Friday, November 25, 2011

Day Before, Or After - Sans The Turkey!

Now playing: Carpenters - Yesterday Once More
via FoxyTunes

Now playing: Eurythmics - When Tomorrow Comes
via FoxyTunes

Thanksgiving called for some caramelised onion relish, roasted cranberry/pear relish, carefully preserved Farmer's market corn and of course BACON! Have more than you need? Make some tasty cornbread!

Special Skillet Cornbread

2 big spoons of rosemary laced caramelised onions, chopped (2 big sprigs of rosemary in with the cooking onions, remove later, a dash of balsamic vinegar and a few pinches of chopped fresh parsley)

4 big spoons roasted cranberry/pear relish (coat 3/4 c. fresh cranberries, 2 peeled, diced pears with 1/4 c. brown sugar and cinnamon to on baking sheet lined with parchment. Roast until cranberries pop and sugars thicken.)

3 rashers streaky bacon (prepare in a cast iron skillet, cool and crumble, pour off bacon fat, but leave skillet coated with it.

1 and 1/4 c. flour

3/4 c. cornmeal

1/2 c. corn kernals

1/4 c. milk

1 egg

pinch of salt

Dash of hot sauce

Preheat oven to 400 deg f. Prepare batter and fold in relishes, bacon and corn. Pour batter into the prepared skillet and bake for 20 minutes.

Cornbread and soup make a good pair. Half of my last garden pumpkin went in the pie filling, the other half was int he soup.

Cream of Roasted Pumpkin/Chestnut/Potato Soup.

2 large roasted Russet potatoes (with the peel on, 1 hour at 400 deg F., otherwise known as a jacket potato)

1 doz. roasted chestnuts (same routine as the potatoes except make cross-like punctures in them first and 30 minutes)

1 half of a medium pumpkin, roasted (cut into chunks with peel on, toss with a bit of olive oil and roast for 1 hour)

2 handfuls prepared mirepoix

2 c. chicken stock

1 Bouquet Garnet

1/2 c. half n half, warmed

2 dashes hot sauce

Salt and pepper to taste

Peel the pumpkin and potatoes. Hull the chestnuts. Set aside. Sweat the mirepoix, add chicken stock, bouquet garnet and add the roasted ingredients. I used a pressure cooker and processed for 3 minutes after pressure was built. Process with a hand blender and strain. Add half n half, hot sauce and season. Bring back to temperature slowly. Serve.

The cider has been bottled and tried - very dry! It will have the final reveal when the bubbles develop.


There is a budding tomorrow in midnight.
- John Keats

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