On the day after Thanksgiving, my clever friend is giving a shower for the sweet bride. She’s asked guests to bring a little gift, a “favorite thing that makes regular life happier when you are seriously cooking, puttering in the kitchen or setting the table,” a picture of you on your wedding day (if appropriate), and a favorite recipe.
It sounds like fun for sure – a treat to honor the bride with this American tradition, a gathering of women who care about her. It will also be a chance to see a variety of wedding dresses – all very different from her pale-pink silk dress for next January’s wedding in Thailand!
I wrote out a version of Molly Bartlett’s “Cranberry Pumpkin Squash” for my recipe. We’ve had it once made with tiny pumpkins and once with acorn squash. It’s cheerful, seasonal, and tasty – and the sweet bride loves squash.
The recipe calls for two small pumpkins or acorn squash, cut in half lengthwise, with seeds removed. Place the halves in an ovenproof dish with a lid.
In a saucepan, combine one-half cup of fresh cranberries, one small flavorful apple (cored and chopped into pieces), a quarter cup of currants, one-half cup orange juice, a tablespoon and half of honey or maple syrup, a tablespoon of melted butter, and a pinch of salt. Heat until the berries and apple are just tender.
Fill the squashes with the berry and apple mixture, (I added chopped pecans), cover the dish, and bake till the squash is tender, about 35-40 minutes. Pumpkin orange and cranberry red – festive and delicious.
And the wedding dress picture: our wedding was late September 1969, and a judge flew his small plane to a lake cabin in Alaska to marry us. Those facts surely explain my homemade, pumpkin-orange wool dress!