Posted By Michelle on November 30, 2009

As Thanksgiving approaches  in no less than 12 days- has already passed, we’ve been finding ourselves craving more and more fall inspired dishes. Maybe we’re a little jealous of Tampa’s lack of Fall or maybe it’s just that we are truly looking forward to spending time with our family, something that is hard to do as of late and this year we have a ton to be thankful for.

We’re buying a restaurant (as long as we can get the investors…why, you interested?) and Greg’s parents have FINALLY moved back to the area after doing an incomprehensible 16 years in Houston. What this means to us is 1. We get to see them more than twice a year and 2. This year’s Thanksgiving will be a merging of our entire families and 3. We get to cooked for them all.

This would normally set the average mid 30/ 40-somethings into a panic but the Sherpas are way to cool for that. With greatly constricted pockets (opening a restaurant ain’t cheap), we decided to make it a family affair. Instead of footing the entire bill (we mean instead of Greg’s Mother footing the entire bill), we asked family to bring their signature holiday dish and it was received with glowing excitement.

Even people who don’t cook on a regular basis have a special dish that they enjoy making for the ones they love and opening up the big feast to collaboration rather than bearing the brunt yourself makes everyone happy.

To keep the family rivalry to a minimum, ask members to bring something specific. This will ensure you don’t have a table full of stuffing and you won’t have to listen to who made the better pumpkin pie. Then base your menu contribution on what’s missing. This year, the Sherpas will tackle tackled the turkey, appetizer (because the eating begins early in our house), and starches. The rest will be left to the Baker-Bailey-Davis-Korman clan.

This is a great appetizer for the holidays. It can be made up to 2 days ahead and is as easy as hitting the ON button. Not to mention it exudes the flavors of the holiday. It’s also crazy good on leftover turkey sandwiches.

Cranberry and Chestnut Pesto
Serves 16

1 each orange, zested and juiced
1 tablespoon garlic, rough chopped
1 ½ cups roasted chestnuts
1 ½ cups fresh basil
1 cup Parmesan cheese
1 teaspoon salt
½ teaspoon white pepper
1 cup fresh cranberries
¼ granulated cup sugar
½ cup extra virgin olive oil
Place orange juice, orange zest, garlic, chestnuts, basil, Parmesan, salt, white pepper, cranberries and sugar into food processor. Puree ingredients for 30 seconds to 1 minute. With food processor on drizzle olive oil into food processor until mixture reaches a thick pesto consistency. Serve on bruschetta.

Categories: American Cuisine, Appetizers, Breakfast and Brunch, Budget Recipes, Holiday, On The Cheap
Tags: chesthuts, christmas, cranberry, Holiday, pesto, thanksgiving