I have a habit that sometimes saves my life. I collect food magazines. Not sure if it is a good or a bad one yet because pretty soon I will have to move back to Brazil and it is going to be a challenge either to leave or take them with me.
For now they are here, by my side, giving me some advice for what I have to do next. I’ve been accumulating them since we moved to the United States, about four years ago. They started as a source for me to learn English and became a strong source of visual stimulation and recipe inspiration.
Looking back and flipping the pages of these “old” magazines, it is kind of curious to notice how the world we see has changed while the one we taste is quite the same. Not the magazines fault, I guess. We are always looking for new ways to decorate the traditional vanilla cake or to present the same good old friend turkey. And don’t get me wrong, I absolutely love trying new things and usually I am the first one to order that weird – but delicious – olive oil ice cream on the menu. But on a daily basis, tradition is the word.
I think that’s what made me choose, without much thought, this recipe for cranberry bar from Gourmet Nov, 2007 edition. As a Brazilian, I didn’t grow up celebrating Thanksgiving. Turkey is, in my unconscious, a Christmas thing. Cranberries are different; they are, in my mind, the elegant taste of fall.
These bars are quite simple compared to our cranberry cake from last year. No nuts, no almond paste, just cranberries pronounced by the addition of lemon zests (not part of the original recipe). Perfect if you are looking for an easier yet vastly tasty dessert for your Thanksgiving table.