VittlesVamp

The Traditional Thanksgivukkah Meal With All The Trimmings

There was no way in hell that I was letting a "once in 125 years" opportunity slip by without a nod, or in this case, a wink. My first course on T-Day paid heed indeed. And it was freakin' delicious.

I riffed on my previous Thanksgiving riff on nachos: topping low-salt potato chips with a dollop of creme fraiche, a generous spoon of caviar, and then a shower wof freshly snipped chives. This year, my variation ixnayed the chips and substituted them with silver dollar-sized latkes. A brilliant Judaic modification on an already bizarre, decadent twist on a Mexican-American favorite. All-in-all a perfect way to start the holiday feast, especially when followed by this Thanksgivukkah classic...

...served with the obligatory cocktail and remoulade sauces for dipping.

I only wish I could have had a menorah constructed out of bacon as the dinner's centerpiece. Well, maybe next year. (Or, at the very least, maybe in another 125 years.)

Don't Dis The Raisin

It's time to stand up for the wee raisin. All too often, baked goods are passed over when someone learns that they are dotted with raisins instead of chocolate chips or nuts. It's a real shame.

A prime example: The burnished and buttery Raisin Danish featured above was had at Maison Kayser in the Flatiron District. It was a beauty, studded with plump golden raisins. Wholly satisfying.

I think the real trick with raisins is in the plumping. Don't simply toss them into a recipe without giving them the love they need in advance. Let them steep in hot water or, better yet, some heated rum, bourbon or vino. Once they are ever-so-slightly reconstituted, they offer a sweet luscious addition to cakes, pies, muffins and more.

And, if you really can't bear to give raisins the old college try, maybe you should attempt to embrace their kissing cousin: the dried currant. These tiny morsels, also in need of a bit of rehydrating affection, aren't just ideal for scones, but play well in savory dishes too. In fact, I'm planning a Thanksgiving stuffing that includes these tart berries alongside sourdough bread, scallions, garlic and toasted pine nuts.

I don't know how many readers I'll really convince with this missive. But, I can assure you that you are missing out if you choose to reject the glory of the raisin.

Well, guess that leaves more Raisin Danish, Raisin Oatmeal Cookies, Currant Scones, and alike for me. And, I'll probably get to actually have some T-day stuffing leftovers for a change too!

I Missed My 10th Anniversary

I missed it. Missed it by a long-shot. VittlesVamp's 10th anniversary was September 17th. Today is November 9th. Think I'm going to have to make this up to myself big time.

At least I took the opportunity - albeit a belated one - to flashback to 2003. Couldn't help but smirk at the very first post, which detailed my quest to find frozen yogurt that tasted like yogurt; you know, with that authentic "yogurty" tart flavor.

Flashforward to 2013 to see ubiquitous Pinkberry and Red Mango outposts at-the-ready to fill that FroYo craving.

Was it all due to VittlesVamp's incredible influence? Don't think we'll ever know for sure...

Whether or not I can stake claim to the trend, I think 10 years is still worth celebrating - or at least worthy of a gift. Apparently the traditional 10th anniversary gift needs to involve tin. I imagine that a roll of heavy duty tinfoil will be in order pre-Thanksgiving anyway, so that's taken care of. Yet, if I go with the more modern theme option, I'm supposed to get myself some diamond jewelry.

This could get pricey.

Then again, I'm worth it.

Diamonds, Reynolds Wrap and a swirl of FroYo. Sounds perfect.