T-day #2

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, my aunt, my cousin and I went to Mentor, OH, to my other
cousin's house for T-day #1. Besides the fact that I like my
stuffing way better and my gravy way better I like to have lots
of leftovers to tide me through until Xmas. So, even when I go
to someone else's house for T-day I always do my own turkey that
same weekend or the next weekend.

So this Saturday I'm making my own T-day dinner.
Orange Pomegranate Compote (?)

That sounds interesting -- what does the question mark indicate? That
you're not sure whether you'll include that dish? Have you made it before?
Would love to hear more about it.

Enjoy your own meal -- it's always best when it's just the way you like it!

Chris

Kate Connally said:

So the rolls are already made as I made them to take some
along to my cousin's. I'm thinking of making a butternut
squash soup. I've always refused to eat winter squash but
I recently had some plain pureed butternut squash at a Vermont
Chicken Pie Supper and decided I don't hate *all* winter
squash. (And pumpkin pie doesn't count because I've been
eating it all my life since before I knew it was made with
squash. ;-)) Anyway, I saw a recipe for this squash soup
and it sounded really good. So, I might make it.

I used to hate squash and sweet potatoes when I was a kid. I realized recently
that I don't hate them, I just hate them when they are prepared sweet. I don't
like the acorn squach with butter and brown sugar, i don't like candied yams,
and I hate that sweet potato stuff where it's whipped and covered in
marshmallows. Too sweet!

Most of these things I've learned that I absolutely love cut up and tossed
with garam masala and other spices and then roasted or in savory purees with
herbs.

--
..:Heather:.
www.velvet-c.com

On Mon, 28 Nov 2005 15:39:39 -0500, Kate Connally <[email hidden]>
connected the dots and wrote:

~Well, my aunt, my cousin and I went to Mentor, OH, to my other
~cousin's house for T-day #1. Besides the fact that I like my
~stuffing way better and my gravy way better I like to have lots
~of leftovers to tide me through until Xmas. So, even when I go
~to someone else's house for T-day I always do my own turkey that
~same weekend or the next weekend.
~
~So this Saturday I'm making my own T-day dinner.
~Orange Pomegranate Compote (?)
~Butternut Squash Cream Soup (?)
~Turkey
~Corn-Sausage Stuffing
~Gravy
~Mashed Potatoes
~Peas
~Gram's Dinner Rolls
~Boyden Valley Rhubarb Wine (from Vermont)
~Pumpkin Pie

We did T-day#2 on the Saturday after T-day. Inlaws couldn't make it
thursday, and found several folks we could have invited if we'd known
they were looking for a party.

Your menu is close to mine. We had

Veggie stuffed mushrooms
Turkey
CornSausage dressing
Giblet gravy,
Roasted root veggies
Roasted asparagus and haricot vert
cranberry chutney
cranberry sauce
Pumpkin pie
Apple crisp
Brownies

When cooking a 12-pound bird, I figure make enough sides to keep up,
so we're on day 2 of leftovers.

Made the stock last night, altho while deboning the carcass, managed
to learn one very important thing: Always use a utensil to stabilize
the meat while you slice it off the bone, not your hands.

Fortunately, it was my left hand, which is only still bleeding a
little....

nine-fingers in ri

Chris said:

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, my aunt, my cousin and I went to Mentor, OH, to my other
cousin's house for T-day #1. Besides the fact that I like my
stuffing way better and my gravy way better I like to have lots
of leftovers to tide me through until Xmas. So, even when I go
to someone else's house for T-day I always do my own turkey that
same weekend or the next weekend.

So this Saturday I'm making my own T-day dinner.
Orange Pomegranate Compote (?)

That sounds interesting -- what does the question mark indicate? That
you're not sure whether you'll include that dish? Have you made it before?
Would love to hear more about it.

Yes, I'm not sure yet if I'm going to make it. I make
it every year. I'm my traditional first course for
T-day. I have posted the recipe several times before.

