The Hollyberry Lady

Jananas Bananas

THAT is a spectacular photo Sherry! It looks so Victorian and feminine! Yummy dessert too!!!!

~JaNan

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Jananas Bananas

The Hollyberry Lady

Jananas Bananas

Here was our bird! It's leftover stage now! HA! HA! ~J

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Jananas Bananas

The Hollyberry Lady

The Hollyberry Lady

ShearMe

Lucky me, I had TWO thanksgiving dinners! Nothing special about either, and no pictures, unfortunately, but I enjoyed my Pumpkin Pie nonetheless. ^,^ It's my favorite.

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The Hollyberry Lady

drew leonard

Split-Pea Soup, with carrots,celery,onions Bay leaves and the ham bone of an eleven pound Honey Baked Ham crock potted for about 8 hrs.

MMMMMM... MMMMM

Drew

The Hollyberry Lady

The Hollyberry Lady

ShearMe

Peanut brittle is one of the finer things in life.

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The Hollyberry Lady

The Hollyberry Lady

Bob

Just finished peeling off chestnuts and right now starting this..... adapted from a web site :

This is an Old World-style sauce that goes well with lean red meat such as venison. It would also fit with wild boar, or grass-fed beef. It would not, however, be good with normal, fatty beef. You want the juxaposition of lean meat and rich sauce here. The sauce takes a bit of doing, but it will almost certainly be something your family’s never seen before.

Serves 4

■4-8 venison medallions
■Salt and black pepper
■3 Tablespoons olive oil
■Small sprigs of dill to garnish


CHESTNUT SAUCE

■1 pint venison or beef stock ( I'm adding 1/2 venison demi glas by volume)
■1/2 pound peeled ( Correia) chestnuts

■1 small sprig rosemary, about 2 inches long
■Salt to taste
■A few grinds of black pepper
■1/2 cup heavy cream
■2 tablespoons finely chopped fresh dill


1.Make the sauce. Simmer (do not boil) the chestnuts in the stock ( and demi glas) in an uncovered pot for 45 minutes. In the last 20 minutes, add the rosemary.
2.Remove the rosemary and puree everything in a food processor.
3.Strain the sauce through a very fine mesh sieve.
4.Pour it into a clean pot and heat back to a simmer over medium heat. Take your time. Taste and add salt if needed. Grind some pepper in.
5.Cook the venison. Take the medallions out and salt them well. Let them rest at room temperature for 15 minutes to a half-hour.
6.Heat a pan over high heat for 3 minutes. Turn the heat down to medium-high and add the olive oil. Let it heat for a minute or two, but not to smoking.
7.Sear the vension over medium-high heat for 3-4 minutes, depending on the thickness of the medallions. Turn and cook another 3-4 minutes — less if the medallions are thin.
8.While the venison is cooking, add the cream to the sauce and bring to a simmer. Once it simmers, turn the heat to its lowest setting.
9.Take the venison out and let it rest for 5-10 minutes. Add chopped dill to the sauce.
10.To serve, pour some sauce onto the plate and top with the venison. Grind a little pepper over all and garnish with the sprigs of dill. Serve immediately as this sauce is not as good cold.


Served with rasted potato rounds with onions and cheese and glazed carrots......

You cant go wrong with fresh veison and a friends home grown chestnuts right? ( I could!)


( I'll let you know!)

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The Hollyberry Lady

Jananas Bananas

Oh yeah! I want to see a picture too! My gosh Bob that sounds so good! I am gleeking and I just ate my supper. Really sounds Mmmmmm Mmmmmmm good!

~JaNan

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Jananas Bananas

ShearMe

Picture from a few weeks ago, but just got it today. This was the best Paella ever:

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The Hollyberry Lady

The Hollyberry Lady