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Recipes wanted for our next radio episode

November 23, 2013
AdamLambert: Me and my shadow

AdamLambert: Me and my shadow

Next week is our annual Thanksgiving Eve radio show. What are you thankful for this year? Would those things include a certain personage with the initials AML…? We have a tradition of featuring favorite holiday dishes, paired with the best Adam Lambert music to spice up your efforts in the kitchen. We’d love it if you could share a favorite Thanksgiving recipe below. Make up a fun “Adam” name for your recipe and request a song for us to play.

Here’s Juneau’s “Fever” cranberry chutney, a gastronomic ménage étoile that weds sweet, tart and hot. So very Adam!

Have a deliciously fun time!

 ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

JUNEAU’S CRANBERRY CHUTNEY

  • 3 cups of fresh cranberries
  • One orange or other citrus, seeded and cut into 1/4 inch dice, pith and all
  • 1.5 cups of sugar
  • 3 tbsp fresh ginger sliced into thin matchsticks
  • 1/4 red onion diced small
  • 3/4 tsp cinnamon
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 1 tsp salt
  • pinch cayenne pepper to taste
  • 1/2 cup chopped walnuts
  • 1/2 cup dark raisins

Combine all ingredients except walnuts and raisins in a large stainless pot, cook over medium heat until juices start to be released, then simmer for about 7 minutes until cranberries soften and start to burst. Remove from heat, stir in walnuts and raisins, cover and let cool. Let the chutney ripen for 24 hours before serving. Keeps very well in fridge. You can also can the chutney in jars.

12 Comments leave one →
  1. rosemary permalink
    November 23, 2013 10:34 pm

    The “Fever” chutney sounds delicious, J, and I love the “sweet, tart and (of course) hot” description. I”ll do some thinking on an Adam recipe of my own. First thing that popped into my head was “weed” brownies, but that’s not very Thanksgiving-ish and I don’t know how to obtain all the ingredients.

    • November 25, 2013 7:10 pm

      Think of this as a literary exercise. Would love to know what kind of “special Down the Rabbit Hole brownies” you come up with!! xo J

      • rosemary permalink
        November 25, 2013 7:46 pm

        J– “Down the Rabbit Hole” for my special brownies is what popped into my head today, too! (LOVE that song. Very underrated.) With “Rabbit Hole” for the brownies, though, I’d have to add yet another ingredient–a psychedelic one….hmmm… Are the recipes censored?

        • November 26, 2013 9:21 am

          I don’t think you can be arrested for merely posting an imaginative recipe. Am I right? (This is to you, NSA internet eavesdropper!) xo J

  2. Glamluvhns permalink
    November 24, 2013 9:25 pm

    J, ur “Fever” Cranberry Chutney does sound yummy. Rosemary, that is really funny. I haven’t gone down that route it sure ly sounds like fun!!! Who says u couldn’t do it? Why not for a relaxing dessert?

  3. gracian51 permalink
    November 24, 2013 11:44 pm

    Who says dessert has to be pumpkin or sweet potato pie? No time? Try this–

    Aunt Lou’s Easy Peach Stuff
    1 large can sliced peaches, drained
    1 box white or yellow cake mix
    1 stick butter, melted

    Pour peach slices into cake pan. Sprinkle cake mix over peaches. Sprinkle melted butter over cake mix. Bake @ 325 degrees for one hour.

    The music? “Time for Miracles”!

    • November 25, 2013 7:10 pm

      WOw, this sounds yummy. Is there no mixing involved?

      • gracian51 permalink
        November 25, 2013 9:39 pm

        Not a spoon in sight. And you can substitute canned, sliced apples for the peaches if you want!

  4. rosemary permalink
    November 25, 2013 11:25 pm

    I’m absolutely making the miraculous Peach Stuff, Gracian. Anything that easy is definitely for me!

  5. rosemary permalink
    November 26, 2013 12:27 am

    Adam sent me this non-alcoholic (!) recipe for his favorite Thanksgiving Day cocktail:

    The Kale Mary

    The natural sweetness of grape tomatoes is a wonderful partner for kale juice in this Bloody Mary inspired non-alcoholic(!) drink. ( I wouldn’t mind being Adam’s wonderful partner.)

    Special equipment: juicer (Adam is happy to provide details on his special equipment.)
    Ingredients:

    1 teaspoon prepared horseradish
    1 tablespoon soy sauce
    1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry tomatoes)
    1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
    2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
    2 tablespoons (1 ounce) juice from 2 lemons
    Dash hot sauce
    Garnish: celery rib

    Mix horseradish and soy sauce in a glass. Add tomato juice and stir well until horseradish is well distributed. Add kale juice, celery juice, lemon juice, and hot sauce. Stir well. Serve with celery rib garnish, over ice if desired.

    * Note that the key words in this recipe are not “kale” as expected, but “hot sauce” and “desired”.

  6. rosemary permalink
    November 26, 2013 12:39 am

    Seriously, the KALE MARY cocktail is delicious. And I don’t even like Kale!
    Oh, almost forgot. The music is PICK U UP. ( “A KALE MARY WILL PICK U UP.”)

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