We’ve a lot to be thankful for in this household so Thanksgiving is an all day affair. Appetizers at mid-day are spanikopita, feta cheese, mediterranean olives, and duck rillettes. Unfortunately, the rillettes were demolished before picture time! 😦 In the evening we sit down to a roasted turkey, cornbread stuffing laden with sausage, walnuts, golden raisins, apples, and dried cherries, mashed potatoes, green bean casserole (yes, the old Campbell’s soup recipe…I cannot tell a lie), homemade drippings gravy and a pumpkin cheesecake pie. When I roast a turkey, I do not brine. My secret to a moist, flavorful turkey is….compound … Continue reading Special foods…it’s Thanksgiving!
Turkey comes out of the freezer and into the fridge today. Baking begins so my one oven kitchen is not overwhelmed on Thanksgiving Day. I have decided to make letterbanket, or more familiarly known as Dutch Letters. Their origin goes back to Holland during the Sinterklaus festivals around Christmastime and since my husband hails from a little Dutch town in Iowa called Pella, I thought this would be a wonderful addition to our Thanksgiving table. With no recipe to follow, I work from my memory of these wonderful treats. The Dutch really love almond, so marzipan filling features prominently in … Continue reading Special Foods continued…..
Number one son is coming home for Thanksgiving and momma’s gotta get her groove on in the kitchen because he’s a foodie too. Day by day, I’ll begin the conglomerate of dishes to serve on Thanksgiving, and during the prelude to the big feast. Today, I tackle duck confit. Half a duck, kosher salt,3 bay leaves, peppercorns, herbs de provence, 3 cloves of garlic, duck fat and vegetable oil into the ceramic pot. Cover and cook at 260 degrees fahrenheit for 3 hrs 20 minutes. Let it cool in the oil. Remove the meat and reserve for duck rillette later … Continue reading Special Foods for Special People