T-day dinner scorecard
was there any new recipe or technique you tried for the first time that turned out to be a smashing success...or a total flop?
this was the first Thanksgiving in a long time that i wasn't hosting, so i only had to make a few things. a couple of them were standard dishes that i make for various occasions [spicy black bean dip & roasted carrot purée]...but i have to say, i was *thrilled* with the new ones i made for the first time - a brussels sprouts dish, a triple-ginger molasses cake with lemon curd, and a dark chocolate cranberry tart.
what were the biggest hits & misses at everyone's tables this year?
I did the high heat roast w/ my 12 lb turkey and I turned the turkey upside down half way through the cook time. The turkey turned out perfect - juicy and flavorful, and the stuffing was off the hook (just the basic bread, onion, celery, butter, sage, stock).
My gravy was way too salty. I made the mistake of seasoning it before I tasted it (no lectures please). I used an organic chicken stock to supplement the drippings and, after realizing the gravy was over-salted, I read the nutrional information and the stock was high in sodium - ugh! Live and learn.
Grammy's Fred Waring Chocolate Pie was a big hit as always, as were the dark rum spiked sweet potatoes. :)
I just finished my first plate of leftovers and I feel like a$%. A walk would be good, but I think I'll put on elastic and climb into bed.
lynnlato...did you brine your turkey ? our hostess over-brined ours so much that it was practically inedible from the saltiness...and my entire body is swollen from it today! i didn't have any gravy because i can't eat the flour in the roux, but she added the drippings to it, and apparently it tasted like a mouthful of seawater...
My big disappointment was the sweet potato dish. I tried the sliced sweets baked with cream and chipotles, as described in these boards. When I took it out of the oven, it looked beautiful and tasted dreamy. My mistake was to re-heat it after the turkey came out of the oven. The cream curdled, and it looked awful, although the flavor was still great. Only a few guests were brave enough to try it.
On the plus side, I made the mushroom and leek stuffing from Epicurious. and that was a unanimous hit. It will become my standard stuffing.
I was charged with making dessert and the mac & cheese. I made Paula Deen's Not Yo' Mama's Banana Pudding
I whipped cream instead of using Kewl Whip. I was a little nervous about doing that but it came out grat. I just weighed the cream then added sugar and whipped it. I also made cherry cheese cake. That came out well as well as the mac & cheese. I come from a family of cooks so there was much food left over. We wont need to cook again for a week. :-)
Completely out of the blue, I decided to try rotisserie cooking my 19 lb. fresh bird on the weber kettle using hardwood lump charcoal. I rubbed it first with butter & spices, including under the skin and in the cavity. It cooked up to an even 165 (thighs and breasts) in a little less than 2 hours - the hardwood lump starts out very hot, but then cools down as it burns up. It created a very tasty bird with a smoke ring, not as moist as some, but not dry. The skin was nice and crispy - especially on the wings - I ate the long pieces like chicarones from a smoked pig.
Now I've got the chassis and some skin with a mirapoix and spices in the pot. Some beans soaking in another. Can't wait for the smokey bean soup tomorrow.