The Room 222 Thanksgiving recipes!

The Room 222 Thanksgiving recipes!

BUTTER - Pour 35% cream and a bit of salt into a jar with a tight fitting lid. Shake the jar up and down until the yellow butterfat makes a big lump and is separated from the liquid milk or whey. Pour away the whey (or save to for another use) and use the back of a spoon to press the butterfat and release more of the liquid.

SOUP - Chop up a variety of vegetables and put them in a large cooking pot. This year we had carrots, potatoes, onions, tomatoes, broccoli and pea pods. Add water to cover the vegetables, bring the water to a boil, turn down the heat to simmer and cook until the vegetables are tender (about 20-30 minutes). Taste the broth and add salt to taste. This year, I added about 2/3 cup of quick-cooking minute rice for about the last 5 minutes of cooking.

BREAD - This is Welsh plank bread recipe that historically is cooked on a flat stone in a open fire. I use an electric frying pan and make a “tent” of foil over the top. You can also bake it in the oven.

2 packages of yeast

3/4 cup warm water

3/4 cup milk

1 teaspoon of salt

3 1/2 cups of all purpose flour

Dissolve the yeast in the warm water and let it proof for about 5 minutes. Put the flour and salt in a large bowl and add the milk and the yeast mixture. Mix everything together to create a dough. (You may need to add more flour.) Knead the dough until it’s smooth, about 5-10 minutes. Place a tea towel over the top and let the dough rise for 1 1/2 hours. Punch down the dough to remove most of the air bubbles. Place the dough in a large frying pan and pat down to about 5 cm thick and cover for a second rise of about 30 minutes. Turn the heat on to medium and cook on one side for about 40-45 minutes and flip over and cook an additional 40-45 minutes. (You can also put the disk of dough on a cookie sheet and bake for 40 minutes in a 350 degree oven.)