Culinary gifts, anyone?
Tasty tokens from somewhere else?
It has been brought to my attention that I have neglected to make the announcement about this year’s Season’s Eatings.
I shall now do that:
If you would like to join the fun, leave a comment. I’ll collect real names and addresses later, by e-mail.
Here are the details:
Season’s Eating’s is a spicy/herby/foodie gift exchange to celebrate the Holiday Season.
Like Secret Santa….I put all the names into a virtual hat, and distribute them, with real addresses.
The rules are simple:
Each person sends a small gift of a local herb, spice, or other food that is unique to or characteristic of where they live, along with a recipe using it, to a fellow foodie.
When you receive your parcel, you can either use your ‘gift’ in the recipe included, another of your choosing or just snap a photo of your pressie. Then you do a post about it or send it all to me and I post it.
I do a recap of all the fun, with the photos, between Christmas and New Year’s Day.
I mentioned in in a post last week that we don’t celebrate Thanksgiving and haven’t since we left the US.
Lest you think I wouldn’t know how to put on a proper T-Day dinner…..
If I did (and when I did) it would (did) look like this:
My mother always made the pies – or I bought them from the pie shop.
If I were doing it now, I would make a Cranberry Clafoutis – ’cause it’s so easy.
If I did it now, I might serve this instead of one of the potatoes:
Wild Rice with Mushrooms
Rinse rice and put into a medium saucepan. Add stock, water and bring to boil. Cover, reduce heat and simmer for 40 – 45 minutes. Check your package for proper directions and proportions – it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels “popped”.
When rice is done, remove, put into a serving dish and keep warm. (If there is any stock left when the rice is done just drain it.)
Vertically slice onion. Trim and slice mushrooms. Heat butter and oil in a large, nonstick skillet. Sauté onions for 5 minutes. Add mushrooms and continue to sauté until both are light brown. Add rice, , sherry, stir well, cover and heat through. Serve.