It's the time of year to restate my love of Thanksgiving, ranked for me as the best holiday of them all because of its focus on two awesome things: time with good folks and forks to good food. While past Thanksgivings have had enduring and stable elements, 2022 granted us a different drummer's beat: the Oklahoma crew of friends who made the very long journey (plus two from Massachusetts) just to guarantee this would be an especially terrific celebration. (It was.)
And they gifted the Roediger House with these most awesome bar towels for Ray's the Bar, up on the third floor. I love 'em.
With a house full for the bulk of Thanksgiving week, I was hoping to keep a reasonable supply of snacks and munchables on hand for the gathered crew. Recurring favorites (i.e., pimento cheese, pictured below) were supplemented with a couple of seldom-seen or long-missing treats (i.e., my mother's sugar peanuts, pictured above). Having the week free leading up to their arrival allowed me to get a headstart on prep, so by Tuesday most of these were made and tucked away.
Mexican Restaurant White Dipping Sauce is a new-found obsession:
By the end of the guests' time here, on a Black Friday of terrific Thanksgiving leftovers, a warm dish of bacon Swiss dip seemed called for:
Not substantial enough to qualify as a "meal," the Thanksgiving morning sustenance was the simple small plate contrivance of turkey and Swiss breakfast sliders, an adaptation of the much-loved party ham biscuits but with a meat substitution in consideration of those who do not eat pork:
With Monday's still-chilly temps overshadowing Winston-Salem as the week started (29°F outside, and 62°F in the kitchen area), I had one more morning fire, which seemed pleasing to Sumner:
This was Fire No. 83.
"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.
"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.
"Swiss and Bacon Dip," from Rachael Ray. Available online at the Food Network website.
"Sugar Peanuts," long a staple of holiday gatherings in the Jones Family household. Recipe from my mother.
Turkey Swiss Breakfast Sliders adapted from "Party Ham Biscuits," a recipe shared with the Jones family by fellow UNC alum Susan Brown. I recorded her version in my recipe collection in 1988. There are various takes on this recipe, of course. Pretty popular is the "caramelized" version, such as this one: "Caramelized Ham & Swiss Buns," by Iris Weihemuller of Baxter, MN, in Taste of Home, December 2013, p. 59.
Horseradish Sauce based on "Horseradish Sauce Recipe," from Natasha Kravchuk of Natasha's Kitchen. [Published 07 February 2019]
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