Thanksgiving 2011

This is always a bitter sweet holiday for me. It is the day that holds the most memories. I guess it is because of all the holidays it was the one where we totally focused on family. Family that is now free from mortality and all its frailties. Yes we gathered for Christmas but I guess with the lights and focus on the Savior I have different memories. But thanksgiving was where we always gathered around the table and each expressed what we were most grateful for. At the Scharrier table it most always centered around some miracle of health for one or multiple members of the family. Aunt Sue always was thankful for a second chance at life after surviving her suicide attempt. Dad always grateful for freedom and simple pleasures. My mom had the house all decked out in the harvest glory. A tiny clay turkey I made in kindergarten, pilgrams made out of mrs butterworth bottles, a vintage turkey platter, or the indian I drew for the front door. We ate off china from my great grandparents, the delicate thin beautiful plates and glasses. Napkins rings and arts and crafts handmade by Anthony and I. Most years we had others around the table family form out of town studying at BYU or visiting for the holidays. It was the first day we were allowed to listed to Christmas music as we busied ourselves with prepping for the feast. It was always a feast full of sounds, colors and I am sure could I smell wonderful smells. I remember feeling the steam from the hot sink water, pots bubbling and the oven. Aunt Sue, Mom and dad wearing aprons had this sort of dance they did, it was graceful to watch like a ballet. I loved setting the table and just watching them work magic. SO much love for an hour long meal. The painting that hung behind my grandparent dinning room set we we lucky to have was my dads favorite painting which he would reference each and every Thanksgiving. A man with head bowed, a bible sitting on his modest table with a simple meal. Giving thanks to God for all we have. Every so many years my birthday or my older brother would fall on Thanksgiving. My mom was sweet to always try and make me feel special with a beautiful cake or amazing gift. We would get out the cake turner that spun around with a music box inside and played the tune of Happy Birthday To You. One year my brother got married on my birthday- lucky I love the woman he choose:) Getting together for dessert with my cousins. My one practical Aunt who I adore saying "We don't need a birthday cake for Missy we will have pie already." My dad thought is was very funny to chase me with the turkey neck which I dreaded and hated. The shape if it is awful plus I would cry thinking of the poor turkey his sad life and gruesome death. I can't quit the flow of steady tears as I write this. My first Thanksgiving without my Aunt Sue, Uncle Denny, or a call form Uncle Al. No more heading out to buy a tree and begging dad for the flocked variety or going to see a movie together. But I am grateful for who i still have around and that I got to love the dead ones as long as I did. Plus our first one with George who is divine. Here are some of the plans for food...

Missy’s Sweet Potato Souffle

Soufflé:

Canned Princella Yams (real ones don't work as good)
¾ cup brown sugar

3 eggs, beaten

½ cup heavy whipped cream not whipped

8 tablespoons unsalted butter, about 1 stick, melted

1 tablespoon vanilla extract

1/2 teaspoon salt

Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans

Garnish:
Mini marshmallows

Soufflé: Preheat the oven to 400 degrees F. Lightly grease oval baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, cream, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for one hour, until the topping is golden brown.

Garnish: Place marshmallows on top and return to oven for about 5 minutes or until brown on top.

Serve hot.

Jell-O Yummy Pear Delight
This is one of the only jell-o recipes I will eat.
1 cup boiling water
1-6 oz pkg lime gelatin
1/2 cup sugar
1 cup pear juice
1 can pears blended in blender
1 tsp vanilla
2 cups whipping cream (beat stiff with ½ tsp vanilla and a little sugar)

½ tsp vanilla

Bring water to a boil. Put gelatin and sugar in a medium sized bowl; add boiling water stirring until gelatin is dissolved. Open can of pears. Pour off pear juice in a measuring cup; put pears in the blender with 1 cup of pear juice (I sometime use all the pear juice). Blend until smooth. Slowly add jell-o mixture to blender and 1 tsp vanilla. Will be right to the top-- be careful. Pour into 9 x 13 inch dish. Refrigerate until it cools. Whip cream as it starts to set add a little sugar and vanilla, beat until stiff. Fold into gelatin mixture into 9x13 inch pan. Refrigerate for several hours until firm. I have done it with strawberry jell-o too.

Stuffin Muffins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened (mom made us use more)
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped

(save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature. (Mom made us use lots more butter).

Real mashed Yukon gold potatoes

Turkey brined and smoked by Scott