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No Turkey Day

November 27, 2008


We began with sweet pickles, olives, and the okra I pickled this past August.  Also in this photo you can see the cranberry relish, and artichoke relish, respectively.  Artichoke relish is a Southern thang, and I just learned that it’s actually comprised of jerusalem artichokes, an autumnal root, not the green globes we know so well.


This is an early stage of our homeade fuuancy green bean casserole.  First, I sauteed chopped mushrooms and shallots in thyme and madeira. This was taken just after adding heavy cream.  Hummena, hummena. . .thanksgiving-2008-food-pictures-004

Then I added the lightly steamed green beans.  I baked at 400 degrees for fifteen minutes, and then. . .


They do cornbread dressing up in Kentucky.  My mom just makes pepperidge farm and stuffs the turkey, but I’m always open to a little regional deviation.


Then we got all Julia Child on this motha.  Now presenting. . . tomato aspic salad with homemade mayonnaise.  You know we did Julia proud.


And now, what you’ve all been waiting for.  Sweet, lean, crispy, slightly spicy, luscious, moist- it’s goose!  Goose is completely non-gamey and filling without being heavy.  I am a goose fan for life and proud to say this goose had a happy and healthy existence before it made its way to our festive table.


That’s sweet orange-ginger carrots and parsnips steaming next to the goose.  The seasonal sidedish was a perfect compliment and did not overpower with in its delicate sweetness.


To finish:  Local Lexington favorite Grater’s pumkin pie icecream embellished with a crispy lace cookie, pecans, and caramel sauce.  Top Chef, here we come!


One Comment leave one →
  1. November 27, 2008 10:07 pm

    Incredible! The photos bring me into the kitchen with you. Do you have one of the set table? We missed you.

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