December, Baby.

A shout-out to all my internet honies: I hope your Thanksgiving was a smashing success! Mine was so successful that I've been in a food-induced hibernation ever since, leaving me unable to post anything. You'll be happy to know this bear has awoken and is back on track. I should probably start off slow and catch you up on all the tasty things that my Thanksgiving encompassed. 

Mmmmmm...pickled radishes. My preferred form for snacking on.

On to the dates stuffed with fontina and rosemary, which were then lightly sprinkled with sea salt.

Sue's corn pudding! My friend's mother's recipe was well received. 

Parker House rollz. Little, glorious pillows of joy.

Mom's pumpkin pie. Good thing she always makes two.

Buttermilk Pie! More like yogurt pie, amirite? Jokes aside, very good for a new addition. 

Ahh, the pear tart. Three desserts are enough for eight people, right? 

This, my friends, is a small sampling of our spread that should have been intended for a small nation. Alas, we are gluttons and enjoy exiting the dinner table via log roll. I'm going to throw a few recipes at yous guyz. Let me know if you want any of the other ones!

Recipes:

(This recipe for Parker House Rolls came from Bon Appetit and has not been adapted.)

• 1 envelope active dry yeast
• 1 cup whole milk
• 1/4 cup vegetable shortening
• 3 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1/4 cup unsalted butter

·      Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes. Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). 

     Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

·      

     Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.

·      

     Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. 

     

     Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.

     Pickled Radishes

     6 radishes, quartered 

     1/2 c rice wine vinegar

     1/2 c water

     1 tsp black peppercorns, lightly crushed

     1 tsp caraway seeds

     1 tsp salt

     celery leaves

     Mix all of the ingredients (sans radishes) in a vessel that has a lid and shake to combine. Add the radishes and place in the refrigerator for at least four hours.