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Front-Ranger:
--- Quote from: Front-Ranger on November 20, 2011, 09:24:21 pm ---On track with the Thanksgiving prep! I always work backwards. Completed a cranberry mincemeat pie today. I wanted a low-key pie that wouldn't compete with the pumpkin pie my daughter in law is bringing over. I think this is perfect...and so easy!
Also completed some side dishes: spiced peaches and sweet/sour onions. Obtained brussels sprouts, which I will roast, and all ingredients for the stuffing.
Potential problem: the 20-lb turkey that has been defrosting in the garage since Thursday night is still rock hard! I won't get my feathers ruffled over this.
--- End quote ---
I made a lot of progress tonight. I cleaned the entire kitchen, put a leaf in the table, cleaned and dusted the dining room, decorated, and prepared the stuffing and a couple of side dishes. Also, the turkey has thawed. I cleaned it out and it is now brining. My son polished the silver, dispatched a whole pomegranate whose seeds will be used in the salad, and promised to shut down the sports supply store that is our front foyer. I'm totally ready for Thanksgiving!!!!!
Sason:
--- Quote from: Front-Ranger on November 23, 2011, 01:29:37 am ---Sason, pumpkin pie is so de rigeur here that it is almost religious!
--- End quote ---
Yeah, I kinda figured that. That's why I wanted to try it!
They waitress did look a bit puzzled when I said to Linda, "Oh, they have pumpkin pie on the menu, I've never tried that."
Linda gave me a look and told the waitress, "She's from Sweden". :laugh: :laugh:
serious crayons:
--- Quote from: Sason on November 21, 2011, 01:59:25 pm ---I tried pumpkin pie for the first time when I was in Chicago last week.
It reminded me a lot of a Swedish cake called 'mjuk pepparkaka', "soft gingerbread'. Same spices.
I'm glad I tried it, but I don't feel like I need to have it again.
--- End quote ---
I'm surprised pumpkin pies aren't popular where you live. Pumpkins are definitely a cold-climate crop, and since they're kind of sweetish, so to speak, you'd think they'd be a natural for pies in every culture.
I'm going to a friend's gathering and bringing roasted cranberry sauce from Saveur: . A friend of mine had Thanksgiving a week early, made this, and she and her daughter both said it was really good. So I'm counting on their expertise.
Meryl:
I'm making the stuffing tomorrow, and I found a recipe for making it in the crockpot. A good idea, I think. It'll free up the oven and also stay nice and moist. It's also from the Calgary Herald, so how great is that? 8)
http://www.food.com/recipe/crock-pot-stuffing-49609
Crock Pot Stuffing
By Dib's on December 22, 2002
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Servings: 10
"Here's a Crock-Pot stuffing recipe I found in the Calgary Herald and thought I'd share it. I'm going to use it for Christmas with the vegetable stock for my vegetarian so I will add my comments after Christmas."
Ingredients
2 cups chopped onions
1 1/2 cups thinly sliced celery
1 cup diced tart apples, peeled and cored
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
Directions
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated, for vegetarians use vegetable stock.
Front-Ranger:
What a great idea! Thanks for sharing it!
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