Of course, you’ll need a salad to accompany that, and the “wilted greens salad” in the same issue fits the bill.  You brine the greens by rubbing them with salt, and if you’re me, you fry up a little prosciutto, thinly slice an apple, and drizzle everything with olive oil, lemon juice, and buttermilk.

No Southern meal is complete without collard greens and buttermilk biscuits, either.  And if you’re really feeling fancy, try these Cherry Thyme Champagne Cocktails with the meal.  They are delicious, and this is coming from someone who usually prefers her champagne undiluted.

Now, go eat!

You may have already read about my love affair with cherries here (and if you haven’t, you should – there’s a cocktail recipe involved).   Yesterday, as part of the Kitchen Play Progressive Party, sponsored by the Cherry Marketing Institute, I decided to put my spin on the Honey-Tart Cherry Glazed Salmon with Rustic Cherry Salsa – or in my case, with a tart cherry relish.

I have stared at the word “relish” for too long, these past couple of days.  It’s starting to look and sound weird.  But it sure tastes good.

Anyway.

I knew right from the start that I probably wasn’t going to make the original salsa, because raw onions do a number on my digestive system.  I liked Sarah’s idea of contrasting the sweet salmon with something sour, sweet, and spicy, though.  I knew what I was going to do with the cherries before I started, but I had no idea what to call it.  It wasn’t really a compote or a chutney.   It wasn’t merely a “sauce.”  After staring at my recipe bookmarks for awhile, I finally realized that what I had in mind could be classified as a relish, and having assuaged my compulsive need to be correct, it was time to cook.

Spicy Tart Cherry Relish

• 1/4 c cherry juice
• 2 tbsp honey
• 1/4 cup apple cider vinegar
• 1 cup tart cherries, chopped (I used a jarred variety; if yours are more sour than sweet, add more honey)
• 1 tbsp chopped fresh rosemary
• 1 clove garlic, minced
• 2 pinches salt
• 3-4 healthy shakes of cayenne pepper, more or less to taste
• orange zest

Combine all ingredients except orange zest in small heavy pot.  Over medium heat, bring the ingredients to a boil.  Turn the heat down and simmer until the cherries have collapsed and the liquid is reduced to a glaze, about 15 minutes.  Add orange zest to taste.  Allow to cool.

Honey/Tart Cherry Glazed Salmon

• 1/4 c cherry juice
• 1/4 c honey
• 1 pound of salmon, divided into 4 pieces

Preheat oven to 350 and place salmon on foil-lined baking sheet.  Sprinkle with salt and pepper. Meanwhile, combine and microwave the cherry juice and honey in a large glass measuring cup for about 4 minutes, or until the liquid is reduced by half.  Brush half of the glaze over the salmon, cook at 350 for 15 minutes (more, if necessary – mine took about 20) until salmon is opaque.  Brush the remaining glaze over the salmon, and serve alongside the spicy cherry relish.

Why is this picture tilted? Because this is how you'll look at the world after a couple of these drinks.

I love cherries, and cherry-flavored anything (except cough drops).  If you describe a dish, an ingredient, or a drink as being tart and sweet, sign me up.  It is my favorite flavor profile, and I can probably blame that on having a Queen Anne cherry tree in my backyard when I was growing up.  Once I figured out how to eat around the pits, cherry season was the best season.  Except for related gastrointestinal distress, but I digress. (Side note: The Ice Cream Bar, located in the Cole Valley neighborhood of San Francisco, makes an amazing sour cherry ice cream and sour cherry soda.)

When I saw Kitchen Play was hosting a cherry-themed Progressive Party this month, I might have been a tiny bit excited.  The Cherry Marketing Institute is sponsoring, and their site is full of information about the health benefits of cherries.  Who knew that they were quite so good for you?  Really, this just means I’m drinking to my health!

(I might have also been excited to see that part of the giveaway includes an Anthropologie apron.  Be still, my heart.)

All six dishes, of course, prominently feature tart cherries.   I am starting with my adaptation of the Tart Cherrytini from uTry.it, which brings together two of my favorite things: cherry juice and fancy (strong!) cocktails.  Recipe after the jump.

