What does your Thanksgiving menu look like?
I'm looking for some inspiration and riffs on the classics. Here's what I have so far:
Herb roasted turkey
Mashed potatoes (these are traditional...no changes allowed)
Cranberry sauce (Mom's recipe)
What I need to still figure out are two more vegetable sides, a salad and appetizer to munch on all afternoon.
Thoughts? What are you planning on making?
It was an international grad students pot luck:
Austria: goulash, spatzle, sachertorte
Brazil: rice and beans
Ecuador: potato patties with cheese, lemon pie
Pakistan: kebabs, raita, curry potatoes
Italy: pasta with mushrooms and parmesan
American (me!): turkey pot pie
ended up cooking an entire dinner, minus the mashed potatoes and stuffing.
Pan Drippings Gravy - turned out really good... drippings, stock, cornstarch, a bit of the onions, fennel, carrots from the bed, and a bit of thyme and parsley at the end
Broccoli Custard Pie
Roasted Green Beans and Brussel Sprouts
Apple Cupped mini tartlets with an oatmeal cookie streusel
Malted White and Dark chocolate chip cookies
Cranberry jelly - a must
It was all really great (couldn't and didn't taste potatoes or stuffing made by friend, but seemed to be enjoyed by the rest). Chicken was absolutely perfect. The company was perfect. All in all a perfect day, albeit tiring... but I'd do it again in a heartbeat.
Happy Thanksgiving to all.
delicious turkey with pan gravy
garlicky mashed potatoes (epicurious)
apricot mushroom herbed bread stuffing
fatty 'cue brussels sprouts
sweet potato/yam puree with orange juice and sour cream
cranberry and dried cherry sauce (epicurious)
epi spiced pumpkin pie with whipped cream
and some festive sparkling wine!
happy happy thanksgiving to all
Just a tiny group for our Thanksgiving this year in Nicaragua; me, hubby and a friend from New Jersey who lives in Managua now. Turkeys are insanely priced down here and we raise Muscovy ducks...so duck it is!
The duck will be deboned and stuffed with a homemade duck sausage stuffing, then wrapped in bacon.
Side dishes are the usual, for the most part, mashed potatoes and gravy, sweet corn, cranberry sauce, and I'm adding marinated tomatoes and fried okra this year as the gardens have been pretty prolific since the rainy season ended.
Happy Thanksgiving everyone!!!
Whoa. I thought my menu was reasonable, but writing it out right now it seems like insanely too much food for 8 people. I'd written it down before but it didn't seem like so much then. Well, we'll have leftovers all weekend, I guess... :$
Root vegetable chips
Mushroom terrine w/ little toasts
[Hot mulled cider (in crockpot), Drambuie on the side]
Roast turkey w herb butter
apple-celery bread stuffing
Mashed sweet potatoes with garlic, coconut milk and cilantro (from ATK)
Succotash (corn, lima beans, red pepper, ancho chili)
Raw butternut salad (from Bittman, if I have time--ha!)
(I think my baby brother's bringing Green Bean Casserole--he requested it, I told him I'd never made it but if he brought it I'd serve it)
[Pinot, a sparkling white wine, plus whatever guests bring--wine's not my strong suit]
Steen's pecan pie
Pumpkin pie (my mom will make this when she arrives, according to her recipe which is "sweeter, spicier, less eggy")
Whipped cream, lightly sweetened with rum/cognac
local goat cheddar
something blue, can't remember but it looks good
a Spanish sheep cheese (La Leyenda?) with herbs and brandy
Walnuts (candied and spiced if I have time--ha!)
[cognac/Armagnac if anyone wants it]]
I think the cheese course is what takes it over the top. Initially I was inspired by the super-delicious plum jam I'd made this fall, thinking it would be nice with a cheese course at Thanksgiving. I planned just one pie, gingerbread-apple. But then Mom requested pumpkin and the pecan pie snuck in there somehow. Hmm hmmm hmmmmm.
Also, the side dishes are a bit out of control. Perhaps I'll skip the sweet potatoes. If only I hadn't already bought the cilantro : /
OK, it's a small group this year, but the menu I've set up thus far is:
Beef Wellington (haven't decided on large or individual sized yet)
chard, chanterelle and farro gratin (now with added pine nut breadcrumbs! Thank you aching~!)
fennel with honey & wine
sherry-bacon cream brussel sprouts
whipped root veggies
And spiced baked pears for dessert
I was thinking of adding a fresh fennel-pear salad with walnut oil, toasted mustard seed and cumin (and a little Saba & walnut oil dressing).
Reading all these menus is really making me hungry! Here's mine - feeding 6:
vodka & cranberry
mixed nuts from Costco (we're addicted!)
friends bringing other apps
Turkey - Cooks illustrated slow roasted (deconstructed)
Champ - green onion mashed potatoes (epi)
MIL's maple glazed mashed yams
Spaghetti squash gratin (chowhound, I think)
Chive corn pudding (epi)
Roasted root vegetables w/ Marcona almonds (Leite's culinaria)
Green bean, mushroom and roasted garlic saute
Crunchy bread dressing with bacon and leeks (Williams Sonoma)
Cranberry fruit conserve (Barefoot Contessa)
Dad's apple pie
Pumpkin pie (Libbys with my tweaks - perfected!)
I found out that our regular guests aren't going to be able to make it, so it's just going to be DH and I this year (although we may have some people over later in the weekend for leftovers). So, I'm cutting back a bit, although I do anticipate having WAY too much food!
Olive balls with a cheese crust
St. Louis-style toasted ravioli
Bacon-wrapped stuffed dates (I have them leftover in the freezer and will just heat up a few)
Deep-fried turkey legs (DH doesn't eat white meat and I don't care about turkey at all!)
