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No Turkey Day

November 27, 2008

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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.

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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. . .

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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.

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

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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.

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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.

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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!

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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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