That’s how many years it has been going on…the Thanksgiving Potluck that I attend…37 years and counting. That’s more years than I was old when I started coming to it. Duncan was not quite two years old. He’s nearly thirty-three now. I’ve not come to all thirty-seven of the gatherings. I’ve probably missed about seven or so when life found me in other cities at other gatherings. But, this gathering, with dearest longtime friends, is where my heart is.
There are tremendous home cooks and bakers among us, and it goes without saying that there is quite an array of delicious sides and pies to share. Yesterday was no exception. Our hosts always make a big bowl of eggnog, which we dip into while the turkeys (one roasted in the oven and a second one smoked outside) finish up. I made two pies–one savory and one sweet.
The savory pie I made was a total experiment. I made it in a game pie mould. When I was in the UK eight years ago, I saw one of these moulds at a kitchen store for about $100/US. I regretted that I didn’t buy it and carry it home with me then, because now they are even more expensive. Earlier this year, I found a used one on Etsy or EBay–I can’t remember which–and including the price of shipping from the UK, it ended up being about $100/US. Yes, they are pricey so if you see one in good shape, with no rust, and all parts (two sides, a bottom pan, and clips), grab it!
Of course, the filling is traditionally game, meat, or paté, but I’ve never been one for tradition, so to “christen” my new-ish pan I made a filling of layers of mushrooms and cheese. I wish I had gotten a picture of the cut pie to show you how it looked inside but I totally spaced it out. I’m already thinking of how I will change up the filling for the next gathering and I will have a year to practice, right?
The pies made in these moulds use a hot water crust, like the one I learned to make in the UK eight years ago. If you have Art of the Pie, you’ll find a recipe for a version of the dough I learned, and directions of how to make traditional pork pies, too.
But, yesterday, I mixed it up even more to try something I’ve never done. I made a hot water crust with gluten-free flour. I had no idea if it would work. My Plan B is always to have the lasagna pan close by in case a pie is a flop, in which case I turn everything into the pan and call it a crisp or crumble…or something like that. But, I had very good results yesterday, and am planning on doing some more experiments after I’ve finished all the edits for book three, which is my priority right now. Of course, right now I am thinking, who in their right mind decides it’s possible to write three books in four years???
Enjoy your TDay leftovers!