Weekly Cooking (and related issues) Thread

[Jamestown1630]

Especially at this time of year, I’m a fan of ‘finger food’ that can be made ahead, frozen, and ready in just minutes in the event of impromptu visitors. Nothing fits this bill better than the Gougere, a light savory ‘puff’ of cheesy pastry that goes wonderfully with cocktails and freezes very well. There are many variations on the Gougere, but this one is basic and classic:

http://chezbonnefemme.com/recipes/gougeres/

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Last Thanksgiving, I took the advice of Freeper ‘boatbums’, and we dry-brined our turkey for the first time; it really was the best turkey we’ve had, even though we made the mistake of letting it go at 450 degrees for nearly the entire cooking time! So I thought I’d post again the link to the instructions we used. I’ve never eaten turkey breast meat that turned out as moist and succulent as last year’s turkey did, so we’re going to do it again this year:

http://articles.latimes.com/2009/nov/18/food/fo-calcook18"

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Lastly, a recipe I found today and haven’t tried, but which looks like another very interesting ‘finger food’ for parties, and perfect for Thanksgiving: ROSEMARY PECAN GOAT CHEESE TRUFFLES, from thecafesucrefarine.com, a really nice husband-wife cooking blog:

thecafesucrefarine.com/2016/03/rosemary-pecan-goat-cheese-truffles/

I hope that everyone enjoys a very happy and meaningful Thanksgiving. We have a lot to be grateful for this year.

-JT

[Daffynition]

Anything not *beautiful or useful*....goes. :)

[Covenantor]

Did you play mumbltey-peg with your pocket knife? We used to play barefoot. [Quick call the cops!]

Sure did, though not bare foot. In the fall, walking home from school we'd find the biggest acorns to hollow out for "pipes" with our pocket knives. Also threw them at Sycamore balls, trying to make them stick.Just now recalling how we meandered all over the place on the way home from school. Never a straight line home, even in rain or snow.

[Jamestown1630]

I think you can find those paperdolls in pdfs on the web - I I’ve got them somewhere.

I want so much to buy this kind of stuff for the relative kids today; but they all want computer stuff and I-tunes :-(

[Daffynition]

You were obviously smarter than we were!

*No guts...no glory* in our ‘hood. ;)

Yep, cold and snow ....it was one mile to our school...portal to portal ... and we walked home for lunch too b/c generally moms still stayed at home.

Little mom&pop shops along the way to buy penny candy.

[Liz]

I looked this up for you. Kraft no longer makes the Blue Cheese spread but apparently it was very popular. Their web site suggested this recipe. Plus all of their other cheese spreads are in bottles not glassware.

KRAFT ROKA Blue Spread Substitute
Mix/blend well 8 oz tub PHILADELPHIA Cream Cheese, 1/4 cup ATHENOS Crumbled Blue Cheese. Add gradually, up to 1/3 cup water, Tb at a time, if thinner consistency is desired. For added tang, stir in 1/2 tsp white vinegar.

[Jamestown1630]

Thank you, Liz. It’s been a long time since I saw the Blue Cheese, but we’ve seen the cheddar in recent years.

[trisham]

I love that it has pears in it! Thank you, Yaelle!

[Liz]

A great seasonal beverage. Competes w/ those pricey Pumpkin Spice Lattes and Frappuccinos.

PUMPKIN COFFEE FRAPPE

Blender smooth ½ cup cold strong brewed coffee, ½ cup frozen pumpkin
puree, 2 ½ cup soymilk (regular milk or almond milk), 3 tablespoons maple
syrup, 2 tablespoons condensed milk, tbl sugar, ½ teaspoon cinnamon,
tsp nutmeg, ¼ cup cloves.

SERVE w/ a whipped cream rosette, sprinkle of cranberries or pomegranate seeds.

[Lurkina.n.Learnin]

When I was little my two older brothers were playing mumbltey-peg or chicken (I’m not sure). I watched intently and when they left for school I continued the game all by myself. I stuck the knife in my foot. Mom was not happy with my brothers. ;^)

[lizma2]

The first on is dang close to what a few friends and I came up with.

Beau Monde: 8 parts celery salt, 8 parts onion powder, 3 parts powdered sugar and 1 part salt

We couldn’t tell it from the original. I use it a lot in dips.

[Jamestown1630]

Thanks very much!

[Liz]

SECRET INGREDIENT Powdered ranch dressing (used mainly in dips)
contains fine-crushed saltine crackers....they act as a thickener.

[Liz]

RECIPE ERROR ALERT:

I just noticed that post 228---Pumpkin Coffee Latte----
wrongly calls for ¼ cup cloves.

SHOULD BE ¼ tsp powdered cloves.

[Jamestown1630]

LOL! That would have been quite ‘clove-y’ :-0

You reminded me of one of my favorite crafty things to make, this time of year: Orange Pomander Balls:

http://www.instructables.com/id/Pomander-ball-Christmas-gift/

I think I first learned about them decades ago, reading a book about the Bloomsbury group; I think Lady Ottoline was famous for making them. I’ve not often gotten mine to dry quite right, and even tried the dehydrator; will have to try again. But you can get the same fragrance with sweet orange and clove oil in a little oil diffuser; or a sliced orange and a handful of cloves (perhaps a couple of cinnamon sticks, too) simmering in a little pot on the stove. You can also do this in a small slow-cooker.

At any rate, they smell heavenly while you’re making them, and if they dry right, a bowl of them scents a room wonderfully.

[Liz]

......simmer a sliced orange and a handful of cloves (perhaps a couple of cinnamon sticks, too) in a little pot on the stove.......

A divine idea.

[Jamestown1630]

Since you aren’t cooking with them in this ‘app’, buying the cloves and cinnamon sticks at the local ethnic store saves a lot of money, and the aroma is the same.

[Liz]

GOOD IDEA....will do.

[Liz]

Blessed Thanksgiving to all...may each and every holiday hour be delicious.

[Jamestown1630]

Thanks, Liz; a Blessed Thanksgiving to you and yours, and to all on our Cooking Thread, as well!

-JT

[Yaelle]

Making one regular Pumpkin pie, And one dulce de leche from your recipe.

DULCE DE LECHE PUMPKIN PIE / fantastic twist on holiday classic Scoop 3/4 can dulce de leche (micro/softened 20 sec) into unbaked pie shell. Pour in your best pumpkin pie Filling (or use the one suggested). BAkE on rack in second-to-bottom position 400 deg 45–50 min--center jiggles slightly. FILLING Combine well 1 1/4 c pumpkin, 3/4 c sugar, 1/2 tea salt, tea cinnamon, 1/4 tea ginger, tb flour. Add 2 stirred eggs; mix well. Add cup evap/milk, 2 tb water, 1/2 tea vanilla.