I know, folks either love 'em or hate 'em, but I love rutabagas and we
always have them every Thanksgiving. I make enough to freeze and have
for other meals, too.

I usually prepare them simply; some butter, ground pepper and a touch
of cream, maybe a tad of freshly grated nutmeg, but this year I
decided to zip things up.

To the mashed and buttered rutabagas, I added freshly ground cardamom,
fresh thyme, lots of pepper, a bit of nutmeg and some creme fraiche.

Holy Moly. I have a new Thangsgiving dish. Rutabaga haters need not
apply.

Now I am going to make this cranberry recipe I saw from Alton Brown:


Tart Cranberry Dipping Sauce

* 1 pound frozen cranberries
* 2 cups orange juice
* 3 cups ginger ale
* 2 tablespoons maple syrup
* 2 tablespoons light brown sugar
* 1/2 teaspoon kosher salt
* 1 orange, zested

Combine all ingredients in a non-reactive saucepan (stainless steel),
and bring to a boil. Reduce heat and simmer, stirring occasionally,
for 30 to 45 minutes or until liquid is reduced by half.

Carefully puree with stick blender or blender until smooth. Check for
seasoning and serve in small ramekins.

Then the creamed onions with shredded carrots, the pie crusts, maybe a
bit of other prep. At that point, I'm done for the day.


Boron

On Nov 24, 11:36*am, Boron Elgar > wrote:
> I know, folks either love 'em or hate 'em, but I love rutabagas and we
> always have them every Thanksgiving.

I agree. I buy rutabaga every week I shop.

I cut one up last year to make French fries. A tad disappointing but I
was curious.

Sometimes I enjoy it just cubed and salted.

"Thomas" > wrote in message
...
> On Nov 24, 11:36 am, Boron Elgar > wrote:
>> I know, folks either love 'em or hate 'em, but I love rutabagas and we
>> always have them every Thanksgiving.
>
> I agree. I buy rutabaga every week I shop.
>
> I cut one up last year to make French fries. A tad disappointing but I
> was curious.
>
> Sometimes I enjoy it just cubed and salted.

Try roasting them with good oil, garlic and herbs.

--
--
https://www.shop.helpforheroes.org.uk/

On Wed, 24 Nov 2010 11:36:23 -0500, Boron Elgar
> wrote:

> Now I am going to make this cranberry recipe I saw from Alton Brown:
>
>
> Tart Cranberry Dipping Sauce
>
> * 1 pound frozen cranberries
> * 2 cups orange juice
> * 3 cups ginger ale
> * 2 tablespoons maple syrup
> * 2 tablespoons light brown sugar
> * 1/2 teaspoon kosher salt
> * 1 orange, zested
>
> Combine all ingredients in a non-reactive saucepan (stainless steel),
> and bring to a boil. Reduce heat and simmer, stirring occasionally,
> for 30 to 45 minutes or until liquid is reduced by half.
>
> Carefully puree with stick blender or blender until smooth. Check for
> seasoning and serve in small ramekins.

I didn't see that show. I love all things cranberry. What are you
supposed to dip into the sauce?

--

Never trust a dog to watch your food.

On Wed, 24 Nov 2010 10:37:36 -0800, sf > wrote:

>On Wed, 24 Nov 2010 11:36:23 -0500, Boron Elgar
> wrote:
>
>> Now I am going to make this cranberry recipe I saw from Alton Brown:
>>
>>
>> Tart Cranberry Dipping Sauce
>>
>> * 1 pound frozen cranberries
>> * 2 cups orange juice
>> * 3 cups ginger ale
>> * 2 tablespoons maple syrup
>> * 2 tablespoons light brown sugar
>> * 1/2 teaspoon kosher salt
>> * 1 orange, zested
>>
>> Combine all ingredients in a non-reactive saucepan (stainless steel),
>> and bring to a boil. Reduce heat and simmer, stirring occasionally,
>> for 30 to 45 minutes or until liquid is reduced by half.
>>
>> Carefully puree with stick blender or blender until smooth. Check for
>> seasoning and serve in small ramekins.
>
>I didn't see that show. I love all things cranberry. What are you
>supposed to dip into the sauce?

I haven't figured that out yet, and assume it'll just be another
version of cranberry sauce.

I picked up the recipe from the FN website and it is on the stove
now.

I do not understand why the cranberries must be frozen before being
simmered for 30-45 minutes, how it will be tart with sugar, maple
syrup, orange juice and ginger ale, and there is no instruction as to
how to toss in the orange. I zested it, put that in the mix, then
quartered the orange and added that, too.

Usually AB has a bit more brains or explanations.

It'll be ok, of course. Nothing in it to make it lousy.

Boron

On Wed, 24 Nov 2010 10:09:17 -0800 (PST), Thomas >
wrote:

>On Nov 24, 11:36*am, Boron Elgar > wrote:
>> I know, folks either love 'em or hate 'em, but I love rutabagas and we
>> always have them every Thanksgiving.
>
>I agree. I buy rutabaga every week I shop.
>
>I cut one up last year to make French fries. A tad disappointing but I
>was curious.
>
>Sometimes I enjoy it just cubed and salted.

I slice it into strips as for fries and eat raw rutabaga just dipped
in kosher salt. I used to slice full rounds and bring them into work
for lunch, the people at my table would ask What's that?... dago
cheese I'd reply. Raw rutabga is good for an assortment of crudites.

On Wed, 24 Nov 2010 18:37:11 -0000, "Ophelia" >
wrote:

>
>
>"Thomas" > wrote in message
...
>> On Nov 24, 11:36 am, Boron Elgar > wrote:
>>> I know, folks either love 'em or hate 'em, but I love rutabagas and we
>>> always have them every Thanksgiving.
>>
>> I agree. I buy rutabaga every week I shop.
>>
>> I cut one up last year to make French fries. A tad disappointing but I
>> was curious.
>>
>> Sometimes I enjoy it just cubed and salted.
>
>Try roasting them with good oil, garlic and herbs.

Yoose brits always gotta cook veggies to death... yoose get no
fiber... it's no wonder yer full o' shit.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Wed, 24 Nov 2010 18:37:11 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Thomas" > wrote in message
...
>>> On Nov 24, 11:36 am, Boron Elgar > wrote:
>>>> I know, folks either love 'em or hate 'em, but I love rutabagas and we
>>>> always have them every Thanksgiving.
>>>
>>> I agree. I buy rutabaga every week I shop.
>>>
>>> I cut one up last year to make French fries. A tad disappointing but I
>>> was curious.
>>>
>>> Sometimes I enjoy it just cubed and salted.
>>
>>Try roasting them with good oil, garlic and herbs.
>
> Yoose brits always gotta cook veggies to death... yoose get no
> fiber... it's no wonder yer full o' shit.

Disgusting pig Sheldumb.. doesn't know how to cook rutabegas !!!


--
--
https://www.shop.helpforheroes.org.uk/

On Wed, 24 Nov 2010 14:52:24 -0500, Boron Elgar
> wrote:

> I do not understand why the cranberries must be frozen before being
> simmered for 30-45 minutes,

Maybe it was written as a "not during the holiday season" sort of
recipe and conscripted for now.

> how it will be tart with sugar, maple
> syrup, orange juice and ginger ale,

Fresh cranberries need a LOT of sugar before they are not tart.

> and there is no instruction as to
> how to toss in the orange. I zested it, put that in the mix, then
> quartered the orange and added that, too.

Maybe grinding up the entire thing was the way to go. The tartness of
the pith would balance the sweetness of the juice and sugar. Well, if
you need to, save them and grind them up at the end.

--

Never trust a dog to watch your food.