Posted on 08/02/2017 3:16:25 PM PDT by Jamestown1630
When I was younger, a lot more energetic, and made many of the Christmas gifts I gave, I was finished with almost everything that could be done ahead for the holidays by the end of September or October. I’m not sure that will ever happen again, but I like to make some plans ahead and lately I’ve been thinking about Thanksgiving.
I never really like to make big changes for that holiday menu – people seem to want it to stay the same. But I think it’s good to introduce at least one new thing, each year. I usually make a Sweet Potato Souffle, with the raisins inside and marshmallows on top; but when I saw Freeper ‘mairdie’s’ recipe for sweet potatoes and pears, it looked like a perfect, lighter change-up:
http://www.iment.com/maida/favs/recipes/potatoes/maryssweetpotatoresandpears.htm
Here is the link to all of Mary’s recipes:
http://www.iment.com/maida/favs/recipes/index.htm
Earlier this year I attended a tasting menu where a really interesting pear/ginger vinaigrette was served; and I think that would also be nice for the holidays.
Here from ‘Eat the Grains’ is a Pear – Ginger vinaigrette used on a raw beet salad; but the dressing would be good on a salad of greens:
https://eatthegains.com/raw-beet-salad-with-pear-ginger-vinaigrette/
-JT
One of the reasons I love the pear sweet potatoes is that the texture of the pears after they've been thru a food processor is unbelievably soft and smooth. I never remember feeling anything like them.
I think that’s why the pear vinaigrettes are so nice - you get the unique flavor, but none of the grainy texture that you’re used to from pears - ‘essence’ of Pear!
Fascinating. I never thought of the food processor experience carrying over. And I should have. M
I love the pear plus sweet potatoes idea but can’t picture how it comes out. What does it look like, what is the consistency, after baking? I bet it tastes delicious, love those spices.
I think buying fresh pears and peeling them with a special serrated peeler and poaching them in vanilla bean sugared water, and then filling them with melted dark chocolate or any chocolate sauce and serving warm IS DA PEAR BOMB.
I’ve said what I do. I have an Evernote (can use Dropbox too I guess if you want) file, duplicated in case it would somehow get erased, and I put in there both copied recipes, and links, like stuff we come up with here. There is no order. The key is Evernote has a search feature. So all I have to do when I’m ready to cook something is search for it by name. Takes two secs to get that recipe in hand (on iPad) in the kitchen. Lazy but functional.
I like a tangy potato salad, and of German ancestry so I don’t always use mayo. We (like my Omi always did) sprinkle the vinegar over the newly sliced, warm potato slices in the wooden bowl. Somehow potato salad in a wooden bowl just is right. Then you can cool the potatoes and put the rest of the seasonings on them (and mayo) when cooled. But the vinegar on the warm potatoes seals in the tang.
Yes, what intrigues me is the Cardamom, one of the most wonderfully fragrant spices.
I assume it comes out like a casserole of baked mashed potatoes (?)
My mom with Alzheimer’s adores her kindle fire. She sleeps with it. It is filled with romance novels and she just reads them one after another and repeats them. When she walks by it she grabs it like a stuffed animal. And sometimes when she goes to someone else’s house she wants to take it with her.
I’d really like to set something up so that I can see what my cats do all day, while I’m gone...
We seriously need to divest ourselves of about half of our library; that’s going to be a hard row to hoe.
I was just thinking about it today. I’m good. I have a big bookcase full still and I am fine. I regret nothing; I have not “missed” any of the books I gave away. I held each book in my hands and thought, do I treasure this? I made the right decisions.
It has just got to be delicous.
Exactly. Once the potatoes go into the pears, the mixture has the texture of potatoes.
The place I use the most cardamon is herbed hamburger.
http://www.iment.com/maida/favs/recipes/beef/herbedhamburgers.htm
I use a mortar and pestle on whole cardamon so that it has chunks that let you hit pieces of the flavor, and mix it with rosemary and thyme and shredded parmesan to flavor the hamburger.
Bless you. Better than I could do. I have my high school text books and put a bit on line after our 50th anniversary. I keep going back to old ones to read or just to hold and remember.
Yes, I remember you telling about this, and you’re one of my inspirations for the hard job ahead.
I’ve read the Kondo book, and have already implemented the technique re: clothes.
Books are going to be a lot harder...
OMG! BOOM. :-)
A scoop of vanilla ice cream on the side is not too bad.
This is my favorite Potato salad. It has a savory custard base.
Potatoes Salad
4 large potatoes, boiled for 3/4 hr. and dice into cubes.
1/2 cp chopped red onion
1 cp celery
6 hard boiled eggs
1/4 cp mayo
1/4 cp parsley
homemade salad dressing
Dressing
1/2 cp sugar
1 T cornstarch
2 t dry mustard
1/2 t salt
2 eggs, beaten
1/2 cp white vinegar (or less)
3/4 cp milk
Combine dressing ingredients in a sauce pan. Cook until thick and bubbly. Once cooled, stir in mayo. Toss with rest of the ingredients. Refrigerate several hours.
Sounds good, Yaelle. I think jonrick would be interested in your recipe too.
LOL I’m not surprised. Cats are smart, and sneaky!
When we got our dog after many years of just cats, I was amazed that he had no guile whatsoever. When he escaped from the puppy gates, he was so excited to come and find me!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.