Okay y'all, Thanksgiving is only a little more than 2 weeks away, which means its time to talk about food. I sure do love food. In order for this series of posts to make sense, I must clarify one big thing. Seth and I do Thanksgiving just the two of us. I absolutely adore my family and Seth's family, but there is just something so nice about it just being the two of us. We like to think that we are building the traditions that we will one day pass on to our kiddos. So with the sappy out of the day, onto the recipes.
I love to have some form of appetizer out. We usually put it out fairly early because we don't want to fill up too fast. This year, I have two options I am playing with.
First up, Pogaca. What the hell is Pogaca? Well, its fluffy cheese bread. I have never had it, but really come on, cheese+bread=hell yes. Seth also has really fond memories of this stuff from when his family was living in Hungary. If I don't do this for an appetizer, it will certainly make the rounds at dinner. The recipe is below.
Option two: Y'all are going to think I 've lost my marbles for good with this one, but I promise it is delicious. Brie with caramel sauce. I'll give you just a minute to pick your jaw up off the floor... Ready? Recovered? Seth and I had this combo a few weeks ago. The Fresh Market had little boxes of brie with caramel, so we gave it a go and man, it was so good! Seth and I ate this at room temperature, so I think the only thing I would do differently is heat it up a bit so the cheese gets all gooey. I promise, the recipe for this one goes like this: open wedge of brie, dump caramel on top. DONE-ZO!
Tune in later this week when I will tackle the healthier aspects of our meal (fruits and veggies), the carbs, the main dish (spoiler alert: it ain't turkey) and desert.
4 c. flour
1/4 c. warm milk
1 tbs. yeast
1/2 c. vegetable oil
1 tbs. sugar
1 tsp. salt
3/4 c. mineral water
half bunch of parsley
1 1/2 c. feta cheese
1 egg yolk
Mix sugar and yeast with the milk, let proof. Then combine all ingredients flour- mineral water (including the sugar/milk/yeast). Mix well. The dough should be pliable and not sticky. Add more water or flour if needed. Cover dough with a moist cloth and let it rest for 45 minutes.
Chop the parsley and mix it in with the cheese.
Pinch off a small piece of dough and flatten it with your hands. Dump a tsp of cheese into the break and fold upwards into a bundle. Place the pogaca's on a parchment lined tray, folded side down.
Preheat oven to 350
Beat the egg yoke and coat the pogacas. Sprinkle with poppy seeds.
Bake for 30 minutes or until golden.