Thanksgiving in California, especially Southern California, can sometimes feel a little like the twilight zone. After all, the temperature in most other places across the nation is chilly and the weather often inclement. And the food that we're supposed to eat is usually heavy comfort food, which doesn't quite align with palm trees and sunshine.

Even with the atypical autumn California weather we often experience, I still like my traditions. Homemade mashed potatoes, a cranberry relish and a pumpkin dessert are expected at the meal. But sometimes it's fun to shake up tradition.

If I am having a small group, I like to serve Cornish hens with dried cranberries instead of turkey. This is one of those recipes that you can make quickly and without a lot of fuss; and let's face it, there are times when cooking up a giant feast isn't in the cards. Even for Thanksgiving

Ask your butcher to halve the hens for you. They cook faster, and they are more attractive served on the plate. Figure half of a hen per person and one hen for a large eater. I've also included my favorite cranberry relish, uncooked and utterly delicious. It makes a lovely accompaniment with the addition of apple, pear, raspberry and toasted almonds.

If you got off the hook this year with no cooking and all you have to do is be the good guest, consider bringing a wonderful bottle of California zinfandel or Beaujolais nouveau; or a few See's Candies chocolate-wrapped turkeys for the harried host; or a bottle of homemade cranberry relish (recipe follows). Any of these would make a wonderful gift for your host. Happy Thanksgiving!

Roasted Cornish Hens with Dried Cranberries

Serves 4 to 6

For the marinade:

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

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