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Dec. 2nd, 2019 15:26![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ursamajorI liked how well our pro-immigrant Asian American Thanksgiving menu came off last year that I mostly pursued the same line of thought for our contributions this year, in addition to the classics my parents contributed. (We had originally been hoping to do the California classic dungeness crab, but the commercial season opening's been put off a month because the whale migration season has been delayed.)
- Fivespice pork belly (Pim Techmuanvivit): we've done this one a few times before but not specifically for Thanksgiving. Rich and tasty.
- Cranberry-shingo pear chutney (Kay Chun): this has been a near-constant on my Thanksgiving table since 2000? 2001? whenever the November Real Simple had an article about Chun's family's Korean American Thanksgiving.
- Cheddar scallion biscuits (Cynthia Chen McTernan): met the approval of both my Southern-raised husband and my dad ("Grandmother Baer, as a fine Virginia gentlewoman, would approve.").
- Red curry kabocha soup (Joanne Chang): I messed up the texture somewhere and it ended up being basically a well-flavored mashed kabocha
- Roasted miso maple potatoes (Irene, Andy, and Margaret Li): definitely should've doubled this recipe! Crispy outsides, soft insides, tangy sauce uniting local miso from our new home and local maple syrup from our old one.
- Bacon-kale adobo (Tim Luym): a late addition when I looked at the menu and realized "we have nothing remotely green here." ... did not realize neither of my parents like kale; I would have thought they'd see it as virtuous and vaguely healthy or at least sufficiently performatively "healthy." Oh well! I'd originally intended to try to get ahold of some dungeness crab to try to replicate the delicious laing I had last year at Bad Saint, but no dice, the season's been delayed again.
- Wild rice pilaf (I don't know whose recipe Hyoun was following): we thought including a native grain on the table would be fitting, but this came out more like a risotto than a pilaf. Amusingly enough, per my mom, this tasted "close to Grandpa Lasian's kiampong!" (similar to the Chinese lo mai gai/sticky rice stuffing) so it accidentally fit the theme anyway :)
- Pear tarte tatin (Joanne Chang): of course I picked up the new Joanne Chang cookbook on release day and made this. Forgot just how much liquid you have to pour off a tarte tatin because I hadn't made one since last year! But delicious AF.
- Cheesy apple crumb bars (Sarah Jampel): included as homage to the New England classic apple pie with cheese.hyounpark: "It's Asian in spirit, look at all the food Koreans are dousing with cheese now! :P"
We hosted my parents, and now we basically don't have to cook for a week; the only caveat is that our fridge is so stuffed getting anything out of it is a Jengaesque endeavor.
Next up: planning ALL THE COOKIE BAKING. I'm sad to miss Flour's cookie swap for the first time in a decade, but it's not like I'm not going to be baking a few dozen dozen cookies between now and the 25th regardless.
On a related note, The Way American Kids are Learning About the First Thanksgiving is Changing has come up in my feeds recently, and I'm glad for it.
- Fivespice pork belly (Pim Techmuanvivit): we've done this one a few times before but not specifically for Thanksgiving. Rich and tasty.
- Cranberry-shingo pear chutney (Kay Chun): this has been a near-constant on my Thanksgiving table since 2000? 2001? whenever the November Real Simple had an article about Chun's family's Korean American Thanksgiving.
- Cheddar scallion biscuits (Cynthia Chen McTernan): met the approval of both my Southern-raised husband and my dad ("Grandmother Baer, as a fine Virginia gentlewoman, would approve.").
- Red curry kabocha soup (Joanne Chang): I messed up the texture somewhere and it ended up being basically a well-flavored mashed kabocha
- Roasted miso maple potatoes (Irene, Andy, and Margaret Li): definitely should've doubled this recipe! Crispy outsides, soft insides, tangy sauce uniting local miso from our new home and local maple syrup from our old one.
- Bacon-kale adobo (Tim Luym): a late addition when I looked at the menu and realized "we have nothing remotely green here." ... did not realize neither of my parents like kale; I would have thought they'd see it as virtuous and vaguely healthy or at least sufficiently performatively "healthy." Oh well! I'd originally intended to try to get ahold of some dungeness crab to try to replicate the delicious laing I had last year at Bad Saint, but no dice, the season's been delayed again.
- Wild rice pilaf (I don't know whose recipe Hyoun was following): we thought including a native grain on the table would be fitting, but this came out more like a risotto than a pilaf. Amusingly enough, per my mom, this tasted "close to Grandpa Lasian's kiampong!" (similar to the Chinese lo mai gai/sticky rice stuffing) so it accidentally fit the theme anyway :)
- Pear tarte tatin (Joanne Chang): of course I picked up the new Joanne Chang cookbook on release day and made this. Forgot just how much liquid you have to pour off a tarte tatin because I hadn't made one since last year! But delicious AF.
- Cheesy apple crumb bars (Sarah Jampel): included as homage to the New England classic apple pie with cheese.
hyounpark: "It's Asian in spirit, look at all the food Koreans are dousing with cheese now! :P"We hosted my parents, and now we basically don't have to cook for a week; the only caveat is that our fridge is so stuffed getting anything out of it is a Jengaesque endeavor.
Next up: planning ALL THE COOKIE BAKING. I'm sad to miss Flour's cookie swap for the first time in a decade, but it's not like I'm not going to be baking a few dozen dozen cookies between now and the 25th regardless.
On a related note, The Way American Kids are Learning About the First Thanksgiving is Changing has come up in my feeds recently, and I'm glad for it.
Tags:
- asian american thanksgiving,
- holidays: thanksgiving,
- recipes: bacon kale adobo,
- recipes: cheesy apple crumb bars,
- recipes: cranberry asian pear chutney,
- recipes: fivespice cider pork belly,
- recipes: pie: pear tarte tatin,
- recipes: potato: cheesy scallion mashed,
- recipes: potato: miso maple roasted,
- recipes: soup: red curry kabocha,
- recipes: wild rice pilaf,
- restaurants: bad saint
