I just got back from a Thanksgiving “warm-up” meal, which was a delicious evening full of good food and good people. There is nothing like a family of friends to be grateful with before giving thanks with the nation. A casual meal of bounty also helps to temper holiday psychosis (admit it, you know what I am talking about).
Originally I said I would bring corn muffins in the shape of ears of corn simply because I somehow acquired a cast iron muffin pan in said shape. But in a burst of culinary confidence I dug out a Martha Stewart “Living” magazine from November 2000 and settled on Wild Rice and Fruit Salad.
Wild Rice and Fruit Salad
“On a day when warm side dishes abound, salads provide a welcome contrast,” purrs the recipe introduction. “This one has many merits: the hearty, nutty flavor of wild rice, the freshness of fruit, and a tart dressing…. It can be served chilled or at room temperature and can even be dressed in advance, since the rice will stand up to a long soak without losing its pleasant chewiness.”
Wild and nutty. Sounds like Thanksgiving to me. Other than having to hunt for wild rice in two different stores and then paying much, much more than I ever imagined I would for rice, it was worth it. (more…)
Kitchen Report 