Ponderings about Thanksgiving

Here are some updated pictures of Goldie and Slate.

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I first posted about them [Goldie & Slate] October 6th of this year. CLICK HERE!

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Here we are with a little over a week before one of my favorite Holidays. Seems the reality settled in with the first snow dusting that we had the other day.

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For sure I am pleased all of the wood has been split and stacked as well as covered. We have yet to have a fire inside, not quite cold enough YET. I chuckle inwardly as I will see the neatly pile diminish and leave voids of interest come spring.

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Time to dig out the Christmas and New Year Cards…

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Once again attempt to get them addressed during the Thanksgiving weekend.

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HA that has always been a goal, who knows this year I might attain it.

Well it is a delicious thought.

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Speaking of delicious… what foods come to mind that take you back years?

Those are the memories.

One that my Mother delighted in making was: Creamed peas in a Timbale.

Gosh have not thought about that in years.

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A timbale is a disc-shaped - mould for various sorts of food.

Mom used upside down glass custard cups...she used the left over raw pie dough,

and then she would prick the dough with the tines of a fork. That way there was

no waste.

The name is derived from 'thimble'.

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While thinking about this almost lost memory I found this recipe.

Sure sounds yummy.

I think we will add this to a meal on the Sunday after Thanksgiving, because one

of our children requested Popovers. ;) Someone else has a memory.

What fun it was to sit in front of the glass oven and watch the POP of the OVERS!

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Food historians generally agree popovers are an American recipe.

They descended from 17th century batter puddings made in England.

Yorkshire pudding is the most famous example of these.

"Popover. A light, hollow muffin made from an egg batter similar to that used in making Yorkshire pudding. The name comes from the fact that the batter rises and swells of the muffin tin while baking...In American Food (1974), Evan Jones writes: Settlers from Maine who founded Portland, Oregon, Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding, individual balloons of crusty meat-flavored pastry." Most popovers, however, are not flavored but merely set in buttered muffin tins. They are served a breakfast or with meats at lunch and dinner."---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 249)

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Henderson's Popover recipe [1876]

Popover recipe from 1877:

Minted Green Pea Timbales

1 tablespoon salt

4 cups peas

2 1/2 tablespoons mint, chopped, plus sprigs for garnish

1/4 teaspoon granulated sugar

1/4 teaspoon pepper

3 egg whites

1/2 cup whipped cream Sour cream or crème fraîche

Dissolve all but 1/4 teaspoon salt in large pot of boiling water.

Add peas.

Blanch 2 minutes.

Drain and rinse under cold water.

Chill and drain thoroughly.

Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until

smooth. Continue to puree while adding egg whites 1 at a time.

Pour in cream. Blend until combined.

Divide mixture among 6 greased 1/2 cup ramekins or custard cups.

Set ramekins in baking pan.

Add boiling water to pan to halfway up sides of ramekins.

Cover with foil and vent.

Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls

clean.

Let set a few minutes. Run sharp knife around edges and invert onto serving dish.

Garnish with mint sprig and dollop of sour cream or crème fraîche

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