Roasted vegetable, porcini and sausage stuffing/dressing
Mashed Yukon Golds with Gravy
Sweet potatoes (just for me, either thyme roasted or chipotle gratin)
Roasted Brussels sprouts
Cranberry sauce with port and dried figs
Sour cherry pie
We usually make a marathon of eating on Thanksgiving and so will probably eat the appetizers around 11ish, then the main event when we get hungry again around 4, then dessert later. I feel like my menu is a little light on vegetables but I know us - if I make them we'll just eat stuffing anyway! My stuffing is chock-full of vegetables anyway so it counts as a healthy vegetable side, right? I'll definitely make some sauteed green beans over the weekend to go with leftovers.
Fruit and cheese tray
Chow's Bacon-Wrapped Turkey with Pear Cider Gravy
Yellow Squash Casserole
Saute of Black-eyed Peas, Okra, and Corn with Oven-Dried Tomatoes and Jalapeno
Mini Corn Muffins
Sausage and Mushroom Cajun Dressing
Homemade Cranberry Sauce
Pecan Praline Cheesecake
Roast turkey - free range, roasted at high heat
Wild rice & mushroom pilaf
Cider-glazed sweet potatoes
Green beans (probably w/shallots & balsamic, but I keep changing my mind).
2 kinds of cranberry sauce (plain for the traditionalists, orange-cinnamon for the more adventurous).
Pumpkin chiffon pie
Wow, it's great to see everyone's menus! Here's mine for 5 people:
Turkey with gravy
Apple, sage, chestnut and sausage stuffing
Tart cherry cranberry sauce
Canned cranberry sauce (for nostalgia reasons)
ATC's green bean casserole
Roasted cauliflower with lemon and parsley
I might have too much food....oh well...
There will only be 3 of us, so I'm trying to contain myself!
Dates, stuffed with Sweetgrass Dairy cheese (just went to their open house yesterday) and wrapped in bacon made from their free-range pigs.
Proseco (DH insists)
Mashed potatoes (traditional w/ cream and butter)
Make-ahead gravy (in process tonight)
Drunk cranberries (done)
Maque Choux/Succotash (butter beans and corn)
Soft, poufy rolls
Pumpkin sticky puddings with caramel sauce
I want to do brussels sprouts or turnips, but will probably wait and make to go with leftovers.
Also, maybe a pie later in the weekend (I saw a pumpkin buttermilk one I want to try).
The original recipe I got from my sis makes a HUGE salad. I've cut it down for our small family:
1 bag broccoli/cauliflower florets
1/2 C celery, diagonally sliced
1/4 lb bacon cooked and crumbled
1/4 C (or more) chopped green onion
1/2 can sliced water chestnuts, drained (or just throw the whole can in)
1/2 - 1 C frozen petite peas
1 C Helmans or Duke's mayo
1/8 C sugar
2-3 t. grated onion
1/8-1/4 C grated parmesan cheese (use good stuff, not the green can)
1-2 t vinegar
Couple of small pinches of Kosher salt
Put the broccoli/cauliflower in a colander in the sink and pour boiling water over, shaking so it all gets blanched a bit. Let it sit until cool and well drained.
Mix everything except the bacon and let chill (can be done the night before)
Add bacon just before serving.
You an also add dried cranberries or chopped red bell pepper, which make it very colorful.
Either Turkey breast or cornish game hens, depending on availability and pricing, with cider marinade
Cranberry sauce with triple sec/cognac
Brussels sprouts with bacon and dried figs
Green bean, mushroom, water chestnut, red bell pepper casserole
Potatoes au gratin (Gruyere)
Clover leaf yeast rolls
Sweet potato pie
Mini pecan pies
A rose wine
Well, I'm no Audi, but here is mine:
2 bags cranberries
2.5 lb sugar (I actually don't use that much, more like 1.5 lb)
1/2 liter dry vermouth
1 C Grand Marnier or Cointreau
Juice and zest of 1 lemon, 1 lime, 1 orange or tangerine
4-5 cinnamon sticks
1/2 ground cloves
1/2 t fennel seeds
1/4 t ground ginger (or if I have it I use a couple t of fresh grated)
Combine in a heavy pot, boil gently over medium heat, stirring often, for about 15 minutes. (Watch carefully or it will foam over the top of the pot!)
Edited to say this will keep for months in the fridge!
Being Iive Bermuda and sadden I have not celebrated or been home for Thanksgiving for over 5 years now I need to have an awesome Thanksgiving... I am taking the two days off and going to make a Thanksgiving dinner this year!
Stuffed Turkey breast with my grandmother's sausage stuffing
Rosemary,garlic and parsley potatoes
Roasted Brussel Sprouts
Peacan cheesecake tartlets
Oh and lots of wine!
Thanksgiving dinner is going to be at a restaurant this year, but I wanted turkey sandwiches and will thus be making on Tuesday night:
Turkey breast braised in red wine
Cranberry sauce with sour cherries
Sweet potato gratin with bourbon and pecans
Spinach and endive salad
Unfortunately I'm with you on this one. I would rather cook at home, but our guest list fell apart last weekend. Son & family couldn't make it due to DIL's new job, my father is doing poorly with a shoulder problem, others due to economy so we are taking the MIL out for dinner. So don't know what will be on the menu since it might be a "special" Turkey Day menu. On the other hand, I did make a 12 lb. turkey last weekend, so we have already had our version. In addition, I made some awesome turkey stock for the freezer on Thursday.
I thought I had finally decided on my menu, but all the wonderful ones posted here are giving me second thoughts. We’ll see. Maybe I should ditch the bread pudding for something a little more refreshing? But the bread pudding is soooo good. There’s still time. But so far:
Kabocha Squash Soup with Candied Pumpkin Seeds (from Sunday Supper at Lucques)
Savory Wild Rice Stuffing with Roasted Pecans
Spiced Cranberry Sauce with Zinfandel
Prune, Pear, & Saffron Compote
Brussels Sprouts with Chestnuts
Roasted Garlic Potatoes
Wild Mushroom Bread Pudding
Sautéed Apple Pie with
Ginger-Honey Gelato (Dolce Italiano)
re: Georgia Sommers
Here's the one I'm using this year http://community.tasteofhome.com/forums/t/683603.aspx except that I'll probably add some wings to the turkey giblets and pieces.
