The plan for cooking was to triple each of our recipes, so that we could share our food, and then in the afternoon, when we'd go our separate ways, we would have three things to bring.
M and K made a savory cranberry chutney and pumpkin cheesecake. I made a quinoa, orzo and sweet potato salad. With all three recipes cooking, the kitchen had many layers of holiday goodness.
|A few of the ingredients|
|Sliced sweet potatoes getting ready for the boiling pot|
|Quinoa, orzo and sweet potato salad|
I have a few notes on the cranberry chutney recipe. We didn't have crystalized ginger, and substituted fresh ginger, which I actually liked better. But either would do. If you want a fully sweet, more traditional cranberry sauce, omit the onion. But it does add a different dimension to the chutney. As M said, it is interesting to have one bite with ginger and pear, and then the next bite has onion and cranberry. Also, it is an open-ended recipe. You can add oranges, or lemon zest, or any type of apple or pear. You can add regular raisins, or dried cherries or dried apricots. The options are pretty endless!
Cranberry Chutney Recipe