It's Turkey Day!

Mrs. Brave Astronaut's family came to the launchpad yesterday for a Faux Thanksgiving get together - as we will all be in different places on Thursday. The Brave Astronaut clan will celebrate Turkey Day with C in DC, with her husband's family, and NJM as well. Mr. C in DC has promised a Turducken in addition to the regular turkey and all the trimmings. NJM is bringing her family speciality, Cranberry Ice and is also making Brussel sprouts, possibly this recipe (hey, it's got bacon in it, it can't be bad), which appeared in the Washington Post last week.

Mrs. Brave Astronaut will make one of her killer apple cakes (I've mentioned to her that she should make that instead of the traditional apple pie). I have volunteered a cranberry relish and pearl onions (a staple that had to be on my mother's table - even though she herself didn't like them - they usually were of the frozen variety and creamed). Here are the recipes I am likely going with (although I am not happy with the pearl onion recipe - suggestions welcome!)

Cranberry Relish

• 12 ounce package fresh cranberries
• 1 1/2 cups sugar
• 2 tsp grated orange zest
• 1/4 freshly squeezed orange juice
• 2 tsp peeled and finely minced ginger root

In a saucepan over medium heat, combine all the ingredients. Simmer, stirring occasionally, until the berries pop open, about 10 minutes. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days.

Roasted Pearled Onions

• 1 ½ lbs. pearl onions
• 2 tbsp. balsamic vinegar
• 4 tbsp. olive oil
  
• Salt and fresh ground black pepper to taste
• 4 tbsp. melted butter

Heat the oven to 350°.

Heat 4-6 quarts of water to a boil in a heavy stockpot. Add the onions and blanch them in the boiling water for just one minute. Drain the onions and let them cool slightly.

Using a paring knife, cut off the root end of each onion and gently peel off the outer skin.

Place the onions in a large bowl and add the olive oil, melted butter, balsamic vinegar and salt and pepper to taste. Toss the mixture to combine.

Spoon the onions into a heavy oven casserole dish and roast in the oven until the onions are tender and slightly golden and caramelized, about 40 minutes. Immediately serve the onions hot from the oven.