Tuesday, November 14, 2006

Thanksgiving Lunch

At some now misty moment in the passage of years a transient spark of lucidity brushed past my synapses. It illuminated a question: Do you have to eat all of this all at once?

It is a good question. One that is susceptible to answers in several directions. 'Eat all this' was dismissed out of hand as an unprofitable line of inquiry. 'At once" beckoned more congenially. At length a glimmer hove into anchor: No. No, I don't suppose I do. Really. That gem combined with my observation that the salad wasn't eaten with the meal for lack of interest, (nor was it eaten subsequently due to a wilting lack of interest). The result was the feast day lunch. This 'light' repast (soup, salad, pickles, bread, butter and jam) serves to remove a portion of weight from the main event just sufficient to permit all contenders to finish in due course with dignity.

For Thanksgiving this features:

Brazilian Consommé
Yield: 6 Servings
6 oz Brazil Nuts
2 cans (10.5 Oz) Consommé
1 cup whipped cream
Slice the Brazils nuts thinly. Toast in a 400°f. oven about five minutes until brown.
Whip cream.
Heat undiluted Consommé.
Serve the nuts and cream in small bowls to garnish the top of the soup.

Knot Rolls
Yield: 4 Dozen
-dl- Thanksgiving standard.
-djs- says "If they are not rolls, what are they?"
2 cups water, boiling
1 cup oatmeal
2/3 cup brown sugar
3 tbl olive oil
1 tbl yeast
1/3 cup water, luke warm
5 cups bread flour
2 tsp salt
Pour boiling water over oats and oil.
Set aside 'til lukewarm.
Proof yeast in luke warm water.
Combine oats, and yeast in a large bowl.
Add brown sugar, salt and 3 cups of flour.
Rise. (Can do this over night at room temp.)
Punch down and roll to ½" thick.
Cut into 1" X 3" strips. Tie in overhand knot.
Place on a buttered (or parchment paper covered) tray.
Rise. Bake in 375°f. oven 20 to 25 minutes.
Butter tops when done.

Holiday Salat
Yield: 1 Serving

Per person:
2 leaves curly endive (escarole)
1 tsp cider vinegar
2 tsp black olives, sliced
2 tsp olive oil
1 ring red onion
salt & pepper
1 tbl bleu cheese, crumbled
Mix bleu cheese, oil and vinegar.
Rinse Escarole. Slice or tear into bite size pieces.
Arrange on a plate.
Place onion ring on top.
Fill center with olives.
Pour dressing on top. Season.

Lime Sorbet
Yield: 6 Servings
1 tbl lime zest, Grated
1/2 cup lime juice, Fresh squozen
1 cup water
1 cup whipping cream
3/4 cup sugar
Grate zest, squeeze limes (about four.)
Heat sugar and water to boiling. Cook about five minutes. Add lime zest and cool to room temperature. Add lime juice and pour into a tray. Freeze to mush. Stir often to break up the ice crystals. Whip cream. Fold in mush and freeze.

var.: Substitute lemon or cut the sugar to ½ cup and use oranges or tangerines.

Holiday Roast Nuts
Yield: 3
-dl- did just almonds that we cracked
-ml- used shelled nuts and added filberts, Brazils etc.
-djs- calls them Killer Nuts

1/2 lb shelled almonds
1/2 lb shelled nutmeats, of your choice
1/2 lb shelled hazel nuts
6 tbl butter
1/2 lb shelled Brazil nuts

Preheat oven to 400 °f.
Warm a baking tray a minute or two so it will melt butter without burning it.
Add a pat or two of butter and let it melt.
Add no more than ½ pound of nuts. Shake pan to coat nuts in butter. Bake for 5 to 10 minutes until nuts begin to brown. Remove to another pan covered in paper towels to absorb excess fat.
Sprinkle salt. Stir. Let cool. Repeat until all nuts are roasted. Store in paper towel lined tin.

Pickles? As you will. Dill, gherkin, roasted peppers, capers, cornichons, baby corn, watermelon rind pickle, jalapeños ... there are so many and mostly good that you must choose your own favored ones to serve.
tags: ,

No comments:

Post a Comment