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[personal profile] fenchurch
Had a really fun day! We went to [personal profile] rackham's brother's house for "Dinner" (which was more like a late lunch, but really was the last meal of the day) with him and his wife, as well as our friends [profile] gidgiddoni and [personal profile] tomte. Thanksgiving is always so much better with more people... and not just because it means the work for the cooking gets spread around!

I think I linked to all of our favorite recipes the other day, but I wanted to make sure to mention the Turkey Quiche again, in case you missed it. Absolutely the best use for leftovers I've ever found!

So, here's this year's spread!

From left to right: Rolls, green bean casserole, carrots (trying to remember the name... Not So Ordinary Carrots? I think?) brought by Gidgiddoni and Tomte. Then there's fruit salad, cranberry compote (in the low black dish), turkey and the gravy by Rackham and me, the mashed potatoes and mashed sweet potatoes and the relish/vegetable tray by Rackham's brother and his wife. Oh man, it was sooo good. And sooooo filling.

After dinner, we broke out the games... which is a long-standing tradition with my in-laws and one I've absolutely loved. It's a great way to spend time together, plus it gives your stomach a bit of a chance to make room for pie!!

We were actually a bit low on pies this year... sometimes we have more pies than we do people! From left to right: Pumpkin Chiffon, Eggnog, Lemon Meringue, Jumbleberry. I was so happy with how the Pumpkin Chiffon turned out! The original recipe calls for evaporated milk and since I discovered my problems with cow's milk, I've been using evaporated goat's milk, which works... but leaves the pie with a definitely goaty taste. As much as I love goat's milk, it just doesn't seem to do quite as well with sweet things. So, I've still been making it from time to time, but it had definitely dropped off the favorites list a bit. Then a few days ago, I was out searching for another good pumpkin pie recipe (figuring I could still use the gingersnap crust for it) when I spotted one that actually mentioned in the ingredients "1 cup evaporated milk or 1 cup half-and-half."


See, I recently found a lactose-free half-and-half... I've used it in a few things already with good results, but it had never occurred to me to swap it into the pie in place of the evaporated milk! So, this year's Pumpkin Chiffon was a bit of an experiment and it turned out perfectly! I'm going to have to keep that trick in mind, because I've got a few other recipes that call for evaporated milk that I was reluctant to try with the goat milk.

Hope all my American friends had a fantastic Thanksgiving... and all my BtVS friends had a fun Tie-Spike-to-a-Chair Day!

Crossposted from my Livejournal.
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March 2017


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