Here it is again:

ORANGE AND POMEGRANATE COMPOTE

4 navel oranges
2 pomegranates
1 T. lemon juice
1 T. rosewater
sugar
coconut (optional)

Section oranges. Quarter pomegranates and remove seeds. Sprinkle seeds
over orange sections. Sprinkle with lemon juice, rosewater, and sugar
to taste. Chill. Sprinkle each serving with freshly grated coconut.
Serves 4. Hint: Coconut freezes well. You can grate the coconut ahead
of time and freeze it. (Note: It looks especially elegant if you serve
it in good quality lead crystal footed sherbet dishes.)

Kate

maxine in ri said:

On Mon, 28 Nov 2005 15:39:39 -0500, Kate Connally <[email hidden]>
connected the dots and wrote:

~Well, my aunt, my cousin and I went to Mentor, OH, to my other
~cousin's house for T-day #1. Besides the fact that I like my
~stuffing way better and my gravy way better I like to have lots
~of leftovers to tide me through until Xmas. So, even when I go
~to someone else's house for T-day I always do my own turkey that
~same weekend or the next weekend.
~
~So this Saturday I'm making my own T-day dinner.
~Orange Pomegranate Compote (?)
~Butternut Squash Cream Soup (?)
~Turkey
~Corn-Sausage Stuffing
~Gravy
~Mashed Potatoes
~Peas
~Gram's Dinner Rolls
~Boyden Valley Rhubarb Wine (from Vermont)
~Pumpkin Pie

We did T-day#2 on the Saturday after T-day. Inlaws couldn't make it
thursday, and found several folks we could have invited if we'd known
they were looking for a party.

Your menu is close to mine. We had

Veggie stuffed mushrooms
Turkey
CornSausage dressing
Giblet gravy,
Roasted root veggies
Roasted asparagus and haricot vert
cranberry chutney
cranberry sauce
Pumpkin pie
Apple crisp
Brownies

When cooking a 12-pound bird, I figure make enough sides to keep up,
so we're on day 2 of leftovers.

Made the stock last night, altho while deboning the carcass, managed
to learn one very important thing: Always use a utensil to stabilize
the meat while you slice it off the bone, not your hands.

Fortunately, it was my left hand, which is only still bleeding a
little....

nine-fingers in ri

Maxine,
Sorry about the finger. Hope the bleeding has stopped
by now. :-) I did something stupid like that last
summer - actually stabbed the back of my hand with the
knife while I was just holding it - not cutting or
anything - I just somehow rammed the back of one hand
onto the tip of the knife. Will never know quite how
I managed that.

Kate

On Tue 29 Nov 2005 10:10:47a, Thus Spake Zarathustra, or was it Kate
Connally?

Quoted message said:

Chris said:

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, my aunt, my cousin and I went to Mentor, OH, to my other
cousin's house for T-day #1. Besides the fact that I like my
stuffing way better and my gravy way better I like to have lots
of leftovers to tide me through until Xmas. So, even when I go
to someone else's house for T-day I always do my own turkey that
same weekend or the next weekend.

So this Saturday I'm making my own T-day dinner.
Orange Pomegranate Compote (?)

That sounds interesting -- what does the question mark indicate? That
you're not sure whether you'll include that dish? Have you made it
before? Would love to hear more about it.

Yes, I'm not sure yet if I'm going to make it. I make
it every year. I'm my traditional first course for
T-day. I have posted the recipe several times before.

Here it is again:

ORANGE AND POMEGRANATE COMPOTE

4 navel oranges
2 pomegranates
1 T. lemon juice
1 T. rosewater
sugar
coconut (optional)

Section oranges. Quarter pomegranates and remove seeds. Sprinkle seeds
over orange sections. Sprinkle with lemon juice, rosewater, and sugar
to taste. Chill. Sprinkle each serving with freshly grated coconut.
Serves 4. Hint: Coconut freezes well. You can grate the coconut ahead
of time and freeze it. (Note: It looks especially elegant if you serve
it in good quality lead crystal footed sherbet dishes.)

Kate

Kate, that sounds lovely! Recipe saved to make during the holidays. BTW,
how much coconut would you say?

Thanks for posting it again. I missed it the first time.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"maxine in ri" <[email hidden]> wrote

Quoted message said:

Made the stock last night, altho while deboning the carcass, managed
to learn one very important thing: Always use a utensil to stabilize
the meat while you slice it off the bone, not your hands.

Fortunately, it was my left hand, which is only still bleeding a
little....

