Flipping the Bird

For some oddball reason, we managed to roast the Thanksgiving turkey upside down, without anyone even noticing until the master carver of the house, preparing to slice up the bird, asked why it was placed breast down on the presentation platter. We still can’t explain that one, but the surprise result was a turkey that yielded exquisitely moist white meat. True, it could be thanks also … Continue reading Flipping the Bird

Just Say No. . . to Snickers Salad

Contrary to our Midwestern roots, the Three Points cooks will not be adding Snicker Salad to the Thanksgiving table this year (or any year). The New York Times reveals that the top Google searches for recipes in all 50 states this week place Nebraska (Kate’s home state) at the center of the Snickers Salad belt. The ” salad” is composed of whipped topping, apples, chopped-up … Continue reading Just Say No. . . to Snickers Salad

Pie in the Sky

Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu:   Squash on Toast.  Amelia took this a step higher by making her own baguettes. Crab and Artichoke Dip … Continue reading Pie in the Sky

Beyond Pumpkin Pie

This year’s Thanksgiving feast chez Kate focused on new combinations of  traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of sparkling Chevalier Cremant de Bourgogne. Alongside the Roasted Turkey. Mashed … Continue reading Beyond Pumpkin Pie

Post-Game Wrap-up

Welcome to guest blogger Amelia Peltz, who shared our Thanksgiving table and brought a dish that became a hands-down favorite.     Who Says Vegetarians Can’t Have Fun, Too?   Ah, Thanksgiving.  The turkey-centric holiday that often left those of the vegetarian persuasion feeling a little freakish for our desire to just eat the vegetables.  But with the increasing popularity of vegetarianism, fueled as much … Continue reading Post-Game Wrap-up

T-Day: What’s Cooking in Baltimore

A vegetarian feast! (for two). B and I have both been a little under the weather, so as far as menu planning went, the key ingredient was ultimately what required no outside resources to prepare. We had plenty in the fridge to work with, however, so it wasn’t exactly a master round of Iron Chef or anything. To get specific: Butternut squash soup of my … Continue reading T-Day: What’s Cooking in Baltimore