Friday, November 23, 2007

thanksgiving 2007

yesterday my sweetie and i had an intimate thanksgiving all to ourselves (and the kitties).
with the exception of flour, spices, molasses, and a very special ham, the ingredients came from local farms ~ in-season, wholesome and full of succulent flavor!

served in several courses, here's our feast:

first course:
Cream of Cauliflower Soup with Cultured Cream ~ made with homemade chicken bone broth. we added the cultured cream at the table so that we got the benefit of those great enzymes.
Sourdough Spelt-Rye Molasses Rolls with Straus Butter ~ hearty with a touch of old-time sweetness. this was an interpretation of a recipe from Bernard Clayton's bread book, using the whole grains that i had available, ground fresh. lots of butter.

second course:
Virginia Ham from Polyface Farm in Orange-Molasses Glaze, and Sauteed Brussels Sprouts with Onions ~ the ham was transported in a suitcase from our recent visit to Virginia for the Weston A Price Foundation Conference, and a personal daytrip to Joel Salatin's farm in the spectacular Shenandoah Valley. the glaze recipe was from Joy of Cooking. my sweetie loves Brussels Sprouts. .

third course:
Red Butterhead Lettuce Salad with Point Reyes Bleu Cheese and Pomegranate Seeds ~ with olive oil and balsamic vinegar.

Individual Sweet Potato Pies with Whipped Cultured Cream ~ with a buttery sprouted-spelt crust, the pie filling included sweet potato and kabocha squash, and was sweetened simply with dates; these were what i had on hand. the cultured cream was flavored with vanilla and a dash of stevia powder.

photo: sweet potato pie with an extra helping of love. .

1 comment:

Mama Jamie said...

This meal sounds divine! Can I have your rolls recipe? And do you culture your cream by letting it sit out overnight?