Thanksgiving – Part IV – Phew!

I’m thankful that it’s all over!  Storkbite’s Papa reminded me all day that cooking is my hobby and not his.  However, after all the preparation, the fluffing, the Stork wrangling, and the cooking it was well worth it.  We had a tremendous dinner — so tremendous in fact that we forgot to photograph the sides and desserts which were all extraordinary.

I was unable to get the traditional bird of paradise flowers that have always graced our table in the past so we instead took the last of the mums.  When I got married I had to “merge” relish tray traditions and add green olives and green onions to my already perfect Indian Trail relish, black olives and Helen’s pickles.  It just meant that the tray got bigger and was harder to pass around.

We also have a tradition in my family that the littlest one gets to use her baptism silver cup and spoon at all holiday meals.  I think that my brother and I used ours until we were at least pre-teens but that is neither her nor there.  Storkbite’s juvenile service was quite sweet and made for excellent toys half way through when she was tired of sitting pretty and eating her turkey bird.

The salad is about the only item on the menu that never changes. It is only served on Thanksgiving.

Thanksgiving Grapefruit Salad

• 2 Ruby red grapefruits
• Boston lettuce
• Pomegranate seeds
• Red onion slices
• Shaved fennel
• Poppyseed vinaigrette

Simply lay two nice pieces of lettuce on a chilled plate and layer the remaining ingredients.  Add some fresh poppyseed dressing and that’s it.  It’s so beautiful, festive and oddly 1950s.

The turkey threw me for a loop yesterday.  I thought that I was very late to get it in the oven, but the darn thing cooked so fast that it had to “hold” until all the guests were properly sated on cheeses and prosecco.

I made all the traditional sides including, sweet scalloped yams, pearl onions with their darling little hats, and roasted turnips and carrots with thyme and sea salt.  Storkbite’s uncle brought over delicious collard greens with bacon and mashed potatoes.  The sage dressing from the bird was Storkbite’s favorite and the perfect potato snowflake rolls were mine.

I just wish that I liked my beautiful bird better.  The 14 lb. hen did turn out awful pretty and there is plenty of it left over for some turkey sandwiches today.

The dessert hour was probably the best part.  We had the pies and tarts that I already mentioned in addition to a blackberry pie and apple pie which are the traditional desserts from Storkbite’s other uncle’s girlfriend’s Texas table.  Did you get all that?

And after it was all over, the baby and hosts tried to get a family photo worth a hill o’ beans for our holiday card.  Unfortunately this was the best we could muster after a long hard afternoon of eating and drinking.

Thanksgiving Part III – Baked!

Thank goodness that I’ve been working away from 10 AM this morning until 6 PM this evening on all the baking.  We have the following on display at Storkbite’s house: potato snowflake rolls, two pumpkin pies, a molasses pecan walnut tart and a chocolate ganache tart.  So many delicious baked goods!

The potato snowflake roll is any basic dinner roll recipe, but instead of one of the cups of flour I always substitute one cup of dry potato flakes.

I would give you the recipe but I use a different one every year.  This year’s had a stick of unsalted butter, two eggs, 2 tsp. salt, 5 cups of flour, 1 cup of mashed potato flakes, 1/4 c. 115 degree water with 2 packets of yeast foamed, and 1 1/4  c. milk.  Combine the wet ingredients and then slowly add the dry.  A Kitchen Aid with the dough hook works wonders.  Slowly kneed and then let rise for at least two hours.  Divide, roll into balls and  place in buttered pans.  After an additional one hour rise, bake off at 350 for 20 mins.

And for dessert!  There is the standard pumpkin pie which is compliments of the Libby’s recipe on the back of the can which extra spiciness (ginger and nutmeg).  

Walnut and Pecan Tart

This is Storkbite’s Papa’s favorite. Put your pie crust in a 9 in. tart pan and roll the rolling pin over the top to give it a crisp edge.

In your mixer, add on low speed:

• 2 eggs
• 1 c. molasses
• 1/4 c. brown sugar
• 3 cups of nuts (your choice)

Carefully add the mixture to the shell and bake off for 50 mins. at 350.  It’s crispy and nutty.

Chocolate Ganache Tart

Lastly, and always the very favorite is the chocolate ganache tart in an almond crust.  We will have to be thankful for Martha for giving us the recipe for this very tart.  I have sexed it up over the years by using Mexican chocolate, cayenne pepper and Mexican vanilla.  It’s darn delicious and without fail the most rewarding (and memorable) dessert after a long meal.

Combine the following in food processor:

• 3 tbs. blanched almonds
• 6 tbs. sugar
• 1 1/4 c. all purpose flour
• 2 tsp. lemon zest
• 6 tbs. sweet cream butter

Process it until it clumps between your fingers and then press it into a 10 in. tart shell.  A little cup is a handy helper to press the edges and create the crust wall. Bake tart shell at 350 degrees for 20 mins. until golden brown.  Let cool.

To make the ganache, I use a double boiler and melt 12 oz. bittersweet chocolate.  Once it’s melted add 1 1/2 cup warm heavy cream and whisk together with 1 tsp. vanilla extract.  Pour through a sieve.   Let stand for two hours or chill for one hour.  Serve with a dollop of whipped cream.

OK, next up a 7 AM cuppa tea and wrangling my turkey bird into the oven.  Joy!

Shopped!

Storkbite was a trooper today and rolled through the mega suburban style Key Food in cart.  It’s a new favorite perch for her now that she is just big enough to handle the slippery seat and dirty handle.

We got nearly everything on the list sans the organic orange which I could only find in a three pack for $3.99. I’ll tell you why we need an organic orange in a minute.

We scored a fantastic antibiotic free fresh turkey at a great price.  I have the same thing on order at out local butcher, but cancelled it because that handy little key fob grocery card got us a “member price” at $1.98 / lb.  I will try to remember next year not to pay the chic price of $2.99 / lb. for my fancy fresh turkey bird.

All the other fixins are in stock.  Here is a recipe that is an old favorite in our traditional meal.

Cranberry Orange Relish

My grandmother apparently used to buy this product in a jar which was called “Indian Trail Relish” and I have no idea where to find now two generations later so I just make my own.  It’s a main stay in the relish plate and a really fresh alternative to the nasty canned cranberry goo.

• 1 organic orange, quartered and seeded
• 1 organic apple, quartered, cored and seeded
• 1 bag of fresh cranberries, washed
• 1/4 c. sugar

Put all that (peels and all) in your food processor until it becomes very fine chunks.  Trust me, it’s pretty darn delicious.