Tag: thanksgiving

Weekend Finds 11:20:17: Thanksgiving 2017

Weekend Finds 11:20:17 | Serious Crust by Annie Fassler

Weekend Finds 11:20:17 | Serious Crust by Annie Fassler
Weekend Finds 11:20:17 | Serious Crust by Annie Fassler

It is not the weekend, but it’s about to be a long weekend (Thanksgiving yesssssss) and maybe you need some help. Large groups of people trying to make decisions together stress me out, so let me try to help you avoid that situation with a few finds that will hopefully make your life easier this week.

  1. Marion Cunningham’s Yeasted Waffles: You have mouths to feed, and this recipe makes roughly 13-15 waffles, depending on your waffle iron. Yes, you have to start them the night before. But it’s worth it for the airiest, crispiest waffles in existence.
  2. Bon Appetit’s Thanksgiving Issue: I am often excited to read my monthly issue of the magazine, but they killed it with this year’s Thanksgiving issue. The recipes are simple and clean, classic but new. The articles are great. If you get a chance to pick it up, I’d highly recommend it.
  3. Speaking of Bon Appetit, these potatoes. I like mashed potatoes as much as the next guy, and we all know that the more butter and cream and garlic you add, the better. I made these yesterday (it was probably the first time I’ve followed a recipe for mashed potatoes in a while) and they were the Best. Mashed. Potatoes. Period.
  4. I have always wanted to make Thomas Keller’s Leek Bread Pudding, and Thanksgiving seems like the perfect time. It’s basically stuffing. Maybe I’ll be able to convince my family to add it to the menu.
  5. If you are feeling the crunch of Thanksgiving and you are still looking for a few last minute dishes to add to your menu, or you need a side to bring over to a potluck dinner, try Food52’s Automatic Thanksgiving Menu Maker.
  6. This is the season when I think there are a few things you always need to have in your house, what with all the entertaining and parties and such: cookie dough in your freezer (this is my favorite recipe because the butter doesn’t have to be room temperature), mulling spices, and fixings for at least one simple cocktail. My go to cocktails are ones that are low on ingredients and easy to remember the ratios. A Negroni is 3 ingredients, all in equal parts, and a Last Word is 4, also in equal parts. Easy and delicious and guaranteed to keep you cozy by the fire or soothe any tensions between extended family members…
Weekend Finds 11:20:17 | Serious Crust by Annie Fassler
Weekend Finds 11:20:17 | Serious Crust by Annie Fassler



Chiangsgiving: Thailand #3

Yi Peng Festival, Chiang Mai | Serious Crust by Annie Fassler

Wat Phra Doi Suthep, Chiang Mai | Serious Crust by Annie Fassler
Wat Phra Doi Suthep, Chiang Mai | Serious Crust by Annie Fassler
Elephant Jungle Sanctuary, Chiang Mai | Serious Crust by Annie Fassler
SP Chicken, Chiang Mai | Serious Crust by Annie Fassler
Lunch at Lert Ros, Chiang Mai | Serious Crust by Annie Fassler

Well, it’s Thanksgiving day as I’m writing this, or as we’re calling it here in Chiang Mai, Chiangsgiving. It’s one of the cooler days we’ve had since we’ve been here, with a high of only 87° today. Jonah and I are actually at the office tying up a couple of loose ends before the holiday weekend while my family and friend Dylan are up at Wat Phra Doi Suthep. We’re meeting them at a nearby market for lunch, then maybe hitting up a couple more wats before our own funny Thanksgiving dinner tonight at what has become our favorite restaurant in town (and actually Kylie, Walt, Jonah and I are doing a cooking class there on Saturday).

I’m sorry I took a little break there. You see, after the election, I tried writing a couple of different posts to put here, but none of them could adequately put into words how I was feeling. And honestly, I don’t want to talk about it anymore. So I’m not. Let’s all be ok with that and move on.

The adventures have continued here. Since I last wrote, we attended the Yi Peng/Loi Krathong Festival, hung out with some elephants, drove up to Mae Ngat Lake where we spent the night at a floating hotel, visited Buatong Waterfall (aka Sticky Waterfall), floated in the Chiang Mai Grand Canyon, attended a cooking class, and of course did this all while continuing to eat and work and host visitors. It has been an overwhelmingly busy couple of weeks, and while I’m not necessarily excited for our visitors to leave (mostly because it seems like they just here) I am looking forward to things quieting down a little bit.

Continue reading “Chiangsgiving: Thailand #3”

Weekend Finds 11:3:13

Phew! We just got back yesterday from a relaxing, sun-soaked week in Mexico. We were there celebrating my birthday and my sister’s birthday with my mom and her boyfriend. It was so much fun, and there were food adventures to be had! Post coming soon about that.

This Weekend Finds is starting to lean towards the holiday season. I don’t know if you know, but this year Thanksgiving falls on the second night of Channukah, for the first time ever, and the only time for the next 75,000 years. My family, being a little eccentric, is going full steam ahead for “Thanksgivukkah,” so the holiday has been on the brain lately. Here are some things we’re thinking of:

1. Rosemary Wreath Place Cards

Weekend Finds // Serious Crust by Annie Fassler
Rosemary wreath place cards from Spoon Fork Bacon

I’m super into these mini wreaths, made of rosemary, so you know they’ll smell delicious. Head over to Spoon Fork Bacon for the (not that hard) tutorial!