Ah! But that's just what I was doing! Friggin thing won't come
apart. I'm soooo sorry you hurt yourself. Owwie.

nancy

Wayne Boatwright wrote on 29 Nov 2005 in rec.food.cooking

Quoted message said:

Kate, that sounds lovely! Recipe saved to make during the holidays.
BTW, how much coconut would you say?

Thanks for posting it again. I missed it the first time.

--
Wayne Boatwright *¿*

The way it reads to me is that the freshly grated coconut is sprinkled on
top as a garnish, somewhat like icing sugar is dusted over some styles of
desserts...So the quantity of coconut used is less than a 1/4 at a guess.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed 30 Nov 2005 01:14:21a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

Wayne Boatwright wrote on 29 Nov 2005 in rec.food.cooking

Quoted message said:

Kate, that sounds lovely! Recipe saved to make during the holidays.
BTW, how much coconut would you say?

Thanks for posting it again. I missed it the first time.

--
Wayne Boatwright *¿*

The way it reads to me is that the freshly grated coconut is sprinkled on
top as a garnish, somewhat like icing sugar is dusted over some styles of
desserts...So the quantity of coconut used is less than a 1/4 at a guess.

Sounds reasonable. Thanks, Alan.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Tue 29 Nov 2005 10:10:47a, Thus Spake Zarathustra, or was it Kate
Connally?

Quoted message said:

Chris said:

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...
> Well, my aunt, my cousin and I went to Mentor, OH, to my other
> cousin's house for T-day #1. Besides the fact that I like my
> stuffing way better and my gravy way better I like to have lots
> of leftovers to tide me through until Xmas. So, even when I go
> to someone else's house for T-day I always do my own turkey that
> same weekend or the next weekend.
>
> So this Saturday I'm making my own T-day dinner.
> Orange Pomegranate Compote (?)

That sounds interesting -- what does the question mark indicate? That
you're not sure whether you'll include that dish? Have you made it
before? Would love to hear more about it.

Yes, I'm not sure yet if I'm going to make it. I make
it every year. I'm my traditional first course for
T-day. I have posted the recipe several times before.

Here it is again:

ORANGE AND POMEGRANATE COMPOTE

4 navel oranges
2 pomegranates
1 T. lemon juice
1 T. rosewater
sugar
coconut (optional)

Section oranges. Quarter pomegranates and remove seeds. Sprinkle seeds
over orange sections. Sprinkle with lemon juice, rosewater, and sugar
to taste. Chill. Sprinkle each serving with freshly grated coconut.
Serves 4. Hint: Coconut freezes well. You can grate the coconut ahead
of time and freeze it. (Note: It looks especially elegant if you serve
it in good quality lead crystal footed sherbet dishes.)

Kate

Kate, that sounds lovely! Recipe saved to make during the holidays. BTW,
how much coconut would you say?

Well, I sprinkle about 1 T. on each serving. I like it better
that way than mixing it all up with the other ingredients in
the bowl. It looks prettier sprinkled on top. I used to grate
my own fresh coconut but now that we have all these Indian
groceries around here I buy the frozen grated coconut. It's
just like fresh (once it's thawed, of course). Whatever you
do don't use Angel Flake or any of the other stuff you find
in the baking section.

Kate

Wayne Boatwright said:

On Tue 29 Nov 2005 10:10:47a, Thus Spake Zarathustra, or was it Kate
Connally?

Quoted message said:

Chris said:

"Kate Connally" <[email hidden]> wrote in message
news:[email hidden]...
> Well, my aunt, my cousin and I went to Mentor, OH, to my other
> cousin's house for T-day #1. Besides the fact that I like my
> stuffing way better and my gravy way better I like to have lots
> of leftovers to tide me through until Xmas. So, even when I go
> to someone else's house for T-day I always do my own turkey that
> same weekend or the next weekend.
>
> So this Saturday I'm making my own T-day dinner.
> Orange Pomegranate Compote (?)

That sounds interesting -- what does the question mark indicate? That
you're not sure whether you'll include that dish? Have you made it
before? Would love to hear more about it.

Yes, I'm not sure yet if I'm going to make it. I make
it every year. I'm my traditional first course for
T-day. I have posted the recipe several times before.

