This morning I found the garden, grass, fence, and my car covered in glittery ice. It makes me hopeful for snow!! Wouldn’t that be neat tomorrow when lots of people are off work and school? Whatever happens and how you spend it, I hope you have good company and a full belly.
As I dream about what I’ll be making for our feast, I thought I’d post my best wishes for you along with my menu ideas! I did get a turkey from our good friends at Terra Farma (same farm where we get our milk, eggs, chicken, pork) and lots of winter squash from our CSA farmers at Fiddlehead Farm.
I like seasonal treats. Where I veer off is what I make with them. I am not a traditionalist when it comes to food. There are too many yummy dishes to try. The following links are to my inspiration recipes. I plan to tweak the recipes a bit as I tend to do.
I can’t help but bring in my Mexican roots so this year I think I’ll treat friends to turkey mole (not pronounced like hole or the bullfighting cheer- ole! Start saying molecular and stop after mole….then put the accent on the mo, not the le- confusing enough? Hey I’m not a language instructor). Mole is what many Mexican American households make with leftover turkey (or an easy turkey machaca) but since I always preferred it over turkey and gravy, why not start there? We’ll also have potato, paneer and delicata squash mole for the vegetarians. I was going to take the day off making cheese but the paneer sounds too good in the mole! We’ll keep it casual and make tacos with delicious Three Sisters masa and tortillas and if I can pull it off, some kind of pumpkin spice flan (or ice cream!). We’ll wash it all down with a chilled autumn fruit sangria.
The paneer in a spicy stew (paneer doesn’t melt) is inspired by Indian curries of course- if you have my book, you know I like mixing cuisine styles. Sounds like a delicious menu to me- it’ll be fun to share. Hope you have a relaxing day (don’t stress out over perfection) and if you end up shopping during your food coma (does not get more American than that I’m afraid), here are some links to our new hexagon shaped Williams Sonoma kits, and our deluxe kit and book bundle featured on Portland Eater’s holiday gift guide for food lovers. Oh, if you like my ramblings (and photos of cheese), follow me on Instagram where I post almost daily! Cheers, Claudia