In a normal year, late November would be when I bring my big herb pots inside for the winter. But here in northern New Jersey it’s a balmy 65 degrees outside, so I think I’ll leave the pots of rosemary and bay laurel out on the patio for a little while longer. (Or at least until the weekend when I can put “Move heavy pots” on someone else’s To Do list.)
Did anyone else out there start the day with a piece of pumpkin pie? I know I can’t be the only one. Pumpkin pie almost always tastes better the morning after Thanksgiving; I’m not sure if it’s because the cloves and cinnamon have had a chance to meld into the pumpkin custard, or because things just taste better when you’re not stuffed to the point of pain. Either way, I like it for breakfast with a blob of barely sweetened whipped cream and a giant cup of black coffee.
Since I’m a little cooked out today, instead of posting pumpkin pie recipes I thought I’d share my favorite way to make coffee. This is a great method if you like your coffee HOT, freshly brewed (vs scorched from a burner) and freshly roasted (vs pods) – like I do. (It should be noted that I have been called a “coffee snob” on more than one occasion, and I’m OK with that.) I started making my morning coffee this way when my old coffeemaker died, and even though I have a new machine now, I prefer this method when making coffee for one.
Here’s what you’ll need:
In a kettle bring some water to a boil. Meanwhile, If you take milk, cream or sugar, add it to the bottom of the mug. Set the filter holder on top, and place a #4 paper filter in the holder. Add 1/4 cup ground coffee for a 12-oz mug. (If your mug is smaller or you like your coffee weaker, you might want to experiment with the proportions.)
When the water reaches boiling, pour it into filter holder with coffee grounds, filling to the top. (Note: I do this over a small tray since sometimes I overpour and end up with a coffee puddle.) When all water has drained through the filter, the coffee’s ready to drink. Legal disclaimer: Coffee will be very hot! Unless you have an asbestos mouth, have some pie while the coffee cools.
Welcome to my kitchen! By most accounts, I spend way too much time in here – experimenting with new recipes and planning the next meal or party when I should be exercising or starting those baby books. (The kids are now 9 and 7.) But the heart wants what the heart wants, and in my case the stomach goes along for the ride. Pull up a barstool and join me!
With Thanksgiving only a few days away, you might be expecting some exotic new stuffing or cranberry chutney recipes here. Sorry to disappoint. For me, there are 364 days a year to experiment with new recipes, and then there’s Thanksgiving. I might get a little crazy and add cognac to the gravy one year, but that’s about the extent of it. I’m happy with the same roast turkey, same herb stuffing, same candied sweet potatoes, same mashed potatoes (no add-ins other than butter, milk & salt), same tart cranberry sauce*, same apple and pumpkin pies. Call me boring if you want, but I find ultimate comfort (and deliciousness!) in our family’s traditional meal; why mess with a good thing?
*In full disclosure, the tart cranberry sauce I make now was not what we had growing up. We had the jellied kind from the can, sliced into circles and fanned out in a cut glass dish. Tradition mandates that we serve it this Thursday as well. But in addition, we’ll have the Tart Cranberry Sauce I started making a few years ago – a super-simple recipe of fresh cranberries and a little sugar. Cutting back on the sugar allows the cranberries to shine, and I love how the tartness of the cranberries wakes up your taste buds and helps cuts through the richness of the rest of the meal. (Thus making it easier to go back for seconds.) This sauce could be made several days ahead, and brought to room temperature before serving. Happy Thanksgiving!
Tart Cranberry Sauce
Add all ingredients to a saucepan.
Bring to a boil, stirring occasionally until berries start to pop (approx. 5 minutes). Continue to stir and mash berries against the sides of the pan until thickened.
Remove from heat; serve warm or at room temperature. Makes about 2 cups. (Because it’s tart, a little goes a long way.)
Subee's Kitchen 