Friday, November 26, 2010

My contributions to Thanksgiving this year:

The bread, just my standard baguette recipe;

the cheese plate (smoked mozzarella, sharp Cabot cheddar, cheddar with caramelized onions, olives and almonds and crackers, and my two favorite cheeses - 3-year gouda and Humboldt Fog);

a secondary turkey preparation, with strips of white and dark meat mixed with ground-up Spanish chorizo, olive oil, black garlic, parsley, and herbs, and then rolled up in the turkey skin, roasted, and sliced;

and the post-Thanksgiving soup, with strong turkey stock, carrots, celery, parsnips, parsley root, wild rice, and watercress.

Coming sometime this weekend, things with Buddha's hand:

Buddha's hand

Nevermind the atomic fireballs leftover from Halloween.  Buddha's hand is a citron - little to no juice, mostly rind and pith.  The stem-end starts out looking like a lemon before it all goes batshit:

Buddha's hand

The pith is very aromatic, a little like lemon, a little not.  

So this is something you use for infusions and marmalades, basically.  That's probably what I'll do.  I have seen references to people sauteeing the fingers, which is ... interesting.  I don't know how bitter that would be.

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