn’t happen immediately–it takes a few seconds before it registers–and when it does–puzzled looks begin showing up.

It’s fun to see if people can guess what’s making those cookies so lively. The guesses are all over the place–some are even interesting enough to add to a future batch of  cookies.

I’ve chosen to add pine nuts because they stand out in bright contrast to the pumpkin color, but you can add any nut of your choice.  Because these babies keep so well, they can be wrapped in plastic and stored at room temperature  for up to 5 days.

If you’re a long-range planner, make the cookies well ahead, place them on a parchment-lined metal tray with parchment between the layers, and freeze them until solid. Then transfer them to a plastic-wrap-lined box or heavy-duty plastic bags and freeze them for up to three months.

Vegan Holidays highresThis is one of the recipes in the Christmas section of my Vegan for the Holidays cookbook–Happy Baking!

PUMPKIN PINE NUT COOKIES

 Yield: 2 1/2 dozen

1 1/2 cups whole-wheat pastry flour

1 1/2 cups old fashioned rolled oats

1 cup plus 2 tablespoons dark brown sugar, firmly packed

2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1 1/4 teaspoons whole coriander seeds, ground in a mortar and pestle, or 1

teaspoon ground coriander seeds

1 teaspoon ground nutmeg

3/4 teaspoon ground black pepperPumpkin Pine Nut Cookies

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cayenne

 

1/2 cup pine nuts

 

1 1/4 cups cooked fresh pumpkin or canned pumpkin

1/2 cup canola oil

1 teaspoon vanilla extract

 

1/4 cup water

2 tablespoons whole flaxseeds or ground flaxseeds

  1. Preheat the oven to 350 degrees F. and line two large rimmed baking sheets with parchment paper.
  2. Combine the pastry flour, oats, brown sugar, cinnamon, baking powder, coriander, nutmeg, pepper, baking soda, salt, and cayenne in a large bowl and mix well. Stir in the pine nuts and set aside.
  3. Combine the pumpkin, oil, and vanilla extract in a medium bowl and mix well. Add the wet ingredients to the dry ingredients and mix well to form a thick dough.
  4. Put the water and flaxseeds in a blender. Process on high speed for 1 to 2 minutes to form a thick slurry. Stir the flaxseed slurry into the dough, mixing thoroughly to distribute it evenly.
  5. Place heaping tablespoonfuls of dough 2 inches apart on the prepared baking sheets, spreading with the back of the spoon to form 1 1/2-inch diameter cookies.
  6. Bake for 15 minutes. Switch the oven rack positions of the baking pans and bake 13 minutes longer for soft cookies, or about 17 minutes for crisp cookies. Transfer the cookies to a cooling rack or plate and let cool completely.

Note: If you use ground flaxseeds, make Step #1 combining the flaxseeds and water in a small bowl. Mix well and set aside. By the time you’re ready to add the flaxseeds, they will have thickened and can be added to the cookie dough without the need of blending.

HATCH CHILES BRING SPARKLE TO THE HOLIDAY TABLE!

Roasted Sweet Potatoes 2

vvplogoYour roasted sweet potatoes will practically dance with holiday spirit when they’re drizzled with the zesty nature of this mild chile sauce. And I promise the sauce has just enough mojo to put a magic touch on your festive meal. The sauce can be prepared a day or two ahead and served warmed, chilled, or at room temperature. Leftovers keep well in the fridge for at least 4 or 5 days.

To create a creamy, smooth as velvet sauce, it helps to have a high-speed blender, but with patient soaking and longer blending it should work just fine with a regular blender.

I experimented with this dish for Thanksgiving for the first time. It was such a big hit, I felt it could be a terrific side dish any time during the holiday season.

Then, the following year, I decided to bring more colors to the platter with multi-colored sweet potatoes. In addition to the familiar orange yams, my local Korean market had yellow sweet potatoes and a delicious variety of purple ones called Okinawan sweet potatoes. The lighting wasn’t at its best for a great photo, but I think the result is so appealing I wanted to share it.

