Happy Thanksgiving, Comrade

From Georgia (the country), spiced cranberry relish to go with turkey kotleti.

Special To The Jewish Week

With its lavish spicing and creative use of fresh herbs, Georgian food was adored by Russians. This tangy, vibrantly flavored relish is classically made with sour plums called tkemali, but it adapts beautifully to Thanksgiving cranberries.




One 12-ounce bag of cranberries, rinsed and picked over
4 tablespoons sugar, or more to taste
1-1/2 cups water, or more as needed
1 large garlic clove, crushed in a press
1 teaspoon dried mint, crushed
1/2 teaspoon ground coriander
Large pinch Aleppo pepper or small pinch dried chilies
Large pinch of ground fenugreek
Pinch of cinnamon
Kosher salt and freshly ground pepper, to taste
3 tablespoons finely chopped cilantro leaves
2 scallions, thinly sliced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil or tarragon

Turkey Cutlets, aka Kotleti

A luscious spin on a Soviet-era favorite, by an emigre turned food-world luminary.

Special To The Jewish Week

4 slices white sandwich bread, crusts discarded, torn into small pieces
1 cup heavy cream or milk
10 tablespoons unsalted butter (see headnote)
2 pounds ground turkey breast (or a combination of breast and dark meat)
2 large eggs, separated
1 pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
4 tablespoons canola or peanut oil
3 cups fresh bread crumbs
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