Well, we made it. I feel a bit as if I’ve just emerged from a food-coma-induced cloud, only to discover that someone filled my fridge with delicious leftovers.
Since this is my third annual Biggest Little Thanksgiving, I thought I had this down. I thought that making a ton of food was making a ton of food; because it is, isn’t it? I failed to take into account two important factors: 1) the size/quantity of the bird(s), and 2) people, and therefore time.
After the applesauce extravaganza, I still had quite a few apples left (surprise, surprise… 18 lbs is hard to get through!), so one night I decided to make an apple crisp. It was a night when I had help eating it, so it seemed like a good idea at the time.
Ultimately, although this tasted reasonably good, it didn’t turn out at all the way I wanted it to. The biggest problem was the volume of liquid in the crisp, which I think was because I used fuji apples. (They’re sweeter and crunchier, so I think they have more water in them? How to Cook Everything gave me an apple chart, and fujis were listed as “eating apples” not “baking apples” or even “all purpose apples”, so there’s probably a reason for that – although they were great in applesauce.) (more…)
A closer look at mom’s apple pie:
And a brief look at our delicious ham rolls:
Extravagant Thanksgiving 2011!
Last year, my sister and I cooked the Biggest Little Thanksgiving in her tiny kitchen in Baltimore. We had such a ball that we wanted to do it again this year – but this time, we decided we needed a bit more space. So we told everyone that we were posting up at my house this year, and anyone who wanted to could come by, but we were not going to leave until everything had been cooked and eaten.
This Thanksgiving, for the first time, my sister and I decided to thwart family tradition and strike out on our own. We, and two friends, and three dogs, created our own outrageous feast of astronomical proportions. And considering that we weren’t planning to feed the dogs, the volume of food in the house that day was verging on true madness.
Also madness was our well-intentioned plan to make things we’ve never made before. Fortunately (Thankfully?) the fates were on our side, and nearly everything we tried worked out well. We learned how to halve Cornish Game Hens; I learned how to make a pie crust (which, with a food processor, was a cinch); we discovered that neither of us really like our new green bean casserole recipe, but that it works…; and we failed, as usual, to discover the outer limits of our gastronomic abilities. Clearing your plate (or the table) runs in the family.