![]() |


Email me:
owenl1998 at
yahoo dot com
Multi Site Recipe Search
Great Food Blogs
becks & posh | Meathenge | Lucullian Delights | Belly Timber | Seriously Good | Stephen Cooks | I'm Mad And I Eat | Looka! | Simply Recipes | Cook Sister! | The Passionate Cook | chronicles of a curious cook | spiceblog | The Grub Report | The Domestic Goddess | 18thC Cuisine | Gastronomie | Cooking Diva | Hooked On Heat | One Hot Stove | A Mad Tea Party | Tigers & Strawberries | Eggbeater | A Veggie Venture | The Delicious Life | Fresh Approach Cooking | Deep End Dining | Lex CulinariaRecipe Count
112Archives
July 2002 February 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 August 2008Monday, November 28, 2005
...and all the trimmings
Continuing onward with our epic (well actually reasonable and created in order to be manageable and worthwhile) meal, we come to all the other side dishes.
First, Jan made the truly amazing and unforgettable lemon cake - perhaps the best one she has made yet. Our guests (Dot in this case) brought a wonderful homemade sweet potatoe pie that dot had made - light and fluffy and bursting with rich earthy sweet potato flavor and with a wonderful crust. I hand whipped a pint of cream to go with it! For the rest of the meal we had all the usual necessaries. Mashed potatoes were a compromise between the granular, mealy, potato earthy richness of the British mash and the fluffy, light, liquid richness of the Southern kind. The result was pretty durn good...
Gravy was pan drippings with turkey giblet broth and thickened after a couple of minutes boiling with cornstarch - really a very good gravy this time.
We had a very nice three green side dish made by sauteeing applewood smoked bacon, then cooking cabbage, swiss chard and spinach in with the bacon, squeeze a meyer lemon on top and then stir in some previously cooked and drained bacon crumbles.
But the special remaining side was
Put a medium saucepan on medium high heat and melt a tablespon of butter, then squeeze in the juice of two fresh organic valencia oranges and toss the squeezed orange pieces into the pot. Stir in two pounds of fresh cranberries and lower the heat. Stir in a tablespoon of decorticated whole cardamom and a large three inch piece of cinnamon stick. Let it all cook on low for an hour, stirring occasionally. Fish out the orange pieces and cinammon stick. Stir in 2/3 of a cup of sugar or to taste. Stir in one heaped tablespoon of dark, unsweetened cocoa powder - that's the secret ingredient. Let cool and serve on the side.
First, Jan made the truly amazing and unforgettable lemon cake - perhaps the best one she has made yet. Our guests (Dot in this case) brought a wonderful homemade sweet potatoe pie that dot had made - light and fluffy and bursting with rich earthy sweet potato flavor and with a wonderful crust. I hand whipped a pint of cream to go with it! For the rest of the meal we had all the usual necessaries. Mashed potatoes were a compromise between the granular, mealy, potato earthy richness of the British mash and the fluffy, light, liquid richness of the Southern kind. The result was pretty durn good...
Gravy was pan drippings with turkey giblet broth and thickened after a couple of minutes boiling with cornstarch - really a very good gravy this time.
We had a very nice three green side dish made by sauteeing applewood smoked bacon, then cooking cabbage, swiss chard and spinach in with the bacon, squeeze a meyer lemon on top and then stir in some previously cooked and drained bacon crumbles.
But the special remaining side was
Secret Ingredient Cranberry Sauce
Put a medium saucepan on medium high heat and melt a tablespon of butter, then squeeze in the juice of two fresh organic valencia oranges and toss the squeezed orange pieces into the pot. Stir in two pounds of fresh cranberries and lower the heat. Stir in a tablespoon of decorticated whole cardamom and a large three inch piece of cinnamon stick. Let it all cook on low for an hour, stirring occasionally. Fish out the orange pieces and cinammon stick. Stir in 2/3 of a cup of sugar or to taste. Stir in one heaped tablespoon of dark, unsweetened cocoa powder - that's the secret ingredient. Let cool and serve on the side.
Comments:
Post a Comment