Where to find cranberries in italy

Without an oven, fresh pumpkin became a spiced mousse. My friends and I were impecunious, but that night we feasted and gave thanks. A couple of careers and several years later, work took me to London. An oven I was promised failed to materialize on Thanksgiving morning, and I was left contemplating the prospect of two uncooked turkeys and three dozen guests for dinner. I wedged one bird into my own tiny oven. I thought about sending the other across town in a black cab to a waiting kitchen, but finally opted for a creatively simple solution.

I lopped off the turkey's legs and back, set my crown of turkey on a bed of vegetables I arranged in the family-size tagine I had lugged back from a vacation in Marrakech, whispered a prayer to the gods of plenty, and slapped on the lid. The turkey was moist and flavorful, and oh, was I grateful. Though Paris remains my spiritual home, a mixture of professional obligation and serendipity has meant that I have had to plan turkey dinners in some unlikely places.

Last year, I found myself wandering the aisles of the luxury food halls in Bangkok, fascinated by the imported frozen turkeys injected with brine and butter flavor. In other circumstances, I would have turned up my nose at such an industrial aberration, but in sub-tropical Bangkok it was the link I needed to a traditional turkey dinner. I injected exotic flavor into other dishes: a corn-based succotash with ginger, kaffir lime, and chilis; green papaya som tam instead of cole slaw; and locally grown pineapple in a flan made with condensed milk, ubiquitous in Thailand.

Though I travel even more now than I used to, this year I'll be in Rome, the city I have called home for the last four years. I am lucky to live within walking distance of the multi-ethnic Mercato Esquilino.

There I'll find Colombian cornmeal, halal buttermilk, African sweet potatoes, and our turkeys. My American-sized order--two fifteen-pound birds that would look positively puny back home--inevitably bemuses my butcher. The cornmeal and buttermilk will go into hushpuppies flecked with guanciale, the full-flavored cured pork jowl favored by Romans; the sweet potatoes will be blanched, covered with crushed amaretti biscuits and olive oil, then roasted.

I'll dust off my antique food grinder to make Aunt Carol's raw cranberry relish. Maybe I'll rub a little tartuffata truffle paste under the skins of the turkeys. And finally, after making pumpkin charlotte in Paris and pumpkin trifle in London, I am going to serve yet another pumpkin dessert, this time with a decidedly Italian slant to it.

More likely than not, something at the market will catch my eye at the last minute and find its way to my table. But whatever the menu, I am going to make sure that my guests leave with a warm glow and full bellies. Pass the cranberries, per favore. Discovered a market with lots of American goods in a different city than Florence? This site uses Akismet to reduce spam. Learn how your comment data is processed.

Thursday, November 11, These are what ribes current berries look like. Real American marshmallows at Vivi Market Marshmallows Now that you know where to get your yams, you need to top them off right!

Brown Sugar Brown sugar is usually carried at any of the larger Italian supermarket chains, like Coop, Conad , or Esselunga. Whole pumpkins for sale at the grocery store Pumpkin Almost all grocery stores and markets in Italy sell whole or pre-sliced chunks of zucca gialla pumpkin in the fall. Please enter your comment!

The United States and Canada are the largest producers of these fruits. The good ones can be recognized first of all by their color. They need to be a beautiful bright red, close to burgundy. Wash 12 oz of cranberries and dissolve 7 oz of sugar with 1 cup of water in a saucepan and bring to the boil. Add the grated peel of an orange and its juice and stir well removing the foam that creates on the surface. You can cook the cranberries with orange juice or even with some port wine and spices like star anise.

Another fruit-based sauce that you can serve with cranberries to accompany meat is apple sauce. Prepare the sauce and fill sterilized glass jars and give them to your friends together with a leaflet that lists all the ingredients used and the various possible accompaniments. With the cranberry sauce you can also stuff a panettone or pandoro.