by Foodlets in Family, December 26th, 2013
by Angela Moore in View All Posts, December 17th, 2008
There’s something about the tart taste of cranberries this time of year. The New York Times recently reported on a study confirming that what kids eat during the first three years of life (starting in the womb) sets the stage for what they consider comforting later on. Jogged by memories as adults, these are the flavors they’ll crave — for better or worse. Now if that’s going to be the case, I’ll serve these muffins — full of fresh berries, whole oats, maple syrup and plain yogurt — every year. This is the kind of eating I want these rascals to associate with the holidays — the kind that makes both of us feel good for years to come.
Get the recipe: Low-Sugar Cranberry Oat Muffins
Get more cranberry recipes
I know Thanksgiving 2008 is way over, but I can’t stop dreaming of the three new side dishes I cooked. They were so fabulous that I’m planning on making them again for Christmas.
I grew up in San Antonio and had two cousins from Austin visiting me in NYC this year, so I chose a menu that reflected the foods we loved on Turkey Day when we were kids in South Texas. When it came to the turkey itself, I admit I cheated. The big bird I bought from a local BBQ joint tasted just like my dad’s version, only no one had to get up at 4am to start smoking it over mesquite in the back yard. It paired perfectly with the two types of BBQ sauce I forced my cousins to smuggle from home, and it freed up my tiny Manhattan oven.
The sides were the real winners, though. I chose these three easy but truly tasty recipes.
Fennel Orange Cranberry Sauce from Dave Lieberman
I opted to grind my fennel seeds a bit with a mortar and pestle, but I wished I hadn’t. The rush of fennel when you bite into a seed is part of this recipe’s appeal, and the flavor works so well with turkey.
Twice Baked Potatoes from the FN Test Kitchens
I ran the cooked and scooped-out potatoes through my ricer to make the filling extra fluffy and smooth. Then I snuck in some extra butter and sour cream since my taters were jumbo-sized. I also trashed the tops and served them open-faced like my grandma always did.
Creamed Collard Greens from The Neelys
Follow the instructions and let the cream reduce by half. I got impatient/hungry, so the dish was a little too runny. Mea culpa.
Remember: We’ve got your back (and your sides) here at FN.com.