*Happy Thanksgiving* (home, university, living in)
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Speaking of plums, I've made enough pflaumenkuchen (German plum cake) this year that I am finally sick of it. Thanksgiving is at my parents' place and I'm not sure what I will be taking along. Originally pflaumenkuchen was an option but things changed and I'm not sure I'll have time for that.
In autumn is for us Zwetschgendatschi/Bavarian (Italian plums) plum cake season and boy have we indulged with whipping cream..I also made plum butter.Yummy.
Your mention of homemade plum preserves reminded me of this. One of the most enthusiastically received Thanksgiving deserts I've made for family - bananas coated in tempura beer batter then deep fried until the batter is golden brown, bubbly and crispy, then served immediately piping hot topped very generously with my home made yellow plum preserves and ice cream or whipped cream. To die for delicious.
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Wow that sounds amazing,i'm starting to salivate
This year i was planning to offer the plum preserves as an alternative to cranberry sauce on the turkey.
Desert now seems to be being brought by our guests,wont know what it is till Monday but i'll bet it comes with lots of whipped cream.
No turkey though, thanks. My suggestion is if you don't know how to cook a turkey (other than put the whole damn thing in the oven and brush it with some sauce and call it "cooking"), then don't do it. 95% of the thanksgiving turkey are so badly "cooked" and borderline inedible, lol. Sorry, have to get it off my chest.
No turkey though, thanks. My suggestion is if you don't know how to cook a turkey (other than put the whole damn thing in the oven and brush it with some sauce and call it "cooking"), then don't do it. 95% of the thanksgiving turkey are so badly "cooked" and borderline inedible, lol. Sorry, have to get it off my chest.
No turkey though, thanks. My suggestion is if you don't know how to cook a turkey (other than put the whole damn thing in the oven and brush it with some sauce and call it "cooking"), then don't do it. 95% of the thanksgiving turkey are so badly "cooked" and borderline inedible, lol. Sorry, have to get it off my chest.
No worries Botti, brined ours from frozen with thyme, bay leaves, and juniper berries for 36 hours in the fridge, stuffed with an old family stuffing recipe that included the fried gibblets, baked topped with thick cut bacon for a continuous natural baste, and basted traditionally throughout. It was enthusiastically received, moist, tender, and flavourful.
No worries Botti, brined ours from frozen with thyme, bay leaves, and juniper berries for 36 hours in the fridge, stuffed with an old family stuffing recipe that included the fried gibblets, baked topped with thick cut bacon for a continuous natural baste, and basted traditionally throughout. It was enthusiastically received, moist, tender, and flavourful.
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.I also made plum butter.Yummy.