And here's a thread from a couple of years back with some other recipes, including one I made for a number of years. http://chowhound.chow.com/topics/343053 I was always pleased with that recipe, but drumsticks have gone up so much in price I wanted to see if I could make something equally successful with junkier parts which I can buy really inexpensively.
There are lots (and lots!) of make-ahead gravy recipes out there, and on Chowhound, for that matter. Google and you'll almost be overwhelmed. But they're all basically a variation on a theme: Roast turkey parts or trimmings with carrot, celery, onion, and garlic. Add stock and whatever else (wine, water) and simmer for a couple of hours. Remove the fat and use it to make a roux and stir the strained stock into the roux. Some of the recipes are more time consuming than others, but none require much attention and you can work on all your other prep while it's cooking away.
Joan, I made the recipe you used last year, using wings and drumsticks. (They were the same price at the Jewel.) Added a bit of vermouth and wow, it is delicious! I can't thank you enough for your recipe links and information. I am delighted to have that finished. I used more butter than I usually do and it's silky and delicious. Better than my usual, for sure.
Thank you, again, and have a Happy Thanksgiving!
re: Georgia Sommers
I just made my gravy today ...
This year my birthday is on Thanksgiving day! But alas, as I live in Switzerland I will be at work. But I will still be doing a big T-day lunch on Saturday with the family and some close friends who are either American, Canadian or have lived in America before. We will be 10 in all.
spicy candied pecans
home-made onion dip & crudités
Fois-gras with cranberry & orange chutney and onion confit.
Have not decided yet if we will continue with Champagne or switch to a Sauterne. Leaning towards the Champagne though.
Low heat, slow roasted turkey (I know how many of you will flame me for this, but my father made it this way for years and years and years and we never got sick - and I have access to fresh organic turkey. It is by far my favorite way to prepare the bird.)
Apple, sausage & chestnut stuffing
Brussels sprouts seared in goose fat
Roasted garlic mashed potatoes
green beans wrapped in bacon and roasted in the ovens with a hint of maple syrup
Moroccan glazed carrots
Roasted butternut squash with sage puréed with creme fraiche
Wine: something out of the cellar from Bordeaux - this will be up to the man of the house to decide
I am hoping I can twist my friend's arm and get her to make a pecan & pumpkin pie
Followed by a walk in the vineyards along the lake & a nap!
I live in Greece and we do our Thanksgiving on Saturday as well! :)
Our menu is not my first choice of what we would serve but it is a group effort and I try to take my kitchen-dictator hat off that day. ;)
Roast Turkey baked with cheesecloth soaked in butter and herbs
Ciabatta Stuffing with Chesnuts, Pancetta and Parmesan
Spinach Salad with Caramelized Walnuts
Toasted Sweet Corn Pudding
Cranberry Relish with walnuts, raisins, grand marnier and apples
Flourless Chocolate Cake with Pear Sauce
Happy Bday Marsprincess!
No, but it has gotten charred a couple of times. I've done this in a number of different ovens over the past 20 years or so, and quite a few times the cheesecloth has gotten brown. Just watch it. I put the rack as low as possible in the oven so as to keep some space between the turkey and the top of the oven. And I now have a convection setting, which helps.
BTW, I mix the butter w/wine or lemon juice as well as the herbs (I imagine any number of juices would work, too, depending on the flavors one is seeking), and that really seems to work well.
Let us know what you think after you try it.
Ours is nothing special, but I love it. My dad actually keeps a chart of who brings what because were between 25 and 30 people.
Antipasto platter with provolone, salami, tuna, rrpeppers, olives, artichoke hearts and mozzeralla
ziti & meatballs
turkey & gravy
sausage stuffing with cranberries
plain bread stuffing
green bean casserole
chocolate pudding pie
Gravlax with Pastrami Spices
Roasted Shrimp with Herbs
Stuffing with cremini and shitake mushrooms and chestnuts
Whipped Sweet Potatoes
Roasted String Bean Salad with Pears, Dried Cranberries and Blue Cheese
Roasted Fall Vegetables with Honey Butter
2 kinds of Cranberry Sauce (homemade and the jellied kind from the can)
Apple Crumb Tart
but everyone looks forward to raiding the fridge at about 11 PM....
Cider brined turkey
plain stuffing in the turkey
sausage stuffing in casserole
buttermilk mashed potatoes
orange juice yams recipe from the very old red Betty Crocker book
buttermilk biscuits, cranberry bread
canned jellied cranberry sauce (a must)
a nice Pinot Noir
apple, pumpkin pies, leaf shaped shortbread cookies, chocolate cupcakes with fallish sprinkles
Have had guests ranging from 2 - 22 over the years, this is the menu, always the same amount.
Well, I'll be doing the cooking for just my parents and I, but they like the traditional dishes:
Brined and roasted turkey breast
mashed yukon gold potatoes (with lots of butter and cream!)
sausage and cornbread dressing
green bean casserole (yes, cream of mush soup and fried onions)
candied yams (yes, with marshmallows)
I've tried changing out the green bean casserole and candied yams for more gourmet versions, but they still prefer the old school versions. We stopped doing a whole turkey because only the white meat ever gets eaten. I'm going to throw a turkey wing into the pan with the breast though, because the breast alone doesn't give off enough drippings for the gravy. I've never had brussel sprouts, but I've seen so many fresh ones in the stores lately, I'm toying with the idea of oven roasting a few to add another veg.
Haven't quite decided which pies, but the options are: pecan, pumpkin, apple or mince. I'll probably do two different of those. Never made a mince pie before, but they have a jar of None Such in the cupboard, so I figured that would be easy to throw together. Is that stuff good as is, or can anyone suggest some add-in?
