Sunday: BBQ beef sandwiches
Monday:  Pesto Chicken Florentine
Tuesday: Black bean and corn creamchiladas
Wednesday: Hamburgers
Thursday: Chicken pesto pizza
Friday: leftovers

Tortilla de patata

 
This is Gabi’s own Spanish family recipe . After our recent family trip to Barcelona, I can tell you, you will be hard pushed to taste a tortilla like this one and in true Buttercup style I can tell you the portion size is GENEROUS!

Roasted root veg. soup

Freshly pulled from the ground, slowly roasted in the oven and then spiced and pulped, this will warm and comfort you……..(can’t beat it)

The Buttercup burger, with portabello mushroom and cheese.

Every time we put this on we can never make enough! A succulent Sussex burger, in Real Patisserie ciabata, with onions, chilli sauce, portabello mushrooms and a choice of cheese. Simple but classic, put a smile on Monday’s face. x

Since I knew there’d be a lot of food here at my in-laws’ this time, I didn’t bring too much with me, just what I said I’d make for Thanksgiving, some dried lentils and chickpeas (so versatile in case I needed to make something), ground flax seed and vegan chocolate chips (can be hard to find), whole wheat bread and our favorite peanut butter and jelly.  Also two cake pans, a wooden spoon, and my recipe box.  And I always bring my margarine, soy milk, and our favorite juices.  And the only vegetable I didn’t use up last week, half a bag of lettuce.  I didn’t bother making a menu like I usually do.

For the car I made PBJ sandwiches and popcorn and brought apples.

Thursday for lunch I made chickpea salad to put on sandwiches.  I had forgotten to bring any vegan mayo, which would have made it a little better, it was pretty good with jut mashed canned chickpeas, chopped carrots and celery, and Ken’s Italian Dressing.  Lettuce and tomato on wheat bread and it was good.

We had a nice Thanksgiving.  My mother-in-law made a lovely quinoa salad that I enjoyed, and also used my margarine and soy milk to make the mashed potatoes.  It turns out Stove Top Stuffing is made with chicken or beef broth, I guess, so I skipped that.  There was a wonderful green salad, and a nice chunky cranberry salad with fruit and nuts and coconut.  Squash, too.  My plate was full, full, full!  Dessert was a wonderful fruit salad with sorbet.

I offered to make an entree for myself, but my mother-in-law said she wanted to do it.  She asked me to make bread, so I made baguettes.  I think I used too much flour – the dough was weird right from the kneading, and the end result was not as good as usual.  The recipe is from Julia Child, but since it wasn’t terrific this time I don’t feel moved to post the recipe.

Friday I made a cake for dessert, Chocolate Chocolate Chip Cake.  It came out very well.  Everybody really liked it and wanted the recipe.

Saturday we went out to Boston’s Gourmet Pizza again.  I ordered the same thing, a cranberry-pecan salad, no feta, and a whole wheat Florentine pizza with no sauce (has butter in it) or cheese.  The salad was very good, but the pizza they didn’t do so well this time.  I asked for olive oil and lots of vegetables, and I don’t think they really did that. What I got was kind of like a plain pita with a quarter cup of veggies in the center.  I asked for some olive oil and drizzled that on, which helped, but if I order this again, I will tell them (nicely) that if they can’t cover it with veggies, to just skip the whole thing.  Anyway, I did not go hungry.

You may download our December’s menu HERE.

Tuesday, December 1, 2009

Dijon crusted rack of lamb chops served with mint sauce, Mini Pot du Augneau (Lamb Pie), braised baby potatoes and root vegetables, and basil risotto.

Wednesday, December 2, 2009

Tender Beef satay- served with nasi lemak (coconut rice), Egg Balado (Sweet and tangy spicy egg),Sambel goring teri kacang (sweet anchovy and peanut) , corn fritters.

Thursday, December 3, 2009

broiled pike mackerel with roasted garlic potato puree, mesclun greens with balsamic vinaigrette and sunflower seeds, spinach and cheese wrapped in phyllo pastry.

Friday, December 4, 2009

Manchurian Beef stir fry – XO seafood chow mein, spring rolls, mapo tofu and braised sweet peanuts

Monday, December 7, 2009

Chicken Teriyaki with seasoned steamed rice, with pork and vegetables gyoza, whole prawn tempura, and sautéed vegetables.

Tuesday, December 8, 2009

New England Beef Sheppard’s pie with French fries, gravy, garlic bread and Caesar salad.

