665116 Fri Nov 06 04:18:10 -0800 2009 13 31 Home Cooking 0 5160272 Hello! My friends and I are developing our thanksgiving menu and while most everything is decided, I want add something to make the cornbread a little more special. So far, I've considered Jalapeno butter, or caramelized onions with sage. Any other suggestions? Or is the caramelized sage-onion a nice enough idea? Thanks! www.emambrosia.wordpress.com Fri Nov 06 04:18:10 -0800 2009 240564 eviemichael 1 5160308 you want a "topper" idea, right? i like the jalapeño butter idea. for a sweet but mysterious flavor, make pineapple butter. i think the caramelized onions and sage are a bit heavy -- but that's my opinion. also, you could whip honey, butter and finely minced jalapeño together to use as a spread. ~~~ ps, that meal on santorini looked great. did you ever post here on chowhound's octopus thread about the special "tip" on getting it perfectly done? http://chowhound.chow.com/topics/665075 Fri Nov 06 04:56:59 -0800 2009 5160272 105717 alkapal 2 5160343 Yes it was amazing! Thanks for the link, I will post it. When octopus is done right (and only then) it is always a transcendent dish for me, even in its simplicity. You're right the onions are probably too heavy, especially with all the other dishes included in the feast. Fri Nov 06 05:22:26 -0800 2009 5160308 240564 eviemichael 1 5160317 Bacon goes so well with cornbread, as does chipotle, so how about a bacon, chipotle spread? I like the chipotle over the jalapeno for it's smokey quality. At our recent wedding we made chipotle, cheddar corn bread topped with smoked duck and an apricot, carmelized onion jam. We ran out of it almost immediately. Fri Nov 06 05:01:00 -0800 2009 5160272 52629 gardencub 2 5160326 not that it matters here, but i cannot take chipotle in much of anything except chili. i'm presuming eviemichael wants to serve this with a turkey dinner? i just think heavy spreads "kill" the cornbread, which should be appreciated for its corn-y flavor. Fri Nov 06 05:10:56 -0800 2009 5160317 105717 alkapal 2 5160345 the duck, apricot, caramelized onion jam sounds AMAZING. I might just do the apricot caramelized onion jam without the duck. It would still be great, right? I agree with alkapal that its best to not make it too heavy, but just a tiny dollop on a big piece shouldn't be so bad... thanks for the recs! Fri Nov 06 05:24:05 -0800 2009 5160317 240564 eviemichael 3 5160366 i like the apricot/onion jam, but with emphasis more on the apricot. i'm assuming that you have more savory dishes overall in your menu? then the little bit of sweetness will be a nice contrast. ps, just on your own, try some of that pineapple butter on a hot-out-of-the-oven zucchini muffin! oh, it's fabulous. ~~~~~ i'm now thinking of gilding the lily, using a dab of mascarpone on the cornbread, under the jam. ;-)). Fri Nov 06 05:40:33 -0800 2009 5160345 105717 alkapal 4 5160410 oh well now that sounds even better. i guess i should forget fitting into my jeans a few days after thanksgiving! yes most of the other side dishes are savory, so it will add some variety. Fri Nov 06 05:59:53 -0800 2009 5160366 240564 eviemichael 3 5168103 The apricot onion jam would be great without the duck, for sure. To be honest I cheated when I made it, I had a jar of home made apricot preserves that I simply added some carmelized onions that I had finished with a dash of balsamic at the end of cooking. For about a pint of jam I used about 1/2 teaspoon of ground chipotle. The jam was more sweet than savory, so I think Alkapal's comments are right on the mark. You could use a dollorp of mascarpone or fresh chevre under it, thanks for the idea Alkapal. Mon Nov 09 14:13:37 -0800 2009 5160345 52629 gardencub 4 5168156 gardencub, i like your ideas. i, too, am a chevre fan! have you tried the "president" brand "creamy and mild" fresh goat cheese? it is awesome! ;-)). here's how i last experienced that cheese: http://chowhound.chow.com/topics/633632#4826817 look for this in the store: https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=564354&catalogId=10002&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:ProductDisplay http://www.netgrocer.com/pd/Netgrocer_com/President/Goat_Cheese_Fresh/4_oz/00077901200013/2D462 Mon Nov 09 14:28:44 -0800 2009 5168103 105717 alkapal 4 5169364 thanks so much, that is what im going to try, and ill let you know how much everyone likes it after thanksgiving! :) www.emambrosia.wordpress.com Tue Nov 10 01:35:10 -0800 2009 5168103 240564 eviemichael 5 5169461 evie, nice info re tackling pomegranates. also, i'm a blanquette de veau fan, too. yours looked very nice. i like the leeks idea, too. Tue Nov 10 04:44:20 -0800 2009 5169364 105717 alkapal 6 5180841 thanks much alkapal :) im about to post about pomegranate liquor now. my kitchen now looks like a crime scene, so i cant make fun of my dad anymore... definitely check out boulud's blanquette recipe on epicurious- amAzing. but yes definitely add leeks instead of onions and add beef stock to the chicken stock. www.emambrosia.wordpress.com Sat Nov 14 05:56:50 -0800 2009 5169461 240564 eviemichael 1 5183194 You can tweak the cornbread itself by adding some mashed pumpkin and blueberries. Doesn't need anything but butter, but is a pleasant twist. The recipe I have is called Indian Cornbread. Sun Nov 15 10:22:42 -0800 2009 5160272 11234 toodie jane