Another year, it’s complicated. The more family, the more places to be. You can only be in one place at a time. Tradition, it drives the day. You gotta have turkey. Then it’s complicated. There are a lot of traditional dishes. Too many to count means you need to decide and then there are new dishes. New, no, the familiar is what is demanded by one and all. This year we have a couple new worthy additions. I guess I’ve learned a new trick. It will be sour cream apple walnut pie and pumpkin mousse. Good stuff! I don’t suppose you remember my failed pumpkin soup. It spilled out all over the driveway. No five second rule there. I’ve made that soup again recently and was very pleasantly surprised how well it turned out. It’s a nice holiday. Too bad shopping has begun and the Xmas lights are already out.
The Little Pie Company makes a SCAW – sour cream apple walnut pie for which the recipe is intentionally left out of their cookbook. It is their signature pie. The apples are sliced, not wedged. The topping is brown sugar and walnuts in a thick layer of decadence. I’ve imagined this pie. And since I moved from NYC, it has seemingly been a pursuit to reproduce the recipe. We went apple picking. There was no better time to recreate the recipe. We looked in several places and settled upon the Silver Palate recipe. It utilized sour cream. The topping is described as a streusel. Our recipe tasted exactly as the Little Pie. The topping was too meager. It’s plenty sweet and tastes the same as the Little Pie too. It just needs to be thicker. After all this time, I have reproduced another recipe. Osso bucco was another recipe that turned out to be dead simple to make. Meanwhile, the secret recipe is really not so secret after all.