Cranberry chutney is a wonderful seasonal condiment that goes beyond the turkey. We also use on our Stuffed Turkey Burgers, with cheeses, and more.
3/4 cup sugar
1 1/3 cup water
4 cups fresh cranberries
1/8 teaspoon ground allspice
1 tablespoon lemon juice
grated zest of 1 small orange or tangerine
1. Combine the sugar and water in a saucepan, bring to a boil and add the rest of the ingredients.
2. Turn the heat to low and let the mixture simmer for about 10 minutes or until thick.
3. Cool before serving.
We goop'd street food, and requested recipes from some of our favorite joints. This Tek Tek Noodle dish is from Susan Feniger of Border Grill fame who opened STREET in 2009, a restaurant incorporating street food flavors from around the world into each of the dishes served.
The tamarind and date jam is rather involved and requires a pressure cooker, but if you substitute with a good-quality store-bought date or fig jam, these hors d'hoeuvres are actually pretty easy to put together. And SO good.