Seems like at some point recipes started suggesting that the whole process is in the oven. Maybe it seemed convenient at some point.
Which I don't think gets you the best texture, so it ends up like corn bread, and people are like 'who cares?' Cornbread. Wup de do. They have this at the Deli.
See many RICE pudding recipe wherein you are cooking the rice in milk on the stove top.
Possibly the way with corn pudding is to cook down on stove first (keep in mind, the corn meal is going to soften quicker than rice probably, maybe cook milk and flavors down for a while, then add corn meal later) and when the texture gets close, including the corn is no longer crunchy, finish in the oven for a bit of crust. By the time you eat it will have finished on the table.
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
can be either Molasses or Cane Syrup. I love cane syrup, but the only brand I've ever seen is Steen's. They also make a Molasses which I have yet to try. Cane syrup has a lighter flavor that some may describe as less burnt, but I don't think it's an accurate description. It's more liken to maple syrup, without the maple flavor, if that make sense.
Anyway the whole corn pudding/Jaggery discussion made me think of a recipe I haven't had in a long time, Indian Pudding. It's a sweet dessert made with molasses/Jaggery, cornmeal, and milk. Some recipes include egg, as the one I will post below does. It's a lot like rice pudding, and I really like it. Time to make a batch for Thanksgiving. The linked recipe calls for optional raisins, add them they are really good in this. Indian Pudding - ( New Window )
Yeah, the longer the better. The alcohol becomes less pronounced and the the flavors blend together. You don't even know there's alcohol in it after it's been sitting for a while.
Like the recipe said, you can drink it whenever you want, but the flavor only gets better over time.
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
I see Serious Eats did a taste test on aged egg nog. Here's a link if anyone's interested Link - ( New Window )
This is a family recipe that has been in my family for generations, but fair warning it is more work than many other recipes. But when done right this makes the best pumpkin pie I have ever tasted so IMO worth the effort if you like and appreciate a good pumpkin pie.
First you must use a fresh pumpkin and ideally a long neck pumpkin which makes much better pies than your standard round pie pumpkin.
Preparing a fresh pumpkin:
Peal the pumpkin and cut them into pieces. Put into water and cook like you would potatoes. Cook until soft then strain out water through a colander. While they are still warm you need to put them through a hand food mill. After you grind it using a hand mill will be about the consistency of thick applesauce. This will make a lot so you can freeze what you don't use for future use. (freeze in 1 or 2 cup containers so it will be easy to thaw and use for other pies at a later time)
Pumpkin Pie:
1 cup fresh pumpkin (see above for how to prepare)
3/4 cup sugar
1 cup milk
2 eggs
1/4 teasp salt
1 Tablespoon cornstarch
1 teaspoon cinnamon
*Mix cornstarch, sugar, salt, & cinnamon.
*Beat eggs with fork, add milk and pumpkin and then stir in the mixed dry ingredients.
*Pour into unbaked 9 inch pie crust (use glass pie pan)
*Sprinkle with a little extra cinnamon and then use a fork to spread (swirl it) the cinnamon around.
Bake on cookie sheet.
Preheat and then bake at 400 for the first ten minutes
Then reduce heat to 350 and bake for another 35 to 45 minutes. Knife put in center should come out clean when done.
So, for me, to let sides stand of their own, just the brussles sprouts, mashed potatoes just potato as much as possible.
Because then they function better taste wise as foils for that Giant ass slice o' ham,
or for your other complex of rich main dishes.
My only exception would be the stuffing, done with all the nasty bird bits, especially the umami giving liver.
I've even boosted the umami in the stuffing by using calf liver.
Sauted first. With the etcs, onions what have you. Then added to old bread or bagel crumbs. And etc. Then stuffed or baked or just cooked on stovetop then served.
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
i love them crispy and burnt. Eat that shit all the time
I might be going to someone else's place for TG this year, so I want to have some bomb sides. I see the brussel's sprouts with pancetta being an option. Any other good ones?
Package of ocean spray, half cup of sweet port wine, cup f sugar, juice and zest of one orange, some cinnamon. Cook it up, helping the cranberries to break up by pressing with a wooden spoon against the side f the pot. If necessary, you can thicken wth a cornstarch slurry.
6-7 Tart apples (I usually use 3 3/4 large Granny Smith)
3/4 cup sugar
2 TBLS flour
1 teaspoon cinnamon
Dash of salt
Pastry for two crusts (9 inch pie)
2 TBLS butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples.
Line 9 inch glass pie plate with pastry, fill with apple mixture, dit with butter.
Lay second crust on top and adjust so you can pinch closed around edge of pie plate. Cut small slits in top crust.