Wednesday, December 9, 2009

Chicken Pad See Ew with Beef Spring Rolls, Thai sweet chili sauce, fried egg tofu with crushed peanuts and chili, also a Thai basil and pineapple salad with sweet soy dressing

Thursday, December 10, 2009

Hawaiian sweet pulled pork, Oahu rice pilaf, salad greens with pineapple vinaigrette, aloha wrap (bacon wrapped pineapple), and tropical fruits

Friday, December 11, 2009

Chinese BBQ Chicken with shrimp and egg fried rice, deep fried chili tofu, and five-spice braised eggplant.

Monday, December 14, 2009

Korean Gamja Tang (pork neck bone and potato stew) with steamed rice, Kimchi, pickled radish, seaweed laver, and seafood pancake with dip.

Tuesday, December 15, 2009

Deep fried crispy Calamari with Pita bread, Tzatziki sauce, rice pilaf, roasted root vegetables, and Greek salad.

Wednesday, December 16, 2009

Soto Madura – Indonesian beef and tripe Soto soup. Served with steamed rice, Spiced egg, Deep fried tofu, pickled cucumber, and shrimp chips.

Thursday, December 17, 2009

Fish fillet stuffed with ham, egg and cheese, served with Fettuccine Alfredo and Italian salad mix with wholegrain Dijon dressing.

Friday, December 18, 2009

Braised Pork Belly with five spice and soy sauce, served with tea eggs, tofu, and prawns on egg noodles with soup.

Monday, December 21, 2009

Japanese Pork Tonkatsu served with steamed rice, seasoned soy bean sprout, Spinach Goma-ae, and Agedashi Tofu.

Tuesday, December 22, 2009

Homemade Buttermilk Chicken Strips with Roasted potatoes, Garlic bread, Rotini pasta salad, Caesar Salad and our own Honey Mustard

Wednesday, December 23, 2009

Corriander pork chop with fried shallot infused steamed rice, Egg slivers, pickled cucumber, Gado-gado salad and shrimp chips

Thursday, December 24, 2009

-No Menu for today- Christmas Eve.

Friday, December 25, 2009

-No Menu for today- Merry Christmas!

Monday, December 28, 2009

Spicy Pork Bulgogi served with kimchi fried rice, Seasoned Soy bean Sprout, Sauteed vegetables, Chap Jae (stir fried potato noodle), and a light bamboo shoot soup.

Tuesday, December 29, 2009

Jumbo Beef meatballs with our own marinara sauce-Spaghetti pasta, Caesar salad, beef and grilled vegetables stuffed Portabella, garlic bread

Wednesday, December 30, 2009

Singaporean Shrimp and Oyster Egg foo young, egg fried rice, Scrumptious steamed oyster and pork, Stir fried greens, and savory seaweed and tofu salad

Thursday, December 31, 2009

-No Menu for today- New Year’s Eve.

~Scrumptious wishes you a Merry Christmas and a Happy New Year~

Ci-dessous le compte rendu du premier conseil d’école, 2009/2010, de l’élémentaire Jean Rostand à Nailloux.

Bonne lecture.

procès verbal du CE du 09/11/2009

Chers clients,

Découvrez ci-dessous ce que vous propose le chef pour ce vendredi dans sa formule « tout compris ».

Vendredi 27 nov 09.pdf

Et si vous ne voulez vous soucier de rien pour le réveillon de Noël, faites confiance à notre formule « traiteur ».

Traiteur – Réveillon de Noël.pdf

Salutations gourmandes !

For many of us foodies, Thanksgiving is the ultimate holiday. We have a socially acceptable excuse to spend far too much time planning, shopping and cooking for just one special meal.

In my case, this was to be the first Thanksgiving I hosted and cooked myself. I had shopped the farmer’s market, prowled two grocery stores, studied recipes, made lists, planned an elaborate three-day schedule of cooking. I had purchased large plastic bins for brining our 19-pound turkey and three pheasants. I had washed critters out of a veggie drawer full of farm-fresh romaine lettuce.

Then, I got the flu.

Monday morning I awoke to the reality that Thanksgiving would not be what I had imagined. After a couple days of being mostly unconscious, on Wednesday afternoon I started lying around trying to watch television. Food Network, my usual staple, was in full-foodie-Thanksgiving frenzy. It was too depressing. I switched to HGTV.

