Maroon News

Issue date: 11/19/04 Section: Arts & Features

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Hey Colgate! Can you believe that the holiday season is almost upon us again? I can't, but I also don't mind, because the holidays are a great time to sit around with friends and family and eat all kinds of tasty new kitchen creations. Since Thanksgiving is next week, I thought that I would research a few new recipes that we can all make for our holiday gatherings. If your house is anything like mine during the holidays, it's mom and grandma who occupy the kitchen and don't ever want anyone in there. But I would challenge you to lend a hand, even make one of these recipes on your own, and let everyone know that you've learned how to fend for yourself in the kitchen during your time at college.

Maple Cranberry Sauce
12 ounces fresh cranberries
1 cup pure Maple Syrup
1 cup cran-rasberry juice
1 cup chopped walnuts
Zest of 1 orange

Rinse the cranberries and place in a medium saucepan along with the maple syrup, juice and orange zest. Cook this mixture over medium heat and bring to a simmer for about 10 minutes. The cranberries will start to pop open when they are done. Next, remove any foam that has come to the top of the sauce. Carefully stir in the walnuts and simmer for another three minutes. Allow the sauce to cool and serve with your Thanksgiving turkey as an option for those who may not want to cover their food in gravy.

I found this next recipe in The Frugal Gourmet Cooks America by Jeff Smith and was rather intrigued by it. It's a great way to change things up if you like pumpkin pie but have become bored by the standard. I made it, and it's delicious!

Baked Whole Pumpkin
1 5-7lb. pumpkin
6 eggs
2 cups whipping cream
1/2 cup brown sugar
1 tbsp. molasses
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/4 tsp. ground ginger
2 tbsp. butter

Cut the top of the pumpkin and hollow out like you would if you were going to carve it for Halloween. Make sure to remove all the seeds, but save them as they are great toasted. Mix all of the ingredients together except for the butter until smooth. Pour the entire mixture into the hollow pumpkin. Top the mixture off with pieces of butter and cover with the top of the pumpkin. Place the pumpkin on a baking sheet and put in a preheated 350 degree oven for one hour and 15 minutes. Serve the whole pumpkin at the table and dish out portions right from the pumpkin. Top this off with a dollop of fresh whipped cream and you'll be sure to impress.

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