11/25 Update: What, don’t you people cook?!!
One of the best things about copyright law is what it doesn’t cover:
Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.
So this thread is dedicated to sharing your favorite Thanksgiving recipes — and giving thanks for one of the more sensible components of copyright law. Please add to the community cookbook in the comments below.
Jseattle’s Fancy Pants Cinnamon Vodka
Ingredients:
6 cinnamon sticks
750 ml of the cheapest vodka you can find
Directions:
Two days prior to Turkey Day, pour vodka into large jar with airtight lid. Place cinnamon sticks in vodka. Let sit on your counter for two days so you can watch and enjoy your schnappsing all through the day. On Thanksgiving, open jar and remove sticks. Do not eat. Discard. Shake your cinnamon vodka with some ice and pour in a tumbler or, if you are fancy, a martini glass. Shake a dash of ground cinnamon on top. Enjoy while making gravy.
(inspired by www.infused-vodka.com)
Can shaped jelly is disgusting
Cranberry Compote
2 c. fresh, hand-picked cranberries from my personal bog
1/2 c. hand-collected water from November lawn dew
3/4 c. granulated sugar from 7-11
1 tblsp. freshly grated orange zest (This can be your special cooking friend’s job)
2 tblsp. unsalted butter freshly churned by a virgin maiden
Throw everything but butter & cooking friend in a pan and cook over medium heat until your berries burst. Add butter. Cool.
Thanks for the vodka idea! I’ve got a jar of cinnamon sticks and vodka infusing on my counter as we speak.
Ingredients:
* 2-3 golden beets (red beets will turn the rest of the ingredients bright red)
* 10 Brussels Sprouts
* 1 shallot, peeled and diced
* Olive Oil
* 1 tablespoon fresh thyme (or 1 teaspoon dry)
* 2 tablespoons slivered almonds, toasted
* Salt and pepper to taste
The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F for an hour fifteen minutes. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks.
While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside.
Remove any outer leaves that look a bit ragged from the brussels sprouts. Bring a small saucepan half filled with water to a boil and parboil the brussels sprouts for 2-3 minutes. They should be almost all the way cooked through. (Test by cutting one in half.) Set aside for 5 minutes to cool, cut off any protruding tough stem on each sprout and cut each sprout in half.
In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the sprouts and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature.