TESSA THE TURKEY
This snack tray is quite different from all the rest in Everyday Snack Tray. It’s not an assortment of seasonal bites; it’s just one big edible presentation. I’ve been making a variation of Tessa the Turkey for several years now. I started making her when I realized I needed something to keep my kids busy at the children’s table on Thanksgiving while the grown- ups were having appetizers and cocktails. Tessa has turned into a holiday tradition and never fails to bring a smile to everyone’s faces. And she’s a turkey that everyone can eat!
1 firm pear, preferably red Anjou or Starkrimson, halved, with stem removed
1 cup red grapes
1 cup green grapes
2 star fruits, sliced
1 cup dried apricots
1 cup goldenberries (also called Cape gooseberry or husk cherry)
1 cup cubed mango
1 cup fresh cranberries
1 cup raspberries
10 (8- to 10-inch) wooden skewers
2 candy eyes
Honey
Orange peel (just the colorful part) cut into shapes of turkey feet, wattle, and beak
1. On a large platter, place a pear half, cut side down, in the middle of the platter. Snack on the remaining half or use elsewhere.
2. Thread the fruit onto the skewers in a rainbow pattern, starting with the red grapes and ending with the raspberries. Once you’ve assembled the skewers, poke the pointy ends into the side of the pear, leaving a little room between each one.
3. Attach the candy eyes and the orange- peel wattle and beak to the pear with a little honey. Arrange the orange-peel feet on the platter, just under the pear. Introduce Tessa to your guests!
CRANBERRY DIP
If you’re from the midwestern United States, you’ve likely had some version of this cranberry dip at a family or community gathering. It’s often made a little spicy with jalapeños, and sometimes the cranberries are used raw. It’s always served over cream cheese. Since this dip is meant for the whole family, I’ve skipped the peppers and cooked the berries into a sauce. And since I’m not a mid- westerner, I like using goat cheese instead of cream cheese—but you go with what your crew likes! Serve with your favorite sturdy crackers.
2 cups cranberries, fresh or frozen and thawed
1⁄4 cup packed brown sugar
1⁄2 cup water
Zest of an orange
2 tablespoons fresh orange juice
1⁄2 teaspoon ground cinnamon
4 ounces plain goat cheese or block-style cream cheese
1. In a medium saucepan, bring the cranberries, brown sugar, water, orange zest, orange juice, and cinnamon to a boil. Stir and reduce heat to medium. Simmer for 10 minutes, until berries pop and the mixture thickens. Remove from heat and allow to cool slightly.
2. Place goat cheese or cream cheese in a serving dish and top with the cranberry sauce.