Nov 28 2009
Accoutrements . . .
Well, you can’t just have turkey! Isn’t it really about the large and varied cast of supporting characters…
(what a beautiful table! What a wonderful day!)
Stuffing—my grandmother’s version by my father: a rice based stuffing with pork, beef, onion, mushrooms, fennel, and SAGE…
Fried vegetables—my grandmother’s version by my mother and father: batter, then breadcrumb dipped: carrots, artichoke hearts, cauliflower, asparagus…
Candied yams—my great aunt’s way by my mother: medallions of yams with butter, brown and white sugar, FC—S&P, and corn syrup for good measure…
Stuffed mushrooms—my grandfathers version by my father and I: onion, garlic, mortadella, breadcrumbs, grated cheese, mozzarella, oh and mushrooms…
Cranberry sauce*—B.F. version by Patty: whole cranberries, sugar, butter, cognac…
Apple sauce—Mott’s version: original
Mashed potatoes—my mother’s version: potatoes, butter, milk, FC—S&P
Gravy—my version 2009: pan drippings minus fat, beef stock, red and white wine, just enough Wondra to make the sauce coat the back of a spoon—NOT MORE THAN THAT—GET IT?!
Cherry Cheese pie—my great aunt’s version by my brother: cream cheese, powdered sugar, vanilla, heavy cream, cherries…
Pumpkin Cheese cake—my brothers version: pumpkin, cream cheese, egg, sugar, vanilla, cinnamon…
Cranberry Sauce*—traditional: right out of the can, with the ribs of the can still showing…
My Plate:
Well, my first plate anyway…
** ** **
TG Suggestions:
Start Thanksgiving day off right by watching a parade or football game or having your own of either and the nectar of the gods—Thanksgiving day Guinness…
***Next day, top your eggs (your choice of preparation) with some leftover stuffing that’s been sauteed—better than corned beef hash and eggs—I’ll tell you that! (And, do it right, wash it down with a Guinness instead of coffee! Relax, it’s the holidays for Pete’s sake… That’s where I’m going right now!)
