Thanksgiving Meal Preview!

Ok... so most of you know I LOVE to try new recipes - here are the first two recipes I found that I am going to try for Thanksgiving!

I liked this first one because it was a new twist on sweet potatoes!

SWEET POTATO, ONION, AND ALMOND CASSOLITA
2 pounds sweet potatoes, quartered
water
3 tablespoons coconut oil
1/2 cup slivered almonds
2 pounds onions, sliced thinly in rounds
S&P
1 bunch flat leaf parsley, chopped
2 teaspoons plus 1 tablespoon sugar
1 teaspoons ground cinnamon
1/2 cup raisins

1.  In med. pot over high heat, cover sweet potatoes with water.  Bring to a boil, then reduce heat to medium-low and simmer until soft, about 15 mins.  Drain and let cook,then cut into small pieces.
2.  Meanwhile, in a large skillet over medium heat, heat oil.  Add almonds and cook until golden.  With a slotted spoon, transfer to a plate; reserve.  In same pan over medium heat, saute onions until translucent.  Add salt to taste, 2 tablespoons of parsley, 2 teaspoons sugar, cinnamon and raisins; cook for about 30 mins.
3.  In a bowl, fold onions into potatoes.  Season with pepper and more salt and sprinkle with remaining parsley, almonds, and if desired the rest of the sugar - serve hot.


CRANBERRY CHEER (drink)

1 cup sugar
2 cinnamon sticks
2 whole star anise
3 green cardamom pods
1 cup fresh cranberries
6 ounces rye whiskey
2 ounces fresh lime juice
lime slices for garnish

1.  In a small pot over med. heat stir sugar in 1 cup water until dissolved to create a simple syrup; reserve 1/4 cup.
2.  Place spices on an 8 inch square of cheesecloth and secure with twine to create a sachet; crush spices lightly.  Add sachet and cranberries to simple syrup.  Bring to a boil; reduce heat and cook for 3 mins.  Remove from heat and discard sachet.
3.  In a shaker, mis 4 teaspoons cranberry mixture, whiskey, lime juice, simple syrup, and ice.  Pour into 4 glasses with ice.  Top each with a splash of seltzer; garnish with lime.