Our Thanksgiving Dinner

Latest Articles

Our Thanksgiving Dinner

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Fri Nov 26, 21 12:18 am Post subject: Our Thanksgiving Dinner

We decided that this year staying home was the prudent way to celebrate. Twenty other people, adults and children, at least one adult not vaccinated, no quick tests mentioned, weather chilly enough that we'd be indoors - nope, no way, call us wimps, whatever.

I did two fresh duck breasts - sear in cast iron pan skin side down to melt out the fat, turn over, turn back and finish in a very hot oven.

Wild rice. Don't know who else on Downsizer might have ever enjoyed this native North American grain. Very nice, also expensive, special treat.

Braised carrots. Brussels sprouts. Sour cherry "side" to go with the duck rather than something cranberry.

Dessert, or so a friend once told me, is spelled with two ss-es so you can ask for seconds. Not today. Today we had two desserts. Well brandied fruitcake from last year, periodically taken out of the refrigerator and baptized again since last December. Also a flourless chocolate orange cake with creme Anglaise flavored with dark rum.

Dishes are dealt with. Pots can wait until tomorrow.

dpack

Joined: 02 Jul 2005
Posts: 46207
Location: yes

Posted: Fri Nov 26, 21 6:14 am Post subject:

that sounds really yummy, wild rice is nice but as you say rather expensive
it goes well with fish, i discovered it in an expensive NYC fish restaurant

it is not quite the same as the stuff sold here as wild rice, which i do not think is north american or wild growing and foraged into a bag
i seem to think our usual version comes from a cultivated swamp in eastern europe and it seems to have thinner grains as well as having a cultivated rather than gathered price, the proper stuff is far better

for swamp forage cat tail reed, typhia, are pretty good in several ways, iirc they feature in first nations' cuisine in damp places, and in my bit of the uk if i don't mind getting wet

Mistress Rose

Joined: 21 Jul 2011
Posts: 15964

Posted: Fri Nov 26, 21 8:39 am Post subject:
Sounds good Jam Lady, and far safer to celebrate on your own. As Dpack says, we get a different form of wild rice here; often mixed with ordinary rice to make it even cheaper, but gives and interesting flavour. Ideal for a special occasion like Thanksgiving.

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Fri Nov 26, 21 8:52 am Post subject:
That all sounds like a very yummy line up JL. I hope you state siders all had a lovely day.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Fri Nov 26, 21 11:05 am Post subject:
sounds lovely was there a good side to being just the two of you? Nice and peaceful and drama free My son though last Christmas was the best ever as he didnt have to see anyone other than me and his grandparents (we were in a social bubble).

Jam Lady

Joined: 28 Dec 2006
Posts: 2571
Location: New Jersey, USA

Posted: Fri Nov 26, 21 3:51 pm Post subject:

I often see wild rice and white rice packaged together. The problem with that is wild rice takes much longer to cook. So if wild rice is done the white rice is mushy. If I do want the combination I cook separately and combine just before serving.

Here are two images so you can see how yummy our meal was.

Today I scrubbed all the pots and polished their copper bottoms. Will bring out the first of the holiday decorations. And finish clearing out my garage bay / summer plants prepared for winter work area so I can get my car inside - it is supposed to perhaps snow tonight!

gz

Joined: 23 Jan 2009
Posts: 8914
Location: Ayrshire, Scotland

Posted: Fri Nov 26, 21 6:43 pm Post subject:
Looks a nice meal. In AotearoaNZ you can buy a mix of red rice and wild rice. Cooks ok together and tastes good

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts