Anyway, the front cover of the latest Cooking Light declares "Easy-as-Pie: Open House Menu." I think the title is a bit misleading because I read that article last week, and I'm pretty sure there's no pie involved. Surely there must be an unwritten rule of food writing that states you can't use common food expressions like "easy as pie" or "piece of cake" or "tougher than grandma's overdone turkey" unless said food is actually relevant to the topic. Otherwise, you just confuse people.
However, the topic of holiday cooking reminds me of the many Cooking Light recipes we've used and enjoyed since we moved into our house and actually started cooking for the holidays, 5 years ago. Here's some of our favorites:
- Coconut Biscotti: a big change from most other sugary holiday cookies, and delicious dunked in hot tea!
- Last year we made Rosemary Mashed Sweet Potatoes with Shallots for Thanksgiving, and they were a big hit. This was our first experience cooking with shallots, wherein we discovered that they are absolutely delicious and really freakin' expensive.
- This year, we opted for a much sweeter (but still delicious) recipe in the Streuseled Sweet Potato Casserole. Another bonus with this one is that it's easy to make the day before and just bake on the big day.
- My favorite, which I insist on making every year whether anyone else wants it or not, is the Cranberry, Cherry, and Walnut Chutney. Fresh cranberries are delicious!
- Speaking of cranberries, for dessert last year Keith made the Cranberry Swirl Cheesecake. I think we may make it again this year. Especially now that we know it needs to chill for a day to set. Whoops!