Hey, y’all! Thanksgiving is just 2 days away, and I am super excited for my favorite holiday of the year. My mom is coming to town in mere hours!!!!! I hope you’ve already done your planning and shopping, so you don’t have to head into the last minute madness, but if you haven’t yet- fear not. You will survive! As my husband says with sincere cheer, “You can’t beat the spirit of the holidays.”
My refrigerator is currently busting at the seams with fresh fall produce ready to be turned into delicious, shareable Turkey Day side dishes. Ooh, and pie. Adam will make pie, of course.
When he brought this “tester” rustic apple pie in to work last week, the most expert baker of the lot, a self-proclaimed apple pie aficionado, said that this was the best apple pie she’d ever eaten in her life. Here’s to hoping he can recreate that magic on Thanksgiving Day! I have faith.
With beautiful apples like these, and a few tricks up his sleeve- like adding cracked black pepper to the apple mixture to bring a little savory to the sweet party- I’m sure Adam’s pie will be outstanding.
I’m actually using apples in lots of different ways for this year’s Thanksgiving meal. I’ll use apple cider along with homemade chicken broth and some peeled diced apples to braise my collard greens. And for added depth, I’m going to mix in two kinds of kale and giant local brussel sprout leaves. I’m also going to create a shredded beet, apple, and carrot salad with pistachios and a tangy sherry-dijon vinaigrette. Apples helped bring dimension to my totally knock-your-socks-off roasted squash soup as well- already chilling in the fridge as we speak, er type. This year Adam and I roasted a butternut squash, an acorn squash, and a sweet dumpling squash for our customary open-the-feast soup. Super Tip!! Try using a melon baller to scoop out the seeds from your squashes. It makes the work much quicker, cleaner, and easier!
It’s an appletastic time of year, and I don’t think apples are ever really overbearing- so I suggest that you embrace them for their subtle sweetness along with their tartness and their uncanny ability to either assimilate into a dish in which they play a supporting role OR one in which they totally steal the scene.