Another great vintage image from The Graphics Fairy
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 24, 2011
Tuesday, November 23, 2010
Country Traditions
A tumbling-down barn
These are the things of a rural life and Thanksgiving.
Clyde lives on my sister and brother-in-law's farm. I'm sure he's thankful he's not a turkey!
One of my favorite dishes belonged to my grandmother, my mother, and who knows who else. It'a rustic Bennington dish that always comes out in the fall.
I'm a traditionalist when it comes to Thanksgiving. I cook like my mom did, everything from scratch. I want turkey on my table with all the trimmings of potatoes mashed smoothed with velvety gravy cascading over the mound. Unlike most of my family I prefer dressing to stuffing, but it must be fragrant with lots of sage and onion. I want sweet potatoes laced with brown sugar and butter. I don't care what's on top, pecans, marshmallows or nothing at all. It's all good. Homemade rolls heaped in a basket waiting to play host to a pat of golden butter, and pies...apple, pumpkin, and oh how I long for a pie filled with rich, homemade mincemeat. I'm the only person in my entire family that adores mincemeat pie, so it's just not worth making. *sigh
I'm looking forward to entertaining family for Thanksgiving. I have my To-Do List ready for today and tomorrow is grocery and baking day. The scent of apple and pumpkin pies and my mom's cloverleaf rolls will mingle together in a spicy-yeasty fragrance. Then there's creating a Thanksgiving tablescape, getting out the dishes, platters, and bowls needed, and oh so much to do!
Have a wonderful day!
Monday, November 23, 2009
Apples, Pumpkins & Stuff
I’ve started so many different posts in the last day or so trying to come up with one that feels right. So I asked my six-year-old grandson, “Should I write about spices, pests, or apples, pumpkins, and stuff?”
Redding’s reply, “Apples, pumpkins, and Thanksgiving stuff.” So here it is…
On a gorgeous sky blue day in October Manda, Red, and I went to Votaw’s apple orchard outside of Pioneer, Ohio. The pliable branches on the trees hung to the ground from the weight of apple-laden limbs.
Redding easily picked a bag full of red and yellow delicious apples. Bright red Rome apples were plentiful, too. Wagons loads of pumpkins stood just outside the building that held more apples, cider, and honey. We took home the last bag of Cortlands, the best apple for cooking in my most humble opinion. The downside of Cortlands is that they are not good keepers, so using them promptly is key to the best apple pies and dumplings.
So many of the flavors and scents of autumn come from the wonderful blend of apples and pumpkins paired with spices. I prefer whole spices whenever possible. I like my cinnamon sticks long, anise in stars, nutmegs that look like little brown footballs and cloves with tiny prongs holding a tinier seed aloft.
Cozying up with a mug of tongue-tingling hot mulled cider on a crisp autumn night remains a season-soothing indulgence. Not only does the apple drink taste delicious, the heavy spice fragrance lingers in the air. Making a big batch of mulled cider isn’t always feasible, but when you’re in the mood for just one or two mugs try this recipe.
Mulled Cider
2 cups of cider
1-2 tablespoons brown sugar
1 long cinnamon stick broken into small pieces
1 whole nutmeg, crushed into pieces
1 tablespoon whole cloves
Heat cider in a pan on the stove, making sure it does not boil. Add the spices and let simmer for at least 15 minutes. Using a strainer, pour the cider into your favorite mug, add a stick of cinnamon, and sip slowly savoring the spicy fall flavors.
Other spices to add for a change of pace: cardamom; vanilla bean cut in two; orange peel, a slice of orange or tangerine studded with cloves, whole allspice, lemon.
You can place all spices in a square of cheesecloth and simmer, if you don’t want to strain. Ground spices can be used, but the cider may appear cloudy.
Want to give your mulled cider a kick? Add a splash of rum, bourbon, or brandy.
I heard recently that pumpkin is in short supply this year due to wet fields. Nothing was said as to whether the shortage was due to last year’s growing conditions or this year’s. Regardless, I picked up a can of Libby’s solid pumpkin (not pie filling). One year I tried making pumpkin pies from a little sugar pie pumpkin. The end result was less satisfying, so I went back to using Libby’s and never looked back. I like pumpkin pie spicy, not just a smidge of spice flavor, but I’m talking S P I C E Y! I also prefer brown sugar over white. Maybe it’s just in my imagination, but I swear brown sugar gives pumpkin pie a richer flavor. If you follow the recipe on the label, it does not include nutmeg, but I always grate fresh nutmeg and add an extra shake of all the spices…for good measure.