Loving this thread. This has to be my favorite holiday and it's wonderful see what everyone is doing this year. Here at the power house we'll be having about 10 -12 people (mostly my parents' Korean friends). Still working through these recipes in my head, but here's the asian-inspired menu thus far...
5 spice Roast Turkey
Mashed potatoes w/ bacon & scallions
Sausage and water chestnut dressing
Momofuku brussels sprouts
Green bean and shiitake mushroom stir-fry
Creamed Onions (because of another thread that convinced me I've been missing out)
Whole Grain rolls (HBin5 master recipe)
I'm completely empty as far as dessert ideas go. We're not big on desserts and now most of the guests are pre-diabetic or full-blown diabetic. So I'm thinking of some sort of healthy baked apple cake using almond flour and agave nectar. I'd be open to any suggestions however...
ETA: Forgot the gravy. Not sure how to do an asian spin on that. I need Ming Tsai!
I guess I'm just a bit too traditional, but here is my menu:
Roast Turkey with Dad's Yankee Stuffing (simple white bread stuffing with sage, butter, chicken broth and sauteed celery and onions cooked in the turkey)
Mom's Green Bean Casserole (yup, the old Campbell's recipe)
Baked Yams with butter, cinnamon and brown sugar
Mashed Potatoes with Southern White Gravy
Steamed Asparagus and/or Brussels Sprouts
Steamed Baby Carrots
Cranberry Relish (simple and wonderful, whole berry cranberry sauce, mandarin oranges, walnuts, toss together and chill overnight or a few hours before dinner)
Frozen Peanut Butter Pie
Classic Pumpkin Pie
I still stuff it in the turkey, somehow the flavor is better to me (or maybe it's all in my head, tradition though); one thing that I did change is I always cook my turkey in a Reynold's cooking bag, been doing that for years now and have never had a dry turkey or a dirty oven, they are the best!
I actually had poached pears on my 'possible' list...Maybe poached asian pears to keep with the theme...
The momofuku brussels sprouts are basically roasted and then tossed with a sauce made with fish sauce, sugar, mint, cilantro, garlic and chili pepper. Topped w/ spicy toasted rice krispies. I'm not a huge fan of it, but my dear mother loves it...
Here's a more in-depth recipe...
Or, you could add star anise to your pear poaching liquid. I think they have great affinity.
I've made these Roasted Pears for the holiday a couple of times and my guests liked it enough to ask for it again. Star anise would be a good addition here.
(Don't pay attention to the reviewers who did that typical Epicurious thing of not following the recipe and then complaining about the results.)
I love that cookbook! David CHang is one of my cooking heroes!
I usually roast asian pears with rock sugar (any asian market should have and possibly in asian section of reg. markets) and water, but this year I planned to have 'spiced pears' with anise, cloves, nutmeg and cinnamon.
Let me know how yours turn out!!
Thanks for all the suggestions. Unfortunately, we've been snowed in since Mon and I was getting stir-crazy, so I decided to just make the turkey dinner tonight. The family was all here anyway and no one could go to work. Before the snow, I had only purchased about 1/2 of the groceries I needed. So we ended up with a much simpler menu than the one I had planned. Five-spice turkey, bacon and chestnut stuffing, garlic mashed potatoes, turkey gravy, green bean casserole and satsuma/cranberry sauce . Oh and of course, 2 kinds of kimchi.
It was actually kind of nice having the family captive at home. We had dinner, walked around the neighborhood to throw snowballs and then came home to play cards. A lot like the holidays we used to have when I was a kid. We should be able to start driving around by Friday, so we'll probably all go back to our busy lives then, but tonight was really special. And tomorrow will be football and turkey sandwiches. Yay. :o)
that is such a lovely story Soypower. The same thing happened to my family four years ago over Christmas and being snowed in together changed the entire celebration - to something so much better than the usual holiday rush. We had an epoch snowball fight that the kids are still talking about today.
Same traditionals and adding a couple more items now that I've got the Sous Vide Supreme. Am attempting to cook for 20 this year...
- Beef tenderloin medallions in a red wine sauce
- Pork belly
- Peas and Carrots (hopefully can find fresh peas here)
- Garlic mashed potatoes
- Candied yams
- Brussel sprouts with shallots and pistachios
- Butternut squash soup
Still a work in progress. There are only 4 of us (including 1 child and 1 senior) so I'm thinking there will be a lot of leftovers. Leftovers are good.
Butternut Squash Soup with Cider Cream
Rolls (undecided, probably whote grain)
Roast Turkey with Port Gravy
Sausage Artichoke Stuffing
Cranberry Kumquat Relish
Green vegetable (undecided, but some type of succotash sounds good)
Potatoes (Garlic Mashed White Potatoes or Trader Vic's Sweet Potatoes)
Pumpkin Pie (daughter's first pie baking attempt)
Other dessert (undecided so far - maybe Pear Frangiapane Tart?)
I wish I had more people to cook for. I'd love to do another dessert and some apps, but enough is enough.
Herb and butter roasted turkey and Pernil (roast pork shoulder)
Potatoes au gratin
Giblet Gravy for something
Collard greens with smoked ham hocks
Orange glazed sweet potatoes
Stuffing, plain old herb stuffing
Probably Crescent rolls, the host likes 'em
Cranberry date relish
Roasted pear chutney
Pumpkin pie, whipped cream
Chocolate cake with mocha icing
Lemon meringue pie (special request)
Wine, beer, vodka, rum, etc.
Anise Pear Cocktails
Figs in a Blanket
Brie with walnuts and puff pastry
Roasted turkey with rosemary
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Green Bean Casserole
Brussels Sprouts with pancetta
Rosemary Cheddar biscuits
Gingerbread Cupcakes with Orange cream cheese frosting
Black and White Brownies
Assorted Relish Trays
Roasted Butternut Squash Soup
Alder Smoked Planked Salmon
Sausage and apple Stuffing
Barley and Pine Nut Casserole
Sweet Potato Gratin
Roasted Brussels Sprouts
Sweet Potato Rolls
Here's my menu - all heart-healthy!
