Thanksgiving Feast Menu Template

Peanut Soup
Serves 8
Ingredients:
4 T (
1
/
2
stick) unsalted butter
1 cup diced celery
1
/
4
cup chopped leek, white part only
2 T chopped shallot
2 T all-purpose flour
3
/
4
cup creamy (organic, natural-style) peanut butter
1
/
2
cup chopped, lightly toasted Tennessee red peanuts
6 cups chicken stock or vegetable stock, or low-
sodium chicken or vegetable broth
2 cups heavy cream
1
/
2
T fine sea salt, plus more to taste
Preparation:
In a large saucepan set over mecium heat, melt the
butter. Add the celery, leek, and shallot and cook,
stirring, for 5 minutes, or until soft. Stir in the
flour, peanut butter, and peanuts. Cook, stirring
frequently, for 5 minutes. Stir in the stock, adjust
the heat, and simmer, uncovered, for 30 minutes.
Whisk in the cream and
1
/
2
teaspoon of the salt
and heat through. Taste the soup and add more
salt if desired.
Skillet Corn Bread
Serves 8
Ingredients:
2 T lard, bacon fat, or shortening
3 cups stone-ground yellow cornmeal
1
1
/
4
tsp baking powder
1
1
/
4
tsp baking soda
2
1
/
2
tsp kosher salt
2 large eggs, lightly beaten
3 cups buttermilk
Preparation:
Preheat the oven to 400ºF. Place the lard in a
10-inch cast-iron skillet and put it into the oven to
heat up. Pull it out just before it starts to smoke.
In a medium bowl, whisk together the cornmeal,
baking powder, baking soda, and salt. Add the eggs
and buttermilk and whisk just until combined.
Immediately remove the hot skillet from the oven
and gently swirl it to coat the bottom with the hot
lard. Pour the cornmeal batter into the skillet; the
hot lard will sizzle around the edges of the batter.
Bake the corn bread for 15 minutes. Reduce the
oven temperature to 325ºF and continue to bake
the corn bread for another 15 minutes, or until the
top is golden brown and a toothpick inserted into
the center comes out clean. Turn the corn bread
out of the skillet, cut into wedges, and serve hot or
at room temperature.
Page 5/8
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