Here it is again:

ORANGE AND POMEGRANATE COMPOTE

4 navel oranges
2 pomegranates
1 T. lemon juice
1 T. rosewater
sugar
coconut (optional)

Section oranges. Quarter pomegranates and remove seeds. Sprinkle seeds
over orange sections. Sprinkle with lemon juice, rosewater, and sugar
to taste. Chill. Sprinkle each serving with freshly grated coconut.
Serves 4. Hint: Coconut freezes well. You can grate the coconut ahead
of time and freeze it. (Note: It looks especially elegant if you serve
it in good quality lead crystal footed sherbet dishes.)

Kate

Kate, that sounds lovely! Recipe saved to make during the holidays. BTW,
how much coconut would you say?

Thanks for posting it again. I missed it the first time.

Another note. This really makes a lot and serves way more
than 4 people. Unless everyone had a big soup bowl full.
As a first course I put about 1/2 cup or a little more of
the oranges and pom seeds in each dish and the spoon a little
of the juice over each serving and then top with the coconut.
I get at least 8 servings. I just left the 4 servings in because
that's what was in the original recipe I copied. And still
another note, when I section the oranges I after all the sections
have been removed I squeeze the leftover pulp into the bowl
to extract all the juice.

Kate

On Wed 30 Nov 2005 07:30:29a, Kate Connally wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Tue 29 Nov 2005 10:10:47a, Thus Spake Zarathustra, or was it Kate
Connally?

Quoted message said:

Chris wrote:
>
> "Kate Connally" <[email hidden]> wrote in message
> news:[email hidden]...
> > Well, my aunt, my cousin and I went to Mentor, OH, to my other
> > cousin's house for T-day #1. Besides the fact that I like my
> > stuffing way better and my gravy way better I like to have lots
> > of leftovers to tide me through until Xmas. So, even when I go
> > to someone else's house for T-day I always do my own turkey that
> > same weekend or the next weekend.
> >
> > So this Saturday I'm making my own T-day dinner.
> > Orange Pomegranate Compote (?)
>
> That sounds interesting -- what does the question mark indicate? That
> you're not sure whether you'll include that dish? Have you made it
> before? Would love to hear more about it.

Yes, I'm not sure yet if I'm going to make it. I make
it every year. I'm my traditional first course for
T-day. I have posted the recipe several times before.

Here it is again:

ORANGE AND POMEGRANATE COMPOTE

4 navel oranges
2 pomegranates
1 T. lemon juice
1 T. rosewater
sugar
coconut (optional)

Section oranges. Quarter pomegranates and remove seeds. Sprinkle seeds
over orange sections. Sprinkle with lemon juice, rosewater, and sugar
to taste. Chill. Sprinkle each serving with freshly grated coconut.
Serves 4. Hint: Coconut freezes well. You can grate the coconut ahead
of time and freeze it. (Note: It looks especially elegant if you serve
it in good quality lead crystal footed sherbet dishes.)

Kate

Kate, that sounds lovely! Recipe saved to make during the holidays. BTW,
how much coconut would you say?

Thanks for posting it again. I missed it the first time.

Another note. This really makes a lot and serves way more
than 4 people. Unless everyone had a big soup bowl full.
As a first course I put about 1/2 cup or a little more of
the oranges and pom seeds in each dish and the spoon a little
of the juice over each serving and then top with the coconut.
I get at least 8 servings. I just left the 4 servings in because
that's what was in the original recipe I copied. And still
another note, when I section the oranges I after all the sections
have been removed I squeeze the leftover pulp into the bowl
to extract all the juice.

Kate

Thank you for both notes, Kate. I'm looking forward to making this!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Tue, 29 Nov 2005 12:10:47 -0500, Kate Connally <[email hidden]>

Quoted message said:

I'm my traditional first course for
T-day.

And I thought I was the only one who did holidays that way. ;-)

serene

serene said:

On Tue, 29 Nov 2005 12:10:47 -0500, Kate Connally <[email hidden]>

Quoted message said:

I'm my traditional first course for
T-day.

And I thought I was the only one who did holidays that way. ;-)

A lot of people do!
--

Practice safe eating. Always use condiments.