2. Butternut Squash Latkes

Weekend Finds // Serious Crust by Annie Fassler
Butternut Squash Latkes: perfect for Thanksgivukkah

My mom wanted to make traditional latkes and put cranberry sauce on top (which, I guess, is still a possibility), but I always like making new latke variations. This seems like the perfect year to try these butternut squash and sage latkes.

3. Squash Soup with a twist

Weekend Finds // Serious Crust by Annie Fassler
Squash soup with a twist from Orangette

Moving away from the holiday theme, this soup from Molly Wizenberg over at Orangette looks wonderful. I love squash soup, but I love even more that this one has some unusual ingredients for a squash soup: fish sauce and sriracha anyone? I can’t wait to try making it.

4. Drinking with your eyes

Weekend Finds // Serious Crust by Annie Fassler
Learn more about what that wine label tells you.

This is an entertaining article about the design of wine labels. Not that it helps terribly much – I still probably won’t know what to pick up when I go to the store – but it’s interesting to learn about what all goes into the design, and the tools label designers use.

5. Cocktails in a slowcooker

Weekend Finds // Serious Crust by Annie Fassler
Slowcooker cocktails are perfect for holiday parties!

This idea to put your mulled wine or spiced cider in a slow cooker instead of a pot on the stove is brilliant. Having a bunch of people (who’ve been drinking) gathered around the stove where there is fire has always made me nervous, and this seems like a great alternative, and a way to get people out of the kitchen and into other rooms.

Lemon Tart with Rosemary Crust

When planning this year’s Thanksgiving menu – which, believe me, took over a month – my father and I went back and forth quite a bit on what recipes to include. We wanted to go with some less traditional recipes. For instance, instead of a regular stuffing, we stuffed onions; there were no sweet potatoes or mashed potatoes at our dinner, instead we had twice cooked stuffed delicata squash (I’m working on getting you that recipe…); our brussel sprouts were glazed with balsamic, tossed with pancetta, and sprinkled with breadcrumbs. It was heavenly. Dessert, for some odd reason, turned out a little lackluster. You know how you wait all year for those pies? Those perfectly creamy pumpkin pies, those apple pies so full of apples you don’t know if they’ll all fit in the pie dish, and the pecan pie with the perfect ratio of nut to candy-like filling? Yeah… we didn’t really get those this year. Probably because we went with the whole “let’s try new recipes!” idea. And hey, I’m glad we did. What’s the fun in cooking if you’re using the same recipes over and over, right?

In addition to the traditional pumpkin/apple/pecan pies, we also decided to add a lighter dessert to the menu. You know Pinterest, right? Well I had found this recipe for a lemon tart with rosemary crust, and without really reading the whole thing, recommended it as a light, fruity dessert. Only upon arriving in Seattle and reviewing all of the recipes did I realize that the crust was a spelt crust. Now, I don’t hate gluten-free things, but I am a little…doubtful, one might say, of their deliciousness when compared with regular gluten-filled things. So I was wary. But I made it anyway. And what I loved about this tart is that the crusty is really rosemary-y, unlike all those recipes where you add a little bit of whatever herb and can barely taste it. I also loved how tart the filling was. My family loves sour anything, so the filling (not as much the crust, but whatever) was a big hit. If I were to make it again, I would probably 1.5 times the filling and just add some fresh rosemary to my own pie dough for the crust.

Lemon Tart with Rosemary Crust


Rosemary Spelt Crust

1 1/3 cup spelt flour
3 Tbl sugar
1 Tbl fresh rosemary, chopped
pinch of salt
1/3 cup cold butter, cubed
1-2 Tbl ice water

Lemon Filling

1 cup plain Greek yogurt (I wouldn’t recommend non-fat, as you’ll lose some of the richness, but if that’s what you’re into, go for it.)
1/2 cup sugar
2 eggs
1/2 cup freshly squeezed lemon juice
1 teaspoon lemon zest


Rosemary Spelt Crust

Preheat your oven to 350 degrees. Butter a 9-inch tart pan and set aside.

In a food processor, pulse the flour, sugar, rosemary, and salt a few times. Add the butter and pulse until crumbs start to form. Add the ice water, 1 Tbl at a time, pulsing in between. When the dough holds together when pinched between your fingers, it is done. Don’t add any more water than is absolutely necessary.  It will seem crumbly, but trust me, it’s fine.

Dump the dough into the prepared tart pan. Press the dough into the pan, starting in the center and working your way outwards and up the sides (evenly!). Pierce the crust with a fork a few times and bake for 15 minutes. Allow to cool at least 5 minutes before you pour in the filling.

Lemon Filling

While the crust is baking, you can prep the filling. In a mixing bowl, whisk together the yogurt and sugar. Add the eggs one at a time, then the lemon juice and zest. Whisk until the mixture is smooth and well combined. Pour the filling into the (at least slightly cooled) crust and bake for 25-30 minutes or until the center is set and jiggles only slightly when shaken. It is weird to me that shaking things and their jiggling is in a recipe, but hey, that’s how it goes sometimes.

Allow the tart to cool completely, and then stick it in the fridge to chill for at least 1 hour before serving. If you’re feeling fancy, serve it with fresh whipped cream.