MOTUS A.D.: Ignore Obama’s Recipe for Thanksgiving

Tuesday, November 24, 2015

Ignore Obama’s Recipe for Thanksgiving

In preparation for the upcoming Thanksgiving holiday, Oceana on the Potomac wishes to point out that – while there is nothing to worry about - you should be vigilant as you travel through those jam-packed airports this week because there are “a few bad apples” out there.

Also, while you’re free to celebrate as you see fit the Ministry of Truth would just like you to keep in mind that Thanksgiving actually commemorates America’s colonial, imperialist, racist, genocidal past. Butt if you white people want to go on pretending that it is a day set aside to thank the Creator for all the blessings bestowed upon you and show gratitude for our abundance, well, go right ahead.

Racist white symbol of America’s Thanksgiving: micro-aggression!

And since it takes much more than a little propaganda to deter us from our appointed rounds, I’m proceeding with our annual Thanksgiving Recipe Marathon.

So let’s get on to the recipes: we want your sentimental favorite, bestest, easiest or just plain delicious recipes that say “home for the holidays” – no matter where home is this year. Feel free to repost old favorites, since I’ve yet to get around to capturing all of the fine submissions from previous years. And let’s face it, a few of us around here have been known to “misplace” things on our computer and never see them again.

Lost in the virtual circular file

With that in mind I’m reposting my Little Sis’s bestest breakfast dish ever: Pear Gruyere Strata. It’s worth getting up early to make, butt even better if you assemble it the night before. Serve with ham, bacon or sausage (or all of the above, and skip the turkey dinner altogether).

Pear Gruyere Breakfast Strata

Ingredients

4 cups sliced peeled Anjou/Comice/Bartlett pears

1 Tbs. butter, melted

6 tablespoons granulated sugar, divided

12 (1-ounce) slices cinnamon swirl bread (such as Pepperidge Farm), cut in half diagonally

Cooking spray

1-2 c. (4-8 ounces) shredded Gruyere cheese (depends on how gooey you want it, I like the 2 c.)

1 1/2 cups milk

1 c. eggs, lightly beaten

1/2 teaspoon ground cinnamon

1 tablespoon turbinado sugar

maple syrup

Preparation

1. Combine pear, butter, and 1 tablespoon sugar in a large bowl; toss gently.

2. Arrange half of bread in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spoon pear mixture evenly over bread; top evenly with cheese. Arrange remaining bread over cheese.

3. Combine the remaining 5 tablespoons granulated sugar, milk, egg, and cinnamon, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Cover and chill 8 hours or overnight.

4. Preheat oven to 350°.

5. Uncover dish. Sprinkle turbinado sugar evenly over bread. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes. Cut into 8 equal pieces; drizzle with syrup.