SC - Thanksgiving

[Stefan li Rous]

On Sat, 28 Nov 1998 14:34:32 -0500 mermayde at juno.com (Christine A
Seelye-King) writes:
>Ok, so who else used their family/friends/household as guinea pigs 
>yesterday?  I did 4 recipies I had gotten off of this list, with 
>varying success.  
<snip>
>	There was a very good cranberry upside down cake and roasted 
>vegetables from Martha Stewart's Living; 2 turkeys with different 
>dressings; apple, pumpkin, chocolate silk,  and bourbon pecan pies; 2 
>different vegetable salads; turnovers made with 3 different kinds of 
>cheeses, lamb, salmon, beef, tuna, and Syrian meat cigars (wrapped in 
>phyllo); toasted pine nuts and pumpkin seeds; creamed potatoes; 
>various fresh bread and rolls;  croquet, card games, videos, legos, 
>conversation, and fun.  My household is full of feastcrats, doers, and 
>friends, and I was thankful for them all.  I told them we had the most 
>unusual leftovers in the city. :)
>
>	Here's hoping your holiday was as special as mine, and that 
>your leftovers are as interesting. 
>	Mistress Christianna MacGrain

Wow! our dinner wasn't nearly as elaborate as that (but with only 4
adults and 2 kids, we didn't need as much either) Since I was only
helping out, and not cooking the whole thing (guess who gets to do
Christmas!), I made pumpkin pie (added a little black pepper to the spice
blend, which I thought brought the pie out of the mediocre in to the
really good category, but no one else made a comment one way or the
other) and the cranberry sauce.

The cranberry was my experiment for the weekend, and while it's not our
period, it is historical in nature. 

>From  _Recipes from America's Restored Villages_, the chapter on Old
Sturbridge Village, Mass. (1790-1840), pg. 27

Brown Sugar Cranberry Sauce

1 Quart fresh or frozen cranberries
1/2 cup water
1 lb. dark brown sugar

Wash and sort the cranberries carefully, discarding any stems and
blemished berries. Place cranberries in a medium-size heavy saucepan, and
water and bring to a boil. Adjust heat so that liquid ripples gently and
cook, uncovered, 35 to 40 minutes until cranberries burst and cook down
to a marmalade thickness, You'll have to watch them closely and stir
occasionally lest they boil dry and scorch. (they're not kidding about
this, either. I had to add a 1/4 cup more water half way thro' so it
wouldn't burn) Stir in the brown sugar and when it dissolves remove sauce
from heat and cool to room temperature.


It was fun to stand there and watch the berries pop. Also, since I did
this the night before, the pectin in the sauce is incredible!, I should
have put this in a fancy mold. It set up better than most jello recipes
I've seen. 

Beatrix
(gee, it's nice to get back on the list, I'm sorry if I bounced too much,
our monitor went black and there was no way to get ahold of anyone)
Oakheart/Calontir
Springfield, Missouri

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