Bake at 400 fifty minutes or until done.
Pie crust recipe for apple pie recipe posted above
"Whole plate" thing, your salad might be on your fork along with that turkey, ham and smashed potato's.
So your relying in the salad for the sharp acid piece and maybe the crunch.
Overly. Overly obvious, true.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
"
So your relying in the salad for the sharp acid piece and maybe the crunch.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
So, congee, oatmeal, gruel, and such mush meals are obviously universal in human history. Any grain really - and no exception for native Americans with corn.
Adding milk was done in milk producing areas.
Baking the resulting blend with a sweetener, produced popular deserts such as hasty pudding, big in England prior to The Discovery.
Indian pudding appears to be a hasty pudding with the North American grain, corn. The milk and molasses wouldn't have been available here prior to Columbus.
Then there's samp. Which I think is cracked but not ground dried corn with the outer skin and inner part removed. Cooked ala oatmeal. Or ala gongee... you can get the textural idea there. Not as mushy as corn meal cooked, nor as chunky as whole. Served with ++ as is congee (rice) or as are oats.
Then hominy / posole noted above in thread. Dried corn soaked in lime solution, re dried than reconstituted? Textural benefits, tasty, I guess other as well, shelf life reasons.
Grits .. cracked white corn that's been ground a bit more than samp, but still gritty, than cooked.
Polenta being whole dried yellow corn ground with all its parts.
Which I don't think gets you the best texture, so it ends up like corn bread, and people are like 'who cares?' Cornbread. Wup de do. They have this at the Deli.
See many RICE pudding recipe wherein you are cooking the rice in milk on the stove top.
Possibly the way with corn pudding is to cook down on stove first (keep in mind, the corn meal is going to soften quicker than rice probably, maybe cook milk and flavors down for a while, then add corn meal later) and when the texture gets close, including the corn is no longer crunchy, finish in the oven for a bit of crust. By the time you eat it will have finished on the table.
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
That's some Egg Nog - age 4-6 months?
Anyway the whole corn pudding/Jaggery discussion made me think of a recipe I haven't had in a long time, Indian Pudding. It's a sweet dessert made with molasses/Jaggery, cornmeal, and milk. Some recipes include egg, as the one I will post below does. It's a lot like rice pudding, and I really like it. Time to make a batch for Thanksgiving. The linked recipe calls for optional raisins, add them they are really good in this.
Indian Pudding - ( New Window )
Yeah, the longer the better. The alcohol becomes less pronounced and the the flavors blend together. You don't even know there's alcohol in it after it's been sitting for a while.
Like the recipe said, you can drink it whenever you want, but the flavor only gets better over time.
Easy portions to distribute.
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
Egg Nog - Great after dinner sipping drink. Really you want to make it at least a month in advance but if you make it now, should be decent for Thanksgiving
I see Serious Eats did a taste test on aged egg nog. Here's a link if anyone's interested
Link - ( New Window )
I miss my aunt this time of year, our last link to those colonials.
Stovetop corn pudding native style.
First you must use a fresh pumpkin and ideally a long neck pumpkin which makes much better pies than your standard round pie pumpkin.
Preparing a fresh pumpkin:
Peal the pumpkin and cut them into pieces. Put into water and cook like you would potatoes. Cook until soft then strain out water through a colander. While they are still warm you need to put them through a hand food mill. After you grind it using a hand mill will be about the consistency of thick applesauce. This will make a lot so you can freeze what you don't use for future use. (freeze in 1 or 2 cup containers so it will be easy to thaw and use for other pies at a later time)
Pumpkin Pie:
1 cup fresh pumpkin (see above for how to prepare)
3/4 cup sugar
1 cup milk
2 eggs
1/4 teasp salt
1 Tablespoon cornstarch
1 teaspoon cinnamon
*Mix cornstarch, sugar, salt, & cinnamon.
*Beat eggs with fork, add milk and pumpkin and then stir in the mixed dry ingredients.
*Pour into unbaked 9 inch pie crust (use glass pie pan)
*Sprinkle with a little extra cinnamon and then use a fork to spread (swirl it) the cinnamon around.
Bake on cookie sheet.
Preheat and then bake at 400 for the first ten minutes
Then reduce heat to 350 and bake for another 35 to 45 minutes. Knife put in center should come out clean when done.
Because then they function better taste wise as foils for that Giant ass slice o' ham,
or for your other complex of rich main dishes.
My only exception would be the stuffing, done with all the nasty bird bits, especially the umami giving liver.
I've even boosted the umami in the stuffing by using calf liver.
