I hope your Thanksgiving prep is going well

[thewayne]

depending on your country and preferences!

Monday night I made a batch of cornbread for my dressing, which requires three breads - I bought the other two. Tonight I cut them up to let them dry, throw them in the oven tomorrow if they haven't sufficiently dried overnight. Last night I made a compound butter of vanilla beans and roasted pecan pieces for the roasted Brussels sprouts with pomegranate molasses (which might just be a pom reduction, depending on how much time I have) and a chocolate mousse pie.

Yet to do tonight:
Coconut Cake: slightly difficult
Glazed Carrots: easy but time consuming

Thursday:
Brussels Sprouts: very time consuming
Cornbread Dressing: very time consuming
maybe Eggnog Cookies

Fortunately Astronomer Thanksgiving Dinner isn't until 9pm or later!

Comments

[moxie_man]

We *LIKE* pie. And by using those proportions, it ensures everyone will be able to take some home too.

[thewayne]

Works for me!  We had a chocolate mousse pie, a cranberry tort, and a coconut cake.  The cranberry didn't set, but made an excellent sauce for the choc mousse, which we finished off last night!  I wanted to do a cherry and/or apple pie some time this year, but I've been so bloody sick this year that it didn't get done, maybe in December or January.

[moxie_man]

I've got specific heirloom apples stored in the back of the fridge for pie in January through Easter. :)

"Winter keepers" that will keep that long and aren't really ready to use until then. Family raved over last Easter's apple pie using just those "winter keepers". I'm so thankful for several local orchards that have heirloom varieties rather than just the varieties you find in the grocery store.

[bibliofile]

Exactly!!!