Here at Allaire the winds are gusting, the computers are acting up, and Thanksgiving is just around the corner. Our Thanksgiving event is this Sunday (the 21st) from 12-4 in the Village. The event will feature a 19th century Thanksgiving service in the Chapel, tradesmen demonstrations, tours of our historic buildings and cooking in the Manager’s House. Safe to say, food is on our mind/maybe just my mind. While the lovely Foodways ladies will be cooking turkey on Sunday, here’s two dishes you might see them cooking at other events…
Pork Stew
12 OZ FRESH MUSHROOMS
2 LB. PORK CUT INTO CUBES
3/4 CUP RED WINE
1 1/4 TSP. SALT
PINCH GROUND PEPPER
1 BAY LEAF
1 CUP SLICED CARROTS
2 TBSP. OIL
2 CUPS WATER
1/2 CHOPPED ONION
1/2 TSP. THYME
1 GARLIC CLOVE, CRUSHED
1 CUP SLICED CELERY
1 TBSP. FLOUR
Rinse, dry and slice mushrooms. Set aside. In a large kettle heat oil. Add pork and brown. Drain fat. Add water, ½ cup wine, onion, salt, thyme, pepper, garlic and bay leaf . Bring to a boil. Then simmer for 30 minutes. Add mushrooms and simmer covered 15 minutes. Add celery and carrots and simmer covered 15 minutes or until tender. Combine flour and ¼ cup wine. Mix into stew and cook and stir until thickened ; about 2 minutes.
Apple Charlotte
8 SLICES STALE BREAD
¾ CUP MILK
3 CUPS APPLE SLICES
½ CUP SUGAR
1 TSP CINNAMON OR NUTMEG, IF DESIRED
2 TABLESPOONS OF BUTTER
Butter a 9″ pie plate or a 1 ½ qt baking dish with a heavy lid. Dip 4 slices of bread into milk and line the bottom and sides of the baking dish with the bread. Layer apples, sugar, spice, and dots of butter until dish if filled. Dip remaining bread into milk and arrange on top of apples. Filling will be quite high. Cover with lid or oven-proof plate to press down the top layers of apples and bread. Bake in a 350 degree oven for ½ hour or a little more until apples are soft when tested with a knife. Serve hot or cold.
Bon appetit!
Hannah
