Giving Thanks

as this day

draws to a close

i reflect

upon the gifts

of 

family, friends, kind strangers

health, joy, laughter

curiosity

compassion

conscious

and

 i am thankful

right this instant

chestnuts are roasting

in our fireplace

the perfect ending

may the spirit of being thankful,

carry us

today

tomorrow

and

forever

HAPPY  THANKSGIVING

almond cake

i owe david lebovitz a debt of gratitude

while searching for 

an almond cake recipe

not calling for almond flour

i came across his recipe

one he admits comes from chez panisse

my pantry held marzipan rather than almond paste

so, i changed the recipe

ever so slightly

this cake looks light and airy

and it is

but it is also

incredibly moist

and almondy

have a slice on its own

or pair it with

 brandied cherries

peach ice cream

toffee

this cake

would be a gorgeous addition

to your 

thanksgiving dessert display

almond cake

printable recipe

(v.slightly adapted from david lebovitz)

1 cup + 2 Tbs granulated sugar

7 oz marzipan paste (i used odense)

1 cup all purpose flour--divided

1 cup unsalted butter--room temperature

1 1/2 tsp baking powder

3/4 tsp kosher salt

1 tsp vanilla extract

1 1/4 tsp pure almond extract

6 large eggs

preheat oven to 325^F.  butter and flour a 9" springform pan.  line the bottom of the pan with a round of parchment paper.

using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. in a separate bowl, mix together the remaining flour, salt and baking powder.

to the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. add the eggs one by one, and scraping the bowl as necessary in between additions.

add half of the flour mixture and pulse until just combined.  add the remaining flour and pulse a few times. if need be, hand stir the flour until it is fully incorporated.

pour into prepared pan and bake for about an hour.  begin checking after 50 minutes.  you can use the toothpick test to check for doneness, or whichever method you prefer.

once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. do not open the springform pan until the cake is completely cooled.  allow the cake to cool in the pan.  

serve with a dusting of powdered sugar

sweets table

our thanksgiving dessert "buffet"

recipes coming soon

until then

i hope everyone had a wonderful day

loaded with gratitude and joy

that will fill your heart

longer than the leftovers

fill your fridge

sweets

i have decided that dropping pies on the

 abandoned and soiled (dinner) table-tops

isn't going to cut it this year

so

i am having a 

sweets table

which means

i can't just serve pie

and there has to be a variety of tastes

creamy, crunchy, chewy, citrus, chocolate

warm, cold

and visual intrigue

apparently

feeding 20 people 

isn't stressful enough

as it stands now

my sweets menus is this

pecan pie

pumpkin pie

banoffee pie

pavlova with lemon curd and cream

chocolate torte

sticky toffee pudding

shortbread cookies with almond glaze

clementines

assorted nuts in shells

figs stuffed with walnuts

homemade chocolates

holy smokes

as i see it written here, i realize

i've gone overboard

yet again

i have a brother

that is the picture of health

and nary a sugar or fat

shall pass his lips

except for these

my peanut butter cups

which i have 

formed into turkeys

in a post modernist

close one eye and look at it

 in a darkened room 

kinda way

peanut butter turkeys
(printable recipe)

molded chocolate oval cups

bittersweet chocolate ganache

1 cup chunky peanut butter

1 cup graham cracker crumbs

1/2 cup +/- powdered sugar

piped chocolate "tail feathers"

fill the cups about 1/3 of the way with cooled but still runny ganache. place in refrigerator to cool completely.  mix together the peanut butter, graham cracker crumbs and powdered sugar. add more powdered sugar to taste and to get the right consistency...like a firm cookie dough.  remove the cups from the refrigerator and place an mound of peanut butter on top of the ganache--forming a rounded top. cover with a layer of ganache and pop in the tail feathers.  let cool at room temperature or in the fridge if you are pinched for time.

souper snowday

Last night the thunder and lightning, at our mountain cabin, was astounding.  When I was a kid lightning frightened me. I was told that if I counted between the lightning and the thunder, each second between, indicated the miles between the strike and me.

