SC - To Adamantius + OP recipes at the end

[Seton1355 at aol.com]

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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