Cranberries in December

First, let me apologize for not having posted anything in a few weeks.  I've been having a difficult time with the early darkness of winter, as I always do at this time of year.  I have been trying to accept the cold, but I need the sun to help me out a little, too.

Also, it's difficult to cook a dish and photograph it before I lose natural light.

But enough with the excuses.  Let's bring some of that brightness we're craving back into the kitchen.

During Thanksgiving this year, I learned how to roast a turkey (!). This is a first for me, because I had been a vegetarian for the previous couple of decades.  My aunt Lynne usually hosts Thanksgiving and  texted me a while back so see if I would eat turkey along with everyone else if she purchased a sustainably-raised one.  I gladly accepted this offer and jumped at the chance to actually learn how to cook a turkey.

While our family has a set of traditional dishes at Thanksgiving, like the turkey and fixings, mashed potatoes, sweet potatoes, vegetable sides, and my beloved cranberry sauce, the way in which each is prepared changes each year.  This is wonderful for us home cooks, because we get to try out new dishes and flavors.  Our menu is always current and accommodating (last year I wrote about cooking for a group with various dietary needs).

Cranberry sauce from a can is absolutely delicious.  But it's also easy to make from scratch and can be varied endlessly.  Aunt Lynne made a cranberry chutney this year, more savory than sweet.  Of course I wanted the recipe - it called for a reprise during Christmas!

I'm hosting a smaller group of family for Christmas this week.  I'm so excited that I planned a seven course meal and maybe even a "table scape."  Okay, not really a table scape, but I do have a tablecloth and matching napkins. And a table and chairs, if I remember to bring them in from the patio in time to warm to room temperature.

Part of this meal is a cheese plate with olives, crackers, and this festive cranberry chutney. You can make it in about a half hour and hardly need to pay that much attention.  If you have been crazy with holiday get-togethers and have been charged with bringing an appetizer to one, I encourage you to steal this idea. No one will be disappointed, except Grinches.

CRANBERRY CHUTNEY

• 4 cups fresh cranberries
• 1 small onion, chopped finely
• 3/4 cup brown sugar
• 1/3 cup red wine vinegar
• 2 T. ginger root, minced
• 2 t. mustard seed
• 1/2 t. red pepper flakes
• 1/2 t. salt

In a large saucepan, combine all ingredients.  Put on high heat until simmering, then reduce to low. Simmer until thickened and cooked through, stirring occasionally.  Allow to cool, transfer to fancy serving bowl, and think of all the possibilities!

Easiest, Quickest Drop Biscuits

Seriously, you can make the batter in less time than it takes to preheat the oven.

Now, I grew up in a small mountain town in Colorado and biscuits were not a common addition to our meals.  But when I am craving a little snack or quick dessert, drop biscuits have become a go-to dish.  They are great warm with butter.  And with jam or apple butter for a sweeter note.

They are not fancy, but they are just what you might want when you start thinking about it.  All warm from the oven, with butter melting into the crumb... so good!  And all in about the time you can brew a cup of tea to go with them.

QUICK DROP BISCUITS

• 2 cups flour
• 1 T. baking powder
• 1/2 t. salt
• 1/2 cup butter, cold
• 1 1/4 cup whole milk

Preheat oven to 450 degrees.  Set out two baking sheets, line with parchment paper or foil.

In a medium bowl, whisk flour, powder, and salt together with a pastry blender (or fork).  Cut in cold butter with the pastry blender (or fork), until butter is cut into pieces the size of peas.  Measure out milk, but leave in measuring cup.

Once the oven reaches temperature, stir milk into flour mixture.  Once well combined, scoop large spoonfuls onto the baking sheets.  You can use two spoons for less mess.  Measure out about six on each sheet and bake for 10-14 minutes, until edges start to turn golden.  Let cool slightly and dive right in.  It's that simple.  Really.