I halved the original proportions of the recipe for 2 drinks, skipped the sugar-lemon rim, and made a few changes.  The result?  A tart, slightly sweet drink that will knock your socks off.  If it were tequila, this song might be appropriate.  If it were ever appropriate.

• Frozen pitted tart cherries (only sweet frozen cherries were available here)
• 1 Meyer lemon
• 1 tablespoons sugar
• 1 cup  tart cherry juice, chilled (I used Cherribundi)
• 1/2 c vodka
• 1/4 c vanilla vodka
• Angostura bitters
• Grated ginger (optional)
• Ice

Thread 2-3 cherries onto a cocktail pick for each drink.  Peel lemon rind twists from each lemon using a channel knife, and set aside.

Juice the lemon and add the juice, with the sugar, cherry juice, and vodkas to a cocktail shaker filled with ice.  Shake to mix ingredients and strain into two glasses.  Top with 3-4 drops bitters, a lemon twist and cherry pick, and a bit of grated ginger, if you like.  Enjoy!

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You looked so sharp when you were new.

Dear Shiny Patent Black Flats from Target: How I loved you, for awhile.  You got me through many court appearances where I stood in front of the mirror at 5:30am, ready to commute to another county, unable to imagine wearing heels.  You could be casual or you could be professional.  You saw me through a lot, but then your toes went and committed patent leather suicide, and I couldn’t wear you anymore.

Not cool.

Still, I couldn’t bear to let go, because I loved you more than most small children and tiny fuzzy animals.  I’ll never let go, Jack.

…

Finding a comfortable new pair of black flats is still on the agenda, and I was bitterly disappointed that Target doesn’t carry this style anymore.  They are just that comfortable.

Then I remembered this tutorial.   I could fix them!  I didn’t know whether I wanted to fix just the toes or glitter the entire shoe, save for the twisted part across the top, but I figured I would start with the toes and see what they looked like.

All you need is Mod Podge, glitter (I used Martha Stewart’s superfine glitter), masking tape, a sponge brush, and a paper plate.

First, I taped the shoes up to protect the soles and the twisted band.

Next, mix a teaspoon of glitter with a large amount of Mod Podge.

Just mix the glitter and glue together with the sponge brush.

Apply as many coats as you need, with a 30-minute drying time in between each coat.  I used 3, but touched them up with a fourth.  At the end, wash your brush (or use a new one) and paint a coat of Mod Podge ONLY, over the glitter.  The original tutorial calls for a sealant, but I can’t speak for that either way.  I should probably look into getting one.

Drying...

And...done!

All in all, I liked how they turned out – silly, but funky, and great with jeans.  The turquoise is much darker in real life, and since at least half of my wardrobe is turquoise – and the rest coordinates with it – it made me happy to repair these incredibly comfortable shoes with a little bit of color.

Cost:

• Mod Podge: $7.50 (with 90% of the bottle left)
• Superfine Glitter: $7.20 for a 3-pack (different colors) on Amazon (60% of the turquoise bottle left, both other colors remaining)

The only problem is that now I want to glitter over everything.  To the thrift store!  I must rescue more shoes!

Awww, aren't you cute? Bet you would be delicious and tender on a plate.

Dinner du jour (or if we’re honest, dinner of a week ago): venison.

One of the benefits of having uncles and cousins who hunt (besides having nice uncles and cousins) is that when they kill a deer or elk, they have it made into steaks, sausage, and ground meat, and share it with my dad’s family.

This is something I think is very cool – being an unabashed carnivore, I’m also all about using as much of an animal as is humanly possible.   In fact, I still remember one vivid history lesson discussing how Native Americans used bison stomachs as cooking pots.  My mother and I were grossed out then, but now, all I can think is that it would impart some seriously delicious flavor to whatever one was making.  I mean, crispy pork belly is to die for, so why not something more game-y?

Sorry.  That’s probably not interesting to anyone but me.

A few weeks ago, Dad called me and asked me if I wanted some venison steak.  A few years ago, I wouldn’t have known what to do with it, but this year I said “heck yeah,” and immediately began searching for venison preparation techniques.  After awhile, I settled on venison with a blueberry compote, based upon this recipe.

