Thanksgiving is over, and I'm still full.

[nonelvis]

Thanksgiving is finally over, and while I have a ton of work to do (both for my job and for the Mystery Hunt), I may just take the rest of today off. Two full days of cooking plus emergency sales work and proposal-writing is enough to earn me a short break, I think.

The food was particularly good this year -- miraculously, the weather was warm enough yesterday that we were able to grill the turkey, and the Asian spice rub from the latest Gourmet was spectacular on the bird. columbina will turn most of the leftovers into gumbo, and there's no shortage of leftovers, since Whole Foods only had a 16lb. heirloom turkey available even though I'd requested one that was 10-12lbs.



All linked photos from otherwise_nyc's Flickr photostream.

• The okra I pickled this summer? Totally worth the wait. It was a little soft, but tasted absolutely perfect -- the fresh jalapeños I'd added provided plenty of heat. And the pickled carrots are always a good way to start off a meal.


• Moosewood's mushroom-tofu turnovers are just as good served cold the next day.


• I processed 9lbs. of miscellaneous squash to make kaddo. I wonder if I can turn the leftovers into soup? Though given the amount of sugar in the recipe, it might make better sorbet ... hmm ... this may call for an experiment.


• The spiced cranberry sauce is almost gone. Every year I use two bags of cranberries to make it; every year I worry that's way too much cranberry sauce for seven people; and every year, the stuff disappears very, very quickly.


• The vegan cornbread dressing was a complete success this year. The previous time I tried to make it, it had a slightly nasty soy aftertaste. The new recipe worked perfectly; you'd never know it was completely meat- and dairy-free.


• We gave the last of the shredded brussels sprouts to mmancuso, not that there were all that many left to save. Hopefully the CSA will have more brussels sprouts for us next week; I never get tired of this recipe.


• Mmm, buttery drop biscuits.


• The vegan pumpkin brownies tasted more like gingerbread than brownies, but this is not a complaint, especially since the vegan for whom they were made ate at least three of them.


• Spiced cider sorbet OMG. I spiked it with a little of haineux's ginger-infused blackstrap rum. This was the right thing to do.


• And finally, Fine Cooking's chocolate espresso pecan pie. We used the new vodka pie crust recipe from Cook's Illustrated and trusted that science would work. (Science was tender and flaky, as promised.) The pie was even better for breakfast this morning, after the filling had completely solidified -- somehow, the flavors are more intense when the pie is served cold.

The best part about taking the rest of the day off? I think there may be a nap in my future. YAY.

Comments

[bruyere-75.livejournal.com]

Is the vodka pie crust recipe in the latest Cook's Illustrated? I may have to go out and get a copy...

(I have never actually made pie crust, but this seems like a reason to try it!)

[nonelvis]

It is, as is the drop biscuit recipe. The vodka pie crust is specifically designed to be easy for pie crust newbies, and I highly recommend it.

[bruyere-75.livejournal.com]

I'll see if I can locate a copy. English magazines can be hard to come by in Quebec City.

[mmancuso.livejournal.com]

The shredded brussels sprouts so gone. I couldn't quite justify having them for/with the first meal of the day, but they were still doomed. The only thought I remember actually processing other than "breathe, don't choke" while eating it, was, "I bet this would be good with some form of wasabi."

[nonelvis]

Oooooh. And I have most of a jar of wasabi powder, too.

[peebles.livejournal.com]

SCIENCE IS ALWAYS TENDER AND FLAKY.

[nonelvis]

AS WELL IT SHOULD BE.