Beet and blood orange salad
Mashed potatoes (made with olive oil)
Sweet potato puree with apples
Roasted brussels sprouts with maple-mustard glaze
Cranberry-pear sauce with ginger
Bread stuffing with vegetarian smoked apple sausage, apples and onions
Vegan mushroom marsala gravy
Pumpkin pie - light and fluffy recipe I developed - the best pumpkin pie of any kind!
Sure Linda, here is my recipe. You can see a photo of it here, with my vintage kitty salt & pepper shakers :) http://www.whatwouldcathyeat.com/2010...
Roasted Brussels Sprouts with Mustard Glaze
2 pounds Brussels sprouts, trimmed
1½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
1½ tablespoons coarse-ground mustard
1½ tablespoons maple syrup
3 tablespoons olive oil
Salt and pepper to taste.
Preheat oven to 400.
In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil. Add the Brussels sprouts and stir to coat. Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl. Roast until very dark and just tender, about 40 minutes. Toss with remaining sauce and serve hot or at room temperature.
Scottish smoked salmon on pumpernickel toast with horseradish, capers, and onions
Virginia peanut soup
Relish tray with black and green olives, celery sticks, carrot sticks, pickled asparagus
Hickory smoked turkey from my Weber
Roasted brussels sprouts
Green beans almondine
Smoked sweet potatoes
Mashed new potatoes
St. Francis Old Vine Zinfandel
Southern pecan pie
Sweet potato pie
Green Mountain coffee
Cardhu single malt Scotch
I have starting serving this recipe I found on Epicurious at all holidays because of how delicious it is...and how quick it is as well!
1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons (1/2 stick) butter, room temperature
2 pounds green beans, trimmed
Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
Cook beans in large pot of boiling salted water until crisp-tender. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
I like to do themes for Thanksgiving. This year is Italian. I see someone else has combined butternut squash and fennel!
Acorn squash, mascarpone, and prosciutto ravioli with sage beurre blanc
Roast turkey stuffed with parmesan rinds and lemons; Pinot grigio and cognac gravy
Pancetta-wrapped boneless turkey breast with homemade Italian sausage, pine nut, and dried pear stuffing; marsala and porcini gravy
Riced Yukon gold potatoes with chives
Corn bread dressing
Cranberry bean, butter bean, corn, capicola, and grape tomato succotash
Spaghetti squash with warm tomato-oregano vinaigrette
Butternut squash, fennel, and roasted red onion gratin
Rutabaga puree with leeks and thyme
Turnip and speck risotto
Broad green beans cooked with smoked pork
Cranberry, pear, and fig mostarda
Spinach dip w/ Crudités and olive platter
Pinot Noir and Pinot Gris
Stuffing made with Bacon and Giblets
Mashed Potatoes...no need for additions when my potatoes are perfect
Martha Stewart's Green Bean Casserole
Roasted Butternut Squash w/ Fennel
Brussels Sprouts w/ Pancetta and Chestnuts
Sweet Potato Souffle
Cranberry in a can for my Father...ugh.
Apple Cherry Turnovers w/ Cinnamon Gelato
Ginger Spice Cupcakes w/ Cream Cheese Frosting
Relatively simple, as it's only 4 of us.
Roasted herbed turkey breast (none of us are really dark meat fans, although I will eat it)
Sour cream and garlic mashed potatoes
Squash (my sister usually likes them mashed; I'm going to see if she'll be OK with maple-roasted butternut squash instead)
Steamed green beans (or roasted brussel sprouts or peas - both of which Sis hates)
Some kind of bread (for BIL)
homemade pan gravy
Pumpkin pie (Mom)
Another pie (Sister)
Wine for me and Sis, V&T for Mom, BIL will go with non-alcoholic beer or water
Early dinner (around 1pm), to allow Mom to get home before dark and Sis and BIL to get up to their cabin in Maine for the long weekend and relax. BIL does the dishes, so I get to relax AFTER cooking and just read after everyone's gone. :-)
ncw, these are SO dietetic! ::::vbg::::
Peeled Yukon Golds are boiled until they're fork-tender. Drain well, and put the covered pot back on the turned-off electric burner to "dry" the potatoes, shaking the pot a little bit. They get mashed with a hand masher, and I add butter after they've been broken down a bit (I won't say how much butter and I won't tell my sister how much either).
Then in goes a glop of roasted garlic (I pre-roast heads of garlic, squeeze out the roasty garlicky goodness and freeze it in 2 Tbsp. containers in the freezer) and a tiny bit of milk get added, and then a healthy dose of sour cream. Continue mashing and stirring until they're relatively smooth (although there will be small lumps using a hand masher, but I'm OK with that) and the sour cream is blended in. Salt and pepper to taste.
It's all done by eye - I don't like mashed potatoes that are so thinned out that you can practically pour it off the serving spoon, but I don't like them "stiff" either.
ETA: Never ever ever ever ever ever ever EVER use an electric mixer for mashed potatoes. It makes them gluey.
This sounds like a wonderful alternative to the plain ones I had on the plan--which are good, but roasted garlic and sour cream? Even the pickiest and most hidebound traditionalists in my group wouldn't object to those!
And it's "dietetic" to boot, with a "healthy dose" of sour cream. And we know the healthful properties of garlic. I'd be derelict in my hostess duties to leave them out.
This is very similar to my family's recipe, but instead of using sour cream we use neufchatel (light cream cheese). Also, instead of roasting the garlic, we braise the cloves in chicken stock and throw the stock into the potatoes as well. This is the one dish there are never ANY leftovers of!
I think we're cooking for an army, but we're actually cooking for 6. Well, five adults and one baby (4 weeks). Well, four adults who will be eating and one who's recovering from stomach surgery. Face it, we're going to be overeating and have scads of leftovers.....
