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Old Yesterday, 10:05 AM
 
Location: Olympia area (for now)
1,068 posts, read 354,169 times
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Quote:
Originally Posted by silibran View Post
Recipe please, or link. It sounds wonderful!
Here it is, it’s wonderful if you like fresh figs.

https://www.epicurious.com/recipes/f...shavings-15180
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Old Yesterday, 10:25 AM
 
Location: Southwest Washington State
18,905 posts, read 12,506,474 times
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Quote:
Originally Posted by Taz22 View Post
Here it is, it’s wonderful if you like fresh figs.

https://www.epicurious.com/recipes/f...shavings-15180
Many thanks. Fresh figs are occasionally seen in the market, so I will keep my eyes open for them.
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Old Yesterday, 10:30 AM
 
Location: Wonderland
41,037 posts, read 32,728,581 times
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That sounds delicious - I love fresh figs! We planted a fig tree this past year in fact.
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Old Yesterday, 10:42 AM
 
Location: North State (California)
28,413 posts, read 2,213,490 times
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Quote:
Originally Posted by KathrynAragon View Post
That sounds delicious - I love fresh figs! We planted a fig tree this past year in fact.

We planted a fig tree last year, but only got about 10 figs, this year, but they were fantastic. I will have to buy some fresh ones for that salad.
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Old Yesterday, 01:48 PM
 
Location: Surfside Beach, SC
1,797 posts, read 2,410,441 times
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Quote:
Originally Posted by GeoffD View Post
Gag!! That's on my banned list along with green bean casserole.
I'm also not a big fan of the green bean casserole. It's not on my gag list, but it's also not something I would ever make. Anyway, from another thread, I saw this and thought it was pretty interesting, so I wanted to share it here.

Dorcas Reilly, whose iconic green bean casserole dish graces millions of Thanksgiving tables each year, dies at 92
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Old Yesterday, 03:38 PM
 
11,360 posts, read 5,863,312 times
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Quote:
Originally Posted by vrexy View Post
I'm also not a big fan of the green bean casserole. It's not on my gag list, but it's also not something I would ever make. Anyway, from another thread, I saw this and thought it was pretty interesting, so I wanted to share it here.

Dorcas Reilly, whose iconic green bean casserole dish graces millions of Thanksgiving tables each year, dies at 92
I’ll bet you could take green bean casserole upscale. Haricots verts. A wild mushroom/leek sauce made with a fruity white like chenin blanc. Purée half of the mushrooms. Maybe thicken with potatoes in the purée
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Old Yesterday, 06:20 PM
 
Location: Surfside Beach, SC
1,797 posts, read 2,410,441 times
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Quote:
Originally Posted by GeoffD View Post
I’ll bet you could take green bean casserole upscale. Haricots verts. A wild mushroom/leek sauce made with a fruity white like chenin blanc. Purée half of the mushrooms. Maybe thicken with potatoes in the purée
Yes, that does sound really delicious, but I don't think I'd do it for Thanksgiving. I prefer to have my family favorites and traditions for Thanksgiving. I have enough trouble making all of those without trying new recipes on a holiday. That being said, I have tried new recipes for holiday on occasion and have been really pleased with the outcome. It's just rare that I do that.

One of my very favorite Thanksgiving foods is Cornbread Dressing. Not stuffing - dressing. My mother used to make it and I grew up eating it and loving it. In case you aren't familiar with it, it's made with a mixture of homemade bisquits and homemade cornbread - also giblets, chopped onions, turkey broth, etc. I love it so much! Now that my mother is gone, I'm the only one who makes it and it seems like I'm the only one who cares about having it. Because of that, I only make it every few years. Oh, well.

How about you? Do you stick to the same favorites or do you sometimes mix things up?
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Old Today, 04:22 AM
 
Location: Florida
673 posts, read 142,800 times
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Quote:
Originally Posted by vrexy View Post
Yes, that does sound really delicious, but I don't think I'd do it for Thanksgiving. I prefer to have my family favorites and traditions for Thanksgiving. I have enough trouble making all of those without trying new recipes on a holiday. That being said, I have tried new recipes for holiday on occasion and have been really pleased with the outcome. It's just rare that I do that.

