At Tani USA one of our favorite holidays is Thanksgiving. Mainly because we love to eat and Thanksgiving is a celebration of food. We love to cook, savor and enjoy the flavors, almost as much as we love the feel of our Tani-wear.
This year we are sharing our Tani approved recipes for you to use this Thanksgiving. Celebrating the holiday and our new Fall Winter Collection, we paired our recipes with our season's hottest Tani must-have favorites.
Spicy Cranberry Relish
- 1 cup sugar
- ¼ cup cider vinegar
- 1 teaspoon salt
- 1 ½ pound tart, crisp apples, peeled and cut in 1/2-inch chunks
- 1 pound cranberries
- 1 tablespoon grated ginger
- 2 teaspoons finely chopped jalapeño or Serrano chile
- Pinch cayenne pepper
- Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
- Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
- Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.
Recipe courtesy of New York Times
Mixed Bean Salad With Pickled Ginger
FOR THE VINAIGRETTE:
- Juice of 2 limes (about 4 tablespoons)
- 2 tablespoons white miso
- 1 teaspoon Dijon mustard
- 2 teaspoons rice wine vinegar
- 1 teaspoon brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- ¼ cup mild vegetable oil, such as safflower or peanut
- Salt and pepper, to taste
FOR THE SALAD:
- 1 ½ cups raw fresh shelling beans, such as cranberry beans, butter beans or black-eyed peas, from about 2 pounds beans in the pod (may substitute frozen edamame or baby lima beans)
- 2 pounds small green beans, yellow wax beans and Romano beans, or a single type, topped and tailed
- 4 scallions, thinly sliced
- 2 tablespoons julienned pickled ginger (see note)
- 2 teaspoons toasted black sesame seeds, for garnish
MAKE THE VINAIGRETTE:
- In a small bowl, put lime juice, miso, mustard, rice wine vinegar and brown sugar. Whisk together, dissolving ingredients, until mixture is creamy, a minute or so. Add soy sauce, sesame oil and vegetable oil and whisk again. Taste, adding salt and pepper as desired.
- Put the shell beans and a good pinch of salt in a small saucepan with just enough water to cover. Simmer gently for 20 to 30 minutes, until tender. Let cool in cooking liquid. (If using frozen beans, just drop in salted boiling water for 1 minute, then drain.)
- Fill a large saucepan 3/4 full with well-salted water and bring to a boil. Add green beans, yellow wax beans and Romano beans and simmer for 2 to 3 minutes, until firm-tender. Drain and spread out on a towel to cool. (If the different kinds of beans vary greatly in size, cook in separate batches.)
ASSEMBLE THE SALAD:
- Assemble the salad: Put green bean mixture in a large shallow salad bowl. Drain shell beans and add to bowl. Season with salt and pepper. Dress lightly with half the vinaigrette and toss gently. Leave for 10 minutes and taste for seasoning. Add more vinaigrette as necessary, but only enough to coat. (Any remaining vinaigrette makes a nice dressing for a green salad). Scatter scallions and pickled ginger strips over salad. Sprinkle with back sesame seeds.
Recipe Courtesy of New York Times
- 1 stick butter, more for smearing foil
- 1 unbaked pastry shell in a 9-inch pie pan
- 1 ½ cups sugar
- ½ cup cream
- 2 ½ cups roughly chopped walnuts (there should be large chunks)
- Salt to taste
- Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan — anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
- Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
- Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.
Recipe Courtesy of New York Times