Lots of wine
Deep Fried Turkey from Yat's
Garlic and truffle mashed potatoes
Sweet potato pie
Mac and cheese
Fresh green beans (unspecified dish)
Cornbread, pecan, and bacon stuffed onions (new recipe from Chow!)
Bourbon cream gravy (new recipe from Chow!)
Cranberry sauce (two ways, one citrus (from Chow!) and one balsamic)
Maybe next year we'll be brave and try a sous vide turkey.
Enjoy -- the cranberry sauce was made last night and is great -- though I must admit I like the balsamic version a tad bit better.
Cornbread, Pecan, and bacon stuffed onions: http://www.chow.com/recipes/10724-cornbread--pecan--and-salt-porkstuffed-onions
Bourbon Cream Gravy: http://www.chow.com/recipes/10730-bou...
Relish Plate with a variety of olives and marinated mushrooms
Dry Brined Turkey (still working on a combination of spices and herbs to rub on)
Sweet Potatoes Trader Vic (posted by Indy 67 on November14, 2010)
Gulliver's Creamed Corn
Green Beans Marinated in Leftover Bread and Butter Pickle Brine
Triple Cranberry Sauce
Homemade Hot Rolls
Coconut Cream Pie
Vanilla Ice Cream with Jarred Mincemeat as a Sauce to Pour Over the Ice Cream (I read this idea somewhere, but can’t remember where)
I will miss having Brussels sprouts because I love them. However, I have developed a health condition which prohibits my eating anything high in Vitamin K content. The sad thing is that nearly all of my favorite foods fall into this category – greens of all kinds, lettuces, black-eyed peas, black beans, etc. A really bummer situation.
My son has a condition (a clot) which prevents him from having more than 2 cups of any vitamin K veg in a day and he too, loves any kind of greens: collards, kale, turnip, mixed etc.
We're invited to dinner at his boss's house this year. Guess what my son asked me to bring? Collards! I'll simmer them with onion, smoked turkey wings, crushed red pepper and chicken or veg stock. I'm going to measure out two cups exactly for my son or he'll be sneaking into the pot!
I am cooking for 25. The menu is pretty simple.
Sausage and Chestnut Stuffing
Brussels Sprouts braised in Red Wine with Shallots & Garlic
haven't decided about the Sweet Potatoes yet
Green Vegetable - Caitlin's gremolata green beans sounds like it will fit the bill
For my cousin's SO who is a veg I might make an adaption of Dorie Greenspan stuffed pumpkin
This all takes place at my mother's house. She doesn't believe in appetizers but since everyone comes in from all over that morning I plan for some munchies. My brother will bring an assortment of Vermont cheeses. I will make marinated olives. My mom will contribute crudite and dips. My aunt will make chopped chicken liver.
My sisters and I drink champagne so that is for before dinner and red wine with the turkey.
My favorite holiday. Cooking...eating...football. Pretty traditional...start the day with cinnamon rolls. When the game starts...bloody mary's with a shrimp, pickle, onion, olive garnish. Dinner that evening with the usual...turkey, mashed potatoes, stuffing, Brussels sprouts (shredded, tossed with olive oil, roasted with Parmesan cheese), cranberries.
i'm doing an Open House Game Day kind of thing, so i'm playing around with a ton of ideas... some of them include...
roast chicken (heresy i know)
or timbales of turkey, potatoes, stuffing, cranberry... maybe.
caramelized onion and gruyere gratin
hawaiian yam (ube) cakes
variety of desserts
i'm not settled on anything yet...
Cooking for six:
olives, roasted almonds
Brined roast turkey with pan gravy
Savory bread pudding
Garlic mashed potatoes
Whipped sweet potatoes
home-made cranberry sauce (from the recipe on the bag)
home-made greenbean casserole
Frisee with beets, walnuts and goat cheese
banana cream pie
Lots of Savory Bread Pudding recipes out there and no idea which one lattelover might be making, but here's one from Thomas Keller that I made a couple of years ago. It was outstanding, but very rich. Too much so for the mostly elderly group to whom I was serving it. But I'd make it again at the drop of a hat if I were cooking for a larger crowd and putting out a big spread.
I think I will be repeating a vegetable side from last year, green beans with a take on gremolata. This was a success, and we liked having something with fresh, bright flavor and acidity to contrast with the richer dishes. Just steam or blanch green beans until almost done and shock in cold water (you can do that ahead of time). Then sauté the beans in olive oil with minced garlic; when done, toss in a bowl with minced parsley, grated lemon zest, freshly squeezed lemon juice, and freshly ground pepper.
Thanksgiving is my most favorite holiday! I keep things pretty simple and through careful planning by creating a menu, then an ingredient list from which I create a grocery list, and finally a "game plan" where much of the preparation takes place on Wednesday I have enjoyed stress-free TG meals for many years now. You don't have to go nuts with specialty dishes to put together and enjoy a wonderful meal.
Standard fare is Roast Turkey w/ Herb Butter, Cornbread Dressing, Gravy, Baked Mac & Cheese, Green Bean Casserole, Jellied Cranberry Sauce (yes, the kind in the can with the ridges), Deviled Eggs, and Dinner Rolls.
On the rotation list of TG favorites are: Mashed Yukon Gold Potatoes, "Potato Skin" Scalloped Potatoes, Corn on the Cob, Corn Pudding, Whole Kernel Corn or Sweet Peas or LeSeur peas in the can heated on the stove, Twice Baked Sweet Potatoes, Pumpkin or Sweet Potato or Pecan Pies, Carrot-Raisin Salad or Russian Salad, Broccoli Casserole, and Roasted Brussels Sprouts. This year I'm adding Crockpot Pintos and Stewed Yellow Squash. And perhaps Baked Vidalia Onions.
I think I have it almost finalized. There will be 7 of us.
