Those of us with an interest in nonprofits, philanthropy, fundraising and compliance are under a lot of pressure in the fourth quarter. There’s money to raise, events to host (I much prefer attending, where responsibility ends at not spilling my glass of red Zinfandel), goals to meet, performance to evaluate and a new year to plan for.
Not that we need an excuse to lighten up, but, put it all aside for a few minutes and share a Thanksgiving side dish recipe. Is it one your grandmother made and you keep up the tradition? Or something you found at Epicurean and are dying to try out on unwary loved ones.
How do we make your Fundraiser’s Fritters? Your Compliance Collards? You know there’s something you want our community to try and maybe you’ll save someone who’s just putting their menu together this week.
Share your recipe! Here’s my mom’s, for Cauliflower in Cheese Sauce. Momma Martignetti says you can substitute broccoli.
Cauliflower in Cheese Sauce
1 head cauliflower
2 cups warm milk
8 oz shredded extra sharp yellow cheddar cheese
4 tablespoons butter
4 tablespoons flour
pepper and salt to taste
buttered bread crumbs
How to make it:
Butter a 2-quart ovenproof dish. Steam cauliflower to al dente. In double boiler melt butter, add flour slowly stirring to blend. Continue stirring and cook until thickened. Add milk slowly, continue stirring until thickened. Add cheese, stir until thickened. Put drained cauliflower into baking dish, pour in sauce and sprinkle buttered bread crumbs on top.
Can be made two days ahead, cover with plastic wrap and refrigerate. Remove plastic wrap and bake at 350 degrees until warmed.
N.B. I devised “PhilanthRecipe” as an homage to equally annoying neologisms like “webinar,” “jeggings,” “datagogy” and even “blog.”