We’re a week out from Thanksgiving Eve, so it feels like the right time to re-share my all-time favorite seasonal appetizer recipe. Put this on your shopping list before you head out this weekend — it’s an easy, delicious way to make yourself a popular guest or host.
Cranberry Salsa
1 ½ cups cranberries
1/3 cup sugar
2 scallions, chopped
½ cup cilantro
juice and zest of one lime
1 jalapeno, seeded and minced
2 teaspoon chopped, fresh ginger
1/8 teaspoon salt
Chop all ingredients together in food processor. Let flavors blend for an hour or more. Serve with brie and water crackers.
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If this seems familiar, it’s because I originally posted it back in the first year of this blog’s existence as Best. Thanksgiving. Appetizer. Ever.
Recipe is courtesy of my former coworker/current friend Mary, who got it from… somewhere else.
Serving suggestion: dip the gingersnaps in coffee for a fake gingerbread latte.
I’ve been a little remiss in my Christmas baking this year — other than a couple of batches of gingersnaps (which are so quick and easy they’ve become my go-to “I need cookies for a party in an hour!” recipe) I haven’t done any of my baking at all. I’m planning to catch up over the weekend, and in case you are too, I thought I’d compile the Christmas cookie recipes I’ve posted over the years all in one place — along with adding another family favorite I’ve not shared before.
“For some reason, I wanted to make macaroons, which I had never made before, and started googling around for a recipe. I couldn’t find one for which I had all the ingredients…so I combined a few…”
(I had actually forgotten about this recipe until my friend Mary texted me about it tonight, and now I want macaroons like whoa. Officially on the list for this year.)
And now for the “new” recipe…
Tadelles
Ingredients
1⁄4 cup sugar
1⁄4 cup shortening
1 teaspoon lemon extract
1 egg
11⁄2 cups flour
11⁄2 teaspoon baking powder
1⁄4 cup milk
Instructions
Mix all ingredients well. Bake at 350 for 15 minutes. Cool and frost.
Seriously. That’s all I have for instructions. Clearly I’ve made these enough times that I don’t need details. But, if I did, it would be to cream the sugar and shortening, then add egg and lemon extract combine thoroughly. Dry items next, then the milk. Drop spoon-sized balls onto a cookie sheet.
With regard to frosting, I usually just throw powdered sugar, a little butter and milk and some lemon extract into a bowl and mix it up, adding more of whatever until it’s the right consistency and tastes like I want (nice and lemony). It’s more art than science. And involves a lot of tasting, so it’s a win all around.
I’d recommend doubling the recipe because this only makes about two dozen cookies and you will want more.
Que sera, Sarah 