Thanksgiving desserts?
Phred
I recently scored an invitation to a "Thanksgiving desserts"
banquet at a Yankee institution exiled here in Oz.
I have no idea what this celebration entails in terms of dress
etiquette, though an Aussie friend left me with the impression the
occasion can be pretty formal (i.e. no t-shirt and thongs! :)
Also, why "desserts"? The time slot is 6:00 p.m., which is presently
about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems
a funny time to get into "desserts" when one wouldn't normally start
on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
So do you just get fed sweet pies and puds at these events, or is
there more to it than that? It's about 40 miles away on country
roads, so no booze for me, even if it's usually served! :-(
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Giusi
"Phred" ha scritto nel messaggio
> I recently scored an invitation to a "Thanksgiving desserts" > banquet at
> a Yankee institution exiled here in Oz.> I have no idea what this
> celebration entails in terms of dress > etiquette, though an Aussie friend
> left me with the impression the > occasion can be pretty formal (i.e. no
> t-shirt and thongs! :)
>
> Also, why "desserts"? The time slot is 6:00 p.m., which is presently >
> about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems > a
> funny time to get into "desserts" when one wouldn't normally start
> on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
This is not something usually done in the US, but that day dinner is usually
in the afternoon so 6 is not strange for dessert. I should imagine what is
coyly called dressy casual would do, with expandible waistband strongly
suggested.
Nancy Young
> G'day mates,
>
> I recently scored an invitation to a "Thanksgiving desserts"
> banquet at a Yankee institution exiled here in Oz.
>
> I have no idea what this celebration entails in terms of dress
> etiquette, though an Aussie friend left me with the impression the
> occasion can be pretty formal (i.e. no t-shirt and thongs! :)
(laugh) I wonder what kind of thongs you mean.
> Also, why "desserts"? The time slot is 6:00 p.m., which is presently
> about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems
> a funny time to get into "desserts" when one wouldn't normally start
> on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
We generally have dinner earlier here in the states. Far be it for
me to make any sweeping statements, but Thanksgiving dinner
is often early to mid-afternoon, even earlier than usual dinner.
> So do you just get fed sweet pies and puds at these events, or is
> there more to it than that? It's about 40 miles away on country
> roads, so no booze for me, even if it's usually served! :-(
Bummer. Well, it's fall here, and so you will traditionally see fall
foods highlighted. You can't get away from pumpkin pie, for
instance. Heh. Of course, apple pie. How about pecan pie?
Mince meat pie (never had any meat in it that I've had). How
about apple cake of some sort?
People will have a million ideas for you. Wouldn't it be funny if
they make those sweet potatoes with marshmallows and the
green bean casserole?
nancy
Phred
>Phred wrote:
>> G'day mates,
>>
>> I recently scored an invitation to a "Thanksgiving desserts"
>> banquet at a Yankee institution exiled here in Oz.
>>
>> I have no idea what this celebration entails in terms of dress
>> etiquette, though an Aussie friend left me with the impression the
>> occasion can be pretty formal (i.e. no t-shirt and thongs! :)
>
>(laugh) I wonder what kind of thongs you mean.
When I wrote that, I did wonder what you ladies would make of it. :-)
[But, for the record, I mean the rubber feet that first arrived in Oz
from PNG in 1956/57 IIRC. At just over a dollar a pair (half a
guinea for any Poms out there) they weren't all that cheap at the
time. Especially when you consider the basic wage was about 15 quid
($30) per week then.]
>> Also, why "desserts"? The time slot is 6:00 p.m., which is presently
>> about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems
>> a funny time to get into "desserts" when one wouldn't normally start
>> on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
>
>We generally have dinner earlier here in the states. Far be it for
>me to make any sweeping statements, but Thanksgiving dinner
>is often early to mid-afternoon, even earlier than usual dinner.
Ha! Bit like our Christmas dinner which follows the old tradition of a
hot meal in the middle of the day. (At 32 C and 90% RH here!) Of
course, my own rellies were more into beer a couple of decades ago, so
we often didn't start eating until 4 p.m. or so. In more recent years
we have become more conventional by necessity, and rarely go beyond
1:30 p.m. to 4 p.m. for the whole meal (and then pass out for a few
hours until pea & ham soup with toast or snippets about 8 p.m. :-)
>> So do you just get fed sweet pies and puds at these events, or is
>> there more to it than that? It's about 40 miles away on country
>> roads, so no booze for me, even if it's usually served! :-(
>
>Bummer. Well, it's fall here, and so you will traditionally see fall
>foods highlighted. You can't get away from pumpkin pie,
That at least explains the invite, which featured four images in the
quadrants of the "cover". Three of them looked like desserts (or at
least sweets) that didn't offend my prejudices; but the one in the SE
corner looked like vegetables, with a heavy emphasis on pumpkin!
