super stoked to try your twist on Melissa Clark's sheet pan chicken as a vegan-friendly salad alternative this year! and congrats on instantly selling out your entire Thanksgiving menu offerings.
Ok ok ok…at first I was reading and thinking did she just say flan>pie?! But, I kept reading and see your points for a Thanksgiving menu. I’m with you on outsourcing, not cheffing it up, keeping it traditional and easy. It’s my busiest two days of the year as a pie baker, so no menu for the first time in my life. My kids are going with their grandma to visit family out of state, my husband works in the hospitality industry so he will be tied up. I will probably go on a walk and celebrate not having to celebrate for once!
It occurred to me after I hit send that my Thanksgiving opinions are deeply influenced by being an exhausted service industry worker, ha! Your thanksgiving sounds honestly perfect!
I used to host thanksgiving out of a teeny tiny apartment kitchen for myself and 12-13 friends who all worked in the food service industry and couldn’t go home to their families.
The chaos of the night was at a medium, and I loved how everyone would chip in with dishes and figuring out the logistics of reheating everything. The last two years, my partner and I have been getting invited to someone’s home for the holiday, and I feel both unburdened (from the work, from the high cost of cooking the priciest items of the meal) but at the same time miss hosting quite a bit. This year, I’m excited to wait in line for a couple excellent pies from Petsi Pies here in Boston :)
Oh my god those crowded hectic service industry holiday parties - I think I am too old and my hangovers have become too intense to ever experience those again!
Love your spicy opinion newsletters! So far, I've been in firm agreement with every single opinion in both this newsletter and the last one. Thank you for making me feel validated lol
to be honest I was going to make it up day-of! But I just swung by whole foods and found two components you could use: the Kimono brand sparkling yuzu juice, and the RW Knudsen brand cranberry pomegranate juice. I'd do two bottles of yuzu to one bottle cranberry. I like to add a small splash of fancy vinegar to punches to give it a je ne sais quoi - I'll probably use my valentine vinegar by Tart (a floral blend), then garnish with pomegranate seeds and maybe a few sprigs of rosemary.
Oh, thank you!! My husband doesn't drink and our son is only 15, so this is a perfect holiday punch for satisfying all. I loved that you wrote about providing NA options in a non-threatening / attention grabbing way. I know a lot of people who've given up alcohol for health reasons. I've been following your Instagram for a while and love your creativity can cakes!! After reading somewhere about the Mosquito Supper Club, I decided to plan a trip to New Orleans for my husband and I. We're coming tomorrow for a long weekend. It's our first couples getaway without the kids in about 10 years. I didn't order one of your cakes because I don't think we can eat the whole thing by ourselves! But we'll try to stop by Bar Pamona and enjoy a cocktail and mocktail.
My Grandmother had the best stuffing and a defining herb was Marjoram. This year I had fresh sage and Thyme herbs from our Community Supported Agriculture subscription (in Wisconsin), but I'll get dry Marjoram from Penzey's Spices locally in Madison, WI.
We went to Mosquito Supper Club while we visited. In her book, she mentions Marjoram. I thought that was interesting. My grandmother was full-on German and her "trifecta" ingredients in almost everything were onion, celery and mushrooms (sautéed in butter, of course). I hadn't heard of, or rather made the connection, of the "Trifecta" of ingredients until I read Snippets of New Orleans by Emma Fick in our hotel. New Orleans (generally speaking?) = onion, celery and green pepper. French = onion, celery and carrots. Perhaps the German version, like my Grandmother made, is where the mushrooms came in. I was served ENDLESS casseroles when I was growing up made with noodles, onions, celery and Campbell's Cream of Mushroom soup. Of course there are healthier ways to make than Campbell's Soup, but alas, that's what it was a lot of the time. I learned how to make fresh chicken broth as an adult after trying to recreate my Grandmother's Thanksgiving stuffing with real broth. Overall, the biggest takeaway from your insightful email, though, is to not overdo it so you can also relax. Huge.
McHardy's, what?! Neighbor friends are smoking a turkey this year but this is def already in the plans for next year. Also, Bon Appetit did a T-day menu back in 2009 (!) that was all Mediterranean inspired--the cranberry sauce with fresh herbs, red wine, and pomegranate molasses was a revelation. It's become a new standard for me. https://www.bonappetit.com/recipe/cranberry-sauce-red-wine-pomegranate-molasses-mediterranean-herbs
We don't typically do the holiday, but are excited to get a fried turkey menu this year from a local caterer in Richmond, CA. I think it will be my first fried turkey! Otherwise, thanksgiving is sandwiched by a bunch of scorpio birthdays that I'm more interested in. Gonna use the semolina olive oil cake from your class for the next nonvegan one!