Multi-color potatoes 2

ROASTED SWEET POTATOES WITH SIZZLING CHILE SAUCE

Yield: 6 servings

Sweet Potatoes

5 or 6 medium yellow or orange sweet potatoesRoasted Sweet Potatoes

Sizzling Chile Sauce (recipe below)

Parsley sprigs, for garnish

3 to 4 tablespoons chopped purple cabbage, for garnish

  1. Preheat the oven to 400 degrees F. (Gas Mark 6) and have ready a large rimmed baking sheet lined with aluminum foil.
  1. Scrub the sweet potatoes, put them on the prepared baking sheet, and roast for 50 to 60 minutes, or until they are soft when gently pressed. Prepare the Sizzling Chile Sauce while the sweet potatoes are baking.
  1. When the sweet potatoes are done, peel them and cut them into 1-inch thick slices. Multi-color Sweet PotatoesArrange them on a large platter, overlapping the slices. Garnish with the parsley and cabbage. Alternatively, drizzle some of the sauce over the center of each potato slice.

 

Sizzling Chile Sauce (Makes about 3 cups)

Chile Sauce2 ounces (56g) Melissa’s dried Hatch chiles or California chiles (about 8 to 10 dried chiles)

3 cups (720 ml) boiling water

2/3 cup (160 ml) chopped onions

5 garlic cloves, coarsely chopped

2 teaspoons extra virgin olive oil

1/3 cup (80 ml) coarsely chopped almonds

2 tablespoons toasted sesame seeds

1 teaspoon salt

1/4 cup (60 ml) brown sugar

1/4 cup (60 ml) rice vinegar or other mild vinegar

  1. Prepare the Sizzling Chile Sauce while the sweet potatoes are baking. Using kitchen scissors, cut the chiles open and discard the seeds, ribs, and stems. Snip the chiles into coarse pieces and put them in a bowl. Pour the boiling water over the chiles to cover. Set aside to soften for about 1 hour.
  1. Meanwhile, combine the onions, garlic, and olive oil in a 10-inch (25 cm) skillet. Cook and stir over high or medium-high heat for 2 to 3 minutes, or until the onions begin to soften. Add 1 or more tablespoons of water if needed to prevent burning the onions and garlic.
  1. Add the almonds and sesame seeds to the pan and cook another minute or two.
  1. Transfer the onion mixture to a blender and add the salt, brown sugar, and vinegar.
  1. When the chiles have softened, use a slotted spoon to transfer them to the blender. Add 1 cup (240 ml) of the chile soak water and process for a full minute or two until the sauce becomes smooth and creamy. Adjust seasonings, if needed, and serve the sauce on the side.

Alternative serving suggestion: Spoon a line of the sauce down the center of the overlapped sweet potato slices and add a pinch of minced parsley over the sauce. Serve the remaining sauce on the side.

 

This recipe is part of a fun blogging chain that includes about 96 innovative bloggers sharing amazing holiday recipes. You can easily move backward or forward through the Potluck chain to explore a banquet of tantalizing recipe posts crossing many continents.

To venture over to the blog that precedes mine in the Potluck, click on the go back buttongo_bck-300x257

 

 

 

 

go_forward-300x243To venture over to the blog that follows mine in the Potluck click on the go forward button

 

 

To start at the beginning of the Potluck, click on the stay calm button

Stay-Calm-Beginning-Red

 

 

 

Enjoy the fun holiday recipes and have a holiday blast!!!!!

 

 

 

 

WHAT’S FOR DESSERT ON THANKSGIVING? BET YOU CAN GUESS!!`

 WILLIAMSBURG PUMPKIN PIE

Wiliamsburg Pumpkin‘Tis the season for pumpkin! There’s no doubt about that. Everywhere I look there are recipes for Pumpkin pie, pumpkin cheesecake, pumpkin pancakes, pumpkin muffins, pumpkin cake, pumpkin cookies, pumpkin soup, pumpkin stew, pumpkin scones, pumpkin breads, pumpkin sauces – you get the idea!

