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Tid-bits and Gravy

Meredith

Posted on November 25, 2012

Writing about Thanksgiving after it is over is problematic, partly for reasons pointed out hilariously here.  In organizing speak, it is time for a debrief.  But in this debrief, we are only going to talk about what I liked, because I am running the show here, and I don’t plan to bore you with what I thought could use improvement.  Those who attended, feel free to let me know in the comments what you were disappointed by, just make sure you use your real name, okay?  And reporting that you hate creamed onions is not a valid critique of my particular creamed onions, so keep this in mind. But let’s face it, some of us will be doing a similar meal again at Christmas.…

Categories: foodways, recipes

Tagged: celery, cranberry gelee, food mill, gravy, mashed potatoes, pumpkin pie, pumpkin puree, stuffing, thanksgiving, voigner

4 Comments

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Thanksgiving Round-up

Meredith

Posted on November 18, 2012

A list is being made.  A grouchy possum is coming to the store with me.  Here are things I am making for the big meal on Thursday, as well as some other things you might want to consider making.  Titles of the photos are links to recipes. Dry-brined turkey (made this last year, and it was perfect– easier than wet brined, but 3 days lead time) Persimmon pudding Apple Pie Stuffed Delicata Squash Endive Salad with warm bacon dressing Goat Cheese with Chile Morita and Piloncillo sauce (great for hors d’oerves) Orange Custard Pie with Honey and Coriander Cabbage Gratin New stuff I am doing this year: Cranberry Port-Gelee Gratinned Mustard Creamed Onions Chard with Raisins and Orange Peel And a less insane version than…

Categories: recipes

Tagged: apple pie, chile morita, cooking, coriander, dessert, endive salad, food, goat cheese, honey, orange custard pie, persimmon pudding, pie, piloncillo, recipe, squash, thanksgving, turkey

3 Comments

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Torta di Mele

Meredith

Posted on November 10, 2012

I was lucky enough this week, so far west of the Mississippi, to snap up some organic Cortland apples in superb condition.  These apples have a deep red color, with flashes of green, and snow white crisp flesh.  They are sweet-tart, and make a good baking apple. I wanted to make an apple cake, mostly because I kept stumbling upon them online here and here.  But I wanted to keep it simple, and make sure the apples were center stage. I did not want to have to use a special pan.  I did not want too much spice, or too much sugar.  Again, the apples. I found some recipes for Italian apple cakes, particularly this one, written charmingly by an Italian student new to…

Categories: recipes, vegetarian

Tagged: apple cake, cortland, dessert, food, recipe, rye, torta di mele

7 Comments

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Old Mother Hubbard

Meredith

Posted on November 8, 2012

There are some things that should not come in your coffee drink as a “flavor shot” and I feel that “pumpkin spice” is one of them.  Maybe I’m old-fashioned. Here is what is called for: Pecan sticky buns, with a yeasty spiced dough, kept moist and tender by a whole cup of roasted pureed Hubbard squash. Perfect on a plate, next to your cup of unadulterated coffee.  A Hubbard is like a pumpkin, but has a less stringy texture.  Also, it is enormous, oblong, and blue– with warts! If you live in a cold place where winter gardening is difficult, Hubbards are good for wintering over.  You can harvest them in the fall, and they will sit around in a drafty corner of your…

Categories: recipes, vegetarian

Tagged: breakfast, cinnamon rolls, dessert, food, hubbard, pecan, recipe, rye, squash, sticky buns

2 Comments

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