So if you remember back a whole week and a half, we made Green Bean Casserole. And the most important, most difficult part of that recipe was the fried onions. Why was it difficult? Was it because of the frying? No that was surprisingly easy. Was it because of the battering? I mean, I fucked it up, but no, not at all.
No no. The hardest part was not eating it all. Oh by the Light it was so good. And every few minutes I’d think “Oh just one more won’t hurt. There’s plenty. I have to make sure it’s not poison after all.”
And eventually, while (presumably) not poison, the fried onions became less for the recipe and more to sate your growing addiction.
By the Light I love this week. I love cooking. I love eating. I love feeding people. And in case you haven’t heard, come to the Golden Keg in the Dwarven District over the next three days to partake in our Pilgrim’s Bounty Feast! No money? No problem! Feeling extra generous? Pay it forward to help out the less fortunate. No one should ever have to go hungry.
And now it’s time for our third feature. While turkey might steal the spotlight, the stuffing is something that can never be ignored. And while I know that Spiced Bread Stuffing is more traditional – hear me out.
Full disclosure – this recipe was time consuming but it was absolutely worth it. I mean it, this is one that you really can’t miss. It was worth every bit of effort. It was time consuming, but it was not hard. Let me remind you as to what I’m all about. I am a relative cooking noob. I am learning as I go, and a big part of that is not being afraid of the kitchen. This recipe calls for three things I’d never done before: parboiling (which is essentially boiling something until just where you want it, then shocking it so that it stops cooking instantly), deep frying, and flambé-ing.
None of this was hard or scary, and I’m going to show you how to do it without it being hard or scary either. This recipe is from scratch. And when I say ‘from scratch’ I mean FROM. SCRATCH.
Sweet potatoes, cinnamon, sugar and toasted mallows. Is there anything more delicious in the world as a side? Vibrant orange with a crunchy crust of goblin marshmallows, these are easily one of my favorites for Pilgrim’s Bounty.
This is my absolute favorite time of year. I think I’ve touched on this a few times before, but up until about April of this year, I spent the previous three or four years of my life homeless and scrounging for food on the streets of Silvermoon (and eventually Brill, Org and before Jaina and had her flunkies wake me up at 3am with a wand in my face and lots of screaming, Dalaran).
But one thing I could always count on was Pilgrim’s Bounty. There was always so much food. Just everywhere, beautiful, delicious, limitless food and no one looked at me funny for eating as much as I could literally stomach or more than ‘my fair share’. I was just another person appreciating the fruits of the harvest and the hard work of all the chefs. Continue reading “Pilgrim’s Bounty Week: Wetlands Cranberry Chutney”→