Thursday, November 26, 2009

'twas the night before feasting

This will likely be a two-part series, the follow-up obviously being about the Thanksgiving holiday itself, as well as the official start of Operation Gratitude Attitude. I actually kind of hate works-in-progress, but I am having so much fun with my Thanksgiving cooking contributions I couldn't wait to share.

I'm also having fun with a new favorite thing...
Definitely not a French Martini, but it is an adequate substitute. Apparently, a champagne flute is also an adequate substitute for a martini glass.

Anyway, after running around in the mist and muck all day, I returned home in triumph with the last turkey cookie cutter they had at the restaurant supply store across the street from my home. That store has saved me on prior thanksgivings, when I didn't have the right-sized casserole dish, for example. I played Christmas music on my piano for a little while, then set about chopping peppers and eggplant for my dinner: Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas. The title doesn't really lead to a need for explanation - I think the more astute readers can figure out what was in it...
Since the whole shebang roasted for about a half an hour at the highest heat my oven makes, it definitely needed to sit a while and think about what it did, so while I waited for dinner to cool, I made my first applesauce ever! Chunky Chai Applesauce is not your standard applesauce, but it's still my attempt to bribe my father into willingly consuming a tofu turkey.
before 5 happy Grannies met their fate
after they spent some time with Apple Cider and Spices

It really blew my mind to uncover the pot after those cubes of apple were simmering with the apple cider for 20ish minutes and find that they needed no mashing. It also blew my mind that after adding 1 cup of brown sugar, as well as the chai spices, you can still taste the tartness of the Granny Smith apples.

While I waited for the applesauce to cool so I could store it in tupperware in the fridge, I got to carving my turkeys and heating the marinade. I am so excited to see how this all comes out, I can't even express myself. Of course, that could be the pomegranate martini, too. I will leave you with a picture of my little tofu turkey army and a promise to update on all fronts tomorrow.

Truly the coolest thing I have ever done with tofu

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