My sister Marjorie has been making a fresh cranberry sauce for Thanksgiving since she was a teenager. She shares her recipe for easy cranberry clementine sauce every year, since I never write it down. I’m happy to share it here because now I will be able to look it up next November, too! This is also a fun recipe to make with kids.
Little Bird is only 2 1/2 but there were many, many steps of this recipe that she was able to do:
Wash the Brussels Sprouts
Move the Brussels from the colander in the sink to the cutting board
Move the trimmed ends and loose leaves into the compost
Salt and pepper the Brussels
Massage the sprouts with oil
Pour olive oil from the measuring cup into a jar
Place the chopped shallots in the jar
Put mustard into the jar
Shakey, shakey, shake the jar of salad dressing
Carefully put raw eggs into a pan
Peel hardboiled eggs
Stir the salad together
Basically, she did everything but the knife skills and taking things in and out of the oven. To me it is just common sense: kids enjoy eating things they make! Her Papa loved the dish, too, and she just shone watching him enjoy it.
You can find more recipes to make with small children here:
Happy weekend, friends! Here is a sneak peak of our pumpkin pie. Little Bird is cutting cookies out of the pie dough scraps. I found some mini cookie cutters of leafs and pumpkins. Naturally, no kid can resist.
She was also a natural at rolling dough and measuring cups of flour. She even came up with an innovation I will copy! I instructed her to sprinkle the little leaf cookies with cinnamon and sugar, but instead she picked up and pressed each cookie into the bowl of sugar and spice. It stuck better and was distributed better. Love that!
My only lament is that her cookies will not make it to the top of the pie. Little Bird and Papa finished them off while I was taking a nap with Baby. I don’t know what we are having for dinner, but I am off to finish dessert.
Thought I’d share some quick pictures I took on the second day of making chèvre with my daughter. Check out my original post on making goat cheese for step by step instructions and the recipe. I recently shared how she liked to sprinkle in the chèvre starter and stir the pot. Today she spontaneously played cheesemaking with her toy pot and spoon, saying, “Stir milky.” She also enjoyed putting salt on a plate for rolling the logs. (Check out this post for more ideas on cooking with babies and toddlers.)
Here are some of the logs we made out of the goat cheese. Shown are one plain, two with black truffle salt and Little Bird’s cranberry. This batch came out a little dry, so I mixed in a few splashes of fresh milk along with some salt before shaping the logs. Can you guess which one Little Bird helped shape? She loved getting the cranberries ready, but once we formed the log she had a minor temper tantrum when I wouldn’t let her stuff the entire log into her mouth, squeezing it in both hands like a burrito.
She finally got to enjoy the fruits of her labor during her after-dinner cheese course. She’s Euro like that.
Hi! I started Baby Birds Farm after the birth of my first daughter. I started sharing seasonal recipes featuring produce from our garden, eggs from our chicken, and homemade cheeses from our goat milk co-op. Fast forward a few years, another daughter, another business, and now we are just surviving and enjoying our busy life and food as much as we can. Join our journey of good food, farm-to-table restaurants in San Diego and healthy living!
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My Day Job
Abigail Burd, Licensed Clinical Social Worker and Psychotherapist, provides women's mental health in San Diego, CA. Specialities include managing anxiety and depression during pregnancy, postpartum and parenting. Learn more about my practice, Burd Psychotherapy, in Clairemont (San Diego) at www.burdtherapy.com.