Announcement - We're Moving to NY!

Some of you may have been wondering why you haven't heard from me as regularly as there's been little beyond each week's 'In Season.' Here's why, my husband and I are in the midst of organizing a big move from San Francisco to Brooklyn. I'm also in the last throes of finishing my master's project. So I'll certainly be there to inspire and support you during the holidays, but keep in mind our "frenzy-fying" situation.  Do still keep in touch and don't hesitate to get my attention.  Cheers!

Honey Almond Cranberry Sauce

Photo By Mozart's Nose

Thanksgiving came early to my household this year. Here's one of the favorite old dishes, done anew. I love, love this sauce.  This is the first time that I've gone back for "seconds" and had wished I had had "thirds" the next day.

Serves 2, Generously

1 c. fresh cranberries
1/4 c. blueberry, pomegranate, or cherry juice
1/4 c. honey
1/4 tsp (overflowing) almond extract
1/4 c. (heaping) slivered almonds

In a saucepan, add cranberries and juice. Bring to a boil or until you hear first cranberry pop. Cover and turn to low, stirring occasionally, until most cranberries have burst - about 5 min. If it seems thick add bit more juice. Stir in honey - taste for sweetness.  I like mine a bit tarter, so you may want to add more honey that I've suggested.

Remove from heat, stir in extract. Cool and refrigerate.  30 min to serving, remove from fridge, so that it can warm.  Just before bringing to the table, stir in the slivered almonds. These stain pink if mixed in too early.

If you have left overs, reheat and stir in some Amaretto liquor and a bit of water to thin the sauce into a syrup - serve over vanilla ice cream.  Can also toss on top some crumbled Ameretti cookies.

Subscriber's Exclusive - In Season

This week's 'In Season' has just been sent out. The holidays are coming up and each week's column from now to January feature some great ideas for meal inspiration. To sign up, email me - being a gmail 'Follower' only shows the newest posts.

Photo By Mozarts Nose

Subscriber's Exclusive - In Season

Email Kate at mozartsnose@gmx.com to become a Subscriber and see the rest of my season- based inspirations, plus get the 'In Season' column every Saturday. Cheers!

Photo By Mozarts Nose

Apples, Granny Smith - Maple Hinted Apple, Fennel, and Cheddar Gougeres
Cabbage, Green - See 'Boy Choy'
Carrots - Caramelized and Marmaladed Carrot Upside-Down Cornbread
Beets - Sage Baked Beets, Pomegranate Seeds, and Horseradish Creme Fraiche
Bok Choy - Asian Style Cabbage Wrapped Pork Meatloaf over  Ginger Boy Choy
Broccoli - Cheddar Fritatta Dotted with Lemon Broccoli and Marinara
Butternut Squash - Diced Butternut, Wild Rice, Dried Cranberries with a Cilantro Vinaigrette


Eggplant
Garlic
Kale
Leek 
Mizuna Mustard Greens 
Onion - See 'Parsley'
Parsley 
Persimmons
Pomegranate
Spinach