>for instance. Heh. Of course, apple pie. How about pecan pie?
>Mince meat pie (never had any meat in it that I've had). How
>about apple cake of some sort?
>
>People will have a million ideas for you. Wouldn't it be funny if
>they make those sweet potatoes with marshmallows and the
>green bean casserole?
I'll take your word for it that that's "funny". :-) I like
sweetbucks, and green beans; but I'm not sure about those marshmallows
with sweetbucks, nor a whole casserole of green beans!
Thanks for the feedback Nance.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Nancy2
I've noticed sweet potato pie served both as a side dish (with the
turkey) and as dessert. I'd always think of it as dessert.
Nancy's got it right - pumpkin pie, maybe a custard pie, apple pie or
any apple dessert - whatever fits in with a typical American fall
harvest would be suitable. Dessert could also include something
different like pumpkin cheesecake...or gingerbread or ginger cookies.
I have a topping (actually, it starts out in the bottom of the pan)
for your favorite gingerbread recipe that is terrific:
Gingerbread Topping Ella Taylor (my grandmother)
Mix a recipe of gingerbread that bakes in an 8" x 8" pan. Grease pan
thoroughly.
Melt 4 T. butter in the baking pan. Add 1 C. light molasses, and 1/2
C. raisins, and heat slowly until hot.
Arrange about 2-3 sliced, peeled and cored applies in the bottom of
the pan, covering the sauce in the bottom. Pour gingerbread batter
evenly over the top of the batter. Bake at 350 deg. F. for 50
minutes. Serve with whipped cream or ice cream, if desired. Serves
9. (An allspice-flavored whipped cream is really good.)
N.
sf
wrote:
>G'day mates,
>
>I recently scored an invitation to a "Thanksgiving desserts"
>banquet at a Yankee institution exiled here in Oz.
>
>I have no idea what this celebration entails in terms of dress
>etiquette, though an Aussie friend left me with the impression the
>occasion can be pretty formal (i.e. no t-shirt and thongs! :)
Think (financial district) business casual. You're not going as a
slob, you're dressed for company and comfortable. One acceptable
combo is Dockers, polo shirt and closed toe shoes (loafers, if you
have them - socks optional).
>
>Also, why "desserts"? The time slot is 6:00 p.m., which is presently
>about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems
>a funny time to get into "desserts" when one wouldn't normally start
>on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
>
Thanksgiving is one meal in the states that people traditionally start
"early" because the meal is the star of the show. Some people serve
dinner as early as 1 PM, most start around 3 or 4 PM.
>So do you just get fed sweet pies and puds at these events, or is
>there more to it than that? It's about 40 miles away on country
>roads, so no booze for me, even if it's usually served! :-(
I have no idea how it goes down under, maybe you should ask. Usually,
if it's a dessert party that's what it is... desserts. They expect
you've eaten the main meal before you arrive.
--
I love cooking with wine.
Sometimes I even put it in the food.
PeterL
@mid.individual.net:
Thanksgiving for Dummies :-)
http://www.sbs.com.au/food/article/3360/Thanksgiving_for_Dummies
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
PeterL
> G'day mates,
Opps!!!! Forgot this one........
Then you also have Coke Ham........
http://www.sbs.com.au/food/recipe/321/Coca_Cola_ham/search/true
Melba's Jammin'
ppnerkDE...@yahoo.com (Phred) wrote:
I think everything is the host's choice, Phred. That it's dessert only
just might be for convenience.
Dress nicely � slacks and a sport shirt, I'd think. Don't insult your
host's efforts to a nice event by showing up in t-shirt and thongs
(assuming you mean what are now usually referred to as flip-flops, the
word "thong" taken to now mean skimpy unmentionable).
If I were the hostess, I'd serve coffee and tea, and probably no booze
because it's not my habit and because I'm unsophisticated in the
niceties. And I'd look a jaundiced eye towards anyone who seemed
discomfited by the absence of alcohol.
Have a nice time � I hope the pies are good.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009
Ran�e at Arabian Knits
> So do you just get fed sweet pies and puds at these events, or is
> there more to it than that? It's about 40 miles away on country
> roads, so no booze for me, even if it's usually served! :-(
I have never been to a Thanksgiving event which was only for dessert,
so I have no idea about that. The only thing close is if people went to
dinner one place and to dessert at a different place, different families
or friends or something like that.
