Friday, November 27, 2009

Thanksgiving Extravaganza: The Sides and Desserts

The side dishes and desserts served at our Thanksgiving were provided by the gracious guests:
Butternut Squash Risotto, handmade by Ms. Guitar as a main dish for the vegetarians in the group.
Sourdough Bread Stuffing, by the always jovial Jenny (she switched it up a little by omitting the mushrooms, using veggie stock and adding more of everything else!).
Sauteed Brussel Sprouts with Garlic and Lemon, expertly executed by Heather.
Creamy Mashed Potatoes, peeled by Meg, but made delicious by Chuck.
Scalloped Corn, a delicious Yehl family recipe made with loving attention to detail by Mark:
" I usually make the corn in that Corningware dish of mine- I think it's a 3 qt. I use 4 or 5 cans of regular corn- not cream- drained. Put in 1 cup of milk. If it's not soupy- put in another 1/4 cup. Sprinkle breadcrumbs across the entire top lightly and then do it again. Mix it up. Beat one egg for each can of corn. Pour in and mix it up. Sprinkle on some salt and pepper.Okay here's the hard part- now I kind of play with it. If it's too dry I add a little more milk. If the breadcrumb doesn't seem to be enough to not make it dry but where you can really see it and it has thickened the consistency of the corn, I add more a little at a time. Put a teaspoon of butter or margarine- whatever you use- close to each corner and in the middle. Bake at 350 for at least 45 minutes. It needs to be cooked, but not dried out. You've seen and made it before, so hopefully you can tell the right consistency and know if it is done or not. Remember it seems to dry out a little more after you take it out of the oven."

Traditional Pumpkin Pies, possibly one of the last desserts to come out of Amy's New Hampshire Avenue kitchen.

Apple/Pear Galette, a rustic treat from Jenny.

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