Thanks Giving

A Shout-out to DB who gave the wine.

And thanks to Gourmet Mag. via The Wedge in Minneapolis, who taught me Marbelized Root Vegetable Puree. (*recipe below)

And to Mel, who made the pies.







And to the Secret-Location Creve Couer Crabapple Tree for the fruit that made the jam.

Thanks to BC who taught me Frangipane.















Thanks to HT, the barkeep, for hours of merriment.

Thanks to our hosts for a great meal and warm hospitality.

Thanks to LB in the North Country, and the Kennys further on toward the Pole.

And thanks to my readers, wherever you are; may you feast well and relax in health!

Stephen


*Here's the gist of this Root Puree.  You make two contrasting purees of root vegetable, place them in a big bowl, and swirl them together just enough to allow the diner to enjoy them side by side.

Carrot Puree: 2# carrots, peeled, chopped, boiled until soft, drained, pureed in a Cuisinart Food Processor with 2 ounces Pecorino cheese, .5 cup cream and 2 oz. melted butter, salt to taste.

White Puree: 2# Parsnips, 2# Potatoes, 1# Pears (I know they're not roots).
Peel, chop, boil the Parsnips and Potatoes in separate pots.  When the Parnsips are tender, toss in the peeled, cored pear chunks and put a lid on them to steam for 3 minutes.  Drain well in a colander and let steam for 5 minutes.  When the potatoes are tender, drain and let them steam also.  Puree these 3 ingredients together, adding 4 ounces sharp white cheddar chopped small so that it will melt in.  Grate 1/4 of a nutmeg into this puree, and add 2 oz each melted butter and cream.  Salt to taste.

Line a presentation dish with half the white puree, then put a layer of the carrot over it.  Cover with the remaining white puree, and the put the last of the carrot in a single dollop in the center on top.  Take a spatula and make a "W" through the dish.  Or use a folding motion and sweep across the dish - do this until the purees are swirled but not homogenized. Yum.