Friday, November 29, 2013

Cornerstone Thanksgiving 2013

My partner in crime was in Arizona this Thanksgiving, so we kept our meal somewhat simple, and all of the cooking was done by myself, Lauren, and Brandon.  I didn't take any pictures, but here's what we made:


-Pumpkin New-York Style Crumb Cake from An Edible Mosaic that I made using pumpkin puree from Cornerstone's garden and Cornerstone's raw butter.  The crumb topping was so good, and there was as much of it as there was the pumpkin cake underneath!  It would have been good with more cake, but it was delicious the way it was as well.
-Baked Bacon from Farmstead Meatsmith
-Fried Eggs


-Barbecued Turkey made (and slaughtered/butchered) by Brandon
-Lacto-Fermented Cranberry Chutney that I made using a recipe from Real Food In Little Rock.  I wasn't too impressed, but maybe I was expecting something different than what you get when you lacto-ferment raw fruit.
-Mashed Purple Potatoes made by me from Cornerstone's garden with our own cultured raw butter, fromage blanc, and buttermilk
-Gravy made by Brandon with the turkey giblets and cranberry wine
-Lauren's Famous Stuffing, this time made with Cornerstone's grass-fed ground beef
-Brussels Sprouts that Brandon sauteed with bacon, onions, and garlic
-Winter Squash Gratin that I made with Cornerstone delicata squash and another type of squash that Lauren brought, as well as Cornerstone's cheese and cream.  I used the recipe from the October 2013 Food Network Magazine as a guide.
-Pumpkin Spoon Bread from Bon Appetit, which I made with Cornerstone's pumpkin, milk, butter, and thyme


-Caramel Pear Pie with Oat Crumble made by Lauren with a recipe from A Cozy Kitchen
-Pumpkin Pie that I made with a recipe from PCC
-Raw Whipped Cream

Sunny Thanksgiving In Phoenix

For the Turkey, I did a Dry Brine overnight from the Bon Appetit November 2013 Magazine that had black, pink, and white peppercorns, coriander seeds, bay leaves, salt, sugar, lemon and orange zest.
 For the turkey legs and thigh I used the Braised Turkey Legs recipe from the November 2013 Bon Appetit Magazine as well.  I used a turkey stock, that I had previously made, to braise the turkey in.
With the homemade turkey stock and braising juices, I made the Hard-Cider Gravy taken from November 2013 Bon Appetit Magazine.  It was delicious!
I used Bobby Flay's Wild Mushroom-Bacon Sourdough Dressing from November 2013 Food Magazine.  I had made my sourdough bread to use in this dish.
From the same Food Network Magazine, I made the Cranberry-Orange Sauce.
Here are some more side dishes-
Brussels Sprout Gratin and Braised Collards From Food Network Magazine Nov. 2013 Booklet "50 Vegetable Sides"

I roasted Sweet Potatoes with some olive oil and butter and tossed it with Pomegranate Seeds and Honey.
Sour Cream Mashed Potatoes from November 2013 Bon Appetit Magazine
Gratefruit-Poppy Seed Salad from November 2013 Food Network Magazine
Pumpkin Cheddar Muffins from
Now for Dessert-
Both of these recipes are from the Cooking Light November 2012 Magazine,
Pumpkin Pie Ice Cream and Honey-Pecan Tart With Bittersweet Chocolate.
I made the tart with a graham cracker crust instead of the traditional crust and used a pie not tart pan.

And I believe that was it, it was delicious!