Last night, still weak but just needing to “get some cook out,” I made two pans of dressing with the six loaves of bread I had purchased for the purpose. (My sister-in-law, who had graciously taken over Thanksgiving festivities, had also purchased new food.) One pan was for the Heritage House, a public housing retirement facility where our church hosts Thanksgiving each year. The other was just for us, that night. The hubs breaded and fried some deer meat he had in the freezer, which our daughter, surprisingly, was gaga over.

I also tackled a rather complex recipe for a gingerbread cake with lemon glaze, just because. I managed to save it for the actual holiday festivities.

After making those two items, I started to feel much better about things.

Today, on what was supposed to be the ultimate foodie showcase at my house, we drove over to my niece’s house, not far away. There, my in-law family had prepared a wonderful spread. We talked, we ate, the kids played. We went back home and took huge naps. And it was just fine.

What I learned from the whole thing: While it’s OK to demonstrate your abilities and cook a sumptuous feast, it’s not what Thanksgiving is about. Yes, the original Pilgrim meal was probably complex and showy. But it was with deep intentions to show gratitude for the very ability to do so — for survival, for provision, for friends and family. Today, because I was still too weak to be caught up in cooking, I was able to receive the gift of a lovingly prepared meal and more time with family at the table.

I still plan to cook most of the meal I had planned, in a little over a week. We are having some friends over from church for our turn at a supper club. It was going to be a different menu, but what else am I going to do with a 19-pound turkey? And this time, I’ll remember to replace frenzy with friends and family. And of course, good food.

My would-be menu:

• Deep-Fried Turkey
• Roasted Pheasant with Bacon
• Gravy (No recipe, just roux + broth + herbs.)
• Apple, Cranberry, Sage Dressing
• Cranberry Relish
• Chef Shane’s Fall Salad
• Mashed Potatoes with Roasted Garlic (No recipe, just farm-fresh potatoes + cream + oven roasted garlic.)
• Alton Brown’s Yogurt Pumpkin Pie (using fresh processed pumpkin from Hardin Farms)
• Gingerbread Cake with Lemon Glaze

I hope that each one of you had a wonderful Thanksgiving and that you remembered to count your blessings, even if they weren’t the ones you expected.

Galeux d'eysines Squash

I will carry on this year with the tradition of making another Thanksgiving soup.  Last year I choose a French heirloom variety that made a delicious puréed soup (click hear for more info).  This year I went to the Ferry Plaza Farmers Market and picked another French heirloom variety called Galeux d’eysines.  I will be preparing it the same way, by first cutting the squash in pieces and roasting, then adding it to aromatics before I purée it.

Hi!!! While I’m waiting for people to come for dinner, I figured I’d update this with our Thanksgiving Menu.  I’m a little nervous cuz this is the first time I’m making tofu turkey and gravy, so I’m crossing my fingers.  Anyhow, here’s what’s on the menu for tonight (some of these I posted already, the rest will be posted today or tomorrow):

Pumpkin Soup

Cranberry Walnut Salad

Tofu Turkey (with stuffing) and Gravy

Garlic Mashed Potatoes with Fennel

Biscuits (no recipe since I used ready made ones)

Pumpkin Cheesecake

Spiced Apple Cider (no recipe since I just heated Trader Joe’s spiced cider and added a cinnamon stick and some cloves)

Otro tutorial que he creado y el cual os dejare el PSD para descargar, puesto que incluye el icono de lupa que cree y adapte al navbar.

Glossy Menu PSD

Aqui disponeis del PSD para su descarga. Saludos!.

Our first married Thanksgiving… now we’re on five and counting!

How many of you have watched the show “Dharma and Greg” from the nineties?  Show of hands?  Anybody?  Bueller?  Anyway, it’s a great show – I used to watch it religiously with my mom, and the show had some fantastic quotes that still apply to life in 2009.  (It helps that I have the first season on DVD to keep my memory fresh.)  One of my favorite moments is when Dharma decides to cook Thanksgiving dinner for Greg, both sets of parents, and their weird friends Pete and Jane.  Kitty, Dharma’s mother-in-law, tries to discourage her:

“Oh, Dharma, every new bride thinks she wants to cook a Thanksgiving dinner, and it always ends up the same way.  Someone cries, someone is rushed to the emergency room, and a perfectly lovely bird gets wasted.  Which, if I don’t eat soon, will be me.”

