Monday, November 20, 2017

That Time of Year

This is the time of the year where I do a lot of cooking but not a lot of noteworthy things and very few canning projects. I've been making bread, and granola, and cooking pretty basic meals. It's a busy time with school and work and travel. However, Thanksgiving will be upon us shortly and I need to get ready.

First of all, no turkey this year. There will only be six of us, so I'm splurging on a goose (they are surprisingly expensive compared to turkeys). We're also cutting back on the sides: no squash and no beets. Mom will make the sweet potatoes and some new brussels sprouts and grape dish (I'm intrigued) in the place of the broccoli. I will make gravy, stuffing, mashed potatoes, cranberry sauce and the pies. Those I'll start tomorrow, although yesterday I roasted the sugar pumpkin and got 6 cups of purée. I froze 3 cups for a later batch of pies and have 3 cups waiting for tomorrow. This morning I made the stuffing; since I won't be stuffing the goose it's just in a dish to be heated up at the last minute. I used leeks and duck stock instead of the usual onions and turkey stock, so it'll fit with the flavors of the goose a little better. I have pumpkin bread in the freezer which I'll thaw.

One other thing I plan to do - on Wednesday I'll make brioche dough and refrigerate it overnight. Then on Thursday morning I can make brioche dinner rolls. Whatever doesn't get eaten can become bread pudding later on.

This morning I'm tapping into my cranberry reserve and making cranberry sauce. Just 8 cups of cranberries, 2-2/3 cups water and 2-2/3 cups sugar. I'll be canning whatever I don't need for Thursday as I've been out of cranberry sauce for a while. Never fear, I still have at least 4 bags of cranberries in the freezer!

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