Early November is the start of the holiday season for us. M’s birthday is first on the list.
Thanksgiving at the beach with M’s family comes next.
My sister-in-law created a dish involving prosciutto and brussels sprouts. It’s the first time I enjoyed eating these little green balls.
A few people cooked tons of food.
Others lounged inside around the warm fire while it poured down rain outside.
I made pies.
The last holiday celebration of November involved me cooking, cleaning, and cooking some more, and more cleaning. We had my family over on Thanksgiving day. I made turkey, stuffing, creamed onions, green beans, gravy, mashed potatoes, pumpkin pie, cranberry sauce, and these satsuma vodka-tinis.
Guests brought sweet potatoes, apple pie, rolls, and fruit salad.
Here’s the recipe for the cocktail. It may help get you through the holidays with your sanity intact.
(from Cooking Light magazine)
1 cup fresh cranberries
1 cup vodka
1/2 cup sugar
4 whole satsumas, peeled
3/4 cup Grand Marnier
1/4 cup fresh lime juice
Combine the first four ingredients in a food processor and process until pureed. Refrigerate 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve over a bowl or wide mouth pitcher, pressing to extract juice. Discard solids. Stir in 3/4 cup Grand Marnier and 1/4 cup fresh lime juice. Place 1 cup satsuma mixture in a martini shaker with 1/2 cup crushed ice. Shake. Strain mixture into 2 chilled martini glasses. Repeat procedure to make 10 cocktails. Enjoy in moderation if you have to drive this holiday season.