omg plot twist of the century we are on what…day 3 of the random TRA obsessively flooding my asks? and then in THE MIDDLE OF IT i get an ask from THE CORNBREAD KING HIMSELF?!
i believe my masked biggest fan has officially been unmasked my friends. i had my suspicions, a few of these asks oddly reeked of a rotten bread factory… but now i believe it’s confirmed. spoonbread my darling i’ve been wondering where you’ve been!! never hide from me again oh i’ve missed you so 🥰
poor guy must’ve gotten jealous when i started calling the anonymous TRA “my biggest fan” d’aww it’s ok bobby no one can ever replace you in my heart 💘
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The only direct mention of Thanksgiving in the Outlander books occurs in Drums of Autumn:
“My thoughts of luxuriant wallowing were interrupted by the emergence from the woods of Ian and Myers, the latter with a brace of squirrels hung from his belt. Ian proudly presented me with an enormous black object, which on closer inspection proved to be a turkey, fat from gorging on the autumn grains.
“Boy’s got a nice eye, Mrs. Claire,” said Myers, nodding approvingly. “Those be wily birds, turkeys. Even the Indians don’t take ’em easy.”
It was early for Thanksgiving, but I was delighted with the bird, which would be the first substantial item in our larder. So was Jamie, though his pleasure lay more in the thing’s tail feathers, which would provide him with a good supply of quills.”
The Outlander Kitchen Cookbook has some good recipes - I’ve tried a few already. Claire’s Spoon Bread is a good Thanksgiving/autumn recipe:
Claire’s Spoon Bread
A wonderfully light, almost creamy, cornbread/polenta/soufflé cross that is delicious morning, noon & night.
Serves 4
Cornmeal – ¾ Cup
Sugar – 2 tsp
Baking Soda – 1½ tsp
Salt – ¼ tsp
Boiling Water – ¾ Cup
Butter – 1 Tble
Milk – ¾ Cup
Eggs, beaten – 2
Lemon Juice – 1 tsp
Preheat oven to 375° F.
In a bowl combine the cornmeal, sugar, baking soda and salt. Drop the butter into the boiling water. When it has almost completely melted, add to the cornmeal mixture and beat well for 2 minutes to combine.
Add the milk, beaten eggs and lemon juice, beat well for another 2 minutes, then set aside for 10 minutes.
Meanwhile, butter a 9” pie plate or (4) 8oz ramekins.
Stir the mixture well, then ladle into the prepared pie plate or ramekins, leaving about 1/4″ at the top to prevent spillovers. Bake for 20-25 minutes, until the centre has set.
Serve hot, with butter and honey or anything else your mind can conjure up!
Ith gu leòir! (Eat Plenty)
Notes: A hand mixer on low makes for easy mixing, and will incorporate a little extra air into your spoon bread, resulting in an even lighter texture. The spoon bread will puff in the oven, but it is normal for it to fall again once it’s out. Will keep covered, on the counter, until the next day. Reheat before serving.
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A spoon cake combines the characteristics of a spoonbread, a pudding cake, and a biscuit. It has delicious strawberries on top for a simple, at-home dessert.
Bread with Cheesy Corn Spoons
Get ready to dig into a bowl of pure cheesy delight with our Cheesy Corn Spoon Bread. Perfect for the whole family to enjoy.
