Before I get into what we’re eating for The Big Day next week, I’d like to bring your attention to a matter of great importance – the S510 Food “Safety” Bill that is being run through Congress and the FDA raids on small, independent farms – particularly dairy farms selling raw milk and raw milk artisan cheeses. I encourage you to read this and this – even if you do not drink raw milk or consume pastured meats, eggs or locally grown, organic produce, these things affect you. Because if they can take away my right to eat what I want, they can take away your right to eat what you want.
Well, here we are – less than one week away from Thanksgiving. I would be lying if I said my interest in cooking this meal hadn’t waned this year, for a lot of reasons – mostly, though, because I was conflicted about what to cook and eat. But thanks to my wonderful readers (and the input of the actual attendees), I now have a plan of action.
And one that I’m actually excited about.
In the end, I took a little bit of everyone’s advice; I will cook traditional dishes, some of which I will rework to fit in with our new way of eating and include some new dishes. This is the menu I came up with:
- Cauliflower Soup with White Truffle Oil – I may add some cheese and pancetta as a garnish, to compliment other dishes I’ll be serving.
- The Turkey From Hell – since we’re purchasing a pastured heritage turkey this year, I will brine the bird before injecting and roasting.
- My Grandmother’s Cornbread Dressing – In response to my post asking for help on deciding what to cook, AndreaAnna from Life As A Plate commented, “So why not pick a couple of things that you KNOW you won’t have any other time of year that are TRULY worth it and enjoy those. And the other things – the “eh” things – that just happen to be there, skip or substitute? For me, I couldn’t care less about rolls or pie. But my mother’s cheesy jalapeno cornbread? WILL be going down my gullet.” This is one of those dishes – one that I would definitely miss if I didn’t make it. However, I will be making it with sprouted whole wheat flour, sprouted corn meal and homemade chicken stock in an attempt to make it marginally healthier.
- Cranberry Sauce – the new recipe, tweaked to use an orange instead of a lemon and no additional sweetener, other than the honey.
- Maple Butternut Squash Souffle – ’cause it is damn good.
- Balsamic Glazed Brussels Sprouts with Pancetta – double damn good.
- Green Bean Casserole – an adamant request from Jolly. That being said, it will be made entirely from scratch, fried onions and all, using as healthy of ingredients as I can get my hands on. I’ll post this recipe on Monday.
- Brown and Serve Rolls – an adamant request from The Young One. These will also be made with sprouted whole wheat flour in an attempt to keep them as healthy as possible. (I’ve made homemade hamburger buns for The Young One and a friend using the sprouted flour and they were devoured, so I’m not worried these will go uneaten.)
- Roasted Garlic White Cheddar Mashed Potatoes – another adamant request from The Young One, who does not care for dressing, sweet potatoes or squash. I may or may not eat some of these; they fall into the “damn good” category.
- Sweet Potatoes – the kind topped with brown sugar and marshmallows, again per Jolly’s request. These I won’t eat, for obvious reasons. The kids will, though, and that’s really what matters.
- Apple Pie – the only pie Jolly will eat. Again, the crust will be made with the sprouted whole wheat flour, but that’s the only change I’ll make. I’ll eat a sliver of this, since it’s my favorite pie as well – the remainder will go home with Jolly (along with what’s left of the sweet potatoes).
- My Grandmother’s Pumpkin Pie – because Miss J would be extremely disappointed if I didn’t make it. And, frankly, so would I – this is absolutely the BEST pumpkin pie I have ever eaten. The crust will be made with the sprouted whole wheat flour and I’ll use fresh pumpkin instead of canned, and I’ll have a small piece (or two) and hope everyone else finishes it off.
And there you have it – our Thanksgiving Feast for 2010. Will it be a lot of work? Sure it will, but I will love every minute of it.
Again, thank you all for your help with this. I hope you all enjoy your Thanksgiving Dinner as much as we’ll enjoy ours!
Posted in participation of Food Renegade’s Fight Back Friday