I thought long and hard about what I would write. My Mom? My Dad? Nah, everyone was going to say that. My brother or sister? Same. Didn't have a dog, cat or goldfish. Do, do, do ... it hit me! I started to sound it out. 'Cah' C. C was definitely first. 'Ohh' O. Next was an O. I carefully practiced printing each letter, but started doubting myself when it came to the next ones. I called over Miss Gleason for reinforcement.
"Oh. Hmm. Okay. That's interesting. Well, you'll need an R. N. B. R. E. A. D."
My chubby hands drummed with excitement at the table as she helped me sound out the word and print the one thing in the world I was most thankful for. Cornbread.
When I got home, I proudly showed my parents my plastic wrapped project. Their response probably fell somewhere in between shock and utter amusement. I don't remember. What I do know is that the lamination job came in handy. My parents are still in possession of that place mat.
***
About a month ago, I met up with a little core planning team in Clarendon Hills to discuss Thanksgiving. As Peggy, Claire and I noshed on some of Scapa's specialties, we started to assemble a plan for an intimate family feast. The first order of business was deciding the locale. Peggy looked to Claire. Claire looked to me. I looked to Peggy. Then I did it - I volunteered the white house with the red door as the backdrop. The motion was seconded. And approved. I couldn't believe it. Was I really going to get to host Thanksgiving? THE meal of the year. I was elated.
With the setting selected, we started splitting up food and beverage duties. My role was to make sure the turkey, stuffing, gravy, and cranberries were on the table, and I said I could make a tart for dessert. Claire and Peggy took the potatoes, pies, bread basket, vegetables, and wine pairings (just about the most important part.)
With help from my Dad and my Grandma (more on that tomorrow) I made my shopping lists, created a rough schedule, and as of last night, started my prep work. First up, were a pair of pastries. A poached pear and almond tart to go with the pumpkin and pecan pies. And a little something special for our post-run, pre-Mass, just in time for the Macy's Thanksgiving Day parade breakfast. A little something or should I say someone inside of me has been craving. I made a traditional Danish Kringle - that flaky, almond pastry that my Aunt Kay used to send my Dad every Christmas. It is the best.
As I cooked, washed dishes, and soaked up the intoxicating seasonal aromas, I thought about all the things I had to be thankful for this year. My wonderful husband, my loving family, my fun-loving friends, my team at work, the little lady inside of me bouncing from one side of my uterus to the other right now, our home, happiness, and health. But on this Thanksgiving eve, I want to say a special thank you to my mother-in-law, Peggy. For all her love, help and support. For welcoming me so dearly into her family. And for letting me host this very special holiday. It really means so much. Oh, and how can I forget - she's the bearer of homemade corn bread tomorrow evening. Definitely thankful for that.
Lo.
Macy's Thanksgiving Day Parade Kringle (Adapted from the Food Network)
Makes Two Kringles - one for the parade, one for the freezer
Ingredients:
For the dough:
1/2 cup unsalted butter, softened
1 package dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon of salt
1/2 teaspoon almond extract
1 egg
2 cups flour
For the Filling:
4 tablespoons unsalted butter, softened (or even melted)
1/2 teaspoon almond extract
1/2 cup confectioners sugar
1/2 cup of chopped almonds
For the Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
1/2 cup unsalted butter, softened
1 package dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon of salt
1/2 teaspoon almond extract
1 egg
2 cups flour
For the Filling:
4 tablespoons unsalted butter, softened (or even melted)
1/2 teaspoon almond extract
1/2 cup confectioners sugar
1/2 cup of chopped almonds
For the Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
Directions:
Spread softened butter on a piece of waxed paper to a rectangle about 8x16 inches big. Refrigerate for about 2 hours until it is firm again.
Dissolve yeast in water. Let sit 10 minutes. Add milk, sugar, salt, extract, and egg. Mix well. Add flour and user a wooden spoon or your hands until the mixture comes together to form a dough. Wrap in plastic and refrigerate for at least one hour or until the butter is ready
When both the butter and the dough are ready, remove from refrigerator. Roll out the dough nto a rectangle about 8x12 inches.Cut the sheet of butter in half and lay one piece of it over the middle third of the dough.
Fold one of the thirds of dough without butter over top of the butter layer, then fold the other end over the top of that. (Like you are folding an envelop.) Chill it again for at least two hours or up to overnight.
Remove the dough again and gently roll it into an 8x12 inch rectangle again. Grab the remaining piece of chilled butter, lay it on the dough just like before and fold up like an envelop again. Roll out the dough carefully again into an 8x16 inch rectangle and fold into thirds once more. Refrigerate for another hour or so.
Combine the filling ingredients into a smooth mixture using a food processor.
Remove the dough from the refrigerator and cut it in half width wise. Carefully roll the first half of the dough to a 6x20 inch size. Spread the filling down the middle of your dough and fold inward again like an envelop. Seal the fold with a little water. Place the kringle on a parchment lined baking sheet and form into an oval joining the two ends together. Flatten the whole thing down gently with your hands, sealing the ends with water if need be. Repeat this process with the second half of the dough.
Heat oven to 350 degrees and bake both kringles for 20 to 25 minutes.
Make the glaze by combining the three ingredients into a smooth paste. Remove kringle from the oven, let cool completely, then glaze.
