We are having our meal at home this year, due to family losing their homes on Long Island, but it is all good. I made three pies this year- Southern Bourbon Pecan for my son, Cranberry Pecan Torte for hubs and my fav you see in the photo...Sweet Potato Pie. I prefer it over pumpkin since my childhood.
It also has a splash of bourbon, my theme this year is bourbon and chorizo in many of the dishes, but not overkill. Doing our usual heirloom turkey this year with cranberry-walnut bread and chorizo dressing, green beans and wine. Not too much, don't want to be stuffed do we?
My son is into rock climbing and roller skating, so this years turkey on the pie is has roller skates and is dancing at the rink. He is here for the holidays for the first time in six years. I always add one, a turkey pastry topper to one of the pies, last year the turkey was reading a book for my hubs step-mom who is a retired teacher. She says every good turkey should read!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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