It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.
Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.
Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.
Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.
Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.
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PINK: Mama Stamberg's Cranberry Relish
Listening to 91.7 FM on the radio this weekend, I heard a snippet for the now-infamous Pepto-Bismol pink cranberry relish, made by NPR reporter Susan Stamberg's mother-in-law, and was reminded that I actually tried this for the first time last year. All told, it's pretty darn tasty. And there's something fun about having something that color on the buffet table. (If you need more visuals, watch it being made by a stuffed monkey).Part of the beauty of this is making it in advance and plopping it in the freezer. I may go ahead and make it when I go home this afternoon (once the Bengals, hopefully, win against the Saints). I just have to remember to get it out of the already jam-packed freezer.My two cents if you're eating this relish this year: pack your toothbrush and toothpaste for after dinner. I love the onion and horseradish combo with the sour creamed cranberries, but it is pretty dang potent!
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3 Comments:
at 3:51 PM 
Julie Gaw said...
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at 6:32 PM 
Anonymous said...
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at 3:53 PM 
Anonymous said...
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Post a Comment*Here's the recipe -
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.
after this culinary delight, many feel compelled to pen a haiku or bit of verse in its honor of this zingy relish.
i know i do!
Julie,
I made this in for Thanksgiving 1999. It was a great hit! Thanks for sharing, and it's so easy.
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