If you are not a can free Thanksgiving person try a few new recipes and break out of the cycle. Fresh cranberry sauce is ridiculously easy and once you make fresh cranberry sauce you will never go back to that gelatinous goop that falls out of the can. Real pumpkin pie made from oven roasted pumpkins is divine and with a scoop of fresh whip cream you’ll be in heaven.
This year we are cooking a heritage breed turkey raised in New Mexico by a local farmer. For the past five years we have been cooking heritage birds that we ordered through Heritage Foods USA, http://www.heritagefoodsusa.com/, and we are hooked. I use to be one of those people who would dig for the biggest bird I could find at the market. But now since we have switched to heritage birds there is no turning back. They are not the typical 22 pounder you pick up frozen at the grocery store. Heritage birds are slower to grow and reach a nice size between 10 and 14 pounds. Much to my surprise, a 14 pound bird was more than enough to feed 8 people and have copious amounts of left overs. Plus heritage birds cook quicker and don’t require you to wake up at 4 a.m. to get the butterball in the oven. There is still time to place an order for this Thanksgiving with Heritage Foods USA. They have a fantastic selection of meats, sea food, and birds and they support local artisan farmers.
It was one of those days. I got home and I was desperate for the comfort of a grilled cheese sandwich. Thankfully I had made onion dill bread over the weekend and had a draw full of beautiful cheeses, but no mayo. I must admit I had made homemade mayo before, but it was never thick enough and just didn’t do the trick. Store bought mayo was one of the few pre-made foods I was still buying. Thanks to Erica at Northwest Edible Life, http://www.nwedible.com/2013/02/magically-fast-and-easy-homemade-mayonnaise.html, I am a changed woman. I will never eat store bought mayo again!
I was shocked at how quick, fast, and delicious this mayo is. Erica has a nice little video that shows you how to make homemade mayo. I followed her recipe pretty close, I didn’t have lemon on hand so I used white balsamic vinegar for acidity, and it was amazing. Thick and creamy with a gorgeous butter yellow color thanks to the delicious eggs the girls laid this morning. Homemade mayo is like no mayo you have ever had. Erica also recommends adding fresh herbs to the mayo. I can only imagine how divine fresh tarragon, Italian parsley, or basil would be in this mayo. Finely minced garlic would add a nice little zing too.
Any jar will work, but a wide mouth mason jar is perfect for preparation and storing. You have got to try this out. So put your immersion blender to good use and you will never buy pre-made mayo again!