Thanksgiving feast was a success..My Grandson was more partial to the opera torte than the creme brulee..In fact, once he saw  it he was quite determined to have it before any other food.. The turkey prep was very simple; took out the turkey breast, rubbed with olive oil, chopped up some fresh sage from the garden, liberally sprinkled pickling spice on it & added some salt & pepper..Then I wrapped it in parchment paper & rolled up in foil..It was very moist & juicy..The last step was adding all the meat juices to the veloute to give it ” some vim & vigor”..the opera torte has an interesting story with it also. ..I will post later with professionally shot photos once my coffee kicks in..lol

Oven roasted turkey breast w/ veloute sauce
Tater tot n sausage casserole
Green bean casserole
Rosemary garlic rolls ( for gravy sopping)
Opera Torte
Creme Brulee

Keeping it simple this year, but tons of flavor, Love & Desserts !!!  Excited to see my Grandson’s reaction to Creme Brulee, my Son in Laws fav dessert..Hope everyone’s day is Blessed, the food (& desserts) are plentiful, the memories golden & your hearts are warmed with cheer..Bryan

” Gratitude can transform common days into thanksgivings, turn routine jobs into joy, & change ordinary opportunities into blessings. .” – William Arthur Ward

Raspberry marmalade flavored bottom, White Chocolate top, swirls are raspberry marmalade,  rosettes & White Chocolate shavings. .Awesome Holiday gift…Be the star…Bring Heaven Scent..

My next door neighbor of many years & I have a unique relationship. .He’s always sort of been a second Dad to me & our daughters share not only the same name, but the same birthday also..We help each other out a lot; he shares his Jessica’ s biscotti with me, I shovel snow for him in winter…A win-win situation for all..I had baked some cinnamon muffins for him & later he brought over some of his daughter’s gingerbread biscotti for me..I am excited to try it, because it’s a new flavor for her..Usually she does a more traditional  Italian anise flavored one..So who can no to a Holiday gingerbread biscotti ? Not I, as I run some more coffee for dunking..And sent him on his way with my biscotti version; biscotti cioccolato with ginger, white & black pepper  & whole toasted almonds..I usually chocolate dip the bottoms..yum..yum..This day is shaping up nicely..

As the last leaves of Fall tumble to the ground,

As the pants of the deer can be heard all around..

I saw a snow flurry & a squirrel scurry,

Away up a tree while focusing on me..

The cold sets in, the dew & the frost

Indian Sumner ?? Those days are lost…

Baking, baking & baking some more,

Last cheesecake in the oven as I fall to the floor..

Buried under a nebulous cloud of sugar & flour,

My eyes get more bleary, hour by hour…

Timer on the wall & one in my head,

Yea, just in time- I awoke from the dead…

Love what I do- want nothing but this,

Shaking & Baking leaves me full of bliss..!!

***   An original poem that reflects my current status..Baking up a storm for my wonderful customers & taking long walks in nature while cheesecakes are in the oven..I’m pretty sure that’s all I’ve done for days..No, wait..Surely I was sucking air & eating too, no?? Lol..Have a Happy & Blessed Turkey Day..I know I will…Thanks for your support…Bryan

Here is the recipe I promised from the Gravy Train Blog for a very rich and easy to make sauce..I used chicken stock, but for darker color you may use beef stock or turkey stock..

roux:

4 Tbsp. butter

4 Tbsp. unbleached all purpose flour

1 1/2 cups heavy cream

1 1/2 cups stock

Salt & Pepper  To taste

melt butter, add flour and cook for 3-4 minutes until it comes together…Let cool for 10 minutes..Add heavy cream, stock ,

salt & pepper to  saucepan, add any fresh herbs desired bring to boil, and slowly add roux little by little till thick enough..You want this one slightly thicker because you will add turkey meat juices to it for more flavor which will thin it out..I used fresh rosemary, sage & thyme..

stock-http://amzn.to/21cbsbv

Beef Bourguinon is a classic French beef stew that is full of flavor and great on these cold nights & is very simple to make..While cutting wood for the fire, braving the cold I was reminded of this childhood stew in the family cast iron dutch oven..

2 pounds beef stew meat

2 Tbsp. Extra Virgin Olive oil

1 large onion

3 cloves garlic

1/2 pound mushrooms

1 stalk celery

1/2 pound of baby carrots

1 1/2 cups dry red wine

1 cup beef stock

1 Tbsp. tomato paste

1 tsp. herbes de provence

1 bay leaf

Brown beef with garlic in olive oil, drain if necessary, add onions, carrots,celery, saute for 5 minutes..Add wine & beef stock with tomato paste and herbs & simmer for 2-2 1/2 hrs…You may use crock pot for this or an enameled dutch oven so the wine won’t react to the metal ..If using crock pot use Hi heat for 4-5 hrs..**Optionally you may thicken with cornstarch slurry using 1 1/2 Tbsp.  cornstarch and 2 Tbsp. water…The thicker version is quite good over egg noodles..

enameled dutch oven-http://amzn.to/1Sdz9dg

herbes de provence-http://amzn.to/1I99JYM

beef stock-http://amzn.to/1I99VqY

extra virgin olive oil-http://amzn.to/1I9a6SX

wooden spoon-http://amzn.to/1I9atwU

As we settle in to my favorite time of the year, deep fall, early winter & the Holidays & the buoyancy it provides our spirits &  our general demeanor..I reflect back on what Craig O’brien said to me many moons ago; the French say you have not mastered a recipe till you have made it 1, 000 times..My beloved Grandmother Marie truly mastered turkey gravy..It was sublime & a true work of art..If there were any gravy left on my plate I would joyously chase & sop it up with a roll or piece of bread. .After Marie passed, my amazing Mother took up the gravy torch & even she would admit “it wasn’t as good as Grandma’s”..Still very good, but the gold standard of gravy had alas, been tarnished..After we lost Mom in 2009, the torch passed to me…Needless to say, my attempts were not in vain, but were certainly unspectacular to say the least…….I chose to not remain defeated, and instead to heed the wise words of Clint Eastwood ( as Dirty Harry)  “a man’s got to know his limitations).. I chose to start my own tradition and use veloute sauce & later add turkey drippings..No, not the elusive “gold standard” of days gone by, but this year I will share with my Grandson Grant how to sop up turkey gravy with rosemary garlic rolls. ..Maybe we’ll have a race to see who finishes first ?? The boy is after all like his Papaw Bryan,  very competitive…Have an awesome Turkey day & for those of us whose turkey gravy is subpar. ..no worries…Veloute recipe blog will post
tomorrow. .Bryan.

In a hurry, got home about 5 ish..Needed to make buttercream & cut & decorate another pumpkin ginger cheesecake. .also had in mind to watch a movie & was very hungry & in no mood to slice and dice tons of veggies, so….relied on a quick & easy meal while prepping buttercream. .one I’ve come to love..      took 3 small sweet potatoes & 1 medium sized redskin potato,  a little oil, non stick spray, fresh rosemary, little garlic & s&p..Roasted @ 375 for 30 min..then 350 for 10 more..voila..then for the gnoshing sauce…mayo w/ a fair amount of Herdez Salsa Verde, enough for full flavor, but not too much so as to break my little liaison. .Some fresh cilantro whipped in & as I boxed up my cc & plated up my perfect meal, I was ready to pop in my movie..enjoy…I know I did..