Thursday, November 27, 2014

Thanksgiving Dinner, 2014

     Yes, another Roseholme Thanksgiving dinner.  Tam and I took it down to essentials this year:   
     Turducken--
I suppose it looks scary.  Tastes very good, with dressing and sausage in addition to the three birds.
     Onion-mushroom-bacon gravy (a la Farmom)--
Slightly sweet, with caramelized red onions, steamed mushrooms (the steaming water used for the gravy) and good bacon.  The bacon fat is used to fry the onions and then for the roux.
     Served over skin-on mashed potatoes--
     With olive medley garnish and a nice glass of locally-made hard cider.  It was delish.  I have been sluggish ever since.  Perhaps I'd better sleep it off.
at

8 comments:

  1. TamNovember 27, 2014 at 8:59 PM

    It was stick-to-your ribs delish.

    ReplyDelete
  2. NotClauswitzNovember 27, 2014 at 9:29 PM

    You sure that isn't a massive bacon-lobster? Have a great one, the sides look crazy-good.

    ReplyDelete
  3. wrmNovember 28, 2014 at 7:56 AM

    Is the gravy recipe in the book or on one of the blogs?

    Because why I'm a boerjie who married a brit and got conscripted into turkey at Christmas duty, something which was completely foreign to me until then (Afrikaans Christmas being heavy on braaivleis or leg of lamb or maybe cold meats and tongue (it being summer in the antipodes)). I've already upped my game with brining but it's time for a new seekrit weapon.

    ReplyDelete
  4. Roberta XNovember 28, 2014 at 10:33 AM

    It's essentially Farm Mom's roux-based gravy, only you start by frying bacon and then frying onions in the bacon fat. To make the roux, you add a little flour to the onions and bacon fat. How much? Um, "enough," I think I ended up with a couple of tablespoons. It thickens quickly when you add water.

    Be warned, Brits invented onion gravy and may be particular about the flavor.

    ReplyDelete
  5. Roberta XNovember 28, 2014 at 12:12 PM

    Oh, you're familiar with making a roux, right? Basically flour cooked in grease and you judge done-ness by color and consistency. I went for a medium-dark brown before adding water. Keep the heat on, add a little at a time and keep stirring until it acts like gravy.

    ReplyDelete
  6. Paul SchwaNovember 28, 2014 at 3:47 PM

    Yummy!

    ReplyDelete
  7. freddyboomboomNovember 30, 2014 at 11:47 PM

    I did Alton Brown's recipe for cranberry sauce this year, using a locally sourced honey (from a co-worker, actually).

    It turned out pretty tasty.

    Recommend.

    ReplyDelete
  8. wrmDecember 1, 2014 at 2:34 AM

    Ah OK, an X factor added to Farmmom's recipe.

    I'll practice it a bit before Christmas. Thanks!

    ReplyDelete

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