'A Gentleman's Guide To Love And Murder'/Cranberries And Other Super Fruits For Thanksgiving
Not many musicals feature a serial killer in the lead but the 2014 Tony Award Winner for Best Musical does. A Gentleman’s Guide to Love and Murder is a throwback in so many ways but what you need to know is that it’s just silly fun and we’ll visit with some of the actors, including one who is murdered – repeatedly. Then Chef Peter Reinhart shares some delicious information about berries – cran and otherwise, just in time for the holiday.
We meet the actors behind the national touring production of the multiple Tony Award winning Broadway hit, “A Gentleman’s Guide to Love and Murder.” It’s a musical comedy about multiple murders. As if that weren’t interesting enough, the murders happen to the same actor, playing eight different characters! We’ll talk to the actors about the unique challenges this set up brings backstage, and about the origins of the productions.
Watch the many quick changes John Rapson undertakes during the show:
John Rapson - actor, plays the entire D'Ysquith family
Kevin Massey - actor, plays Monty Navarro
Chef Peter Reinhart shares some delicious information about berries – cran and otherwise, just in time for the holiday. Thanksgiving is the biggest food holiday of the year and one of the unsung star staples of the Thanksgiving spread are cranberries. Cranberries, along with their fellow super fruits, like acai, blueberries, raspberries, etc., can make a delicious—and healthy—holiday side dish or dessert the highlight of your meal. We’ll talk about cranberries with a fourth generation cranberry farmer and discuss other super fruits, their benefits and some tasty recipes for the holidays and beyond.
Dawn Gates-Allen - fourth generation cranberry grower. Owner of the 28 acre Freetown Farm in Rochester, Massachusetts. Director of member and financial services for the Cape Cod Cranberry Growers' Association.
Matthew Williams - owner/operator of Rico's Acai at 7th Street Market
Peter Reinhart - chef on assignment for Johnson and Wales University in Charlotte.
Susan's Perfect Holiday Cranberry Sauce by Susan Reinhart
Easy to make, and amazing to eat either with a holiday dinner, as part of a leftover turkey sandwich, or just by itself. This sauce can be made weeks ahead of the holidays if kept frozen but, if planning it to use closer to the actual meal, make it at least 7 hours ahead (or the day before) to allow for proper cooling and gelling into a sauce.
2 bags (12 oz. each) fresh cranberries
2 ½ cups water
1 cup frozen orange juice concentrate (not calcium fortified)
1 cup white sugar
1. Put both bags of cranberries into a large bowl and cover with cool water. Pick through them and toss any damaged or mushy berries, and remove any stems. Drain and set aside.
2. In a large pot with a thick bottom, combine the water, orange juice concentrate, and sugar. Stir and bring to a boil. Lower the heat and continue to boil for approximately 5 to 6 minutes, stirring from time to time to keep the liquid from overflowing the pot.
3. Add the cranberries and bring back to a boil. Simmer for another 5 to 6 minutes. The cranberries will begin to pop and split their skins. If you prefer, you can further mash them with a potato masher to make a coarse slurry (or, you can leave them as is for a more whole berry sauce). At this point, remove the pot from the heat; the slurry will thicken as it cools into a sauce-like consistency.
4. When cooled to room temperature, transfer the sauce to a storage container and either refrigerate it or freeze it till you plan to use it (move frozen cranberry sauce to the refrigerator the day before the meal to slowly thaw, then remove from the refrigerator a few hours before meal time).