No fair! Anne wanted me to have some ham too!
Then again, myskepticsight’s Texas Potatoes and furlibusea’s Grandma’s little potato things sound pretty tempting. Maybe I don’t need ham after all. (Though it would make a good ingredient for both.)
For me it is the brined, rubbed and then roasted over indirect heat from charcoal with applewood smoke turkey.
The brine is courtsey of Alton Brown and the cooking is on either a Weber or my Big Green Egg
Do one turkey this way and you will never take one near an oven again.
Cabbage rolls… Grandma’s homemade cabbage rolls. Mmmmm. (I know how to make them, and I do a fairly decent job at it, I just don’t do it often so I always look forward to Grandma’s!)
Eggnog, stuffing, pecan pie, Mom’s cranberry sauce. She makes it from scratch, using a different recipe each time. Ooh, and Mom’s yeast rolls. Yum!
That’s OK. There seems to be a definite trend here. People prefer stuffing to potatoes. Maybe advertisers should use it in a commercial or something.
Clementines. I like oranges well enough, but make 'em small - and let me at 'em! Working my way through a carton right now.
Susan
What is this “fried corn” you speak of? As our family was Pennsylvania German, dried corn had to be included at every Thanksgiving and Christmas (and maybe Easter too). I love the taste but didn’t like the juice from it that ran into my other food.
For the holidays, I would also have to go with nog. Or maybe creamed onions. Mashed potatoes are a favorite but clearly they are not holiday-only.
Juice from dried corn?
I know! It’s dried corn that you reconstitute through simmering in water (like the “stewed corn” recipe here) and it holds the juice until you put it on your plate and then it’s everywhere.
I thought you could only buy it regionally or in family restaurants in PA, so it’s good to see you could mail order it! I’ll have to tell Mom.
Another vote for this one but must add the bacon. Nothing like a good turkey club from the leftovers. I just hope I can find fresh tomatoes.
I second everything mentioned so far but I’d like to add that sitting in front of a cozy fire with nieces and nephews, watching a silly family movie and teaching the newest generation how to crack and eat out of a big bowl of mixed nuts is an activity I really treasure.
When you have a 4 year old niece ask her big, strong uncle Brian to crack those thick walnut shells with grandma’s old steel nutcracker, that’s just too precious.
You know, I don’t really know the exact means of making fried corn, but I know that you take the cob of cooked corn, scrape the kernals in to a pan and then, I guess, fry them. i don’t dare ask how it’s made because then if I ever ask for some, mom will say, “Make it yourself. You know how.”
This is one recipe for it.