All of the stars aligned this week, and I was able to combine a trip to Massachusetts with a drive on Thursday over to Madison, Connecticut to attend an event at the fabulous bookstore R.J. Julia: Dorie Greenspan spoke of her life in Paris and read from her new cookbook Around My French Table.
Even though I sat in the very back of the house, Dorie's personal warmth filled the room and her engaging stories kept us all captivated. As she signed books afterward, Dorie left us feeling that each of us was the most special one in the room!
An added bonus of the evening was meeting Dorie's charming husband Michael, and also fellow Tuesdays With Dorie and French Fridays With Dorie bloggers Tracey of Tracey's Culinary Adventures, Audrey of Food From Books, Mary of Popsicles and Sandy Feet, and Rebecca of Cooking Lucia Cara.
Dorie baked us sable cookies - they were fantastic! Thanks to Tracey of Tracey's Culinary Adventures for taking this picture of Dorie and me.
And now for a recipe from Dorie for Cranberry Sauce With Apricots that will be a great addition to your Thanksgiving menu (and one that you can throw together in under 15 minutes to boot!)
- Dorie featured the cranberry sauce on this 2009 entry on her blog and you can find the recipe, along with tempting Thanksgiving recipes from other chefs, in this article from Parade Magazine.
- The basic process is to cook fresh cranberries with orange juice, jam, sugar, powdered ginger, and chopped dried apricots on top of the stove until it becomes a thick sauce.
- 1 pound of cranberries makes 2/3 recipe of this cranberry sauce.
- For the jam, I used Stonewall Kitchen's Peach Amaretto jam. Stonewall's jams always sound wonderful, but once I open a jar I find that they tend to be too sweet and oddly low on flavor. To compensate I halved the sugar in the recipe and added a generous squeeze of lime juice. The level of sweetness/tartness can be adjusted as needed while the sauce is simmering.
This cranberry sauce was as delectable as it was easy to make. I loved that it was tart, but not too tart, and that the flavors of the different fruits came through. This is a definite addition to my Thanksgiving table this year, and beyond that, it's a good one to have on hand to garnish roasted meat or a sandwich, or even stir into yogurt.
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