While half asleep, I found myself counting...one-one thousand, two-one thousand....

because

as much as I love a great storm

...and i really do...

living in the mountains

amongst the trees

in a fire zone

lightning still scares me

a little

but I was comforted by the fact that it was raining

or so i thought

However

to my surprise

when the sun began to show

all i saw was white

a blanket of white

our first snow of the season

I bounded out of bed, and still in my flannels

threw on boots

and grabbed my camera

and started snapping

and then i went to the kitchen

and made soup

from the thanksgiving leftovers

Turkey Broth
(printable recipe)

large pot of cold water

turkey carcass and any bits no one will eat 

(in my family there is always an odd wing or leg left)

1 onion--sliced in half--skin on

2  carrots

2 celery stalks

3 or 4 garlic cloves

salt and pepper

fresh parsley

put the pot on the stove and let simmer for 3-4 hours

use the broth for the soup

Turkey and Vegetable Soup
(printable recipe)

olive oil

1/4 chopped onion

1 carrot--chopped

1 celery stalk--chopped

any leftover veggies

i used

sauteed mushrooms

roasted root vegetables

green beans--chopped

kernels from 2 ears of corn

1 roma tomato--seeded and chopped

broccoli

brussel sprouts w/pancetta

and some spices

i went with cumin and cayenne

1/4 cup white wine

turkey broth

bits of turkey 

shot of tabasco (optional)

heat a small stock pot and add just a bit of olive oil to lightly coat the bottom of the pan.  Add the onion, carrot and celery and cook until they begin to soften but not brown.  Add the rest of the vegetables.  Stir and let cook for a couple of minutes.  Add the white wine and let it absorb a bit.  Then add enough broth to make your soup.  Let simmer until all the vegetables soften.  Add turkey bits both from the broth and any other leftovers you may have.  Add seasonings, including any additional salt and pepper needed. Add tabasco if using. Let simmer just a couple more minutes

Freeze the rest of the broth for future use.

I am going to make twice baked potato soup next

i think it went well

Thanksgiving

we cooked for 35, although we are only 18

18 hungries

of all ages, shapes and sizes

we were equal  in our desire to eat good food

and it didn't disappoint

Our day began at sunrise

off to the grocery to pick up our special order

fresh turkeys

3 of them

yes 3

you heard me

three

one for the roaster

and two for the deep fryer

we worked in the kitchen

my mom, my aunt and I

slowly working our way through the list of tasks posted on the fridge

in a rhythm that only those whom have cooked together season after season could perfect.

We all have our strengths and we eased into our roles as if time hadn't passed between us.

a friend arrived and rotated in and out as help was needed

she sous chef'd with hubster on the turkeys

which were fabulous

by the way

he marinates them with double secret sauce

injecting until they looked like they'd been on 'roids.

and then fries them until they submit

so here was our menu

The first bottle of bubbly popped around noon and we carried on from there.

We had planned to sit for dinner at two..

but

...the best laid plans...

However, when it was ready to serve up the grub...

the vibe changed

big time

and there was a bit of a frenzy

and everything got on the table

and the side table

and the third table we had to move in to fit everything

and soon enough

our dinner plates were full

and the only photo I have

is this one

and as promised 13 days before (click me)

The house was not dirty, and it was tidy.

There was a place for everyone at the table

The food was delicious and plentiful

Laughter floated to the rafters

There WAS football

...and pie

I resolve to carry this feeling of gratitude with me today and all days...

as I have much to be thankful for

and many to be thankful to..

and now to some recipes

Roasted Root Vegetables
(printable recipe)

i used a melange of the following

rutabaga

parsnip

beets

radish

turnip

sun choke

carrots

fennel

whole garlic cloves

and i tossed them in

olive oil

kosher salt

and then I roasted them at 400 turning occasionally for about 45 minutes

then I pulled them out of the oven and drizzled with balsamic vinegar and popped them back in the oven

until they were glazed and cooked through

and a little crispy

I added more salt and pepper to taste

and served

Cranberry Fluff
(printable recipe)

this is a recipe from my husband's childhood. His Aunt Ethel used to make it and it has become a family favorite.