And wouldn’t something as highly anticipated as pumpkin pie be missing from the dessert table on Thanksgiving if it weren’t there? There’ll be no dessert disappointment for my family–pumpkin pie will take center stage at dessert time, along with a creamy and compassionate Satin Whipped Cream to spoon on top.

You can’t miss with this recipe that captures the spicy taste and aroma we’ve come to expect. The Pilgrims would have really appreciated this treat, especially with a dollop of Satin Whipped Cream as a finishing touch.

WILLIAMSBURG PUMPKIN PIE

Yield: 1 (9-inch) pie: 6 to 8 servings

1 Oatmeal Crumb Crust (recipe below)

Filling

1/4 cup plus 1 tablespoon arrowroot starch, (plus 2 tablespoons arrowroot for butternut squash)

1/4 cup unsweetened soymilk

1 (12.3-ounce) box extra-firm silken tofu, drained

2 cups canned pumpkin or cooked, mashed butternut squash

1 1/4 cups plus 2 tablespoons organic sugarPumpkin pie

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of salt

1 recipe Satin Whipped Cream (recipe below)

  1. Preheat the oven to 350 degrees F. and prepare the Oatmeal Crumb Crust.
  2. To make the filling, combine the arrowroot and soymilk in a blender. Process at high speed for 1 minute until smooth and slightly thickened, stopping occasionally to scrape down the blender jar. Set aside in the blender to thicken further.
  3. Put the tofu, pumpkin, sugar, cinnamon, nutmeg, allspice, cloves, ginger, and salt in the food processor. Process until smooth and creamy, leaving no bits of white tofu visible, stopping occasionally to scrape down the work bowl.
  4. Process the arrowroot mixture again and add it to the batter in food processor. Process until well incorporated.
  5. Spoon the filling into the prepared crust. Use the back of the spoon to spread the filling to the edges and smooth the top.
  6. Bake the pie in the middle of the oven for 45 to 50 minutes. The center of the pie will still be slightly soft but will firm when chilled. Let cool completely.
  7. Cover the pie with an inverted 9 or 10-inch pie pan or form a tent with aluminum foil, and refrigerate for 8 to 12 hours or overnight. Serve with Satin Whipped Cream on the side, if desired.

Oatmeal Crumb Crust

3 cups old-fashioned rolled oats

3/4 cup walnuts

4 1/2 tablespoons organic canola oil

3 tablespoons organic sugar

3 tablespoon maple syrup

1 1/2 tablespoons freshly squeezed lemon juice

3/4 teaspoon salt

  1. Have ready a 9-inch pie pan. Pour the oats into the food processor and pulse 12 to 15 times. Add the walnuts, canola oil, sugar, maple syrup, lemon juice, and salt. Pulse and process until the mixture is a fine, crumbly meal and holds together when pinched.
  2. Spoon the crust mixture into the pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges to firm.

Satin Whipped Cream

1/2 cup cashews

1 cup water

1 small banana

6 tablespoons powdered sugar

1/2 teaspoon xanthan gum

1/4 to 1/2 teaspoon vanilla extract

  1. Put the cashews in a food processor. Process until ground into a fine meal. Transfer to a blender. Put the water, banana, sugar, xanthan gum, and vanilla extract in the blender with the cashew meal. Process for 1 to 2 minutes, or until the mixture becomes thick, smooth and creamy.
  2. Transfer the mixture to a covered container and chill for 8 to 12 hours to firm. Covered tightly and stored in the refrigerator, Satin Whipped Cream will keep for about 4 days. Before serving, fluff the mixture with a gentle stir.

Vegan Holidays highresYou can find this recipe and a host of other delicious dessert and celebration recipes in my Vegan for the Holidays Cookbook.

CAN’T BEET POMEGRANATE SALAD FOR THANKSGIVING!

sharonpalmer_headshot3Sharon Palmer RD generously shares her beautifully composed BEET AND POMEGRANATE SALAD to start the holiday meal with a pack of antioxidants packaged so appealingly no one will turn down a hearty serving.

