Happy postprandial! Now that we are through the rigors of tryptophan exhaustion and past our “Black Friday” avoidance routine, we are solidly on production. Thank you for thinking of Gary Dawson Designs for your memorable gifts!
And late Thanksgiving day, I found yet another thing for which to be thankful. The long-awaited B9Creator software was released in an upgraded Beta version that inspired me to take the plunge into Rapid Prototyping. Please look here if you are interested in the full journal of my first print success! This new technology puts Gary Dawson Designs right on the cutting edge of jewelry design and manufacturing. This advance in our ability to prototype right in our studio will help us to continue to take a few more special orders for the holiday season. Call soon to insure timely delivery!
No obligatory gifts and (usually) no unreasonable expectations…just the three F’s! That’s family, friends and food…lots of food, and usually pretty good food at that. And that is why Thanksgiving is my favorite holiday. And here’s a treat for you to consider as part of your T-day fare. But of course there’s a backstory…
I live very close to King Estate, one of the largest wine producers in Oregon. They have a hilltop castle-like winery that has a reputation for good wine, pretty nice events and pretty decent food. OK, so I’m jaded…I’m a pretty good cook myself and a foodie to boot! I’ve been a wine club member at King Estate for years and have always wanted to attend a club release tasting event. Time and circumstance have alway intervened.
Finally, just last night I attended one of these events with a friend. The wines were nice of course, and in addition to the nice company, one thing really stood out…the hot, potato-salmon croquettes, with just a dollop of tartar sauce on top, that were being passed among the guests. There were other light snacks…the chef’s take on Croque Monsieur with duck panchetta, and chanterelle-butternut squash pastry-puffs, but for me, the croquettes were the star of the culinary evening. They smelled and tasted like my childhood!
My Mom’s instructions for making them were pretty (again, pretty…right?) simple…see the image of the 3×5 card that I wrote while on the phone with her one nostalgic afternoon years ago.
Since then, I’ve begun using panko for most breading and the photos of this batch made recently use that instead of cracker crumbs. There is a more complex recipe on the Saveur Magazine website here, which I am passing along, but have to admit that I’ve never tried. I love “Saveur” but Mom trumps any other source every time!!
These little crispy-on-the-outside, creamy-on-the-inside hot delights can make a really fine meal, and my experience last evening leads me to believe that instead of rolled into logs as depicted here,they can be rolled into fairly small (25 cent piece size) balls and served as aperitifs or as part of a snacking wine or cocktail-party atmosphere.