The Move!
I was running on the treadmill in my dad's basement a few years ago, with a DVD of the Talking Heads playing on the screen about 3 feet from my face. It was during this work out that I realized something that probably everyone in my parent's generation has known for decades. David Byrne is one craaaaaaaaaazy dude. His body moves like a cooked piece of spaghetti being waved about. And then there's the move that reminds me of the hanging wooden man at my grandma's house, where you can pull a cord and his arms and legs jerk up and down. So since we're taking this playlist back a few decades I just want to share the trailer for the video that changed my life.
Weird right? Oh wait, better idea ... Chuck Berry's Duck Walk. For Thanksgiving just make it the Turkey Walk.
The Beats!
We're going back to some old school rock. Because you have a turkey to cook. And they take forever. And if you haven't taken it out of the freezer yet, do it now. When you're ready, duck walk it into the oven.
The Treats!
If you have any doubts about what your Thanksgiving dessert should be, or maybe just an open spot on the menu (because Thanksgiving is one of those days when there needs to be at least 2 varieties of pie, in addition to all the other dessert items) ... choose this recipe. My stepdad made it for Christmas dinner last year and then my sister and I proceeded to continue eating it for our post-dessert dessert, breakfast, and lunch. That good (it is called Dark Magic Gingerbread afterall, I didn't just make that up). It's already moist and then you add homemade butterscotch on top - BAM, best dessert you've ever had. And it's a fall treat so you're kinda pinched for time here. It might look a little intimidating; in fact, I was a bit scared of making butterscotch especially when I read the line "when it barely begins to smoke", oh, and where it mentions "it can sputter and get kind of wild". It's not as bad as it sounds, and as it turns out, wild butterscotch tastes even better than regular type. Happy Thanksgiving y'all.
Dark Magic Gingerbread with Butterscotch Sauce
From With a Measure of Grace
makes at least 12 servings
What you'll need ...
I was running on the treadmill in my dad's basement a few years ago, with a DVD of the Talking Heads playing on the screen about 3 feet from my face. It was during this work out that I realized something that probably everyone in my parent's generation has known for decades. David Byrne is one craaaaaaaaaazy dude. His body moves like a cooked piece of spaghetti being waved about. And then there's the move that reminds me of the hanging wooden man at my grandma's house, where you can pull a cord and his arms and legs jerk up and down. So since we're taking this playlist back a few decades I just want to share the trailer for the video that changed my life.
Weird right? Oh wait, better idea ... Chuck Berry's Duck Walk. For Thanksgiving just make it the Turkey Walk.
We're going back to some old school rock. Because you have a turkey to cook. And they take forever. And if you haven't taken it out of the freezer yet, do it now. When you're ready, duck walk it into the oven.
If you have any doubts about what your Thanksgiving dessert should be, or maybe just an open spot on the menu (because Thanksgiving is one of those days when there needs to be at least 2 varieties of pie, in addition to all the other dessert items) ... choose this recipe. My stepdad made it for Christmas dinner last year and then my sister and I proceeded to continue eating it for our post-dessert dessert, breakfast, and lunch. That good (it is called Dark Magic Gingerbread afterall, I didn't just make that up). It's already moist and then you add homemade butterscotch on top - BAM, best dessert you've ever had. And it's a fall treat so you're kinda pinched for time here. It might look a little intimidating; in fact, I was a bit scared of making butterscotch especially when I read the line "when it barely begins to smoke", oh, and where it mentions "it can sputter and get kind of wild". It's not as bad as it sounds, and as it turns out, wild butterscotch tastes even better than regular type. Happy Thanksgiving y'all.
Dark Magic Gingerbread with Butterscotch Sauce
From With a Measure of Grace
makes at least 12 servings
What you'll need ...Gingerbread
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoons ground cloves
1 1/2 sticks butter
2 eggs
1 1/2 cups sugar
1 1/2 cups dark molasses
1 1/4 cups boiling water
1 Tablespoon chopped crystallized ginger
Butterscotch Sauce
1 stick unsalted butter
1/4 cut water
2 Tablespoons light corn syrup
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon vanilla extract or Scotch whiskey
Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan. Sift or stir together the flour, baking soda, salt, and spices. In a large bowl, beat butter until it's creamy. Gradually add eggs and sugar and beat with an electric mixer on high speed until batter is light in color and texture, 2 or 3 minutes. Slowly beat in the molasses.
Add the flour mixture and stir with a spoon until it's just combined. You don't want to overmix this cake. Stir in boiling water slowly, mixing well, then add crystallized ginger (make sure you've already chopped it into small pieces).
Pour batter into prepared pan and bake it for about 40 minutes or until a toothpick inserted into the middle comes out clean and the cake springs back when lightly pressed on top.
Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan. Sift or stir together the flour, baking soda, salt, and spices. In a large bowl, beat butter until it's creamy. Gradually add eggs and sugar and beat with an electric mixer on high speed until batter is light in color and texture, 2 or 3 minutes. Slowly beat in the molasses.
Add the flour mixture and stir with a spoon until it's just combined. You don't want to overmix this cake. Stir in boiling water slowly, mixing well, then add crystallized ginger (make sure you've already chopped it into small pieces).
Add sugar and stir until it's really dissolved - completely smooth and no longer making gritty, scraping sounds. Increase heat and boil without stirring until the mixture starts to brown around the edges. Start stirring at this point, and continue to stir as it thickens and turns a darker brown.
When it just barely begins to smoke, remove from heat and pour in cream (be careful here, because it can sputter and get kind of wild). Stir butterscotch until it's dissolved. If it's stubborn and won't melt, place briefly over low heat and stir the lumps out.
Add salt and vanilla extract or Scotch and stir well. Reheat before pouring over gingerbread.
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