We make pumpkin pie, chocolate pecan pie, cranberry cherry pie and
nantucket cranberry pies, which are like cake only in a pie pan. My
eldest son has taken it upon himself to make gingerbread each year,
which we serve with sweetened vanilla whipped cream.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Ran�e at Arabian Knits
<02345ad4-97ff-41b4...@s15g2000yqs.googlegroups.com>,
Nancy2 <nancy-...@uiowa.edu> wrote:
> Nancy's got it right - pumpkin pie, maybe a custard pie, apple pie or
> any apple dessert - whatever fits in with a typical American fall
> harvest would be suitable
Oh, we often have pear or quince pie, too. With or without
cranberries.
Ranee at Arabian Knits
sf <s...@geemail.com> wrote:
> Thanksgiving is one meal in the states that people traditionally start
> "early" because the meal is the star of the show. Some people serve
> dinner as early as 1 PM, most start around 3 or 4 PM.
We hate this tradition. We have had Thanksgiving at dinner time
every since we were married. The earliest we eat is 5:00.
Nancy2
wrote:
> In article <msvlf5paigb5c7su7t5kp0ifvnku3cb...@4ax.com>,
I don't like that middle-of-the-afternoon meal, either. We (when the
family is together) generally eat sometime between 12:00 and 1:00,
regular lunch time.
N.
George Leppla
Yeah... I like the 1 PM time too. Big meal, all afternoon to digest,
visit with family, have a piece of pie.... then a turkey sandwich around
7 or 8 PM.
That's a great day.
George L
sf
<arabia...@gmail.com> wrote:
>My
>eldest son has taken it upon himself to make gingerbread each year,
>which we serve with sweetened vanilla whipped cream.
That's commendable! How old is he?
Ran�e at Arabian Knits
sf <s...@geemail.com> wrote:
> On Wed, 11 Nov 2009 13:17:50 -0800, Ran�e at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> >My
> >eldest son has taken it upon himself to make gingerbread each year,
> >which we serve with sweetened vanilla whipped cream.
>
> That's commendable! How old is he?
He is 11 this year. He did it last year, all on his own. I gave him
a recipe and he put it together and baked it. We all enjoyed it.
Ran�e at Arabian Knits
<f072ef30-bb8b-4485...@b15g2000yqd.googlegroups.com>,
Nancy2 <nancy-...@uiowa.edu> wrote:
> I don't like that middle-of-the-afternoon meal, either. We (when the
> family is together) generally eat sometime between 12:00 and 1:00,
> regular lunch time.
I wouldn't mind that if it were clear that it was lunch. It's
certainly better than turkey for breakfast and dessert at noon. We have
a big brunch around 11:00, eat a big dinner at 5:00 or 6:00 and gorge
ourselves on dessert late into the night. :-)
sf
<arabia...@gmail.com> wrote:
> He is 11 this year. He did it last year, all on his own. I gave him
>a recipe and he put it together and baked it. We all enjoyed it.
I will bet dollars to doughnuts that he'll be a terrific cook when he
grows up. My son was cooking by that age too and I love his cooking
now.
Ran�e at Arabian Knits
sf <s...@geemail.com> wrote:
> On Wed, 11 Nov 2009 18:41:52 -0800, Ran�e at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> > He is 11 this year. He did it last year, all on his own. I gave him
> >a recipe and he put it together and baked it. We all enjoyed it.
>
> I will bet dollars to doughnuts that he'll be a terrific cook when he
> grows up. My son was cooking by that age too and I love his cooking
> now.
We are determined to teach our children to cook and dance. Among
other skills, of course. Knowing those two things have helped make ours
a happy marriage.
Phred
>In article <7lvhk7F...@mid.individual.net>,
> ppnerkDE...@yahoo.com (Phred) wrote:
>>
>> I recently scored an invitation to a "Thanksgiving desserts"
>> banquet at a Yankee institution exiled here in Oz.
>>
>> I have no idea what this celebration entails in terms of dress
>> etiquette, though an Aussie friend left me with the impression the
>> occasion can be pretty formal (i.e. no t-shirt and thongs! :)
>>
>> Also, why "desserts"? The time slot is 6:00 p.m., which is presently
>> about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems
>> a funny time to get into "desserts" when one wouldn't normally start
>> on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
>>
>> So do you just get fed sweet pies and puds at these events, or is
>> there more to it than that? It's about 40 miles away on country
>> roads, so no booze for me, even if it's usually served! :-(
>
>just might be for convenience.
>
>Dress nicely � slacks and a sport shirt, I'd think. Don't insult your
>host's efforts to a nice event by showing up in t-shirt and thongs
>(assuming you mean what are now usually referred to as flip-flops, the
>word "thong" taken to now mean skimpy unmentionable).
