Wow---what great ideas, folks! I just printed out the Chicken Tortilla Soup, which we will make on Christmas Eve. I have also ordered pork empanadas for a simple dinner that night. Am wondering if we should look for a pinata!?! We will be missing our housekeeper's usual holiday gift of 100 tamales, chicken and pork and with both red and green chili. It is usually a little neighborhood gathering when she brings those delicious babies by.
Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.
I am feeling the need for a trip to the gym just reading this thread. Yum!
CRANBERRY RELISH WITH GRAND MARNIER
1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper
Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.
Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)
Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.
