Every year that I've lived in New York I've done something different for Thanksgiving. I quite enjoy going from place to place, seeing how other families celebrate and I always feel honored when I am asked to participate in their traditions. This year we spent the holiday at the home of a dear friend in Connecticut and it was amazing. The house has the most incredible kitchen with a big, solid cast iron stove, a larder, and even a butler's pantry full of dishes from all over the world. Its one of those places that is so full of positive warm energy that it is impossible not to have a fabulous time. When my hosts found out that I was a baker by trade they asked me to dream up some desserts for a few dinners including Thanksgiving and I was more than happy to pitch in. I kept my Turkey Day pies pretty traditional, two pumpkin and apple with all butter crusts, and topped them with freshly whipped cream. So what if the crusts got a little burnt because my designated oven turner-downer got distracted while engrossed in a good book, the apple pie pictured here fared far better than the pumpkin. These weren't my best looking pies ever, but the plates were licked clean and we were all contently stuffed and in bed before 10pm. The next day we made brownie sundaes with hot fudge and salted caramel sauce (for 20) but it was too dark to snap a photo. Needless to say, they were a big hit.

All Butter Crust from here

Apple Filling from here

Pumpkin Filling from here plus a few grates of nutmeg

I don't know about you guys but come Thanksgiving Day I am all about the sides. I usually skip the turkey all together, opting to pile my plate high with stuffing, potatoes and veggies while making sure to save lots of room for pie and ice cream. Cranberry sauce tends to be an overlooked and generally unliked part of turkey day dinner, but for me, no holiday spread is complete without a big bowl of the vibrant red stuff. This year I can't wait to crack open a jar of this sweet, spicy, tart preserve and slather it on some parker house rolls and I am going to send my family in Seattle a jar so they can do the same. What is your favorite part of Thanksgiving?

Cranberry Quince Preserves

yield, about 4 pints

3/4lb fresh or frozen cranberries

1 1/2lbs peeled, cored, and diced quince (1/2'' sized pieces)

4c sugar

3c water (ed 11/12)

2 oz peeled and grated fresh ginger, about a 3'' long piece, less if you would prefer a less spicy preserve

Zest and juice of one lemon

Zest and juice of one orange

cleaned and sterilized jars and lids

1. In a large pot over medium high heat dissolve the sugar into the water, then add the chopped quince, grated ginger, lemon zest and juice, and the orange zest and juice. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quince is soft. About 15 min.

2. When the quince has softened, add in the cranberries and stir to combine. Bring the mixture to a boil and cook until the cranberries have popped and the mixture has thickened slightly, about 15-20min.

3. Ladle the hot preserves into prepared jars, wipe the rims with a clean towel and process in a hot water bath for 10min.