SC - To Adamantius + OP recipes at the end
Seton1355 at aol.com
Seton1355 at aol.com
Mon Nov 29 05:54:13 PST 1999
Good Sir! Dear Adamantius,
I hope that one day you and I can meet. Your posts carry the warmth and
humor that are surely an intergral part of you. And I would like to meet the
man behind the computer as it were! (and I would like to meet your wife as
well, from the tid-bits you've written, she sounds a lovely person!)
Your holiday meals sounded truly delicious. I love ethnic food and the
meal just sounded so wonderful that I wish I could have been there! As
another poster wrote: "Will you adopt me?" <BG>
The meal I had yesterday was great! (although too high in fat... but
that's another story) Did I post the recipe for the duck? I don';t
remember, so let me do so at the end of this post. The duck was
outstanding. I was very pleased!!
As for ethnic Thanksgivings... I have friends from Lebanon. They have
been in this country since 1980. When their family gets together for
Thanksgiving they have basicly, 2 meals: First the turkey with all the
American trimmings and then they haul out the hummos & pita, babab ganuj,
majedera.... etc. etc. When I get a chance to eat at their house it is
total culinary pleasure! :-)
Now, Adamantius, in no way did you make me feel bad. So PLEASE, you have
no need of apology. You don;t know me well enough to know that I tend to "do
my own thing" and if people don't like my food.... well, then they are
welcome to eat elsewhere! (But I never seem to lack for people willing to
sit at my table)
>>>> Adamantius (gonna have to read those posts through an extra time from
> now on, before sending)>>>
Again, I say sir, Lucky you! for the wonderful meals that you were
fortunate to be part of and **I am in NO WAY offended by your post!!!**
Indeed, I look forward to reading more of them in the future.
I bid you and your dear wife a good week and all the best,
Phillipa
***** THE MENU******
(reposted from the letter I sent my Jewish NG)
Every year since we've been married, we've always gone to my mother in law's
home for Thanksgiving. We did so again this year so I made my own family
celebration today. I had a few of my medieval friends over and we celebrated
together.
I call it my *Pilgrim's Thanksgiving* although, this year's menu wasn't
overly period.
The menu was:
Onion Soup With hearth loaf & herb butter
Salat of greens
Muscovy duck
turkey breast
bread stuffing
mashed potatoes
Boston baked beans
candied sweet potatoes
spinach
carrots & nips
acorn squash
string beans
peas
cheese cake with strawberries
pumpkin pie
apple pie
The strawberry cheesecake was made parve from Tofutti brand cream cheese and
sour cream.
All the guests wore medieval or at least clothing from times past. I, myself
wore a Tudor gown (white chemise decorated with blackwork, black underskirt,
blue damask over dress.)
I served the food off of Puterex metal dishes that looked just like they had
come from the Elizabethan age. The salad was eaten from wooden bowls. We
all ate with 3 prong forks or with our hands!
Here are some of the recipes.
Love to everybody!
Phillipa
FISHMARKET APPLE PIE
1 premade folded pie crust 2 1/2 LBS macintosh apples, peeled, cored & sliced
1 egg 1 1/2 cup sour cream
1 cup sugar 1/4 cup flour
2 teaspoons vanilla 1/2 teaspoon salt
Topping:
1/2 cup butter 1/2 cup flour
1/3 cup sugar 1/3 cup brown sugar
3 teaspoons cinnamon 1/4 teaspoon salt
Preheat oven to 450 degrees.
Line a deep dish pie plate with pie crust and form a decorative edge.
In large bowl beat eggs lightly and stir in sour cream, sugar, flour, vanilla
and salt until smooth.
Toss in apples and stir to coat.
Spoon into pie shell. Bake 10 minutes.
Lower oven to 350 degrees. Bake for 35 minutes.
Combine butter with rest of ingredients with fork or pastry blender.
Sprinkle topping over pie and bake for 15 minutes.
Cool to room temperature and chill. Serve chilled
STUFFED PUMPKIN WITH CORNBREAD STUFFING
1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F.
VEGAN CHEESECAKE
One tub (12 ozs) of Tofutti brands "Sour Supreme" (vegan sour cream)
One tub (8 ozs) of Tofutti brands "Better than Cream Cheese" (VEGAN)
vanilla to taste
turbinado sugar to taste
graham cracker crust (store bought for me - vegan)
Blend all ingredients except crust, with a blender until very creamy.
Pour into the crust and bake for 30 mins. at 350f.
Chill in the fridge for at least 24 hrs. for denser texture.
MUSCOVY DUCK WITH BURGUNDY AND CRANBERRY SAUCE
2 Muscovy duck breast halves, skin intact 4 cloves garlic, minced
1 Tbs. cracked black pepper Salt to taste
2 Tbs. olive oil
For Marinade:
2 cups Burgundy wine 2 Tbs. Worcestershire sauce
4 fresh rosemary sprigs 1/2 medium onion, diced
2 garlic cloves, minced Black pepper
For Sauce:
3/4 cup cranberries, fresh or frozen 2 Tbs. honey
1/4 cup chilled butter, cut into 4 pieces Salt and pepper to taste
In a large bowl, combine marinade ingredients. Add duck breasts, cover and
refrigerate for 6 to 8 hours. Turn duck 2 to 3 times while marinating.
Remove duck breasts and pour marinade through strainer into sauce pan.
Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
Pat breasts dry with paper towels. Season with salt, cracked black pepper,
and garlic. Heat oil in skillet and place breast skin-side down in hot oil.
Cook for 4 to 6 minutes or until skin is browned and just a bit crispy.
Flip over and cook other side about 4 to 5 minutes or until medium-rare.
Transfer to cutting board and let stand for a few minutes to firm up before
slicing.
To make sauce,
Add cranberries and honey to marinade, and cook for about 10 minutes more or
until cranberries soften.
Remove from heat and whisk in chilled butter pieces.
Season with salt and pepper.
Slice duck diagonally, spoon sauce over and serve.
.SPANISH ONION SOUP
3 T butter 3 onions, julienned 1 C dry sherry
3 T worchester sauce 3 T soy sauce 3 T balsamic vinegar
1 gallon broth 6 cloves minced garlic ½ tsp pepper
2 T olive oil
Melt butter & carmelize onions while stirring.
Add sherry, worchester sauce, soy sauce and balsamic vinegar.
Cook to reduce mixture, about 10 minutes
Add broth & bring to a boil.
Reduce heat to low & simmer.
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