One of my very favorite Thanksgiving foods is Cornbread Dressing. Not stuffing - dressing. My mother used to make it and I grew up eating it and loving it. In case you aren't familiar with it, it's made with a mixture of homemade bisquits and homemade cornbread - also giblets, chopped onions, turkey broth, etc. I love it so much! Now that my mother is gone, I'm the only one who makes it and it seems like I'm the only one who cares about having it. Because of that, I only make it every few years. Oh, well.

How about you? Do you stick to the same favorites or do you sometimes mix things up?
I always make my grandmother's dressing which is herbed bread cube, lots of butter, onion, celery, chicken/turkey stock, poultry seasoning or sage, salt and pepper. I also use this dressing to stuff the kartoffelklosse (potato dumplings) when I make her sauerbraten.

We have variations on standard T-Day dishes. I make sweet potato "casserole" with chunks instead of mashing the potatoes. My version of green bean casserole uses fresh green beans with stewed tomatoes, sliced onions, garlic and hot sauce. No cream of mushroom soup. When we found the recipe for "Mushroom Bread Pudding" in Emeril's "Creole Christmas" cookbook, we started making it and have added it to our Christmas standing rib-roast dinner, but It will work well with turkey. Brussel sprouts have worked their way on to the menu as well. My wife makes a cranberry sauce, but I have to have cranberry jelly for the after T-Day dinner sandwich.
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Old Today, 07:33 AM
 
Location: Wonderland
41,037 posts, read 32,728,581 times
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Quote:
Originally Posted by vrexy View Post
Yes, that does sound really delicious, but I don't think I'd do it for Thanksgiving. I prefer to have my family favorites and traditions for Thanksgiving. I have enough trouble making all of those without trying new recipes on a holiday. That being said, I have tried new recipes for holiday on occasion and have been really pleased with the outcome. It's just rare that I do that.

One of my very favorite Thanksgiving foods is Cornbread Dressing. Not stuffing - dressing. My mother used to make it and I grew up eating it and loving it. In case you aren't familiar with it, it's made with a mixture of homemade bisquits and homemade cornbread - also giblets, chopped onions, turkey broth, etc. I love it so much! Now that my mother is gone, I'm the only one who makes it and it seems like I'm the only one who cares about having it. Because of that, I only make it every few years. Oh, well.

How about you? Do you stick to the same favorites or do you sometimes mix things up?
I always mix in one different side dish but the favorite staples always remain. One of them is cornbread dressing, like you describe, roughly, though our family recipe handed down through the generations is different.

The first time I watched someone make it, I couldn't believe there were simply NO HERBS in it. What? But there's not - only cornbread (baked in a hot skillet with bacon drippings), chopped onions, celery and eggs, butter, chicken broth, with chicken meat laid out on top, salt and pepper, baked at 400 for about 30 minutes. That's IT. I made my MIL go slowly and I wrote down every step and then gave the kids the recipe one year. I am pretty sure that my side of the family had the very same recipe because it tasted very similar growing up.

But no herbs? No nuts? No giblets? I couldn't believe it but DANG IT, it's good.

Every year my husband says, "I hope I'm not asking too much, but will you please make the cornbread dressing?" And every year I say, "Of course I will, and you don't even have to ask." I think my entire family would rise up in revolt if I didn't make it!

It's not HARD to make but it's sort of labor intensive because everything has to be cooked beforehand and then chopped or crumbled really, really fine. It's two pans of cornbread (NOT SWEET), and six eggs, and several onions and a bunch of celery, so it's a lot of chopping chopping chopping. But dang it, it's delicious!

Our staples are always: Greenberg smoked turkey, cornbread dressing, a corn and cream cheese dish to die for, sweet potato casserole, some sort of fruit salad, fresh and canned cranberry sauce (family likes both), green bean casserole if my son in law is there, which he usually is (I didn't grow up with it but he did so it's joined the troupe), Parker House rolls or crescent rolls, giblet gravy, candied spiced peaches and cranapples, and then several types of pies with real whipped cream on the side. OH MY GOSH it must be 2000 calories or more per plate! It's terrible, but it's only one day a year - and then the world's best leftovers for two more days.
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Old Today, 07:43 AM
 
Location: N of citrus, S of decent corn
34,611 posts, read 42,768,368 times
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I don’t like messing with tradition, so I tend to have the same things, but I might switch up the recipes for pumpkin pie or sweet potatoes. I might have a group of roasted root vegetables this year, since I think it would be colorful, and in keeping with traditional fall foods. If it’s just my husband and I, I can experiment more than with the rest of the family.
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