@ the Thanksgiving table

someone else’s table, that is.

this year the Family had their Thanksgiving dinner at husband’s niece’s home, and she did a wonderful job with her first 20-lb. turkey, ever. so gracious indeed, we had a great time and my kids loved hanging out with their cousins, playing ping pong well into the night.

the dessert table, left to right: pumpkin tart, Rosie’s Bakery chocolate mousse cake and toll house pie, Russian grandmother’s apple pie cake, whipped cream, a bowl of grapes, and Brigham’s ice creams.

Russian grandmothers’ apple pie cake is another dessert from Dorie Greenspan’s “Baking,” luscious Golden Delicious apple slices and golden raisins enveloped in a double crust of an almost cookie-cake-like batter. it was a bit of a gamble, seeing that i’d never done this before, but i was confident because everything i’ve made from Dorie Greenspan’s been a whopping success anyway.

what’s left, reserved for #1son.

recipe, upon request! :grandma:

pumpkin tart

may i suggest for your Thanksgiving table…

Dorie Greenspan’s sour cream pumpkin tart?

it’s quite simple and easy to put together: pâte sablée crust–pressed! not rolled (flour, confectioners’ sugar, butter, egg yolk)–partially baked, then filled with a mix of pumpkin puree, sour cream, heavy cream, eggs, dark rum, then baked some more.
the flavor is deep and mellow and just perfect with coffee–that is if you’ve left some room in your tummy for dessert after all that food.
(recipe? if you insist! :grandma: )

epilogue: raspberry chicken

pertaining to the preceding recipe for fresh pickin’ raspberry chicken, by <a href="Coolio, the ghetto gourmet:
we’ll rate it a “must try,” based on the quantity consumed(all) and the speed by it was consumed (zoom zoom).

it’s a must try, especially considering the novelty of the way it was cooked (sauteing floured chicken in a vegetable mirepoix) but when i questioned the children on whether they’d like to have it again, they all said, hmmmmm. the flavour? tangy fruit with meat though unusual can be delectable (husband just made pork chops with apples, that was a hit in this household–recipe soon!).

verdict: when the mood strikes, we will try it again, if and only if, raspberries are on sale again.

with raspberry sauce
i served it on the side, for the children to decide whether they wanted the fancy catsup or not. for that is what it seemed like, fancy raspberry catsup.

the ghetto gourmet

yes there is such a cookbook, and it’s by Coolio!

on sale today from Atria books, this is one very unusual cookbook that’s worth its space on your precious countertop real estate. “Cookin’ with Coolio, 5 star meals at a 1 star price”…i’mma try
fresh pickin’ raspberry chicken first and foremost.

“what you need:

1 cup fresh raspberries
4 tsps. of sugar
1/2 tsp. of salt
4 chicken breasts (or wings, legs, and thighs if you want)
1/4 cup of balsamic vinegar
1 medium white onion
1 yellow chili pepper
1/2 cup of sunflower oil
1/ tsp. of garlic (minced)
self-rising flour
a large resealable bag

what to do with it:
1. first, it’s time to make your homemade raspberry sauce. in a small pot, pour in the raspberries, sugar, and salt. put this on over a low flame.
2. add about 2 tbsps. of water just before it starts to simmer and bring it to a simmer. let it all reduce down a bit, about 5 minutes. use a wooden spoon to crush up some of the raspberries and bring it all together. this is the coagulation we been talking about. when this starts to really bubble, take the pot off the heat and put it to the side.
3.take your chicken breasts (or whatever) massage them a little bit before tossing them into a bowl. pour in your balsamic vinegar. let those luscious breasts sit and soak in the vinegar like a model in a bath house.
4. take that onion and chop that b**** right up.
5. that yellow chili pepper of yours? chop that bad boy up as well.
6. in a large-a** skillet, pour in that sunflower oil over a high heat, along with your minced garlic, your chopped chili pepper and your onion.
7. let it all saute for 3 to 5 minutes, stirring occasionally. take in that amazing scent.
8. while you’re sauteing, take a large resealable bag and fill it up with the self rising flour. take them
wonderful chicken breasts out and toss them into the bag, making sure they get fully and evenly coated with the flour.
9. now, toss the chicken breasts into your simmer pan, lower the heat to medium, and let it cook for 10 minutes on each side. give them s*** breasts an even tan.
10. once that’s all done, place your chicken on a nice clean platter. remember that raspberry sauce you made? h*** yeah, you better! drizzle that all over the place and let them chickens know that it’s time to get saucy. serve it.”

scampi

“shrimp scampi” or shrimp shrimp…or the one that didn’t even make it out of the pan.
nope, while i was cooking everyone wandered in to check on what was that smelling so good, ha Mom?
my mistake was letting them have a taste while it was piping hot, so every time i turned away from the stove, a sneaky fork got in there, and when i got back, the scampi quantity had dwindled down to the point where there WAS no point in serving it.

(doesn’t that look like the onscreen mist they use to cover up actresses Of A Certain Age?)

steam cleared away, and nothing to cover up, just gleaming shrimp. :wizard: *ting!
the recipe is the soul of simplicity, and the bright shining flavor of shrimp is the star. i’m amazed at this dish because i have tried to serve this family shrimp in many guises and disguises, and this is the first time they all just loved it–nay, devoured it.

garlic,
olive oil,
shrimp,
parsley,
lemon juice….i want some right now! recipe follows———-> :detective: