On June 17th my book group met on Prospect Street to discuss What My Mother Gave Me by Elizabeth Benedict. The book was published right around the time I decided to research my mother's antique family glasses and write one of my weekly columns for the newspaper so I hoped others will share their own memories of mother-gifts while we eat dinner. I'm a huge fan of Ms. Benedict's book and have been recommending it wildly. While others aren't necessarily memoir lovers like I am, there were several hours of conversation last night about our mothers, families and gifts we've received from them. (Or not, I might add.) One member of the group shared her own essay (worthy of the book!) with us and I was enrapt listening to her read it.First course was Corn-Celery Chowder which is a variation on the Crab Corn Chowder I have posted on this blog. I omitted the crab and added diced cooked potatoes simmer in chicken stock. I made a roux of butter and flour and the soup is creamy and thick and very delicious! (Gerry sat in the kitchen and chowed down two bowls.) I added our own herbs from the porch herb pots - tarragon, thyme and chives.
Accompanying the soup was Ricotta Braid with Honey Butter - what would dinner at the Canelli's be without that bread and honey-orange butter (made with honey from our own bees.) This time I made a four piece braid - something I saw on YouTube recently. It worked perfectly.
I made a big salad with mixed greens, strawberries, tiny red and yellow tomatoes and honey-toasted almonds with Poppyseed Dressing. I tossed in some fresh cilantro and our own parsley for good measure.For two more vegetarian courses I found Meatless: More than 200 of the Very Best Vegetarian Recipes from the Kitchens of Martha Stewart Living.
I'll link the recipes here: Apple, Leek and Squash Gratin (with fresh sage from the porch planter at 305 Prospect Street) and Mushroom, Spinach and Scallion Tart (fresh dill and cilantro from our Marion herb planters.) I think the gratin would be a wonderful addition to a Thanksgiving dinner. The tart needs to be served immediately; the phyllo dough got a bit soggy while it stayed warm in the warming oven for two hours.
Dessert? Kentucky Bourbon Cake, of course.
