HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Wednesday, November 21, 2012

Thanksgiving 101 - Turkey Tetrazini so good, you may want to roast another Turkey




         Andrew and I are in the wilds of Pennsylvania this Thanksgiving.  We're spending the holiday with dear friends.   The friends were all in the Executive Training program at Abraham and Strauss' Department store. Since they all had to work on Black Friday and since none of them had family nearby, they banded together for Thanksgiving dinner. This year is Andrew's 31st year of celebrating Thanksgiving with this same group of friends.  Additions like husbands, sisters and partners (like me) have been added but the core group is the same.  It's my 23rd  Thanksgiving with the group and I adore them all.  But  I do have one complaint.  Since we're not cooking at our house, we won't have leftover turkey.  But I am so fond of this recipe, I'll likely cook a bird sometime this weekend merely to have the meat for this dish. I also have a sentimental attachment to this delicious way to eat leftover turkey.
         One of the first pieces of food writing I ever had published included this recipe. And there is its provenance: Our dear friend Michael Grim introduced me to its creator, Anne Jaindl, a family friend with whom Michael’s late father Bill had worked.

Tuesday, November 20, 2012

Thanksgiving 101 Pumpkin Whoopie Pies from Baked’s Matt Lewis and Renato Poliafito



Thanksgiving Desserts at our house
From left to right: Caramel Apple Pie, Sables, Pear and Honey Cake,
Southern Pecan Pie, Chocolate Tart

         Chewing the Fat gets regular read-outs of what people are looking at and searching for most.  It came as no great surprise that, hands down, Pumpkin Whoopie Pies have been a big drawing card this Thanksgiving. So today I thought I'd share this easy recipe that's a real crowd pleaser--especially if children are in the crowd.  So here goes.
         Andrew’s idea of a good time is to bake enough Holiday treats for four to five times the number of people who are actually coming to our house for the Holidays. As you can see from his beautiful dessert table, he truly excels in his efforts.  Last year at Thanksgiving, we were 14 all told.  Andrew made 5 desserts.  Well, he actually made 6 but one was deemed not good enough to serve.  The day after Thanksgiving I had a piece of his rejected Sage-Crusted Lemon Pie.  It tasted fabulous although I would concur that everything else did too. The lemon tart suffered from not setting properly.  So it was not served.  I suppose looking at the dessert table you’re likely thinking “Well, where are the promised Pumpkin Whoopie Pies?”  Well guess what? They weren’t there.  The advertised Pumpkin treats were something Andrew made the day after Thanksgiving to take to our friends’ Monique and Curtis’ Leftover Party.

Sunday, November 18, 2012

Thanksgiving 101: The Ultimate Cranberry Sauce



Jill Clark and I have been cooking together since she was in Dr. Denton’s. We’ve had so many great holidays together that The Making of the Cranberry Sauce is an annual event. And it’s taken place all over the map—even in Hong Kong. Several years ago, Jill moved to Dublin, met a wonderful man and we all went there to celebrate Thanksgiving. Finding the cranberries alone was a terrific challenge, just the first of many.