Thanksgiving: Cranberry, orange and rosemary sauce

This Canadian Thanksgiving we are celebrating with a duck breast served with shallots in a red wine reduction, topped with a cranberry, orange and rosemary sauce.
I am going to share with you my special cranberry sauce recipe.

Ingredients:
150g of fresh cranberries
2 branches of fresh rosemary
juice from 0.5 orange
0.5 c of water
1 tbsp of butter
0.5 c of red wine
4 tbsp of honey
Salt, pepper
2 tbsp arrowroot

1. On a medium heat cook cranberries and rosemary for about 10 minutes.
2. Add remaining ingredients (except arrowroot), reduce heat to low. Cook for another 15 minutes.
3. Blend all ingredients. Then cook for another 15-30 minutes on a very low heat.
4. Mix arrowroot with some water, then stir it into the sauce.
5. Serve hot with duck, turkey, or pork. You can mix in juices from cooking meat.
6. Enjoy.

Rosemary mustard sauce

This sauce goes great with white fish, or white meats.

Ingredients:
2 cups Vegetable stock
2 tbsp finely chopped fresh rosmary
0.5 cup of white wine
1 tbsp mustard
0.3 tap turmeric
1 tsp flour

1. Cool the stock with rosemary on a low heat for 10-15 minutes.
2. Stir in wine, mustard, and turmeric, cook for further 5-10 minutes.
3. Stir in flour to thicken the sauce.
4. Serve hot.

Turkey meatballs in a dill sauce

Today I made turkey meatballs in a dill sauce. Dill sauce and dill soups are very popular in Poland and are some of the favourite meals of Polish kids.

This recipe was inspired by the school menu I received from one of the Polish schools.

You can use this sauce with meats and with a small modification with fish. For fish I would add 1-2 tbsp of lemon juice.

Ingredient:
1. Meatballs
500 g ground turkey
1 large carrot, finely grated
1 cup of fresh parsley
1 medium onion
4 garlic cloves
1 tsp paprika
1 tbsp sea salt
1 tsp pepper
3 tbsp olive oil
Optional bread crumbs

2. Dill sauce
1 cup of vegetable stock
3/4 cup of cream
1 pack of fresh dill (about 1 cup)
1 tsp turmeric
2-3 tbsp butter
2 tbsp flour
Sea salt, pepper to taste




Making meatballs
1. Blend fresh parsley with olive oil
2. On a small heat saute finely chopped onion and crushed and finely chopped garlic.
3. Mix all ingredients for meatballs together.
4. Form balls of similar size for even cooking.
5. Heat the pan with ghee or some oil using moderate heat. Place the meatballs and let them acquire some color, while gently stirring them.
6. When ready, set them aside.


Making dill sauce
1. Heat the stock on a low heat.
2. Add butter, dill, cream, and spices. Mix well. Allow to cook for  about 7 minutes.
3. Mix in flour to thicken the sauce.
4. Transfer the sauce to the pan with meatballs and gently cook on a low gas mark for 10-15 minutes.

Bison Meatballs

Bison Meatballs

Ingredients:
1 lbs ground bison
1 medium onion
1 egg
5 tbsp fresh parsley, chopped
2 cloves garlic, crashed
1 tbsp mustard
1 tsp dried oregano
0.5 tsp dried sage
0.5 tsp ground cumin
0.5 tsp paprika
If the bison is very lean add 1-2 tbsp of olive oil

Salt and pepper

1. Mix all ingredients together.
2. Form balls with your hand. I used the size of about 0.75 tbsp per ball.
3. Bake at 375F for 25 minutes.