Tuesday, November 22, 2011

T(hanksgiving)-2: Shop, Stock, Spread and Shrub - November 22nd, 2011

First, hats off to Peapod. I was able to order all of my groceries (including booze) on-line Sunday night with football on in the background and they were promptly delivered this morning. The premium was worth it... last year Whole Foods the week of Thanksgiving was a pain.

I never have enough gravy. To correct this, this year I'm making a large batch of turkey stock to plan ahead. I bought some spare turkey legs and chicken wings, roasted them, covered them with water and set them in a 200 degree oven for 8 hours and then boiled everything with some vegetables and strained. This will store in a container in the fridge and the fat will congeal on the top. Make sure you don't get rid of it - it'll be great in the roux base for the gravy.

I had an assortment of apples (Gala, Fuji, Granny Smith, Red Delicious) that came in a gift basket. I don't eat desserts, so pie wasn't going to happen. I thought about apple sauce - but I'm not a huge fan of that either. So, with turkey sandwiches in mind, I decided to make some apple butter. The peeled, chopped apples are broken down in simmering cider and blended. Then sugar, maple sugar and some spices (allspice, cloves, nutmeg) are added and boil it down for 2 hours or so).

I also hate cranberry sauce. I'm making the base for an interesting 18th-century drink called a shrub. Colonists would create a punch by adding brandy to a fruit mixture and called it a shrub. Basically it's a vinegar and fruit base to which you can add sparkling water or wine, booze etc. I'm using cranberries, some red wine vinegar and sugar to make my drink base (to which I'll add vodka and soda).

Running total of smoke detector going off: 5
Minor burns: 1

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