I ordered my fresh turkey and will pick it up Tuesday night.
Wednesday night I will brine the turkey in my huge stock pot filled with water, 2 cups maple syrup and 1/2 cup salt. That will swim in the brine until Thursday morning.
Stuffing with be with sausage, celery, onions, cranberries and the two quince I have left in my tree. The chickens ate all the rest! Quince tastes like a buttery pear but has the consistency of apricots.
Since I was working with the pears, I peeled many more and made spiced pears with cranberries. This is really good heaped on a bed of mashed potato and celery root puree. Or you could poach pears, cut in half, in Chardonnay then serve with the pear canberries in the center of the pear. Yummy and pretty! It's also great as filling in Crepes with whipped cream on top and a glass of Cognac. Viva La France! Here is the recipe for
Spiced Pears and Cranberries
12 cups pear peices, cut from bartlett pears peeled, seeded and cut into chunks.
1 cup water
1/4 cup lemon juice
1/2 cup brown sugar
1 tsp ground nutmeg
1/2 tsp anise seed or two whole star anise
1 cup fresh cranberries
Mix all ingredients in a large stainless steel pan, bring to a boil and simmer for 1 1/2 hours stirring frequently. Skim off any remaining foam and spoon into in glass jars and cool. This will keep in the fridge for at least two weeks.
We will have our usual candied sweet potatoes with butter, bourbon and maple syrup. Thank goodness Steve is bringing home more Canadian Maple Syrup. We just can't have a holiday with out it.
I am looking to eat out of the garden for our Thanksgiving feast as we did last year, so I think we will have beet green warm salad with oranges and pomegranate vinaigrette and brandy cream carrots as sides with the turkey, stuffing and sweet potatoes. Apple pie, pumpkin pie and pumpkin chocolate swirl cheesecake for desserts.
Dinner will be served at 4:00 PM Thursday. Call if you want me to save you a seat!
Have a blessed Thanksgiving! And don't eat too much!
No comments:
Post a Comment