It’s hard to believe it’s almost Thanksgiving. Back when I was personal chef to Hollywood mega-star Meghan Cohan, I never knew quite what to expect when the holidays rolled around. Would we be spending them at the Malibu mansion? The Hawaiian retreat? The Tuscan cottage?
And then there were the menus, of course. What I cooked always depended on Meghan’s moods as well as what just happened to be the latest food trend. Gluten free? We did that one Thanksgiving. Vegetarian? Tried that, too. We also abandoned tradition completely once, but that was because Meghan was filming an epic set in a mythical desert kingdom and she was in an Arabian Nights mood. The landscapers took care of the oasis and the tents in the yard. I worried about the figs and the dates and the palm leaves.
This year, things are bound to be a little different. Hollywood is a thing of the past for me and these days, I’m working at Sophie’s Terminal at the Tracks in Hubbard, Ohio. (Long story, and to find out the details, check out “Irish Stewed”). I’m not sure what sorts of holiday traditions Sophie has at the Terminal, but I know whatever’s on the menu, I’ll sneak in my famous cranberry relish. You may have seen this recipe before, but it’s so good and so easy, it’s worth repeating.
1 bag of fresh cranberries
1 cup sugar
1 cup port wine
Combine in a saucepan and heat until the cranberries pop. Cool and serve. Keeps long enough for you to clean up those leftovers!