If I'm being totally honest, I'm not sure I can personally tell much of a difference between a fried turkey and a roasted one, though they sure are fun. I'd be curious what you think!
I made a sweet potato casserole, vegan(upon eating this dish my brother and I decided we like the vegan marshmallows better bc they stay crunchier), and accidentally started peeling a white sweetpotato/yam from my farmers market haul and went with it, 2 sweet potatoes and 1 yam. Made it slightly starchier in a way I liked.
We're going to attempt the turkey andouille sausage gumbo with our turkey stock (local farm fresh pasture turkey from Seven Seeds Farm in Wisconsin). If you happen to see this message today or tomorrow and wouldn't mind sharing a general outline of a recipe, we would love it. We are not gumbo experts up here in Wisconsin :). (Also, I couldn't find Yuzu at our local whole foods for punch, but added in Fever Tree Lime and Yuzu drink, which was good). Thank you!
My Thanksgivings have changed with the years. The last two years we went to my best friend’s home for dinner. This year we are staying home and will have a Cuban Thanksgiving, weird and at my husband’s request. I love all the traditional sides, and I’m the Cuban one! But I have a super simple and delicious salad for you. Slice your favorite apples rather thinly and cover in lemon juice, set aside and thinly slice fennel, toss together, add olive oil, maple syrup, salt and pepper. Add green onions, shallots, sweet onions, whatever you like, slivered almonds or walnuts, toss, and add whatever green you want, arugula works nicely (lol). The salad dressing keeps ‘making itself’ the longer it sits, next day just add more fresh greens. If you add pomegranate seeds is very festive for Christmas. I always find great and easy salads at ally’s kitchen.com. This year I will definitely be making your sweet potato flan 🍮
super stoked to try your twist on Melissa Clark's sheet pan chicken as a vegan-friendly salad alternative this year! and congrats on instantly selling out your entire Thanksgiving menu offerings.
Thank you!! It was very unexpected that I sell out to fast to be honest, it usually takes a few days!
Ok ok ok…at first I was reading and thinking did she just say flan>pie?! But, I kept reading and see your points for a Thanksgiving menu. I’m with you on outsourcing, not cheffing it up, keeping it traditional and easy. It’s my busiest two days of the year as a pie baker, so no menu for the first time in my life. My kids are going with their grandma to visit family out of state, my husband works in the hospitality industry so he will be tied up. I will probably go on a walk and celebrate not having to celebrate for once!
It occurred to me after I hit send that my Thanksgiving opinions are deeply influenced by being an exhausted service industry worker, ha! Your thanksgiving sounds honestly perfect!
I used to host thanksgiving out of a teeny tiny apartment kitchen for myself and 12-13 friends who all worked in the food service industry and couldn’t go home to their families.
The chaos of the night was at a medium, and I loved how everyone would chip in with dishes and figuring out the logistics of reheating everything. The last two years, my partner and I have been getting invited to someone’s home for the holiday, and I feel both unburdened (from the work, from the high cost of cooking the priciest items of the meal) but at the same time miss hosting quite a bit. This year, I’m excited to wait in line for a couple excellent pies from Petsi Pies here in Boston :)
Oh my god those crowded hectic service industry holiday parties - I think I am too old and my hangovers have become too intense to ever experience those again!
Love your spicy opinion newsletters! So far, I've been in firm agreement with every single opinion in both this newsletter and the last one. Thank you for making me feel validated lol
we are two peas in a pod!!!
Would you mind sharing your Cranberry yuzu punch recipe?
to be honest I was going to make it up day-of! But I just swung by whole foods and found two components you could use: the Kimono brand sparkling yuzu juice, and the RW Knudsen brand cranberry pomegranate juice. I'd do two bottles of yuzu to one bottle cranberry. I like to add a small splash of fancy vinegar to punches to give it a je ne sais quoi - I'll probably use my valentine vinegar by Tart (a floral blend), then garnish with pomegranate seeds and maybe a few sprigs of rosemary.
I need to educate myself. I didn't know there were floral vinegars.
