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!

BYO-Lobster Bake

Yep, right here in the mountains.  Well, the city in the mountains, where it is actually pretty easy to come by a lobster.

It'll cost you probably twice as much as it would if you live in New England, but it's certainly worth it to learn a new skill (new in my case) among good friends.  I followed along with the experts, but I also had this helpful chart on my plate.

Okay, so the lobsters weren't technically baked, but steamed with corn and seaweed.  And served with plenty of melted butter and hot sauce, if so inclined.  I'm always inclined towards butter, but I forgot about the Frank's Red Hot.  Next time.

Not one lobster "screamed" when it hit the pot, contrary to popular belief and although I mentally prepared for it. I picked up my lobster at a nearby seafood store on my way to our host's house - I decided I wasn't mentally prepared to have a creature ambling around in my fridge, even just over night.

In the case that you are not ready for the possibility of your lobster shrieking or walking away, you can always hypnotize it.  We tried it.  You rub the little guy in between the eyes and he'll relax.  We learned this tip from our lobster-hauling friend who lives on an island in Maine and we had to see if it works.

Supposedly, once hypnotized, you can get a lobster to rest on its head.  We had limited success, but I certainly saw the lobster relax before its trip to the pot.

I call that a humane death, but I struggled with the process of eating it.  It's impossible to separate the thought of the animal from the thought of the food when I'm dissecting the food I'm eating.  I took it slow and engaged in conversation and took deep breaths.  I'm not sure if it is difficult because I was a vegetarian for so long or if it's just the way I am.  But, it was nice to know that I wasn't alone in this...one of the other participants hit that wall, too.

I find that butter and good company helps with this apprehension.  Plus, breaking off the first claw wasn't so bad. And it was delicious.

When I reached the point of breaking the tail off the body, well, that was a little more difficult.  That body section is full of not-so-appetizing stuff.  I know I should enthusiastically embrace this knowing-what-I'm-eating thing.  I do.  But with lobster, it may just take some practice.  In the meantime, my lobster meals may rely heavily on corn. That's fine, too.

Hey, I even had a little bit of leftovers.  Of tail meat.  I plan on making that Lobster Mac & Cheese I keep hearing about on television and the internet and at restaurants.  And overall, nothing was wasted - one friend gathered up all the remains and is making a wonderful lobster stock as I write this.  We're practically neighbors, so I might get in on some lobster bisque!

That lobster claw is bigger than her hand!

Now I know how to procure, prepare, and eat a lobster.  I cannot think of a better way to say goodbye to summer than having great food and fun with great people on a beautiful Colorado afternoon.  I may even feel a little readier for the new season.

***A HUGE thank you to my friend Dan, who hosted and dreamed up the whole idea in the first place.  I had such a lovely time!  I owe you some baked goods.