Foodies Love NovemberI love Thanksgiving because it’s such a big food holiday. Right from the beginning when the Pilgrims and Native Americans sat together to eat, Thanksgiving has been all about being happy and harvest. Two things we do really well here @ FbyF is be happy, and be about food! Remembering Thanksgiving with the ever present roasted turkey sided by stuffing and mashed potatoes…gravy to die for. Dinner rolls baking. Remembering the first time I was asked to a Thanksgiving where turkey was not center stage, it was all about a huge ham there. Had never seen a ham that big, but particular pig was home raised and some of the best pork ever. The apple salad that accompanied the pork was so savory, baked sweet potatoes in skin with cinnamon butter made for a memorable meal. Thanksgiving is kind of a coming of age meal, growing up alongside family members and the kitchen chaos the ensued to actually taking the reins and hosting, doing your first big turkey with all the trimmings. Hopefully you have traditions old and new concerning Thanksgiving, my personal favorite is to brine the turkey before roasting or smoking. Food traditions like the giblet gravy, cranberry sauce and pumpkin pie (did we mention pie?) just can’t be missed. Thanksgiving without pie is like Halloween without Jack O’Lanterns. We salute your Thanksgiving traditions and hoping your holiday day meal is memorable in 2014 – we all have so many things to be truly thankful for.
Do you like piccata? The featured recipe Cutlets Piccata is a winner for two reasons – simple and elegant. Piccata is the sauce, an easy mix of lemon zest, capers and butter. Piquant and refreshing over the breaded cutlets, the piccata sauce will not let your taste buds sleep through this meal. Finding thin sliced pork sirloin, or using chicken breast slices for the cutlets, makes cutlets piccata as easy to prepare as it is on the budget. Big taste, low cost and calories is why our Cutlets Piccata is a winning meal. Garnish with lemon slices and a bit of parsley, it’s a meal of italian origin that will hopefully be a hit with your family.
Chestnuts are being harvested just in time for the holidays. If you have ever had the pleasure of smelling chestnuts roasting, it’s an aroma you will not soon forget. Chestnuts can be eaten raw, but they are rather astringent. Roasting or baking reduces the nuts to a palatable texture for snacking, continue and chestnuts can be ground as an alternative flour. Have you ever use chestnut pods as a bolo? Those prickly pods have lots of uses for a creative kid in the English countryside… Enjoy the short article that describes the most common chestnut types, culinary uses, nutrition and interesting facts about chestnuts.
To continue the Thanksgiving theme, we suggest some of the spices and herbs we use to prepare holiday dishes. From brine for the bird to Waldorf salad. If you need Poultry Seasoning for your bird, stuffing or gravy – there is a simple way to make your own seasoning blend, easy recipe too. Spices for sweet breads such as applesauce banana bread, makes a great slice with coffee, too. The carrot cake recipe is one of our favorites and a Thanksgiving standard optional to pumpkin pie. We even have a recipe for sweet potato pie compliments of our local extension office. We hope that you can reach out to neighbors, friends or folks in need this bountiful holiday season, the gift of giving is the best.