[Sca-cooks] The 50th annual SCA-Cooks Thanksgiving list!
grizly at mindspring.com
Tue Nov 21 07:05:07 PST 2006
> > > > Well, it feels like 50 years to me.
So, what are y'all making for Thanksgiving?
On T-Day itself, my lady and I will be going to a Household dinner
so we'll be bringing a couple of potluck items. . . . . SNIP. . .
So, whatcha bringing?
Gunthar< < < <
Going to friends' for the "Big Feed" and will probably take the cheese goo
with beans and/or asparagus.
However, we are doing a fund-raiser banquet locally for a Historical Project
related community group (aspires to establish a community heritage museum in
town). It is our second annual banquet, and this year's feed looks close to
the bwlow. It is a sort of blend of tradition with new presentations and
some locally significant products driving the menu choices:
Sage Roasted Pork Loin with Brandied Cranberry Glaze OR
Pecan Encrusted Turkey Filet with Brown Butter Lemon Sauce
Dutch Potato Dressing or Mashed Potatoes (option)(mashed potatoes, bacon,
minced onion & celery, thyme, Bread cubes, Whole Egg, cream, Butter,
Green Beans Almandine (intentional simplicity to reassure the less
Bread with two Compound Butters (rosemary/sage . . . podre forte/pumpkin)
Berry & Walnut Crumble w/ Whipped fresh cream (cream & sugar) OR
Mincemeat Tartlet w/ Whipped fresh cream
Gonna feed 20 to 50 depending on interest. Not a huge event yet, but
growing with each season. We have done a banquest or food thing each
quarter since Last December.
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