Special foods…it’s Thanksgiving!

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!

Special Foods continued…..

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…..

Special Foods for Special People

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