Sauted first. With the etcs, onions what have you. Then added to old bread or bagel crumbs. And etc. Then stuffed or baked or just cooked on stovetop then served.
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
Quote:
and bacon, add some chunks of shallots (or use the shallots browned on stove top, then add sugar and RWV and roast for ~ 15 minutes)
I love the crunch and green color of the b/s, so while I'm sure pj's au gratin recipe tastes great, it seems to sacrifice one of the chief appeals of the texture, shape, color and somewhat bitter taste
it does, but most of the kids won't go near brussell sprouts if they were deep fried and smothered in chocolate sauce, bu with the cheese and bread crumbs they eat it up.
i love them crispy and burnt. Eat that shit all the time
Chef John recipe - ( New Window )
It's a holiday. Go all out.
I already posted mine at the top.
Maybe I'll make all that from scratch. That wouldn't be a bad contribution. Thanks.
thanks Bill!
TIA
3/4 cup sugar
2 TBLS flour
1 teaspoon cinnamon
Dash of salt
Pastry for two crusts (9 inch pie)
2 TBLS butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples.
Line 9 inch glass pie plate with pastry, fill with apple mixture, dit with butter.
Lay second crust on top and adjust so you can pinch closed around edge of pie plate. Cut small slits in top crust.
Bake at 400 fifty minutes or until done.
1 teaspoon salt
2/3 cup shortening
5 to 7 TBLS cold water
Hand mix and knead it together. Then roll it out to sizes needed for bottom and top crusts.
Paul prudhomme's sweet potato pecan pie - something my dad has always nade and have picked up
Sauteed brussels sprouts with blue cheese and pancetta - great mix of flavors and different than the overdone broil
Maple bourbon bruleed pumpkin pie - something I am going to try this year. A change up from the traditional pumpkin
TIA
So your relying in the salad for the sharp acid piece and maybe the crunch.
Overly. Overly obvious, true.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
Acid on Thanksgiving. OK.
broccoli cheese casserole.
Unless you want something without cheese and bread crumbs, then just plain lightly steamed broccoli or green beans always go.
I like this dish with ritz crackers, you can google it, tons of recipes out there.
NYT Thanksgiving Dinner Ideas - ( New Window )
Used sage and went with the 18 hour cook time.
Sous vide turkey breast - ( New Window )
So your relying in the salad for the sharp acid piece and maybe the crunch.
But raw spinach with French oil, vinaigrette, touch of Dijon typa thing does the trick maybe. Because there's a lotta rich on that plate you need the acid.
Acid on Thanksgiving. OK.
I thought that's what the wine is for :)
Made and froze some:
bacalao.
Anything with salt cod and potato is actually hugely traditional, albeit forgotten as 'local' up here in the Mid Atlantic and New England.
So thats:
Hominy/Posole
Corn pudding 'Indian pudding style' (milk pudding w molases or jaggery, corn obviously)
Any salt cod + potato dish.
The Lost Arts of Thanksgiving.
Broiled Oysters, if I had the money. Fresh Herb mix such as French style....or ham or bacon if your too busy.
Anyone have a good one?
TIA
Adding milk was done in milk producing areas.
Baking the resulting blend with a sweetener, produced popular deserts such as hasty pudding, big in England prior to The Discovery.
Indian pudding appears to be a hasty pudding with the North American grain, corn. The milk and molasses wouldn't have been available here prior to Columbus.
Then hominy / posole noted above in thread. Dried corn soaked in lime solution, re dried than reconstituted? Textural benefits, tasty, I guess other as well, shelf life reasons.
Grits .. cracked white corn that's been ground a bit more than samp, but still gritty, than cooked.
Polenta being whole dried yellow corn ground with all its parts.
Best rolls - ( New Window )
I'd rather earlier than late of course, but what do you do to keep it warm without it drying out?
Made brussell sprouts with bacon and shallots, and apple/sausage stuffing.
everything came out great so far, just waiting for the crowd to arrive.
Hominy
Posole
Samp
Grits
Polenta
Group reminds us of the universality (especially in range of the Atlantic ocean circuit) of our cultures and our debt to the original originals here.
For those from - Spain, Portugal, West Africa, Brazil, Mid Atlantic, New England, Quebec, West Indies:
Salt Cod + potato
Bacalao.... potato
Cod Cakes. Potato.
Etc Salt Fish dishes
Group.
I'd rather earlier than late of course, but what do you do to keep it warm without it drying out?
Made brussell sprouts with bacon and shallots, and apple/sausage stuffing.
everything came out great so far, just waiting for the crowd to arrive.
I would wrap it up completely in foil and keep sealed until to carve.