Extra Schmaltz!

This sounds a little weird perhaps, and there are some haters out there who can't abide sweet with savory. But haters gonna hate, and this side dish turned out really well - I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming. Ingredients 1 head kale, coarsely chopped 2 shallots, minced 1/4 onion, minced 2 medium cloves garlic, split into 2 pieces each 2 Tbsp olive oil for sauteing 1/2 cup chicken (or veggie) broth 1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that's what I had) 1-2 Tbsp dried cranberries 2-3 Tbsp red wine vinegar S&P Preparation In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to...

Announcing the first of the Thanksgiving recipes! I got this recipe from NPR during a show about cranberries. It's a very simple and easy pie (great if you need to make a last-minute dessert), which uses our favorite seasonal fruit. It can be served warm or cold and with or without whipped cream, though I argue it's best as-is. I didn't take this awesome picture--it's from the NPR website (Andrew Pockrose). Yes, it's as delicious as it looks. Preheat the oven to 350 and butter a 9" or 10" pie plate. Filling: 2 c. cranberries (fresh or frozen), coarsely chopped* 1/2 c. walnuts, coarsely chopped* 1/2 c. sugar Batter: 2 eggs 3/4 c. melted butter 1 c. sugar 1 c. flour 1 tsp. almond extract *(Retain some of the most attractive cranberries and walnuts for decoration) Toss together the chopped cranberries, walnuts, and sugar for the filling. Place this mixture in the buttered pie plate and pat it down gently. I chopped these using a food processor but you can ju...