I always make the same cranberry sauce from my Classic Canadian Cooking book from Elizabeth Baird. I carry this cookbook with me wherever I go. When I was little I had my “pink Mickey”, which was my blanket that brought me comfort. Ever since college I’ve had my Classic Canadian Cooking book that I carry with me like a security blanket. I’m not home unless I have it with me.
Even though I love my traditional cranberry sauce, simply made, with Port, cloves, and a little orange zest, I’ve been hearing about so many good variations that I think I need to add a second sauce to the feast this year.
For example, Kathy Can Cook mentioned a cranberry sauce she was making with pear and ginger. It sounded divine. (Will you post the recipe soon Kathy?!)
As for the pie crust, I’m not a baker. I have only recently come to terms with pie crust making in general. Earlier this year, I made the much talked about Vodka pie crust ( Christopher Kimball’s Foolproof Pie Dough – NYTimes). I like how rich and flaky it is, but I think it is too rich for a pumpkin pie, so I need to go back to either this one that I made this summer (Nectarine, Plum, Raspberry Pie – Bon Appétit 2014). Then again, I might make this “perfect pie crust” from Ina Garten because I remember how easy the crust was to handle (Perfect Pie Crust – Ina Garten).
Do you have a favourite pie crust recipe? I will also be making one pie crust with lard for our dairy-free diners. I just have to make sure the vegetarian and non-pork eating diners know which are which. Since this year will be a buffet rather than a sit down dinner, I will take a break from cooking and enjoy some time crafting. I love this place cards from The Kitchn. I would just do them as labels for the dishes. I like to use little rubber stamps, a carrot, a pig, a cow, to highlight which dishes are vegetarian, which dishes have pork, and which dishes have dairy.