Last Day of Prep for Thanksgiving

The last day of prep is finally here, it's now or never!  I've got the focaccia bread made, french baguettes for the baked fontina, and the pies are in the process.  The vegetable platter for appetizers has been made, and that just leaves the caramelized onion and poblano dip to make for today.

Ingredients:
1/4 cup sunflower oil or safflower oil
3 cups diced white onion
3 fresh poblano chilies, seeded and diced
1 tbsp coriander seeds, toasted and ground
1/4 cup fresh squeezed lime juice
4 ounces of room temperature cream cheese
1/2 cup sour cream
cayenne pepper for a kick if you want

Directions:
Heat oil in a large skillet over medium heat.

 Add onion , chilies, toasted and ground coriander, plus 1 tsp of salt.

Cook until onions and chilies are tender and caramelized about 30 minutes.  Let cool completely.

Stir together lime juice, cream cheese, and sour cream in a large bowl, and stir together until smooth.

Once onions mixture is completely cooled, stir together cream cheese mixture and onion mixture.  Refrigerate at least one hour or up to one day, which is exactly the early prep I needed.


Sprinkle with cayenne, and serve with cut veggies, like jicama, radishes, tortilla chips, and cucumbers.  It will be a perfect appetizer.

Side note: Toasting the coriander.

In a dry saute pan, add the desired amount of your spice, in this case coriander.  Heat the skillet over medium heat, and toast until the seeds become fragrant.  Once you can smell them, remove from heat, and grind.




Hope you all have a happy thanksgiving!  It's been fun sharing my prep with you all!