Skip to main content

Our Thanksgiving Tradition is Adventure {#FoodRevolution}


One of November challenges for the Jamie Oliver Food Revolution Ambassadors (I'm the Monterey #FRD2014 rep!) is to...
Share Holiday Traditions.

"Share your holiday traditions. Holiday season is almost upon us and we want to know what your holiday traditions are and what food makes it to the table for your family gatherings. Send us your photos of traditional recipes, foods and the table set for a holiday feast!"

I have to be honest: our holiday tradition is adventure. Or, better yet, our traditions are non-traditional.

Case in point: I never serve turkey for Thanksgiving. Well, I don't serve turkey ever. But I definitely don't roast one on Thanksgiving. Instead, I've served everything from quail to beef brisket and from pheasant to lamb shanks. Here are our last few years' Thanksgiving menus.

In 2010, we did a How the Other Half Ate meal, making Native American dishes from all around the country. Our feast included...Wild Sage Bread, Corn Soup with Venison, Marinated Quail, and a Berry-Cornmeal Cobbler.


In 2011, while R was studying the California history, we cooked a Californio Feast. Our dinner included Ensalada de Pepinos, Cordonices en Almendrado, Chocolate en Agua, and Pancitos de Quinoa de Dylan.


In 2012, I created a Locally Inspired Thanksgiving where my menu included Fenneled Pumpkin Soup, Braised Lamb Shanks, Dungeness Crab Tarts, Earl Grey Poached Pear Salad, and Vanilla-Thyme Cremeux.



2013 found us celebrating Thanksgivukkah with Matzo Ball Soup with Root Vegetables, Roasted Brussels Sprouts with Pastrami, Sweet Potato and Zucchini Latkes, Beef Brisket with Roasted Grapes, and Hazelnut Rugelach.



And this year, well, I haven't solidified the menu yet. But you get the idea. A couple of things that do happen every year: we feast; we spend time with loved ones; and we compete fiercely on board games!

What are your holiday traditions?

Comments

  1. We are totally traditional with the meal - spending all day in the kitchen cooking green beans, corn casserole, rolls, of course turkey, mashed potatoes, candied yams... and PIES! :) Then there is typically lazing about, napping, some puzzle making, movie watching, and occasionally decorating for Christmas. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an