You can bet that quote was on my mind on Thanksgiving 2005, when I was the new bride cooking Thanksgiving dinner for the first time!  Fortunately for me, it was just me, the hubs, and my mother-in-law… and my mother-in-law happens to be  a delight, unlike Kitty Montgomery.  Thanksgiving was a breeze and I’ve done a few more Thanksgivings and one Christmas since then, so I feel like I’m starting to get the whole holiday dinner thing down.  And this year, it’s even easier – hubby, mother-in-law and I are going to a neighbor’s house for the holiday and she and I have split the cooking responsibilities – something I would have never considered doing just a few years ago!  This year, though, the number one item on my list of things that I am thankful for is that I don’t have to cook the turkey!   (Okay, maybe not the number one thing, but it’s pretty high up.  Turkey is a pain.)  Here’s my menu for this year…

Appetizer
Artichoke Dip – a holiday tradition for my family!

Soup and Bread
Apple and Butternut Squash Soup
Buttermilk Fantail Rolls

Main Course
Roast Turkey (contributed by my neighbor)
Traditional Stuffing (contributed by my neighbor)
Sweet Potatoes (contributed by my neighbor)
Classic Mashed Potatoes
Citrus-Roasted Brussels Sprouts
Green Bean Casserole
Roasted Acorn Squash with Cranberries and Orange

Dessert
Pumpkin Cake (contributed by my neighbor)
Chocolate Chip Cookies (contributed by my neighbor)
Yankee Apple-Cranberry Pie
Chocolate Truffles

As you can see, it’s quite a menu!  Fortunately, we’re going to have a bigger crowd than usual this year, what with combining gatherings with my neighbor – and a friend or two who may stop by for dessert.  Now it’s your turn – what’s on your bountiful table this year?

Depuis ce mercredi, une toute nouvelle carte des vins en 4 axes vous attend au restaurant.

Découvrez-la en primeur ci-dessous.

Petit plus intéressant, une sélection est disponible au verre.

A votre santé !

Classiques
Coups de coeur
Découvertes
Prestige

   I don’t know if you ever do this, and I probably shouldn’t admit to it, but I occasionally find myself totally at sea as to where I am on the calendar.  For example, I’ll be making out a check in early July, but I start to write “September” as the date.  Even when I stop to think about it, it may take a few seconds before I’m back in touch with the reality that we did, in fact, just celebrate Independence Day, for heaven’s sake. 

Following an early-October snowfall that left us quaking at the prospect of having two extra months of winter tacked onto the front end of the season, we Twin Citians now find ourselves finishing off a November which will go down as the second warmest in recorded Minnesota weather history. So as I walk the neighborhood on my daily constitutional in 50+ degree temps, I look down to see rusty tree leaves damming up the street gutters, and up to see Christmas wreaths and crèche scenes slowly rising around me as neighbors take advantage of warm weekends to install decorations before our weather luck runs out.  It’s another calendar disconnect.

To confuse things even more, I decide to do a holiday-style dinner two days before the 26th, and bake a nice, plump Turkey Breast to serve with Mashed Potatoes and Squash, Steamed Broccoli with Roasted Red Pepper Strips, a Four-Fruit Medley, and Amaranth Date Muffins.  In anticipation of feast day later in the week, no indulgent dessert, just a nice big slab of Queso Fresco to complement the fruit and muffins.  Heck, that is dessert – if not ambrosia, then at least a heavenly combination of  flavors.  And with the amaranth being a good source of manganese, iron, magnesium, and phosphorous, I am hopeful that this high-quality fuel will keep my neurons firing efficiently and perhaps strengthen my grasp of where I am in time. 

 The turkey breast can be baked according to package instructions, and the potatoes and squash use a simple short-cut to ease preparation:

 4 large baking potatoes            1 pkg frozen acorn squash

1 TB butter                               1/4 C evaporated skim milk         

Peel potatoes and cut into chunks; cook in boiling water 20-30 minutes, or until mashable.   Cook frozen squash according to directions – usually in a heavy saucepan over low heat for 20 minutes, stirring occasionally.  Drain potatoes and mash coarsely with a hand-held potato masher.  Add butter and milk and continue to mash until well combined.  Stir in cooked squash and dust with nutmeg, if desired. 

Toss steamed broccoli with roasted – washed, trimmed, cut into 1/4″ strips and tossed with olive oil, then laid on a cookie sheet and baked for 20 minutes at 350° – sweet red peppers.  (I have recently discovered the long, narrow “Ancients,” an elongated red pepper which becomes unbelievably sweet during roasting .  I highly recommend them.)  Sprinkle with sea salt.

