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.
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.