Lilianna23
All that glitters ✨️
- Joined
- Aug 19, 2023
- Posts
- 10,923
I actually love to make the big holiday dinners! This year I didn't as I was invited to friends'. It was fun!And you as well hun. Whether you celebrate Thanksgiving or not. We should all be thankful for what we have, and the friends and acquaintances we share every day with.![]()
Wednesday was a "cooking day" for me, nonetheless. I had started a huge vat of my bone broth on the weekend. We save all fowl bones in the freezer. I found 5 "bone bags" when I was attempting to clean out my freezer. So I took 3 and made stock.
I first dry roast the bones in my electric roaster, then add water. The bones get boiled for 3-4 days until they disintegrate. Then, I strain them into pots and put in the fridge for the fat to rise. I'll skim off the fat and ladle the stock into freezer bags. I freeze flat so they're easier to stack. The fat will go outside for the birds. The solids I put through my food processor and pureed. I'm going to try making dog food out of it.
Now, I have homemade stock to make soups, stews, risotto, etc. I give some away to friends, too.
I also made my cherry pie filling. This year, I froze my cherries without pitting them to see if it would be easier. Pro tip - it doesn't really make it faster as each cherry still needs to be handled. But it is a bit easier to pit them after they've defrosted as they're softer. There's also a fair amount of cherry juice, which I strained and drank!
Once the cherries were all pitted, I put them in a pan to make the pie filling. I use a recipe that calls for honey rather than sugar. I love it as I can vary the amount of sweetness. I don't like the canned pie fillings as they're too sweet and gloppy for me.
I then used the cherry pie filling to make mini Black Forest gateau cakes. They were a hit on Thanksgiving!