Sharon has created an award-winning profession based on combining her two great loves–food and writing. As a registered dietitian with 16 years of health care experience, she channels her nutrition experience into writing features covering health, wellness, nutrition, and cuisine. Sharon is also a passionate writer about food and environmental issues, having published a number of features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, and food security. Over 850 of Sharon’s features have been published in a variety of publications, including Better Homes & Gardens, 6x9Prevention, Oxygen, LA Times, Cooking Smart, and CULINOLOGY. Her books include The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health Beginning Today and Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes. Sharon is the editor of the acclaimed health newsletter, Environmental Nutrition and nutrition editor for Today’s Dietitian. She writes every day for her popular Plant-Powered Blog. In addition, Sharon is a nutrition advisor for the Oldways Vegetarian130 Network and served as a judge for the James Beard Journalism awards. She was the proud recipient of the Loma Linda University Distinguished Alumnus Award in 2013.

Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon enjoys visiting the local farmers market every week and cooking for friends and family.

Beet and Pomegranate Seed Salad pic3BEET AND POMEGRANATE SALAD

Ingredients:
4 cups packed mixed baby greens
2 cups packed assorted micro-greens
2 cups sliced baby beets, cooked and chilled
1 cup fresh pomegranate seeds
3 tablespoons coarsely chopped walnuts
1/4 cup freshly squeezed orange juice

1 tablespoon plus 1 teaspoon extra virgin olive oil
1/8 teaspoon ground black pepper
1 garlic clove, minced

Directions:
1. Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
2. Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
3. Whisk together the orange juice, olive oil, black pepper, and garlic in a small bowl.Drizzle the vinaigrette over the salad and serve immediately.

GOTTA HAVE STUFFING FOR THANKSGIVING!

StuffingSAVORY CHESTNUT AND FRUIT STUFFING

Without fail, Thanksgiving brings out our most nostalgic memories. Often those treasured times call to mind remembrances of the delicious stuffing our mothers and grandmothers brought to the table at holiday time.

Those flavors we remember so fondly may have been savory, sage-infused, and earthy, or perhaps they were sweet, fruity, and spicy. Each year I debate whether to prepare a savory stuffing or one more focused on the fruity side.

This year I’ve settled my own conundrum by uniting both sides of the sweet-savory debateChestnuts roasting and adding one of my very favorite foods of the autumn season–CHESTNUTS! Here’s a quick recipe for roasting chestnuts. If you prefer to boil the chestnuts, a method I turn to most often, here’s my post on Cooking and Peeling Chestnuts with step-by-step directions:

https://veganfortheholidays.wordpress.com/2014/08/18/cooking-peeling-chestnuts-illustrated/

If you don’t have the time to cook and peel fresh chestnuts, you can find them already prepared in jars and vacuum-sealed packages. Avoid the canned chestnuts packed in water–they simply don’t have the alluring taste and texture of vacuum-packed chestnuts.

This scrumptious stuffing, replete with chestnuts, is so fruity and ravishing, it makes a delicious meal by itself. Enjoy it as a side dish or use it to stuff acorn, butternut, or delicata squash.

For convenience, prepare the stuffing a day ahead, and warm it for 10 to 15 minutes in a preheated 350-degree F. oven before serving. If you use fresh chestnuts in the shell, cook and peel them in advance also, to bring this recipe together more easily.

This tasty stuffing recipe is very copious so there will most likely be leftovers that can easily be covered with aluminum foil and reheated. For a small family gathering, you might want to cut the recipe in half.

Vegan Holidays lowresOh, and by the way, this delicious recipe is from my Vegan for the Holidays Cookbook!

SAVORY CHESTNUT AND FRUIT STUFFING

 

 

Yield: 12 to 15 hearty servings

2 cups water

2/3 cup pearl barley

1 1/2 teaspoons salt, divided

8 cups whole wheat bread cubes

2 1/2 cups vegetable broth

3 large sweet onions, chopped

2 stalks celery, chopped

2 large apples, cored and chopped

1 1/4 cups chopped cooked and peeled chestnuts, or pecans, or walnuts

1 cup golden raisins

3/4 cup sweetened dried cranberries

3/4 cup chopped dried apricots (preferably Turkish)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground pepper

