So I didn’t get into the studio. A pity. Instead I was helping to tear up the backyard for the new workshop/garage (photos shortly), and cooking Thanksgiving dinner yesterday. Thanks to everyone who came over to help work in the backyard, or to eat food!
That means, instead of making music, I turned this:
The full menu was as follows:
- Roast turkey (hormone and antibiotic free, from Rowe Farm Meats; brined and cooked Alton Brown style)
- Turkey gravy, made purely from the pan drippings and giblets
- Sweet corn bread stuffing (Alton Brown style)
- Halved boiled sweet potatoes (sometimes, simple is best)
- Whole-berry orange/cranberry sauce (C. brought this – delicious!)
- Halved, steamed fresh organic Ontario Brussel Sprouts in Mustard Butter (don’t knock ’em if you’ve never had ’em fresh from the farm, steamed properly!)
- Cherry cream cheese streudel (bought at the St. Lawrence Market)
- Peach Chiffon Pie (recipe below the fold)
- Apple Ricotta Coffee Cake (tip: don’t use a food processor, just cut the lard in. And use animal shortening!)
- Fresh vanilla tea, fresh whipped cream
Look at that beautiful heirloom tomato!
The Peach Chiffon Pie was such a huge hit, I’m posting the recipe here:
For the crust
- 2 cups finely crushed rice flakes (e.g., Kellogg’s Special K)
- ¼ cup sugar
- 1/3 cup melted butter
Combine all ingredients. Press into a buttered 9-inch pie plate. Chill in refrigerator.
For the filling
- 3 large fresh peaches
- ¾ cup sugar
- 1 Tablespoon gelatin
- ¼ cup tepid water
- ½ cup boiling water
- 1 Tablespoon lemon juice
- 1/8 teaspoon salt
- ½ cup whipping cream
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Skin and slice peaches, then cover with sugar. Let stand for 30 minutes, turning over occasionally.
Soak gelatin in water for 5 minutes, then add boiling water (or prepare per package directions). Add lemon juice and salt. Pour over peaches and mix. Put in refrigerator and chill only until mixture becomes semi-solid.
Remove from refrigerator. In a separate container, beat whipping cream with almond and vanilla extracts. Fold into filling until smoothly blended. Pour into crust and refrigerate thoroughly.
Serve with fresh whipped cream and a slice of fresh peach.