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Lutefisk:

Thanksgiving isn’t the only traditional fall feast. For those of Scandinavian descent, fall also means lutefisk suppers. Writer Eric Dregni tells us the story behind this famously pungent fish.

Eric Dregni is the author of several books, including Vikings in the Attic: In Search of Nordic America and In Cod We Trust.

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Thanksgiving Cobbler:

A lot of people will be in the kitchen today, getting ready for Thanksgiving dinner. In Madison, Carlotta Calmese is baking one of her family’s traditional desserts — peach cobbler. Producer Cynthia Woodland brought us her story.

Photo by hthrd.

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Greens:

For many Wisconsin families, a Thanksgiving meal just wouldn’t be complete without a big ol’ pot of greens. And for Madison resident John Givens, who cooks for his family and friends, serving greens without cornbread is almost a sin. Today, he invites us into his kitchen to share a few of his secrets.

Madison resident John Givens cooking a pot of Thanksgiving greens. Cynthia Woodland brought us his story along with this recipe for greens.

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Nodji VanWychen’s Cranberry Wine Relish

Ingredients:

16 oz. (4 cups) fresh cranberries

1 cup sugar

1 cup cranberry wine

½ tsp cinnamon

1 tsp ginger

1 fresh orange, peeled and cut into bite-sized pieces

1 TBS grated orange zest

½ cup chopped walnuts

Directions:

Combine all ingredients except walnuts in a saucepan and stir well.  Cook over medium heat until cranberries pop open, about 10 minutes.  Remove from heat, skim the foam off the surface of the mixture and discard.  Stir in the chopped walnuts. 

Cool the mixture to room temperature. Cover and refrigerate.  Cranberry relish will keep for 3 months in the refrigerator, longer if frozen.

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