Martha took most of these excellent photos at the first Bide-A-Wee Thanksgiving gathering. She and Tom were among the small group of pilgrims who travelled through the Wisconsin countryside resonating with rifle reports as the firearm deer season continued. Also joining us were Jean-Louis and Nina, and their dog Georgia. We started with Tom's delicious turkey paté and a relish tray that helped me thin the inventory in my pickle museum--spicy snow peas, soy sauce flat beans, asparagus, sweet gherkins, and cornichons. Then we feasted on confit of turkey legs and wings (salted and spiced then slow roasted in duck fat), maple-herb cured turkey breast cooked on the Bide-A-Wee fire with red wine-port sauce (none dare call it gravy!); pommes boulangère courtesy of Jean-Louis, chestnut-sausage stuffing, rutabaga remoulade (both mine), Tom's fresh cranberry-orange relish, and brioche nanterre au levain. Then after a walk around the hilltop as dusk was coming down, we finished up with Martha's luscious pumpkin pie (recipe on the Libby's pumpkin filling can, she claims), and a beautiful apple tart on homemade puff pastry by (who else?) Jean-Louis.
The turkey was a broad-breasted bronze, raised just down the road by our neighbors Mandy and Jeremy Berg. And even this turkey non-enthusiast must admit that it was a damned tasty bird.
By the end of the day we were sated, glowing, grateful, and exhausted as our guests started homeward under a sky full of stars as brilliant as any we've seen at Bide-A-Wee. We hope your Thanksgiving feast was equally enjoyable.
|Jean-Louis and Nina.|
|Mary with a better shot of J-L.|
|Tom holds forth.|
|Fearless fotog Martha; blurry but the best I got of her.|
|Groovy reflection shot with most of us.|
|Georgia, Nina, and Lily.|
|Annabel in standard dozing mode.|
|Lily, the great hunter.|
|A little local color.|
|Tom has been working on perfecting his turkey paté for three years; I'd say he's just about there.|
|Country loaf, levain brioche.|
|The maple-herb-cured breast on the grill. It was grilled & smoke-roasted.|
|Rutabaga remoulade, with apple, sorrel, a mayo, sour cream, cider vinegar dressing.|
|Confit turkey legs and wings and chestnut dressing warm on the Haggis.|
|Cutting up the confit...|
|...and the breast.|
|Tom's cranberry orange relish.|
|Diverse libations enlivened the day.|
|A flavorful plate.|
We forgot to take pictures of dessert.
A delicious and memorable day.