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November, 2004

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(1) | appetizers(1) | desserts(1) | fish(1) | fruit(1) | main(2) | sauce(3) | sides(1) | snapper(1) | turkey(1)

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Chicken Liver Mousse

(Saveur, November, 2004)

A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
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Lemon Marmalade Cranberry Sauce

(Saveur, November, 2004)

A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
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Madeira Truffle Butter

(Saveur, November, 2004)

This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
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Multicultural Stuffing

(Saveur, November, 2004)

This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
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Opa’s Walnut Torte

(Saveur, November, 2004)

This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
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Pear and Currant Chutney

(Saveur, November, 2004)

This delicious chutney's flavor improves with age.
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Red Snapper with Ham Hock Red Wine Sauce

(Saveur, November, 2004)

Here's a tasty way to prepare fresh fish with a Southern twang.
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Rich Gravy

(Saveur, November, 2004)

Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
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Roast Turkey with Madeira Truffle Butter

(Saveur, November, 2004)

The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
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