24 vegetables and counting for Bird-less Thanksgiving

11-23-2017 Thu. 


THANKSGIVING DINNER --- cava | spiced pecan and orange-flavored cranberry | fresh cranberry with syrup coating and sugar | guacamole and rye crackers || wine | homemade fan-tan bread | lightly pickled cucumber and pomegranate salad | roasted and marinated beets and persimmon with pistachio  |  roasted radish with fresh cream, mustard and dill | roasted baby carrots and fennel | green lentil with roasted red pepper,cilantro,onion and celery | homemade pastry  tart of mushrooms ( shiitake, chanterelle, beech, and porcini)  with leek | steamed and fried Brussels sprouts | stir-fried golden bell peppers | fried green tomatoes with Korean chili and garlic ||
homemade apple pie with ice cream | bourbon  

•  the most elaborate cooking for thanksgiving dinner ever, for family and friends  O. and F. 
• the oven almost worked non-stop, without a bird in. 

New England fantan bread

4-24-2011 Sun. warm, sunny.


WEEKEND BREAKFAST --- chai with honey
AFTERNOON-TEATIME --- apple
EASTER DINNER ( at Sharon's ) --- fennel and cheese salad |broiled green and white asparagus | mashed potatoes | baked salt-encrusted whole fish with parsley and lemon, mustard sauce | roasted rib-eye steak | New England fantan bread | wine | chocolate cake | chocolate covered strawberries

New England fantan bread baked by Andy


better than easter lilies

• a perfect day for easter bunny and egg hunters. a big holiday dinner by Sharon.
  

New England Fantan bread

these traditional New England fantail rolls are festive and fun, great for party or Thanksgiving dinner



makes 9 rolls

• 1/2 ounce fresh yeast
• 5 tbs buttermilk, room temperature
• 2 tsp sugar
• 5 tbs milk
• 5 tbs butter
• 3 1/4 cups all-purpose flour
  
• 1 tsp salt
• 1 egg, lightly beaten
  

1. grease 1 or 2 muffin pan with 3 inch cups, 9 cups total.
   
2. mix the yeast with the buttermilk and sugar and let stand for 15 minutes
   
3. in a sauce pan, heat the milk with 3 tbs of the butter until the butter is melted, cool until lukewarm
   
4. sift the flour and salt together into a large bowl. add the yeast mixture, milk mixture and egg, mix into a soft dough.
5. move the dough to a lightly floured surface and knead for 8 minutes, until smooth and elastic.
6. place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for about 1 hour, until doubled in size.
7. turn the dough onto a lightly floured surface, punch down and knead until smooth and elastic. Roll into an oblong sheet about 1/4 inch thick. melt the remaining butter and brush over the dough sheet.
   
8. cut the dough sheet lengthwise into 5 equal strips, stack on top of each other and cut across into 9 equal 2-inch strips
   
9. pinch one side of each layered strip together, then place pinched side down into a prepared muffin cup. cover with plastic wrap and let rise for 30-40 minutes or until the fantans have almost doubled size. meanwhile, preheat the oven to 400 F.
10. Bake for 20 minutes or until golden, turn out onto a wire rack to cool