We’re finally reaching the end of the meal. This perfect little scoop of crème fraîche ice cream is the end of what was a really nice meal. If you don’t already have an ice cream machine—what are you waiting for? Seriously, it is the best $50 you’ll ever spend in your kitchen. I didn’t know how much I needed an ice cream maker until I got one a little over a year ago. Now, I have no idea what I did without it. Nothing gets my friends more excited than homemade ice cream. The crowd goes wild. It is also a relatively easy dessert to master. read more+++

I hope you didn’t think I forgot about cranberries. I didn’t. This Cranberry, Caramel and Almond Tart is one of my all-time favorite recipes. I have made it many times and it is always delicious. The tart is served at one of my favorite New York food spots, The City Bakery and the recipe was published in the LA Times a couple of years ago. Deb tackled this recipe a while back and her post on it is useful to look at. Like Deb, I also had some trouble with the crust and so switched it out for an easier crust that I have had a much better relationship with. Not only is this beautiful, it is delicious. read more+++

Continuing down my Thanksgiving menu we arrive at a dish that, admittedly, isn’t for everyone—an Apple and Celery Granita. But before you write it off, you should try it. It is good. In the 80’s my mom worked at a restaurant that was really into palate cleansers between courses. Usually in the form of sorbet or granita. The idea being that the small serving of sorbet would serve as a refreshing break between courses so that you get a fresh start before proceeding onto the next dish. At the time I was 10 and found it exciting to eat sorbet in the middle of a meal. There is something I still like about this idea of orchestrating a meal and providing things like intermissions. It feels very theatrical to me. read more+++

You know how much I love cranberries. I’ve tried several types of cranberry sauce, but I haven’t found anything I like better than this one which combines cranberries with hints of orange and the flavor of fennel seeds. I liked it so much that I turned this into a sorbet with equally delicious results. This is so easy that it should be made for more than just Thanksgiving. read more+++

I wanted to try to lighten the meal up a little and so included a leafy green salad. The real star here was the Cider Vinaigrette, which I adapted from an Ina Garten recipe. I think it would also be good served with some roasted vegetables or on a variety of salad mixes. For my salad, I combined arugula, toasted walnuts, dried cranberries, roasted red onions and grated Parmesan cheese. It was a nice balance and a salad I will make for dinner again soon. read more+++