Tuesday, November 22, 2011

Thanksgiving 2011

Happy Thanksgiving!

Our Richardson Farms turkeys are taking a bath in brine made with Dai Due's delicious smelling brining mix. I've got my recipes organized for tomorrow and am about to roast a Dewberry Hills Farm chicken that I will use to make stock for our Thanksgiving recipes. I think I'm ready for the cooking frenzy tomorrow. 

This year we have a lot to be thankful for. In addition to our family and friends, we are thankful for all of the farmers who worked so hard this last summer in the heat and drought, for the Austin food community that works so hard to support them and for their continuing efforts to improve our health and wellness as a community.

Don't forget there is still time to support your Central Texas farmers! The SFC Austin Farmers' Market at the Triangle will be open from 3-7 on Wednesday, November 23rd. 

In keeping with our local and seasonal menu, here's our contribution to this year's Thanksgiving table. 

Richardson Farms Heritage and Broad-Breasted Turkeys brined in Dai Due brining mix

Local Apple, Pumpkin, Italian Sausage and Pecan Stuffing made with Almond Bread instead of corn bread (see recipe below)

Raw Mushroom & Cashew Gravy with Kitchen Pride Mushrooms

Brussels Sprouts with Pancetta from Salt & Time

Almost Raw Pumpkin Butter Tarts with Raw Pecan Crust 

Mini Raw Local Apple Tarts and Pecan Tarts with Gingersnap Crust

Johnson's Backyard Garden Carrot Pie with Raw Pecan Crust

Almond Bread Recipe - We use either a square baking pan for bread or mini-muffin pan to make rolls. 

Check out last year's posts for more ideas. 
Thanksgiving Menu Planning 2010
Thanksgiving Recipes and Leftovers for 2010
Thanksgiving Centerpiece Idea 2010

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