Slim Paley photo
A fire crackling away in our living room in Sun Valley, Idaho
English Bread Sauce
Bread Sauce is a very traditional English dish that doesn’t have a huge amount of “hanger appeal” but is absolutely delicious!! I am including it here because even though you might feel you don’t need the wretched excess on Thanksgiving, it is served traditionally with turkey or chicken and I say the more the merrier!! Serve it beside the cranberry sauce and the contrast between red and white is very pretty.
How to make Bread Sauce click here
“French” English Bread Sauce
Hell yes! This recipe is the same, except you substitute big chunks of french bread rather than plain white, add a mere glance of mace and use extra rich cream or creme fraiche. Bring. It. On. (L.K. don’t read this)A Few Thanksgiving Tips
– I flip the bird. I start out with my turkey upside down for a couple of hours so that lots of juice runs into the white meat at the top and the bottom gets brown and a little crispy, then half way through the cooking time, I take it out and flip it around the other way. This can be difficult if it’s a really large bird, but doable.
– another option, particularly if you are serving guests or family that fight over the dark meat is to roast two small turkeys, doubling your wings and legs and Pope’s noses!
-A pretty idea I poached from Martha is to place large sage leaves underneath the skin of the turkey in a “pleasing pattern”. It’s not difficult and it does look wonderful when the skin becomes golden and translucent.
– Best way to keep mashed potatoes warm for up to a couple of hours before serving? Place them in the top of a double boiler on a low simmer. Much better than keeping them warm in the oven as this way they don’t dry out. Just be sure to keep an eye on your water level.
ginger pumpkin meringue pie
(From Better Homes & Gardens / November 2008
Prep: 30 minutes
Bake: 69 minutes
Cool: 2 hours
1 Recipe Gingersnap-Graham Crust, below
1 15-oz. can pumpkin
1/3 cup sugar
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup
1 Recipe Brown Sugar Meringue, below
1. Preheat oven to 375 degrees F. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack.
2. For filling, in bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.
3. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges. Reduce oven to 350 degrees F.
4. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours. Serves 8.
Gingersnap-Graham Crust:In large bowl combine 3/4 cup finely crushed gingersnaps (12 cookies), 1/2 cup finely crushed graham crackers (7 squares), and 2 tablespoons granulated sugar. Stir in 1/4 cup melted butter. Spread evenly on bottom and up the sides of 9-inch pie plate.
Brown Sugar Meringue:In large mixing bowl let 3 egg whites stand at room temperature 30 minutes. Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat on medium until soft peaks form. Gradually add 1/3 cup packed brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).