PhilanthRecipe Redux: A Thanksgiving Side Dish Swap

cranberrysaucespoon blog post 11.25.13

I’m reviving PhilanthRecipe from 2011. Share a Thanksgiving side dish recipe!

Fourth quarter is busy and stressful. This is light and fun.

Got a Charity Cheese Sauce? Annual Fund Fritter? Or Nonprofit Nut Bread? Share it!

I’ll get us started with Amy Drum’s (my wife) recipe:

Compliance Cranberry Sauce
2 cups of water
1 3/4 to 2 cups of sugar
1 16 oz bag of cranberries

Combine sugar & water in a large saucepan and bring water to boil, stirring to dissolve sugar; boil rapidly for 5 minutes. Add cranberries. Cook, uncovered, over high heat 5 – 6 minutes until skins pop. Remove from heat and chill. If you want thicker sauce in order to mold, cook 10-12 minutes. To add a bit of flavor, you can add cinnamon sticks or orange zest and some orange juice.

Post the recipe to your favorite side dish in the comments, or share a link to one of your favorites.

5 thoughts on “PhilanthRecipe Redux: A Thanksgiving Side Dish Swap

  1. Lemon Goat Cheese Cultivation Dip

    This dip will get your prospects warmed up for the big ask…I mean, meal.

    1 cup mayonnaise or Greek yogurt
    1 (10 1/2-ounce) goat-cheese log, crumbled
    2 tablespoon(s) olive oil
    2 green onions, chopped
    1 tablespoon(s) (about 1/2 lemon) fresh lemon juice
    1 teaspoon(s) (about 1/2 lemon) lemon zest
    Freshly ground pepper
    Pita chips, for serving

    Combine first six ingredients in a food processor until smooth, or combine briskly by hand. Transfer to a serving bowl and serve with pita chips and a promise to follow up promptly.

    Recipe courtesy of

  2. I know many people like to make cornbread stuffing, so here’s one of my favorite recipes from the Moosewood Cookbook:

    “Major Gift” Mexican Corn & Cheese Bread

    1 cup unbleached white flour
    1 cup yellow corn meal
    1 egg, lightly-beaten
    2 Tbs. honey
    3 tsp. baking powder
    ½ tsp. salt
    1 cup mik
    ¼ cup olive oil
    ½ cup finely-minced onion
    1 cup fresh or frozen corn (whole kernels)
    ½ cup grated cheddar cheese

    1.Heat olive oil in a small skillet. Add minced onion and sauté over medium heat 5-8 minutes or until onion is soft and translucent.
    2.Beat together egg, honey and milk.
    3.Combine thoroughly together flour, corn meal, baking powder, and salt.
    4.Combine milk mixture and cornmeal mixture. Mix until well-blended.
    5.Add corn kernels, sautéed onions (be sure to scrape in all the excess olive oil from the pan!) and grated cheese. Mix well.
    6.Spread into well-buttered 8-inch square pan. Bake at 375 degrees for 25-30 minutes, or until brown and firm on top.

    If you are trying to minimize animal products you can use the following substitutes:

    1.original soy milk (unsweetened/unflavored) for milk
    2.white whole wheat flour for unbleached white flour
    3.veggie cheddar-flavored shreds for cheddar cheese
    4.olive oil to grease the baking pan instead of butter
    5.egg white instead of whole egg

  3. Annual Fund Applesauce

    1) peel and slice enough apples to fill your crock pot ¾ full
    2) add ½ cup of water
    3) add 1 tsp. of cinnamon
    4) add ¼ – 1 cup of sugar
    5) Cook on low for 8 hours

    NOTE: the amount of sugar you add is completely dependent on the type of apple you use. The sweeter the apple, the less sugar needed. In fact, if you use a very sweet apple, you will not want to add any sugar.

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