2 tablespoons white miso

Garnishes

1/4 bunch parsley

3 tangerine wedges or Fuyu persimmon slices

3 fresh cranberries

1/4 cup pomegranate seeds

1/4 cup chopped parsley

  1. Preheat the oven to 350 degrees F.
  1. Combine the water, barley, and 3/4 teaspoon of the salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer for 50 to 60 minutes, or until the barley is tender and all the water is absorbed.
  1. Meanwhile, place the bread cubes on a large, rimmed baking sheet. Bake for 10 to 12 minutes, or until dry. Transfer the bread cubes to an extra-large bowl.
  1. Add the vegetable broth to the bread cubes and mix vigorously with a wooden spoon until the bread cubes are broken down into a coarse meal. Set aside.
  1. Combine the onions and celery in a large, deep skillet and add 2 or 3 tablespoons of water. Cook and stir for 10 to 12 minutes, or until the onions are very soft and translucent. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Transfer the onion mixture to the bowl with the bread cubes.
  1. Add the apples, chestnuts, raisins, cranberries, apricots, cinnamon, nutmeg, pepper, cooked barley, and the remaining 3/4 teaspoon salt and mix well.
  1. Thin the miso with about 3 tablespoons of water, add it to the stuffing mixture and combine well to distribute it evenly. Adjust the seasonings.
  1. Spoon the stuffing into a 13 x 9-inch baking pan, cover with aluminum foil and bake for 35 minutes. Remove the foil and bake another 15 to 20 minutes, or until a light crust forms on the top.
  1. To serve, garnish one corner of the pan with the parsley and artfully nestle the tangerine wedges and cranberries into the parsley. Sprinkle the pomegranate seeds over the top, along with the chopped parsley.

SEXY CRANBERRY SAUCE

Cran Pear CompoteCRANBERRY-PEAR COMPOTE

Thanksgiving and cranberry sauce are the proverbial food marriage on the traditional Thanksgiving dinner table. It’s tradition! To leave it off the menu would have the family wondering if I was losing my marbles.

I have fond memories of my mom cooking fresh cranberries with sugar and cinnamon on the stove-top to get ready for the Thanksgiving feast. I followed in her tradition for many years. Then, thought it would be more fun to strike out with a few creative touches to the cranberry sauce .

Combining the cranberries with pears had great appeal and so did the addition of ginger. By the time I was finished playing, I had a super delicious and super easy version of cranberry sauce. It even looks more appealing than any of my past ventures. I was actually amazed at how quickly this recipe came together.

Yet, so many people shun fresh cranberries and turn to buying the Vegan Holidays highresstuff in the can. Honestly, canned cranberry sauce doesn’t hold a candle to this flavorful recipe that’s featured in the Thanksgiving section of my Vegan for the Holidays cookbook.

One of the features that make cranberry sauce such a holiday favorite is that it can be prepared up to a week ahead of the holiday. Sugar is quite the preservative and has been for eons. Just cover it and tuck it into the fridge–that is, after it cools and it will be ready when you need it. Prepare it several days in advance–it’s a great keeper.

If the sauce looks runny after cooking, remember that cranberries contain natural pectin that thickens when cooled and refrigerated.

This is a slightly chunky version of cranberry sauce. If you want it to be less chunky, cook it 10 to 15 minutes longer. You can even use an immersion blender if you want a smoother, less textured consistency.

Yield: 8 to 10 servings

1 (12-ounce) package fresh cranberries

1 large firm pear, peeled, cored, and diced

1 cup organic sugar

3/4 cup water

1 (3-inch) cinnamon stick

1 tablespoon minced peeled fresh ginger

1 tablespoon freshly squeezed lemon juice

2 slices fresh Fuju persimmon, for garnish

  1. Combine all the ingredients, except the persimmon, in a 3-quart saucepan. Cover and bring to a boil over high heat. Just as the mixture comes to a boil, immediately decrease the heat to low and simmer for 10 to 12 minutes. Let cool completely and refrigerate 8 to 12 hours to thicken.
  2. Before serving, artfully tuck 2 slices of persimmon into the compote so they stand upright.