Welcome Cocktail: Cranberry margaritas
Deviled eggs with wasabi (using fresh pickled wasabi from a fave local restaurant - Hana)
Sweet and Spicy Candied Pecans
Brie and cranberry (using sauce below) in puff pastry with crackers
Turkey with citrus-herb butter and gravy
Grand Marnier apricot and sausage stuffing (Silver Palate Good Times)
Cranberry sauce with cherries, marsala and rosemary (Epi)
Creamy mashed potaoes with fresh thyme
Sweet potato gratin with chipotle (Flay)
Peas and pearl onions in chardonnay cream sauce
Fatty ’Cue Brussels Sprouts w/chiles/maple syrup/bacon (linked in the post nomadchowwoman mentions above)
Brandied Pumpkin pie (Epi)
and another dessert from Chowhound DrewB123.
Rubee--I did make them over a week ago, but they were almost inedible, which was my fault. I asked a guy at the FM which of his chiles was closet to a Thai bird chile, and he showed me some that he said were a hybrid of a Thai chile and another kind. Well . . . I knew I probably shouldn't have taken that to mean what I wanted it to mean, but I did, and those chiles were so hot that we could not taste anything else (and I can take pretty hot). But I will definitely try them again, but this time I'll make the trek to the Asian market for an appropriate Thai chile if I can't get them at WF, which only sometimes has them. Or can you recommend a good substitute? I know I will love this dish--and your report has convinced me even more.
(I'm not sure if you saw I posted pics on another thread) http://chowhound.chow.com/topics/7495...
You just reminded me to edit it. I didn't make it with two chiles for Thanksgiving. I have really spicy red chiles from Vietnam that come fresh/frozen in a tub. For Thanksgiving, I used a small one without seeds for the paste and skipped the garnish. Nice heat.
When I made them again over the weekend I used two - one with no seeds for the paste, and one with for the garnish. Lots of heat. Delicious to eat on their own, but too spicy for a Thanksgiving side dish.
Keep in mind that bird's eye chiles *are* fairly hot (and not that easy to find). The guy at the FM may have correctly steered you to what he thought a comparable substitute. You might want to try the dish with serrano or even jalapeno (common substitutes in the US for the bird's eye). I plan to try this recipe soon, and will likely use one of those first, to get a sense of the dish, and how much heat it can take.
I do! It's from Bon Appetit 12/2006, but not on the Epicurious site. Don't let the ingredient of canned cranberry sauce throw you, it's really good and always a big hit around the holidays (I like to serve them at Christmas/Christmas Eve too).
1¼ cups tequila
1¼ cups frozen cranberry juice cocktail concentrate, thawed
1 cup canned jellied cranberry sauce
10 tablespoons fresh lime juice
6 tablespoons orange liqueur (Grand Marnier, Triple Sec)
Combine all ingredients in a blender until smooth and transfer to container. Pour half of Margarita base into blender; add about 3 cups ice cubes. Blend until mixture is slushy. Repeat.
Rubee thank you for your ever astounding contributions! We're having about 12-14 guests and since there are some people that absolutely must have their jellied cranberries I bought some. I'm also making my usual fresh cranberry conserve (a bucket loat-it's a great addition to ham, roast pork and turkey sammys later on) but if I don't use both of cans of the jellied crans, I'm whipping out my blender! I love this!
re: chef chicklet
I made them last night for company as the thanksgiving crowd is more wine drinkers. These were really easy to mix up and I like that you could make the base ahead of time, no messing with measuring etc...when guests are coming in the door. The color on these is beautiful, and they were a fun addition to the night! thanks again for all the great recipies!
No complaints from me, I love them both!
I do like the little berries when they've popped all full of their tartness and all. But then you won't ever see me turn my nose up to the canned jellied either. My kids prefer that to my concoction so I get to eat that with the sandwiches. But the cocktails, I must try these Thursday. Might have to go get a couple backup cans! :)
That's what I was wondering about was if I could do that/ and be ready to pour for the first cocktail. I don't want to get my guest hammered, but these are so gorgeous and I know people will really get into them. Did you have a little garnish? A twist of lime perhaps? Can't use a cranberry ther're too tart.
re: chef chicklet
I make the mix ahead of time and let it sit in a pitcher on the counter right next to the blender, and then when we couldn't wait any longer for guests to arrive:) we blended one batch up and then the doorbell rang so perfect timing. There was some left in the blender so I put the blender in the fridge till we were ready for more. I did salt the rims ahead of time which I think saved time. I didn't use a garnish, they were beautiful on their own, hope you enjoy!
I will have a house full of eaters who have been instructed to bring containers for leftovers.
To prevent a revolution, we're having the family's expected:
roast pork loin
Mom's bread dressing
Mom's giblet gravy
cauliflower in cheese sauce
other Sister's cranberry-nut-sour cream "salad"
Sister's favorite peas (LeSeur) w/mushrooms and onions
mustardy creamed onions
brussels sprouts w/apples and creme fraiche and pistachios (well, I may be the only one to revolt if BS aren't on the table)
assorted pies, most made by Mom, and her apple cake
I'm not making oyster dressing as Gulf oysters this year are scarce, cost a king's ransom
I am going to make an alternate dressing--debating between a fennel, leek, apple, and bacon dressing (inspired by a Mamachef recipe) and a wild mushroom, leek, pancetta one
Still trying to decide:
Thai-inspired sweet potato gratin or the Noble Pig SP gratin (as posted on another thread)
(at least) one of several cranberry relishes posted on that thread
That thread, BTW, is full of fantastic ideas for sides:
Here it is, exactly as dictated to me, which is something. At least it doesn't include the instruction "bake until it's done" or an exasperated "you just know!" Since I was putting it out there on "that internet," she was on her best behavior : )
My mom has made this as long as I can remember. Two of my sibs insist upon this cake at every family gathering. DH and I love to eat the leftovers, slightly toasted under the broiler, for breakfast.