For my fruit bowl, I used a combination of cubed gala apples (4), cubed pineapple (1-1/2 cups), cubed kiwi (4), and thick-sliced banana (2 large).  Sprinkle with 2 TB toasted coconut if desired. 

And for the “dessert” muffins:

1 C chopped dates                1/2 C amaranth grain

1 C boiling water                2 eggs

1/2 C honey                             1/4 C canola oil

2 C whole wheat flour                   1 tsp vanilla extract

2 tsp baking powder                        1 C chopped pecans             

Soak dates and amaranth in water for up to several hours.  (I soaked mine for about six hours because I lost track of time.  Uh-oh; there goes that time-warp thing again…) 

Beat eggs well, then beat in honey, oil, and vanilla.  In a separate bowl, whisk together the flour and baking powder.  Add flour mixture to wet ingredients and stir to combine.  Stir in pecans.  Spoon into 12 well-greased muffin cups and bake at 350° for 25-30 minutes.  Check these after 25 minutes, especially if you have soaked the amaranth forever, like I did. 

Whether you are reading this pre- or post-Thanksgiving, may you and yours be blessed with bountiful tables and grateful hearts.  As for me, I am very thankful to be able to share these postings with you.

Kickoff Dips and Spreads (serves 8-12)

Madtown Nutbrown Cheese Fondue ~ This fondue is made with Farmer John’s Cheddar and Asiago warmed to a smooth dip with Ale Asylum Beer and  seasonings; served in a bread bowl that you can pick apart in the fourth quarter when the fondue is eaten.  Comes with a selection of three dippers for $35, additional dipper choices are $8 each.   Dippers (choose three): mini gherkins, blanched cauliflower and broccoli, rye bread, soft pretzels, apple slices, sourdough, brat bites, vegetarian kielbasa

Spinach Dip (serves 8-12) ~ Made from favorites of local producers: Snug Haven Farm hoophouse spinach, yogurt from Sugar River, and Primrose Farm hardneck garlic make a delicious spread served chilled in a bread bowl with crackers and veggies.  Relatively fresh and healthy game fare.  $35

Deviled Eggs ~ $7 per dozen. Your choice of classic, micro-greens, pesto, & lemon curry

Sporty Cheeseball ~ Cream cheese ball made with Farmer John’s sharp white cheddar and parmesan, scallions, pecans, and parsley with red pepper football laces or basketball lines; served with bagel chips or crackers (serves 12+) $29

Salmon Pockets ~ $20 per dozen wrapped in wonton filled with smoked Twin Rivers, WI salmon, scallions, and cream cheese and baked

Bean Dip of the Gods ~ $20 (with feta cheese or vegan option) Organic dip of creamy garbanzo beans, Primrose Farm’s hardneck garlic, sundried tomatoes, fresh herbs, and olives; served with pita chips and veggies

Duo of Tortilla Dips ~ Since we don’t get fresh peak-season, tomatoes in Winter, try these two delicious tomato-free dips with Sun Chips: White Salsa ~ a creamy cilantro-lime dip with black olives and green onion along with Black Bean Dip ~ great low-fat bean dip with garlic and toasted cumin  $20

Half Time Fare

Seven Layer Chilled Pizza ~ Seven layers served on a foccacia crust.  Organic refried beans, fresh guacamole, 2 pounds of Cajun Smoked Salmon from Twin Rivers, WI, a mix of peppers and olives, sour cream, salsa, and Farmer John’s Pepperjack Cheese.  Eat as a pizza or serve as a dip and eat the tasty foccacia when it’s gone!  $45

Green Bay Booyah! A chicken stew that is native to the Green Bay area.  Made with local Jordandahl Farm chicken, tomatoes canned at their peak, homemade chicken broth, and organic vegetables.  Traditionally, served with oyster crackers.  Gallon of stew $4

