Last night, Jeffrey, Mom, and I sat around the kitchen table looking at 25 vintage November issues from Gourmet Magazine. Jeffrey does the cooking at our house and was interested in trying some new things for this year’s Thanksgiving dinner.

We came up with some very interesting new dishes to try.

We were given a very large cushaw and will probably make something with it.  I had to go online to find out how to spell cushaw, and I found several recipes that I was interested in.  As a matter of fact this cushaw is so large and taking up so much space on the counter that we named it in honor of the friend who grew it.  So, we’ll probably have Roscoe the cushaw for Thanksgiving dinner… and not as a guest!

The recipes we chose were herbed spatzle, cracked black pepper cream biscuits, three-step caramel pecan cheesecake (which is a recipe from the Philadelphia Cream Cheese Company), cauliflower with cheddar sauce and rye bread crumbs, lemony creamed Brussels sprouts and celery, smoked oyster, ham, and rye bread stuffing, and last but not least, Orange flavored sweet potatoes with oatmeal cookie topping.

Because my mom is allergic to Turkey we will be having chicken this year.  I suggest Jeffrey buy two of them and cook them side by side in my large blue, antique enamelware roasting pan. We’ll see how that works out! LOL

I’ll report back after Thursday and share the recipes that we liked!

Tink

*When I dream, I cook and bake like an artist!*