note: it is best made a day in advance

2 small tubs cool whip

1 medium can pineapple chunks in syrup

1 bag cranberries-remove 1 cup and set aside

3 TBS sugar

1 cup toasted walnuts--chopped

take the 1 cup of cranberries you set aside and  place in saucepan.  Add sugar and 2 Tbs pineapple syrup.  Cook over low heat until the cranberries begin to pop.  Remove from heat and let cool completely.  Meanwhile chop the other cranberries in half if small, quarters if larger and toss into large bowl.  Add cool whip and walnuts.  Cut the pineapple chunks in half and add to the mixture...pour in all the remaining pineapple syrup.  Add the cooled cooked cranberries and fold all together.  Cover and refrigerate overnight.

Green Bean Salad
(printable recipe)

with creamy balsamic dressing

fresh green beans 

sweet 100 tomatoes

toasted almond slivers

durkee onions
salt and pepper

dressing

1 pkg italian dressing mix 

(prepare according to directions except for the vinegar use 1/2 red wine and 1/2 balsamic and don't add water)

2 Tbs light sour cream

The green beans should be crispy for this salad.  You can either quickly toss in salted boiling water and then shock in an ice bath

or

you can put in a bowl and pour boiling water over and let sit until the water cools to tepid. 

layer in serving bowl with the tomatoes and almonds

Toss with dressing, but have a light hand. A little goes a long way..you do not want to glob this dressing on.

Top with durkee french onions

As you can see by the menu, we served so many things.  The pumpkin pie recipe is here.
If you see something on the menu that you want the recipe for...just comment and leave your email address and I will send it to you.

we just might make it...

Thanksgiving is tomorrow

and we have been working diligently on getting the cabin in working condition

and I didn't think we would be ready (click me)
but as I sit here with my cold cup of tea (brewed at 8am and I am just getting to it now)
and a lunch of peanut butter and crackers
and look around the place
i think
we just might make it

our first guest arrives at 3
all the guest rooms are ready
the bathrooms are clean and functioning
the fire is lit
the pies are baked
champagne is chilling
and all that is left to do is dust a bit and move the tools to the basement
and maybe a nap
but probably not
that would be pushing it
..i actually have a tear in my eye as i write this
because
i can't believe
mike and i
with our two hands
have turned this place from a big mess
into a home

...that needs work

Happy Thanksgiving!

When Ready is Relative...

For those of you who aren't panicking, like me...

...Thanksgiving is 13 days away...THIRTEEN DAYS!!!

okay, that is almost 2 weeks...

But we are hosting

In our mountain cabin

that is under construction

and not, oh its a bit untidy because we are under construction

But

oh...don't mind the hole in the wall because we bought this fixer-upper that was empty for 3 years-except for the family of mice we found in the wall, and the ground squirrels that seem to have made a home in the loft, and the arachnid-land we have set up in the sun room.  And I call it the sun room because that is a nice way of saying, the room with the rotting walls that lets the sun in.

Oh...and can you pee before you come?

I thought it would be nice to have a holiday in the cool mountain air, just like John Denver.

So I put it out there, like 3 months ago.

Hey...we would like to host Thanksgiving if anyone is interested.

 And I figured we would have 3 months to get the place in tip top shape.

But then there was the end of summer traveling.  And then the October traveling...and then Halloween. And here we are 13 days before the big day and I am sorta thinking, we might not be ready.

I have always done my best work at the last minute.  I work well under pressure.  Which is great. But this isn't a term paper...this is Thanksgiving!  Who wants to be the one who threw the Thanksgiving that people whisper about?

Not me.

Here's the good news.

 I have the menu figured out and everyone has an assignment.

I ordered the fresh turkeys which will be ready for pick-up and the deep fryer on T-Day

Today we purchased a second fridge and an awesome smoker-slash-Q.

Not on the critical list...

...but more fun than pulling up carpet.

Here's what I haven't done:

ANYTHING

is that even grammatically correct?

I want to make this announcement....Mike and I are committed to being ready

But ready is relative.

The house will not be dirty, but it might not be tidy.

There will be a place for everyone at the table

The food will be delicious and plentiful

Laughter will float to the rafters

There WILL BE football

...and pie