Everyone has their favorites for Thanksgiving and I’m no exception. I actually don’t love turkey, but love all the side dishes.
Hello and happy Autumn! It’s been a while, but I’m back and have a cake to share. I get very excited when autumn approaches. So many endings and beginnings. For one, I start baking again! My friend Cheryl made this cake, brought it to work and said she had a “Jewish Apple Cake” for us to enjoy. Jewish Apple Cake?!! I know that cake very well and we proceeded to talk about the name: “you know it as Jewish Apple Cake too? Why is it Jewish?”, the ingredients: “yep, apples, oil, orange juice, etc.” and how much we love it.
One Monday morning a few weeks ago, my friend Meg and I arrived at work saying to each other in unison, “did you see the new issue of Bon Appetit”? Our mouths watered over practically every page with delights like Salt and Pepper Biscuits, Roasted Cauliflower with Lemon-Parsley Dressing and…Introducing Your Thanksgiving Menu to Duck Fat (shut up!). The following Monday morning, Meg let me know she made the Collard Green Gratin. And you didn’t bring me any??!! She brought it to a friend’s dinner party, bless her heart. Oh, and of course she tweaked it just a bit.
Next in the “Series of Sides”, this Autumn Slaw features raw brussels sprouts (yes!), radicchio and fennel. I resisted the urge to add more ingredients and was really pleased with the results. I already knew how the radicchio and fennel would taste, but wanted to see how the brussels sprouts would stand up to a simple dressing of olive oil, lemon juice, salt and pepper.
This recipe was such a nice surprise. I tripped over it while looking through a hand-me-down stack of women’s magazines and thought, “hmmmmm.” For no reason in particular, I haven’t paid much attention to recipes in any magazines other than strictly the food category. Shame on me! There’s a lot of good stuff out there and I’m glad I didn’t continue to get in my own way and miss out.