Tomorrow being Thanksgiving, it seems we should reflect on the tradition of feasting. One of my friends tells me his extended family is going to Golden Corral for their Thanksgiving feast. Certainly, they will have access to a far greater volume of food there than will grace my table tomorrow. If feasting means volume, they win.
On the other hand, I'm guessing that even with his best efforts, my friend's feast will be over in about 30 minutes. I'm trying to figure out ways to draw my feasting out as long as possible. Unfortunately, we won't have any kids to dinner this year, but that also means we can drag it out more without snarfing. One idea is to serve corn nibblets one at a time. Just kidding, it hasn't come to that. But I am setting out a meat and cheese tray for grazing in the late morning. We have an edam, a brie, a chevre, an aged spanish raw goatsmilk, a French compte, a raw milk cheese from local Beehive Cheese, and a raw milk farmhouse cheddar that I made (less than 30 days!). My brother is bringing a blue stilton and an apricot stilton. Part of how I define feasting is staggering variety.
I'm also doing a soup course to lengthen the meal. Part of feasting for me means a lengthy marathon, leisurely for hours. For the soup, I wanted to do something light and fresh so we don't get too full too fast. Can you guess what we're having? Yup, its miso soup. It seems like a bit of a departure for a traditional Thanksgiving, but if we just use fish stock with no seafood, and green onions with tempura crisps, it should match well enough.
Of course we have to keep some traditional elements. In the past I've always made carrot pudding for dessert, served steaming hot with a lemon sauce and melting ice cream. Absolutely divine! But since I discovered a plum pudding recipe dating back 7 generations in my family, we must do that. It directs to be served with a hard sauce made with creamed butter, sugar and brandy. I've posted that recipe here previously, so check the archives.
I guess what I'm saying is that tomorrow we have a chance to do something wonderful with food and social interaction. We get to make it all happen in a way we don't have very many times otherwise. I'm excited! (Aren't you?)
1 week ago