For some reason, we all seem to want to cook comfort foods at this time of year…things that use the harvest of the season. So today I want to share some recipes with you for my favorite fall meal. Again this was the menu:
For this particular meal, I made the cranberry salad, cleaned and cooked the greens, and prepared the pecan pie the day before. If you are like me, having things done ahead of time makes things so much easier to do.
I mentioned to you the congealed cranberry salad did not set up very well. It really makes a good spoonable sauce for the pork, or just add a dollop of mayonnaise to enjoy it as a salad. It would also be delicious with turkey. I am wondering how using the jellied cranberry sauce instead of the whole berry kind would affect the consistency of it…..might have to experiment with that next time.
You can also use chopped pecans in place of (or in addition to) the chopped celery. Since we were having pecan pie for dessert, I chose to leave the nuts out of the salad.
For the greens I used 3 bundles that they sell in our local grocery store. That is not a good measurement I know. Perhaps you can get a better idea of the quantity by looking at the photos below. I am not a fan of turnip roots, so I do not cook them. Do you all like to eat the roots?
The hardest part of preparing the greens is the first step: tear every single leaf from its stalk; discard the stalk and wash the torn leaves thoroughly.
Then you fry bacon in a stock pot, add vegetable oil and salt, some water, and finally the washed greens. Cover with more water and cook for a very long time. These are not going to smell good. That’s another reason I like to cook them the day before.
After cooking, I let them cool and then refrigerate them overnight in the stock pot. When it is time to serve them, I simply take the pot out of the refrigerator and warm them again on the stove for a few minutes.
I also made the pecan pie the day before. It is better to me served warm, so you should pop it in the oven for a few minutes before serving…but only a few minutes so that you do not overcook the pecans on top. I don’t like to heat it in the microwave because it seems to take on a soggy texture. (I have a thing about texture.) And of course, I like whipped cream as a topping on it. 🙂 (I forgot to take a photo of a slice on Sunday, so here is the very last slice about to be devoured today!)
You will need eggs, Karo syrup, sugar, vanilla, salt, butter, pecans, and an unbaked pie shell. I am not a pastry maker, so yes, I used the premade kind. (But I do place it in a pretty dish for serving. Does that count?)
Combine all the ingredients and pour it into the pie shell. To quote Ina, “How easy is that?” 🙂
Then bake it for 45- 60 minutes. You will need to watch it at the end to make sure it does not brown too much.
I will be back for part 2 with the remaining recipes. After that I hope to show you a little fall decor around here.
Until next time…