For best results, use fresh cranberries — never frozen — and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to this year’s Thanksgiving table.
Asian Cole Slaw with Corn and Frisee
December 30, 2009 by Leave a Comment
At Foster’s, we serve this on our Turkey Barbecue or Sweet Potato Biscuit sandwich, but it also stands alone as an unusual and tasty side to grilled tuna. Crisp and full of flavor, it can be served as a first course when topped with crispy calamari or grilled shrimp.
Black Bean and Yellow Rice Salad
December 30, 2009 by 2 Comments
This colorful dish makes a great addition to a buffet or a tasty vegetarian main course.
Mom’s ‘Fridge Pickles
December 28, 2009 by 1 Comment
I grew up eating these crunchy, not-too-sweet pickles. They’re great just to snack on or served with a sharp Cheddar or Swiss cheese. In the summertime, I layer them on tomato sandwiches, and they’re a must with Peter’s All World Burgers. You want to make them with Kirby cucumbers because the seeds are small and […]
Crunchy Corn Relish
January 1, 2009 by 1 Comment
This relish can be made ahead of time and is delicious as a sauce for sauteed soft-shell crab or grilled salmon.
Oven-Roasted Tomatoes
January 1, 2009 by Leave a Comment
Roasting makes the tomatoes more intense, because the natural sugars become concentrated as the water in the fruit evaporates.
Pesto Green Beans with Three Types of Tomatoes
January 1, 2009 by Leave a Comment
This summer salad is great for buffets, picnics, potlucks, and tailgates. It’s easy, too: if you don’t have time to make your own pesto, use a good-quality, store-bought fresh pesto from the deli case.
Grit Soufflé
January 1, 2009 by Leave a Comment
Heartier, creamier, and more custardlike than a classic soufflé, this dish is also easier and less temperamental. It’s especially good for people who think they don’t like grits; we find they always come back for seconds! With the added spiciness from the peppers and texture from the corn, this dish is also delicious as a side to Balsamic-Roasted Chicken or Salmon Cakes with Crunchy Corn Relish, or Foster’s Salsa. If you don’t have a soufflé dish, you can use a shallow baking dish, but adjust the cooking time accordingly, since it will cook faster.
Grilled Asparagus with Roasted Shallots and Cranberry Vinaigrette
January 1, 2009 by Leave a Comment
If you don’t want to fire up the grill, you can blanch or roast the asparagus instead. You might want to make a little extra vinaigrette to have on hand; it’s delicious on mixed baby greens, grilled turkey and chicken, and most any sandwich. Like all vinaigrettes, this one can be made several days in advance and refrigerated until ready to use.
Foster’s Market Cornbread
January 1, 2009 by Leave a Comment
Makes one 8-inch square 1 tablespoon butter 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon sugar 2 teaspoons salt 2 teaspoons baking powder 1 cup milk 2 large eggs 1. Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside. 2. In a medium bowl, whisk […]