I recently tried a new pie crust from the domestic sensualist and loved it. The butter adds crispness to the crust. I’m planning to use the buttery crust this year for Thanksgiving pies.
It’s going to be a busy next few days. Blogging will be put on the back burner, but I want to wish all a Happy Thanksgiving! I hope you have time to take in a bit of the Macy’s Thanksgiving Day Parade, eat hearty, and find a moment for silently counting your blessings.
So to end this I asked Redding his thoughts about Thanksgiving and here’s what he had to say, “Everyone gets thankful. They gather round for their food and eat and then sit at the table and play a game.” Sounds like a lovely day indeed.
The vintage postcard photo is from The Graphics Fairy.
Redding’s reply, “Apples, pumpkins, and Thanksgiving stuff.” So here it is…
On a gorgeous sky blue day in October Manda, Red, and I went to Votaw’s apple orchard outside of Pioneer, Ohio. The pliable branches on the trees hung to the ground from the weight of apple-laden limbs.
Redding easily picked a bag full of red and yellow delicious apples. Bright red Rome apples were plentiful, too. Wagons loads of pumpkins stood just outside the building that held more apples, cider, and honey. We took home the last bag of Cortlands, the best apple for cooking in my most humble opinion. The downside of Cortlands is that they are not good keepers, so using them promptly is key to the best apple pies and dumplings.
So many of the flavors and scents of autumn come from the wonderful blend of apples and pumpkins paired with spices. I prefer whole spices whenever possible. I like my cinnamon sticks long, anise in stars, nutmegs that look like little brown footballs and cloves with tiny prongs holding a tinier seed aloft.
Cozying up with a mug of tongue-tingling hot mulled cider on a crisp autumn night remains a season-soothing indulgence. Not only does the apple drink taste delicious, the heavy spice fragrance lingers in the air. Making a big batch of mulled cider isn’t always feasible, but when you’re in the mood for just one or two mugs try this recipe.
Mulled Cider
2 cups of cider
1-2 tablespoons brown sugar
1 long cinnamon stick broken into small pieces
1 whole nutmeg, crushed into pieces
1 tablespoon whole cloves
Heat cider in a pan on the stove, making sure it does not boil. Add the spices and let simmer for at least 15 minutes. Using a strainer, pour the cider into your favorite mug, add a stick of cinnamon, and sip slowly savoring the spicy fall flavors.
Other spices to add for a change of pace: cardamom; vanilla bean cut in two; orange peel, a slice of orange or tangerine studded with cloves, whole allspice, lemon.
You can place all spices in a square of cheesecloth and simmer, if you don’t want to strain. Ground spices can be used, but the cider may appear cloudy.
Want to give your mulled cider a kick? Add a splash of rum, bourbon, or brandy.
I heard recently that pumpkin is in short supply this year due to wet fields. Nothing was said as to whether the shortage was due to last year’s growing conditions or this year’s. Regardless, I picked up a can of Libby’s solid pumpkin (not pie filling). One year I tried making pumpkin pies from a little sugar pie pumpkin. The end result was less satisfying, so I went back to using Libby’s and never looked back. I like pumpkin pie spicy, not just a smidge of spice flavor, but I’m talking S P I C E Y! I also prefer brown sugar over white. Maybe it’s just in my imagination, but I swear brown sugar gives pumpkin pie a richer flavor. If you follow the recipe on the label, it does not include nutmeg, but I always grate fresh nutmeg and add an extra shake of all the spices…for good measure.
I recently tried a new pie crust from the domestic sensualist and loved it. The butter adds crispness to the crust. I’m planning to use the buttery crust this year for Thanksgiving pies.
It’s going to be a busy next few days. Blogging will be put on the back burner, but I want to wish all a Happy Thanksgiving! I hope you have time to take in a bit of the Macy’s Thanksgiving Day Parade, eat hearty, and find a moment for silently counting your blessings.
So to end this I asked Redding his thoughts about Thanksgiving and here’s what he had to say, “Everyone gets thankful. They gather round for their food and eat and then sit at the table and play a game.” Sounds like a lovely day indeed.
The vintage postcard photo is from The Graphics Fairy.
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