4 small acorn squash

salt

8 tablespoons butter or margarine

8 tablespoons honey

16 ounces whole-berry cranberry sauce

2 tablespoon cinnamon

2 – 3 tablespoons brown sugar

Nutmeg, ground (optional)

1) Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes then cut in half and remove seeds.

2) Place squash cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt then place 1 tablespoon of butter and 1 table spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.

3) In a sautee pan, preferrably one with tall sides, put cranberry sauce and brown sugar. Set on medium heat for about 5 to 8 minutes, stirring to make sure it doesn’t burn. It should be at a low bubble.

4) Turn up heat a little for a faster bubble and add cinnamon and nutmeg if using. Keep at a bubble for about 1 minute, just enough to open up the flavor but not enough to kill it off.

5) With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. Put the filled squash into a warm oven just until nicely browned. Watch that it doesn’t burn, tho.

1 orange: washed, quartered, seeded, coarsely ground

1 medium onion, chopped

1 package ( about 12 Ounces ) cranberries

1 one-inch knob of fresh, ginger, shredded

1/3 cup vinegar

1 1/2 cups brown sugar

1 tablespoon mustard seeds

 1) Process/Chop organge chunks for about 20 to 30 seconds. Add the onion and process until coarsely chopped.

2) Combine remaining ingredients in a heavy saucepan. Bring to a boil then lower heat and simmer 25 to 30 minutes, stirring occasionally.

3) Put into an airtight container, glass preferrably, and let age for a day or two.

Remember what I say about quality. This is a wonderful example of quality over price, if you can afford it. Real fresh cranberries will make or break this one.

The nice thing about this recipe is that you can play with it. Some cinnamon or nutmeg can make it so yummy. Add some brandy or a splash of burbon to give it a rounded taste. Heck, maybe a tiny bit of garlic or extra ginger? Play around and have fun with this one!

2 tablespoons Hungarian paprika

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon granulated garlic

1 tablespoon ground passilla chile

2 teaspoons dry mustard

1 teaspoon roasted and ground cumin

1/2 teaspoon thyme

1/2 teaspoon oregano

1 1/2 tablespoons kosher salt

3 tablespoons cayenne pepper sauce

1 tablespoon Worcestershire sauce

1/4 cup cider vinegar

12 ounces chicken stock

12 ounces beer
1) Place the dry ingredients in a clean coffee grinder and grind until very fine. 

2) Place the liquid ingredients in a small saucepan and add the ground dry ingredients.  Bring to a boil.  When it comes to a boil, remove from heat and let cool completely.

3) Using a syringe with a large needle, inject the turkey every inch or so.  Do this 24 hours before cooking. 

After 24 hours you can cook the turkey how you like, deep fried, smoked, roasted, etc.  I think the deep fry method is best suited for this marinade.

1 pound boneless turkey breast

2 tablespoons lemon juice

2 tablespoons brown sugar

1 tablespoon hoisin sauce

2 teaspoons sesame oil

1 tablespoon cilantro, chopped

1) Cut turkey into 16-20 long, thin pieces. Thread on to 8 skewers. If bamboo or wood remember to soak them. If metal skewers remember to be safe with the hot metal.

2) Combine all remaining ingredients in a bowl and mix well. Brush sauce over turkey ribbons, making sure to coat both sides of meat.

3) Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink.

1 pound boneless turkey breast

2 Tablespoons peanut butter

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

1) Cut turkey into 16-20 long, thin pieces. Thread on to 8 skewers. If bamboo or wood remember to soak them. If metal skewers remember to be safe with the hot metal.

2) Combine all remaining ingredients in a bowl and mix well. Brush sauce over turkey ribbons, making sure to coat both sides of meat.

3) Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink.

Ok, so thanksgiving is in a few days for us here in America. I’m sure there’s tons of blogs out there with the standard recipes for the holiday, so I’m going to try to be a little different. I’m going to rifle through my recipes and see if I can’t find some non-traditional spins on turkey, beans, cranberries…..you know, the standards. I have in mind to post several kinds of each thanksgiving “staple” and maybe some more exotic fare.

So keep watching!