If you want a nice, earthy, hardy soup, this is the soup for you. Also, this is one of the meals I was tell you about, when you use your leftover roast beef from Sunday dinner.
Lemon Berry Tart
Lemon curd filling (Paula deans recipe)
3 large lemons, zested and juiced
1 c sugar
1/2 butter melted
Using a food processor, pulse together sugar and zest. Add lemon juice and eggs and blend. Then add melted butter slowly pulsing as you go. Then thicken on the stove over simmering water. (put in a bowl that can sit over a pot of simmering water) Stir often till thicken. Paula's recipe says 5 minutes, but it took me much longer.
Now I used a tart pan which has a false bottom so you can take it out of its tin, but you can use a pie tin or any other shape you want to bake in.
So you use a pie crust( like I said you are going to have to wait for the best pie crust ever) Bake your pie crust, then fill it with the lemon curd. Top most beautifully with berries. Serve with fresh whipped cream (cool whip is a sin in my house).
I also did a spinach salad with strawberries, goat cheese, pomegranates, red onions and a homemade balsamic vinaigrette. That recipe will be for another day.
The apple slush, huge crowd pleaser and super easy. Get some fresh apple juice (you know the kind they sell with the produce) and put it in your punch bowl and put it in the freezer. One hour before your party pull it out of the freezer and let it soften. Slice some apples and pour some sprite over it. You'll probably have to smash it with a knife a little as well. Way good.
Now the rolls, two words. DANG GOOD. However they also will be debuting in the "12 days of Thanksgiving" Stay tuned . . . .