Oh, thank you!! My husband doesn't drink and our son is only 15, so this is a perfect holiday punch for satisfying all. I loved that you wrote about providing NA options in a non-threatening / attention grabbing way. I know a lot of people who've given up alcohol for health reasons. I've been following your Instagram for a while and love your creativity can cakes!! After reading somewhere about the Mosquito Supper Club, I decided to plan a trip to New Orleans for my husband and I. We're coming tomorrow for a long weekend. It's our first couples getaway without the kids in about 10 years. I didn't order one of your cakes because I don't think we can eat the whole thing by ourselves! But we'll try to stop by Bar Pamona and enjoy a cocktail and mocktail.
I so hope you enjoyed your visit!
My Grandmother had the best stuffing and a defining herb was Marjoram. This year I had fresh sage and Thyme herbs from our Community Supported Agriculture subscription (in Wisconsin), but I'll get dry Marjoram from Penzey's Spices locally in Madison, WI.
oh I love this! I'm not sure I know a local source for marjoram down here, I'll have to see if I can perhaps find some at the garden store.
We went to Mosquito Supper Club while we visited. In her book, she mentions Marjoram. I thought that was interesting. My grandmother was full-on German and her "trifecta" ingredients in almost everything were onion, celery and mushrooms (sautéed in butter, of course). I hadn't heard of, or rather made the connection, of the "Trifecta" of ingredients until I read Snippets of New Orleans by Emma Fick in our hotel. New Orleans (generally speaking?) = onion, celery and green pepper. French = onion, celery and carrots. Perhaps the German version, like my Grandmother made, is where the mushrooms came in. I was served ENDLESS casseroles when I was growing up made with noodles, onions, celery and Campbell's Cream of Mushroom soup. Of course there are healthier ways to make than Campbell's Soup, but alas, that's what it was a lot of the time. I learned how to make fresh chicken broth as an adult after trying to recreate my Grandmother's Thanksgiving stuffing with real broth. Overall, the biggest takeaway from your insightful email, though, is to not overdo it so you can also relax. Huge.
Huge!!
And I low key adore cream of mushroom soup - all in moderation!
McHardy's, what?! Neighbor friends are smoking a turkey this year but this is def already in the plans for next year. Also, Bon Appetit did a T-day menu back in 2009 (!) that was all Mediterranean inspired--the cranberry sauce with fresh herbs, red wine, and pomegranate molasses was a revelation. It's become a new standard for me. https://www.bonappetit.com/recipe/cranberry-sauce-red-wine-pomegranate-molasses-mediterranean-herbs
This sounds DIVINE, I love pom molasses and am very intrigued by the addition of red wine.
We don't typically do the holiday, but are excited to get a fried turkey menu this year from a local caterer in Richmond, CA. I think it will be my first fried turkey! Otherwise, thanksgiving is sandwiched by a bunch of scorpio birthdays that I'm more interested in. Gonna use the semolina olive oil cake from your class for the next nonvegan one!
I can't wait to see your cake!
If I'm being totally honest, I'm not sure I can personally tell much of a difference between a fried turkey and a roasted one, though they sure are fun. I'd be curious what you think!
This roasted veg dish sounds amazing!
I made a sweet potato casserole, vegan(upon eating this dish my brother and I decided we like the vegan marshmallows better bc they stay crunchier), and accidentally started peeling a white sweetpotato/yam from my farmers market haul and went with it, 2 sweet potatoes and 1 yam. Made it slightly starchier in a way I liked.
We're going to attempt the turkey andouille sausage gumbo with our turkey stock (local farm fresh pasture turkey from Seven Seeds Farm in Wisconsin). If you happen to see this message today or tomorrow and wouldn't mind sharing a general outline of a recipe, we would love it. We are not gumbo experts up here in Wisconsin :). (Also, I couldn't find Yuzu at our local whole foods for punch, but added in Fever Tree Lime and Yuzu drink, which was good). Thank you!
My Thanksgivings have changed with the years. The last two years we went to my best friend’s home for dinner. This year we are staying home and will have a Cuban Thanksgiving, weird and at my husband’s request. I love all the traditional sides, and I’m the Cuban one! But I have a super simple and delicious salad for you. Slice your favorite apples rather thinly and cover in lemon juice, set aside and thinly slice fennel, toss together, add olive oil, maple syrup, salt and pepper. Add green onions, shallots, sweet onions, whatever you like, slivered almonds or walnuts, toss, and add whatever green you want, arugula works nicely (lol). The salad dressing keeps ‘making itself’ the longer it sits, next day just add more fresh greens. If you add pomegranate seeds is very festive for Christmas. I always find great and easy salads at ally’s kitchen.com. This year I will definitely be making your sweet potato flan 🍮