Fall / Thanksgiving planning

I guess it is time to start thinking about the fall baking/cooking season and, dum dum dum … Thanksgiving. It seems that Thanksgiving always sneaks up on me. Because it does not get cold here, really, until after January. I’m still wearing opened toe sandals for heavens’ sake.  I can’t imagine doing Canadian Thanksgiving – October 12th. Too soon for us in the South, but not too soon for them, I suppose. Good on you!

And here are the things I am thinking about:

Down-sizing recipes – for a few of us that is what will happen. How do you scale down cornbread dressing? I have no idea. Depending on what family stays, what family and friends are coming into town, and what family goes to others out of town, it makes a difference in planning. But there are certain things that just must happen for Thanksgiving. Cranberry relish – yes!

Why not biscuits for Thanksgiving? Hello, we are in the south – yep. Drop biscuits are my favorite. Sour Cream drop biscuits instead of my usual Parker House rolls.

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Sweet Potato Biscuits with ham and horseradish cream

I think I need a new filling for my sweet potato biscuits. I love them the way they are, (with ham and horseradish cream} but I think I must come up with something new. But I do think horseradish will be involved. It is a stupidly great combination.

Something with corn – I’m thinking a corn soufflé which could be really cool.

Some kind of apple dessert – slab pie, maybe? Or this apple cake “Tatin” thing?  Did that this month, and … so amazing. You can read about here.

A Fall Salad – with apples, pecans, some spinach and, in my perfect world, mandarin oranges. Yep.

Do hate all the pumpkin crap,,, Guess that is, mostly, because everyone goes all pumpkin crazy beginning in August. It is just way over kill. And the taste is largely meh. But apparently I’m in the minority on this one. I just don’t get it.

(Lack of) Pie Repertoire

We were not a potato family growing up – that’s not to say we didn’t eat potatoes at all, but at any given meal, the starch of choice was rice. So, therefore, while I do love hash browns and home fries, I am not a huge fan of french fries, and definitely not of mashed potatoes. So, I in turn, don’t turn to potatoes all that often (potato salad excepting – there will more on that shortly). Latkes are a part of my Christmas tradition and I love a good corned beef hash w/onions and potatoes, but my repertoire is not very extensive.

The same holds true for pies. The only pie my mom made, as far as I can remember, was pecan pie for me for my birthday – that was my birthday “cake.” I don’t remember a single apple or berry pie from my childhood at all. No pumpkin or sweet potato either. Therefore the only pie I make on a regular basis is a pecan pie. I do make an occasional lemon curd tart thanks to an excellent recipe from the original (1992) Martha Stewart’s Pies and Tarts cookbook.* But I think it is past time to remedy this situation.

But then the question arises – how to do this when there are only three of us? And of those three, one who does not care for sweets, no less. Whole pies don’t make sense for just three people – at least not in my head they don’t. Is there a way of making smaller – individual pies?

Well, I did a little research and there is – I just purchased a 6″ glass pie dish from Williams-Sonoma. While I wait on the delivery, I will have time to decide how to down size recipes for pies that I want to try. Math is not my strong suit. Sigh.

What better time to start a round of individual pies than summer – and my first project will be a blueberry cream cheese pie. Blueberries are super inexpensive right now and I can get locally grown ones too — all the better.

* Amazingly good lemon curd recipe! There are many excellent recipes in this book and I will be getting more than just the lemon curd and green tomato pie sections messy in the near future.  The pictures are amazing – esp. the one of curds made from store bought eggs vs. fresh farm eggs. Need to find an egg source here that isn’t too far away.