Clockwise from noon, a simple salad of butter lettuce, avocado and apples, in a dressing of olive oil, ume plum vinegar, a tiny bit of dijon mustard and a dash of worchestershire sauce.
At 5 o' clock, twice roasted sweet potatoes with maple syrup and olive oil. The potatoes are roasted for an hour at 450 degrees until very soft. Then left to cool, peeled, and drizzled with Grade B maple syrup and olive oil and then roasted again at 450 for 20 minutes more.
At 7 o'clock, a "mock" cranberry sauce, which is 1/2 of a small red onion, diced, four tomatillos, diced, 1 serrano chili, again with the dicing, 2 teaspoons of lime juice, some salt, and a half cup or so of freshly squeezed pomegranite juice. This is all boiled until it has reduced by half and then thickened with 2 teaspoons of arrowroot powder. Once it cools it should have the consistency of cranberry sauce, but be a little spicier and a little sweeter.
Finally, at 9 o'clock, to replace the turkey, a wild Coho salmon patty. (Specifically "Shogun Salmon Cakes" from page 148 of the San Francisco Ferry Plaza Farmers' Market Cookbook.) We rarely eat salmon any more, but this is the third time we've had this particular recipe this year. These are very very good, and much less hassle than a complete turkey. These paired really well with the mock-cranberry sauce.
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