Who doesn’t like to think and read about Thanksgiving deliciousness, even if it’s well after New Year’s? No one, that’s who.
This beauty right here is a kahlua pumpkin pie with a latte-art-esque design in heavy cream, courtesy mostly of one Daniel Bartholomew. We made sure to use real pumpkin (boiled it ourselves and all) and plenty of cream. Just to be safe.
Mei and I put together our classic cranberry orange relish. Behold the food-processed twin delights of pithy, zesty orange and tart, bright cranberry.
Ridiculously delicious and moist cheddar scallion scones that we baked in a toaster oven. A toaster oven, people!
Here’s our beautiful turkey from McDonald Farm in the New York Finger Lakes region, where Peter McDonald and the family practice restorative agriculture to produce clean food. Daniel and I picked it up on our way home to Boston; Peter was kind enough to leave his family dinner to take us out back to a refrigerated shipping container and bequeath 22 lb. Samson the Turkey upon us.
Samson rested in the sink in a bag full of oranges, shallots, garlic, salt and sugar, while we clear out a couple square feet of refrigerator space for the brining process.
Our mother Elaine used a good sharp knife and some protective wintersport goggles to slice onions. That slightly crazed look in her eyes and smile on her face simply demonstrates that zeal for food and cooking runs in the family.
I learned a few months ago how to properly slice onions, so as you may imagine I and my bedhead had lots of fun with cubing this lovely loaf of bread.
Roasted brussels sprouts and creamed chard.
A full plate of roasted turkey, roasted garlic mashed potatoes, bacon leek and mushroom stuffing, creamed chard, roasted brussels sprouts, candied yams, cheddar and scallion scone, and cranberry orange relish.
Stayed tuned for photodocumentation of me and the gang completing my other resolutions: roasting a whole pig, making venison jerky, opening up our Ithacan dinner party club… you get the idea.