More About Food
So as I mentioned yesterday, we observed Second Thanksgiving on Shabbat. But that wasn't the only cooking I did this weekend. Starting with Wednesday night, I cooked the following:
To bring to our hosts on Thanksgiving Day:
-- Wheat-free (though not gluten-free) pumpkin bread (adapted from recipe from oracne)
-- Cranberry-apricot chutney (recipe from scarlettina, years ago)
For Shabbat:
-- Challah (with assistance from Squeaker, who proved excellent at keeping track of how many cups of flour I'd put into the mixing bowl and who proved herself an excellent counter of eggs)
-- Roasted turkey (spiced with garlic powder, pepper, paprika, roasted at 350 until it was 160 degrees at the breast and the juices ran clear in the legs)
-- Roasted chicken (spiced same as turkey, above; cooked until it looked like Shabbat chicken)
-- Herbed stuffing (combination of a number of recipes; ended up using bread, boxed vegetable broth from Trader Joe's, chopped onion, chopped celery, sage, thyme, rosemary. Cooked outside the bird, so technically dressing not stuffing. Baked about 30 minutes covered and then about 10 uncovered.)
-- Roasted butternut squash (I made up my own recipe after looking at a number of recipes online. Drizzled with vegetable oil and sprinkled with cinnamon sugar, then roasted at 350 degrees until I remembered it was still in the oven).
To bring to our hosts on Thanksgiving Day:
-- Wheat-free (though not gluten-free) pumpkin bread (adapted from recipe from oracne)
-- Cranberry-apricot chutney (recipe from scarlettina, years ago)
For Shabbat:
-- Challah (with assistance from Squeaker, who proved excellent at keeping track of how many cups of flour I'd put into the mixing bowl and who proved herself an excellent counter of eggs)
-- Roasted turkey (spiced with garlic powder, pepper, paprika, roasted at 350 until it was 160 degrees at the breast and the juices ran clear in the legs)
-- Roasted chicken (spiced same as turkey, above; cooked until it looked like Shabbat chicken)
-- Herbed stuffing (combination of a number of recipes; ended up using bread, boxed vegetable broth from Trader Joe's, chopped onion, chopped celery, sage, thyme, rosemary. Cooked outside the bird, so technically dressing not stuffing. Baked about 30 minutes covered and then about 10 uncovered.)
-- Roasted butternut squash (I made up my own recipe after looking at a number of recipes online. Drizzled with vegetable oil and sprinkled with cinnamon sugar, then roasted at 350 degrees until I remembered it was still in the oven).