Lasagna ~ Your choice of Vegetarian or Stoddard’s Market Sausage & Mushroom, made with fresh RP’s Pasta and served with a side foccacia garlic bread.  $70 pan for 12

caramelized scallops, smoked bacon, yukon risotto, crispy fennel, prawn demi glace

grilled rack of lamb, lamb shank cassoulet, pickled local mushrooms, arugula, parmesan-reggiano

pecan crusted chicken, buttermilk mash, roasted root vegetables, dijon cream sauce

pan roasted salmon, mustard gnocchi, sauteed mushrooms, pine nuts, spinach gorgonzola creme fraiche

beer braised american kobe short rib, candied turnip, creamed arugula, garlic chips, pan jus

rye crusted bone-in pork chop, black eyed peas, apple-bacon compote, creamy sauerkraut puree

grilled angus ribeye, A1 butter, crawfish risotto, crispy leek julienne, duo of chili sauces

fried ricotta-walnut ravioli, orange braised endive, caramelized pear, brown butter sauce (add prosciutto)

pan roasted duck breast, sweet potato fettucini, sauteed duck liver, arugula, blood orange-lentil vinaigrette

thoughts???

daily cheese & fruit

daily charcuterie

crisp pork belly, glazed beets, pickled fennel, hazelnut, pear lambic reduction

duck & ricotta cheese egg rolls, fig, walnut, arugula, orange brandy cream

fried crab cake, shrimp-chorizo hash, citrus salad, tabasco aioli

almond crusted brie, apple-fennel chutney, balsamic, caramelized shallot coulis

smoked trout pate, stone ground wheat crisps, daikon, lemon

daily soup

lobster bisque, smoked crawfish, chive oil

house salad

roasted beet and anjou pear salad, maytag blue cheese, balsamic vinaigrette

romaine ceasar salad, bacon lardon, pickled shallot, kalamata olive croutons

warm giardiniera salad, duck ham, goat cheese, pine nuts

We’re keeping this Thanksgiving celebration low-key. My mother will be in town from Wednesday afternoon until Friday morning so with her, I’m feeding a grand total of 3 adults.  I’ve worried over and over about what we should prepare for our meal.  Here’s what I’ve designed:

Turkey-free Thanksgiving Dinner

• Pork Chops, seared then cooked in the slow-cooker with apples, brown sugar, peppercorns, spices.
• Corn bread, possibly with cranberries stirred in.  I like Jiffy Corn Muffin mix for this; you should too.
• Fresh “classic” cranberry sauce.  That’s right:  just sugar, water and cranberries.
• Green bean casserole with frozen beans, bacon, a sprinkling of Parmesan cheese, generic condensed mushroom soup and the ever present fried onions in a can.
• Roasted and whipped sweet potatoes – my secret is ground ginger and nutmeg with the basic honey, butter, milk/cream, salt and pepper.
• Cranberry-Pomegranate Terrine (basically a gelatin mold with nuts and fruit) modified from this recipe on foodnetwork.com.  I believe this is supposed to be more of a side dish but I’m going to go a bit sweeter and play a bit loose with the ingredients and make it a dessert.

My husband was a little disappointed hearing that we were not going with a “traditional” Turkey dinner like the ones he’s had “all his life” (and we prepared Thanksgiving ‘07).  Okay, to be perfectly honest, he was shocked and appalled when I broke it to him over lunch yesterday.  I thought I had told him beforehand…  Luckily, we went to a dinner party last night to have a turkey dinner amongst friends – the hostess even set out supplies to make “apple turkeys” and feather headbands.  It was fun and he got his fix: crisis avoided.  My lesson from this: include him more in meal decisions for celebrations like this so that he is not surprised or hurt.

Do you always have the “classic” turkey-dressing-cranberry sauce-veggies-rolls dinner?  Do you have your own traditional menu that you follow everytime or do you make something different every Thanksgiving?

This cranberry fig relish takes 10 min to make. It is a delicious complement to your turkey and makes a great dressing for those left over sandwiches. You will have enough for dinner and sandwiches and will be able to give some to your friends as a homemade Thanksgiving gift!

1 bag or 4 cups of fresh cranberries $2.49
1 cup dried figs, stems removed 2.49
2 tbsp fresh mint chopped 1.99
1 cup orange marmalade 2.69 per jar
2 tbsp balsamic vinegar 3.89 per 16 0z bottle
Total cost $13.55
(There will be marmalade and balsamic vinegar left for other uses, too!)

Using a food processor or blender mix the cranberries and figs until coursely chopped
Transfer to a bowl, add chopped mint marmalade and vinegar
Cover and chill 2hrs or up to one week
Makes 4 cups or 16 1/4 cup servings
Less then $1.00 per person

We will give you some wonderful, inexpensive recipes for the December holidays beginning next week.
Happy Thanksgiving!