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Wednesday Food: Test Driving Thanksgiving

squash pudding1Just a quick recipe  recommendation from Wednesday Food.  In preparation for Thanksgiving I’ve begun browsing in past November issue food magazines and through copious cookbooks.  The most recent Bon Appetit featured a spread on vegetarian Thanksgiving (sans nasty tofurkey), highlighting Molly Wizenberg’s Butternut Squash and Cheddar Bread Pudding as a possible main dish.  I took it for a test run this week with a few modifications.

The recipe uses wine and mustard in the egg custard which need to be doubled (cut back on the half and half to compensate), to balance out the rich creaminess and thick cheese in the dish.  The addition of a tablespoon of chopped sage matches the earthy quality of the kale while adding to the depth of flavor.  The ingredients are layered and when you bite into it you can taste how the sweet squash harmonizes with the cheese while the springy bread keeps the texture light.  The wine and mustard cut through cream flavors and emphasize the slight bitterness of the kale.

In the end this dish is great for fall evenings or as incorporated with the Thanksgiving spread.  I roasted some potatoes, garlic, and brussel sprouts as a side to make this a hearty dinner.

Beer recommendation: this would match Dogfish Head’s Indian Brown Ale in roasted tones and brown sugar; would contrast nicely with Victory HopDevil which would make the rich flavors taste striking.

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November 11, 2009 - Posted by | Wednesday Food

2 Comments

  1. i looked at the leaves and thought wow they eat jade now :)
    but upon some closer look it’s not jade

    Comment by read | November 12, 2009

  2. Oooh…I like the new beer recommendations.

    My beer recommendation: drink it.

    Comment by Sarah | November 18, 2009


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