Deanna Fox joins us today to discuss Thanksgiving holiday recipes! WAMC's Ray Graf hosts.
Deanna Fox is a food and agriculture journalist who travels the globe in search of stories of food heritage. She was also the owner of Albany Cooking School for several years. Her work has appeared in the New York Times, Washington Post, USA Today, The Guardian, The Kitchen, Eater, the Times Union and more. Her stories, videos and recipes can be found at www.foxonfood.com or on Facebookand Instagram: @FoxonFood.
Spiced Cranberry Compote
Makes About Two Cups (recipe is easily doubled)
INGREDIENTS
1 bag cranberries, rinsed with stems and bad berries removed
1 cup white sugar
Zest of 1 orange
1/2 cup fresh orange juice (typically 1-2 oranges)
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Dash of ground cloves
Dash of cardamom powder
METHOD
Place cranberries in a large pot. Add remaining ingredients to the pot. Cook over medium-high heat for about 30 minutes, or until the cranberries have popped and softened, and the sauce has become thick and ruby-red. Serve warm or chilled.
New School Green Bean "Casserole"
Serves Four
INGREDIENTS
1 lemon
Kosher salt
1 pound trimmed green beans
1 1/2 tablespoons olive oil
1/4 cup canola oil
3 shallots, cut crosswise into 1/4-inch rings
METHOD
Grate the zest of half the lemon, then squeeze the lemon to get 1 1/2 tablespoons of lemon juice. Set zest and juice aside.
In a pot of boiling salted water, cook the green beans until tender, about 10 minutes. In the meantime, heat the canola oil in a saute pan over medium-high heat. Fry the shallot rings until golden brown (in batches), then drain on a paper towel and set aside.
Drain the beans from the water and return to the pot. Remove from heat. Toss the beans with the olive oil, 3/4 teaspoon of salt, and lemon juice. Display on a platter, and sprinkle with lemon zest and fried shallot rings just before serving.
