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So far, [personal profile] rackham has made the Eggnog Pie and has gotten the turkey in the brine, where it will sit overnight. I did the gingersnap crust for the Pumpkin Chiffon Pie and we'll start in on that one soon... this year, we're trying something a bit different. In recent years, I've used evaporated goat milk in it and it's turned out pretty well, with just a hint of goatiness. This year I went looking for other pumpkin pie recipes that we might want to try and found one that called for either evaporated milk or half-and-half... and I recently discovered a lactose-free half-and-half, so we're going to try it out as a substitution in the Pumpkin Chiffon pie recipe. Really hoping it turns out!!

Later tonight I'll be assembling my family's traditional fruit salad (sadly, no recipe link for that one... I'm not sure it's ever been written down, it's just one of those things you learn how to make along the way) and then tomorrow we'll be making some Fresh Cranberry Compote. We've got other people who are bringing the rest of the dishes, so it should be a pretty full Thanksgiving dinner!

Tomorrow, aside from eating way too much food, we're planning on watching the Thanksgiving episode of WKRP in Cincinnati and, of course, the episode "Pangs" from Buffy the Vampire Slayer.

And now for my annual sharing of the Turkey Quiche recipe! It's made using leftover stuffing for the crust... and is especially good when served with leftover gravy and leftover cranberry sauce. Yum!

Crossposted from my Livejournal.

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