Thanksgiving at the beach with M’s family comes next.
My sister-in-law created a dish involving prosciutto and brussels sprouts. It’s the first time I enjoyed eating these little green balls.
A few people cooked tons of food.
Others lounged inside around the warm fire while it poured down rain outside.
I made pies.
The last holiday celebration of November involved me cooking, cleaning, and cooking some more, and more cleaning. We had my family over on Thanksgiving day. I made turkey, stuffing, creamed onions, green beans, gravy, mashed potatoes, pumpkin pie, cranberry sauce, and these satsuma vodka-tinis.
Ahhhhhhh!
Guests brought sweet potatoes, apple pie, rolls, and fruit salad.
Here’s the recipe for the cocktail. It may help get you through the holidays with your sanity intact.
Satsuma Vodka-Tini
(from Cooking Light magazine)
1 cup fresh cranberries
1 cup vodka
1/2 cup sugar
4 whole satsumas, peeled
3/4 cup Grand Marnier
1/4 cup fresh lime juice
Combine the first four ingredients in a food processor and process until pureed. Refrigerate 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve over a bowl or wide mouth pitcher, pressing to extract juice. Discard solids. Stir in 3/4 cup Grand Marnier and 1/4 cup fresh lime juice. Place 1 cup satsuma mixture in a martini shaker with 1/2 cup crushed ice. Shake. Strain mixture into 2 chilled martini glasses. Repeat procedure to make 10 cocktails. Enjoy in moderation if you have to drive this holiday season.