It’s no secret I love the niche cooking blog Inn at the Crossroads. I haven’t even read the books from which the ladies take their inspiration, but I am the most basic kind of foodie: one who just loves to eat. I just love reading each weird new recipe IatC puts out.
This Thanksgiving I’m going to try to make at least one of their dishes for a warm and hearthy feeling, but it would be so easy to put together an entire menu from IatC. Here are my picks. -Cat
Main dish: spit-roasted hare
This is about as rustic as our recipes get. Limited by our current residency in the city, we roasted our rabbit over our porch grill, rather than a proper fire. The result, as you can see, is a picturesquely charred rabbit suspended over glowing coals. The pairing of the char on the rabbit and honey produces a taste reminiscent of barbecue sauce, smoky and sweet together. Although rabbit is prone to turning dry as it cooks, ours stayed juicy and tender — in part, no doubt, to the honey basting.
This makes for a rich, hearty meat pie. Pigeon meat is dark like duck, although not nearly so fatty (and if you’re wondering where to get a pigeon, click here). The silky texture of the meat is the real show stopper, wonderfully soft and tender, complimenting the light flaky pastry crust. Although we used the suggested spices from a medieval pigeon pie recipe, we made ours much the same as a chicken pot pie, so it oozes with vegetables and a creamy sauce.
A bit of good black bread
This recipe is wildly easy, dense, and incredibly authentic tasting, partly because it tastes like beer.
The flavor of the beer really comes through in the finished loaf of bread, a deep, earthy bitterness that is countered by the small amount of honey.
The inside of the loaf is soft, almost crumbly, while the crust bakes hard, ideal for a bread bowl for a bit of Sister’s Stew.
Modern cream of mushroom and escargot soup
An inherently a rich, decadent dish, the modern soup was divine. The creamy texture of the escargot is countered nicely by the fresh, clean taste of parsley. The wine in the broth adds a depth of flavor, and the longer the broth is cooked down, the creamier and more decadent it becomes. Also makes fantastic leftovers!
Lemon curd is so unbelievably good, so decadent, that you will not believe us when we tell you that it’s also easy to make yourself. But give this recipe a try, and you’ll not resort to buying the overpriced jar at the market ever again.
Modern peaches in honey for dessert
The modern recipe is pure decadence. Grilling the peaches brings them to their absolute sweetness, and they half cook, making them reminiscent of peach pie filling. The thyme infused honey takes the sweetness and complexity to the next level. You will want to savor every single bite, and including a dollop of creme fraiche or vanilla ice cream will only add to the dish.
I hope this gets you as excited about eating for Thanksgiving as it did me. Good and hearty eating!