>
>If I were the hostess, I'd serve coffee and tea, and probably no booze
>because it's not my habit and because I'm unsophisticated in the
>niceties. And I'd look a jaundiced eye towards anyone who seemed
>discomfited by the absence of alcohol.
>
G'day Babs,
Thanks very much for your reply and very practical guidance to one
who knows nothing of the social niceties of Thanksgiving observances.
However, I'm still uncertain about whether I'll get there in the end.
I seem to be reaching the age where night driving on unfamiliar roads
is no longer a joy -- and having a car with several decades under its
belt no longer inspires confidence! :-)
Thanks also to the others who took the trouble to offer advice,
especially Giusi, Nancy, and Ranee.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Stu
-->In article <barbschaller-BAEF...@news.iphouse.com>,
-->Melba's Jammin' <barbsc...@earthlink.net> wrote:
-->>In article <7lvhk7F...@mid.individual.net>,
-->> ppnerkDE...@yahoo.com (Phred) wrote:
-->>>
-->>> I recently scored an invitation to a "Thanksgiving desserts"
-->>> banquet at a Yankee institution exiled here in Oz.
-->>>
-->>> I have no idea what this celebration entails in terms of dress
-->>> etiquette, though an Aussie friend left me with the impression the
-->>> occasion can be pretty formal (i.e. no t-shirt and thongs! :)
-->>>
-->>> Also, why "desserts"? The time slot is 6:00 p.m., which is presently
-->>> about 40 minutes before dark (maybe 30 minutes if heavy cloud). Seems
-->>> a funny time to get into "desserts" when one wouldn't normally start
-->>> on dinner until about 7 o'clock (normal people; me 9:30 or later :-).
-->>>
-->>> So do you just get fed sweet pies and puds at these events, or is
-->>> there more to it than that? It's about 40 miles away on country
-->>> roads, so no booze for me, even if it's usually served! :-(
-->>
-->>I think everything is the host's choice, Phred. That it's dessert only
-->>just might be for convenience.
-->>
-->>Dress nicely � slacks and a sport shirt, I'd think. Don't insult your
-->>host's efforts to a nice event by showing up in t-shirt and thongs
-->>(assuming you mean what are now usually referred to as flip-flops, the
-->>word "thong" taken to now mean skimpy unmentionable).
-->>
-->>If I were the hostess, I'd serve coffee and tea, and probably no booze
-->>because it's not my habit and because I'm unsophisticated in the
-->>niceties. And I'd look a jaundiced eye towards anyone who seemed
-->>discomfited by the absence of alcohol.
-->>
-->>Have a nice time. I hope the pies are good.
-->
-->G'day Babs,
-->
-->Thanks very much for your reply and very practical guidance to one
-->who knows nothing of the social niceties of Thanksgiving observances.
-->
-->However, I'm still uncertain about whether I'll get there in the end.
-->I seem to be reaching the age where night driving on unfamiliar roads
-->is no longer a joy -- and having a car with several decades under its
-->belt no longer inspires confidence! :-)
-->
-->Thanks also to the others who took the trouble to offer advice,
-->especially Giusi, Nancy, and Ranee.
-->
-->Cheers, Phred.
* Exported from MasterCook *
Rhubarb Brulee
Recipe By :
Serving Size : 6-8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams rhubarb, cut into 3cm pieces
1/2 cup Splenda
1 vanilla pod
1 litre cream
10 egg yokes
250 grams caster sugar
Caster (powdered) sugar for dusting (optional)
Place the rhubarb into a pot with sugar and half vanilla pod split
lengthwise. Place on a low heat with a lid on and begin to cook. Check the
pot and give it a stir every few minutes or so.
Adjust sweetness if desired.
Cream the egg yolks together with the caster sugar
Place the cream into a pot with the other half of the vanilla pod. Bring
to the boil then remove from heat. Mix in the yolk mixture and return to a
low heat. Stir over a low heat with a wooden spoon mixing constantly.
When the mixture thickens so you can draw a line on the back of the spoon
with your finger and it remains, remove the pot from the heat.
Remove the vanilla from both the fruit and custard mixture
Place the rhubarb into desired serving vessels and top with custard
Heat a brulee iron or a culinary blow torch (optional)
Sprinkle the top of the custards with caster sugar and caramelise with the
torch (optional)
Serve immediately
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 162 Calories;
10g Fat (54.1% calories from fat); 1g Protein;
18g Carbohydrate; 0g Dietary Fiber; 35mg Cholesterol;
15mg Sodium. Exchanges: 2 Fat; 1 Other Carbohydrates.