Bambi, deconstructed. SORRY. I can't help myself.

Recipe and cooking technique after the jump!

In the end, the prep was very simple.  I got four small shoulder chops, so after looking at the thickness, I decided I would only use my cast-iron pan for searing them.  At that point, I soaked them for a couple hours in half-and-half (what I had on hand from Thanksgiving – however, milk should work equally well to rid the meat of too much “gaminess”).  After that, they were rubbed with fresh, chopped rosemary, kosher salt, and pepper.  I never liked Bambi, but I did give ‘em a good massage with some delicious spices.

To cook, I simply heated up the cast-iron with peanut oil (good because it has a high smoke point of 450 degrees) and seared on each side for two minutes.  The chops were thin enough that any oven time, as suggested by the original recipe, would overcook them.

The blueberry compote ended up being as follows:

• 2 tart apples such as Granny Smith, cut into 1/3-inch dice
• 1 cup brandy (I used Korbel XS, which is exceptional – it is flavored with vanilla and citrus, and is drinkable on its own)
• 1/4 cup sugar
• 4 cups blueberries
• 3 tablespoons unsalted butter

Bring apples, brandy, and sugar to a boil in a 3-quart heavy saucepan, stirring, then boil until liquid is reduced to about 1/4 cup, about 12 minutes. Stir in blueberries and remove from heat.  Then stir in the butter and taste.  If you are satisfied with the flavor, give the compote a quick whirl with an immersion blender to break down the apples and blueberries – don’t puree! Stop when it has reached a nice, chunky texture.

I served the venison chops with a generous serving of blueberry compote – rich, sweet, tart, and fruity – and wide egg noodles with unsalted butter, salt, and extra chopped rosemary.

Boojiboo retro aprons on Etsy, $28.75 + shipping

For the cook who loves vintage clothing and doesn’t particularly love a mess, I highly recommend any apron from Boojiboo.  I own two myself, and can vouch for their quality, sturdiness, fit, and overall cuteness.  Plus, it’s cool to support independent sellers.  Browsing her Etsy site is dangerous: she already has some adorable retro holiday patterned aprons up.  Must…not…buy… must not host another holiday event…

STAB. Stab stabbity stab stab stab! $11.84 on Amazon.com

For the host or hostess with barely suppressed anger issues (not me, of course) or who just likes passive-aggressively poking at others, why not the Fred voodoo doll toothpick holder?  At $11.84 (and sometimes lower) on Amazon, it’s a great “small gift” or stocking stuffer that is sure to get a chuckle out of visitors.  (I own one and people constantly comment on it.)  Fred has tons of similar silly kitchen gadgets – check them out here.

Joseph Joseph heat-resistant kitchen utensils, $26.47 on Amazon

My old kitchen utensils were biting the dust, one by one – small wonder after heavy use for over four years.  While browsing Amazon one night, I came upon these heat-resistant (up to 480 degrees) utensils that are not only colorful and bright, but are weighted at the handle so the “active” portion of the utensil stays off the counter.  Having used them for several months now, they live up to my expectations and then some.  And did I mention they’re pretty colors?

If you want to get them with a carousel to hold them, that’ll cost you extra.

Shun 8" Chef's Knife, $139.95 on Amazon

And now, back to the pointy things.  For anyone who has never had a really good knife before, put this on your wishlist now.  Sure, the price initially makes me throw up a little in my mouth, but it pays off in the kitchen.  My +1 got the Santoku and paring knives a year or two ago, and, well, let’s just say they sweeten the relationship deal.  Also, were we ever to break up, he would have to pry them from my cold, dead hands, and even then, I would hope rigor mortis would set in.  Point being: a good knife is an absolute necessity, so if the cook in your life doesn’t have one, consider this.

Vintage Barbie Learns To Cook reproduction, various prices on Google Shopping and Amazon

Is your cooking fan also a Barbie fan?  (Really?  Is it me?)  Try finding the 2007 reproduction of the vintage Barbie Learns to Cook doll. It comes in an adorable display box, and if you want the brunette “platinum” edition, that will cost you extra.  About three times as much extra.

