“Is that the money salad?!” Ed asked last week as I served up a platter of broccoli, grapes, cheddar, onions, and walnuts coated in a warm bacon vinaigrette. “Yes, yes it is,” I said. I hadn’t forgotten how much Ed loved this salad (as did everyone else who tasted it), but I didn’t know he’d nicknamed it. That’s a pretty high honor for a salad built on broccoli.
I love to try new Thanksgiving recipes every year and I especially love sharing my fresh discoveries here (like this corn pudding, these sweet potatoes, and this corn casserole). But there are also many turkey day recipes that I’ve made over the years and haven’t yet had a chance to share. Rather than continue to hoard these half a dozen tried-and-true dishes, I decided to share them all at once below. If you’re still scratching your head for Thursday’s menu, I very much recommend these recipes.
I finally found a Thanksgiving dish that has Ed looking forward to turkey day. I’ve written before about how Ed’s chief Thanksgiving complaint is that the food doesn’t have enough crunch or heat. This dish, an easy-breezy, decadently cheesy corn casserole, has crunch and spice to spare. It’s one of the simplest, but most satisfying holiday sides I’ve made and I have a feeling it’s going to be in the rotation for years.
We’ve been hung up on pumpkin season for the past few weeks here at butter poached, but we can’t forget that it’s apple season, too. As I’ve written before, apple season is impressive in central Illinois. The farmers market is dominated by tables of multiple apple varieties: Honey Crisp, Golden Delicious, Gala, Jonagold, Rome, and Fuji, to name a few. By the time I decide which couple of apples I want to try for the week, I find myself carrying at least a few pounds of loot. If I want to treat myself the next Saturday with even more apples, I have to make fast work of my weekly haul. My latest, greatest way to put apples to an exceptionally tasty use is this roasted applesauce from The Zuni Cafe Cookbook.
It was beyond fun to have Jessica in town a couple of weeks ago. Even though I wish she were still here, we did an excellent job making the most of our time together (as she so perfectly described in her cobbler post). Cooking on Saturday night was a definite highlight and even planning the meal was fun. Jessica, ever generous, offered to let me post the recipe for the grilled corn and halloumi salad we made, even though she gets all the credit for finding it.
I’m currently on vacation at my parents’ house in Virginia, practicing the arts of doing nothing and eating a lot. Ed and I always plan our vacations around food and this week has been a spectacular ongoing feast. My dad kicked off the week with his juicy, smoky bbq pork shoulder. Topped with a vinegar-based sauce and creamy slaw, it was as good as anything we’d find on a dusty Carolina back road. Ed and I provided dessert, an over-the-top s’mores pie. Imagine a grahammy cookie crust filled with 7 Hershey’s bars and a whole container of marshmallow creme topped with more marshmallows and graham cookies. It was sweet and very, very s’mores-y. Will I make it again? Probably not, but it was fun.
Usually at this time of year, I’m eager to share a baking recipe: an old favorite sweet, a silly breakfast trick, or a big pile of cookies. I often have an idea that’s been in my back pocket and I wait until prime eating season to write about it. This year, in a shockingly savory turn of events, the holiday recipe I’m most excited about is…collard greens. Quite the opposite of staid, long-cooked greens, these are Vibrant, Spicy, Garlicky, Kick Down the Door of 2016 Collards.