Veterans' Day

This post originally appeared on November 11, 2009. 

Armistice Day. Poppy Day. Remembrance Day. Whatever you call it, please spare a moment on November 11 to remember and honor those who have given their skills, their bodies and brains, and their lives in armed service—including those who serve today.

Even if you vehemently oppose the conflicts, past or present, in which they took part; even if you consider their capabilities and lives wasted as a result of bad political decisions, blundering generalship, or misguided ideals; even if you disagree in every particular with the use of force to settle political disputes: please, pause for a moment to honor the individuals: their courage, which was maybe just fear overcome; their fortitude and endurance; and the things that they lost, and that we have, and have the luxury to take for granted, every day.

What candles may be held to speed them all?
Not in the hands of boys, but in their eyes
Shall shine the holy glimmers of good-byes.
The pallor of girls' brows shall be their pall;
Their flowers the tenderness of patient minds,
And each slow dusk a drawing-down of blinds.
- from "Anthem for Doomed Youth", Wilfred Owen, 1917

Thanksgiving in a cup

This was a collaboration. When SP and I were discussing what she wanted to serve, she requested something that would provide all the flavors of Thanksgiving dinner in one small package, and that could easily be eaten standing up. I went away and cogitated, and this was the result. They were a big, big hit.

Thanksgiving turkey salad in wonton cups
The idea for wonton cups came from the endlessly inspirational Dinner with Julie. I baked the wonton cups two days ahead of time and sealed them in heavy-duty zipper storage bags, ready for stuffing at the last moment. They were perfect on the day (aside from the two that got crushed in transit).

This recipe has quite a few steps and ingredients, but none are difficult—it just takes time and a bit of planning.

96 wontons
4 cups stock or water
2 cloves garlic, peeled
6 sticks celery
4 turkey breasts
1 cup dried cranberries
2 Tbsp bacon fat or butter
2 Tbsp all-purpose flour
½ cup white wine
2 cups turkey stock
2 cups panko bread crumbs
2-3 Tbsp mayonnaise
1-2 Tbsp Dijon mustard
Salt & pepper

To make the wonton cups: press wontons into mini-muffin tins, making sure to firmly press folds against the sides and keep overflow from flopping over on itself. Bake in a 350F/180C oven for 10-20 minutes, or until golden. Set aside to cool.

To prepare the turkey: bring stock or water and garlic to a simmer. Add the turkey breasts, then chop and add 2 of the celery sticks. Poach until fully cooked. (I did this in the slow cooker, and left them in for about 2 hours.) When ready, remove from heat, place in a storage container and pour some of the poaching liquid over, and refrigerate. (I did this the day before.) Reserve the rest of the poaching liquid: you will need it for the next two steps.

To prepare the cranberries: place the cranberries in a heatproof bowl or jug, and pour the hot poaching liquid over. Set aside to steep until plump and juicy.

To prepare the bread sauce: in a small saucepan on medium heat, melt bacon fat. Add flour and stir to combine; cook for 2-3 minutes, stirring continuously, or until the flour starts to smell cooked. Add wine and continue stirring, then stock—more stirring. Bring mixture just to a boil, then lower the heat and simmer until the gravy has begun to thicken up. Add bread crumbs and stir to combine, then leave to simmer until a thick sauce forms. Season with salt & pepper to taste and set aside. (I made this the day before also, and by the day of the event it had cooled to a solid mass.)

When ready to assemble the salad: first dice the turkey into small chunks and place in a large bowl. Chop the remaining 4 celery sticks and add to the turkey, then drain and add the steeped cranberries in ½-cup measures until you have an amount that you consider sufficient. Add chunks of the bread sauce and begin turning to mix thoroughly. Continue adding cranberries and bread sauce to achieve a proportional mix of ingredients that makes you happy. Add mayonnaise and mustard to bind, and salt & pepper to taste.

To assemble the cups: stuff each wonton cup with a heaping teaspoon of salad. Makes 96 wontons, with enough turkey salad left over for a couple of sandwiches.

Mixed nuts

On Sunday morning, I had a momentary panic that the seven menu items I had already decided on and begun preparing would not after all be enough food to adequately stuff the 40 or so Vintage Home Society members expected at SP’s that evening. This was brought on by observing the double batch of Cheddar-Pecan Shortbread I had just finished packing, rattling around loosely in the bottom of a medium-sized plastic storage box, looking thoroughly insufficient. Don’t caterers always have everything in enormous quantities? What was I doing showing up with one of the menu items packed in a lunchbox-sized container that wasn’t even full? Could I make my amateur status any more apparent?

I frantically took stock of my supplies, equipment, and recipe collection to see what I could rustle up that would supplement the paltry shortbread rations in the “nibbles” section of the menu, and maintain its autumn theme, all without throwing me completely off schedule (or kilter).

Once again the slow cooker saved the day. Aided and abetted by a bunch of nuts.

Oh, and by the way--there was more than enough food. Probably would have been even without the nuts. But over-catering is a security blanket, especially for a novice.

Sweet and spicy roasted mixed nuts
Adapted from Nigella Bites
Toasting nuts in the slow cooker is much easier than in the oven—no real need to worry about burning, which can happen very quickly in the oven or on the stovetop.

2 lbs/1 kg assorted unsalted nuts (I used almonds and hazelnuts because that’s what I had in the pantry)
4 tsp/20 ml maple syrup
2 Tbsp/30 g browned butter
2 4 in/8 cm sprigs of fresh rosemary
½ to 1 tsp cayenne pepper
2 tsp/10 g kosher salt

Preheat the slow cooker to its highest setting. When hot, add the nuts and allow to cook with the lid somewhat ajar (to let any moisture escape) until they begin to smell toasted. Stir regularly while this is happening; it could take anywhere from 30 minutes to 2 hours, depending on the age and quality of your slow cooker—not to mention your nuts.

When nuts begin to smell toasted, lower the heat. In a small bowl, stir together the maple syrup, butter, and cayenne, and mix to your satisfaction. Chop the rosemary very finely and add.

Pour mixture over nuts in slow cooker and stir to coat each thoroughly. Sprinkle salt over and stir again. Shut slow cooker off and leave roasted nuts in, uncovered, to cool.

Makes about 2 lbs/1 kg of nuts. Supremely nibblable.