Holiday Cocktails card deck, $11.86 on Amazon (and sometimes can be found cheaper elsewhere)

Finally, because no holiday is complete without a little extra cheer, your friends (or you) might enjoy this recipe card deck (paired with a good bottle of booze, if you’re feeling fancy).  It has a lot of standard cocktails, but some have wintry twists.  There are also non-alcoholic drinks, suggestions for garnishes, and a detailed explanation of what basic ingredients and liquors one should generally have on hand.  I find the latter feature particularly useful, and it’s a nice, compact size with great photos.

For more good suggestions, check out Smitten Kitchen’s Gift Guide.  Hers is practical where mine delights in its ridiculousness.

What has been your favorite kitchen/cooking/entertaining gift?

Whereas I don’t care for xmas, I love Thanksgiving.  Or Thxgiving, if you will.  An entire holiday centered around rich, filling, seasonal food?  Count me in.  Perhaps I am the only person who loses weight on Thanksgiving, but after cooking all day, I can hardly stand to look at everything I made.  But you?  YOU EAT.  YOU EAT RIGHT NOW.  YOU ARE TOO SKINNY.

Every year, I host more people than before (which is somewhat alarming, given the tiny nature of my one-bedroom apartment – we’re either going to have to move or scale back).  This year I hosted 13, and fed 14 (I sent leftovers home for one person who couldn’t make it).

The gal in the smart black vintage pumps and the lemon-motif apron? That's your girl. I mean, it's me. Hi. Yeah.

I’ve been hosting an “orphan Thanksgiving” for four years now – it started out in law school for those of us who weren’t going home to others due to finals, and managed to blossom into something much larger.  The guest – and dish – count has more than doubled.  Now I am the hostess for my mother – which, she says, is a nice change from the many years that she hosted holiday dinners.

This year was my favorite menu yet.  I started with a prosciutto-wrapped stuffed pork (which was challenging when I realized what I thought was a single pork tenderloin was actually two.  Determination (and no other choice) paid off, and I butterflied, pounded, stuffed, and tied those two tenderloins into one roast stuffed) with leeks, apples, mushrooms, brandy, and spinach.  I (sort of) followed a recipe from the October issue of Bon Appetit and was very pleased with the results – two-tenderloin-issue aside.   It’s a great recipe, because you can prepare the roast a day ahead of time.  Although I don’t have any pictures of the complete roast, all trussed up on its bed of apples, let me say that it makes a very impressive presentation.  (As to the flavor and the pan jus gravy, well, I hope it was good.  I didn’t actually have any.)

The side dishes were all tried-and-true dishes I have made before, in various forms.  Try the butternut squash, the creamed leeks, and the roasted beet and orange salad (I added far more spring greens) next time you have an autumn party.  All can be (mostly) prepared ahead of time: the squash can be peeled, seeded, and diced, the leeks can be sliced and washed, and the beets can be roasted the previous day.

It was a lovely day, made better by the fact that I was able to keep my day-of prep time to a bare minimum.  And best of all, one of my guests actually wrote me a handwritten-thank-you note, which completely made my day.

My +1 took me to Seattle for my birthday (Nov. 21, in case you ever have a spare diamond tiara to send along), and I got a Real Autumn.  Also, a few extra pounds and a numb face.

Seattle is one of the few cities I feel that I could move to and fit right in.  Aside from my lack of rain boots and the cold weather that hits you like a brick of brisk to the face, I love the scenery, the food/cocktail/microbrew culture, and the fish (!!!).  Sign me up for a vacation home, please.

I’ll never permanently move out of state because I never want to take another Bar exam, but sometimes it’s a tempting thought.

Especially when I imagine having Piroshky Piroshky and Purple Cafe whenever I want.

More photos from Seattle here.

The farmer’s market today was filled with all sorts of harbingers of fall (such as it is in California), including these vivid sunflowers.

Clearly, November is the superior month (and not just because it contains my birthday, my brother’s birthday, multiple friends’ birthdays, Thanksgiving, and our anniversary).