Mom's Fresh Apple Cake
Preheat oven to 350
1 ¼ cups Wesson oil
3 cups flour
3 cups apples (chopped)
1 cup chopped nuts
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons vanilla
¼ teaspoon salt
1 cup white sugar
1 cup brown sugar
add sugar, oil – beat 3 minutes
sift other dry ingredients together and add slowly to creamed mixture
add apples and nuts; add vanilla last
Bake in greased tube/bundt pan for 1 hour and 15 minutes
(do not flour pan)
Cranberry Sauce with Port and Dried Figs
Garlic Mashed Potatoes
Cauliflower and Broccoli Gratin with Pine Nut-Breadcrumb Topping
Brussels Sprouts with Lardons
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
Pinot Gris & Red Zinfandel
Chocolate Pecan Pie
I'm cooking for 16 - last year it was 13 and I made what turned out to be enough for 50, so I'm trying to dial it back a little this year...
Certainly! It's adapted from a similar recipe from Bon Appetit. That recipe called for brussels sprouts, not broccoli, which I'm sure would be delicious, but my husband really loves broccoli. I made this over the weekend to test it out for Thanksgiving, and it was truly delicious - with that much cream and cheese, how could it not be? And it was even better the next day, which is great - I plan to make it on Wednesday and have one less thing to worry about on Thursday.
CAULIFLOWER & BROCCOLI GRATIN WITH PINE NUT BREADCRUMBS
1½ lbs. broccoli, trimmed, cut into small florets
1½ lbs. cauliflower, trimmed, cut into small florets
2 cups heavy whipping cream
½ cup shallots, chopped
1 T. fresh sage, chopped
1½ T. olive oil
½ cup plain dry breadcrumbs
½ cup pine nuts
2 T. fresh Italian parsley, chopped
2 cups grated Parmesan cheese, divided
• Preheat oven to 375°F.
• Bring a large pot of generously salted water to boil.
• Cook cauliflower for 2 minutes. Add broccoli to same pot; continue to cook until vegetables are crisp-tender, about 3 minutes longer. Drain.
• Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 1½ cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
• Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 cup Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 cup Parmesan. Pour cream mixture evenly over.
• Cover gratin with foil. Bake covered 40 minutes.
• While gratin is baking, heat oil in large nonstick skillet over medium heat. Add breadcrumbs and pine nuts; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in parsley. Season with salt and pepper.
• Uncover the gratin; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
Makes 10-12 side servings.
I am definitely adding those pinenut bread crumbs to my chard, chanterelle (or celaric) and farro gratin (which I am improvising as I type)! I usually add toasted pecan or almonds, but I think the pine nuts will add something special to the meal - thanks so much for a great idea!!
I love your menu! The broccoli & cauliflower gratin sounds really good. I'm so torn, I want a creamed spinach dish but then yours dish does sound good too. Then I dream about this creamy corn dish that's decadent and rich.... I also make a sweeet potato or should I say yam dish that I must have. I'll have my menu completed by the end of the week.But being curious, what's French gravy?
Just noticed that I'm not the only one that doesn't make a green salad. I do make my mom's waldorf salad every year. Her dressing, and the giblet gravy are a must.
I do run into walls so I so love all the ideas here,
re: chef chicklet
I can but I don't know if I'll succeed in conveying anything close to a recipe.
Okay, if any chowhounders have heard this song before please feel free to talk amongst yourselves.
I want a creamy, corn pudding like dish that had garlic and jalapenos in it that I had years ago. The friend that made this wonderful side said she found it in her River Road Recipes. She was even nice enough to gift me the book. One small problem, the recipe for the corn dish that she made and I had, was nowhere to be found in it, So, I'm thinking she probably used fresh corn (it was summer) she mentioned that it included cream cheese and butter. It was served like a gratin, with cracker crumbs on top, omg delicious I wanted to eat the whole dish. But I just don't know. The times I've tried to recreate it, I end up with a very stiff corn pudding. Next I'll leave the tablespoon of flour out, and go from there. I'll need good frozen well drained corn and precook it. Saute the green onion, shallots, or onions, garlic, and jalapeno. Then add that to the corn, mix cream cheese and either milk or half and half, put it all into a dish, cover with the bread crumbs, and bake it. That's my idea. How about you? Do you have any suggestions? It was unlike any corn dish I'd ever had or yet to have, it was wonderful. She is from Louisiana if that helps, she sure had a flair with yummy food.
re: chef chicklet
re: chef chicklet
CC, are you creaming any of the corn before you construct the rest of the dish? Every corn pudding I've ever had used either all creamed corn or a blend of creamed and regular. The creamed corn imparts quite a lot of moisture to the dish that I think might be lacking if skipped.
re: chef chicklet
I've only used corn pudding recipes that use egg and cornmeal, no flour. I was just wondering if that was one of the culprits in being unable to replicate the recipe, as most corn puddings I've had are somewhat firm. Buttery, rich, and delicious, but firm.
If you google creamed corn pudding, there is an entire variation that relies on the corn being mashed, and coming into the recipe with a heavier liquid base. And if you google corn *custard*, that is a whole different ballgame, and seems closer to what you describe.
You're genius! You are exactly right, " *custard*, that is a whole different ballgame, and seems closer to what you describe." I don't know why I couldn't get it out, but you did, it's like a custard. Thank you. I've had the other type you mentioned and although its not the what I was hoping to achieve. At least now I can research and get closer to the one I'm hoping for. thanks oadl!!
re: chef chicklet
The first time I ever had corn pudding, I was confronted by something that needed to be sliced into squares, and said, "Well, that just isn't pudding AT ALL." It was good, but I still pouted, and then did some research that netted me nothing, until the light bulb went off.
Unfortunately, the boyfriend loves the poser pudding, so I haven't had a chance to try my hand at it. If you get what you're looking for, I'd *love* the recipe.
re: chef chicklet
I don't know if French gravy is a real term or just what my mom calls it - but it goes like this:
• Add turkey giblet and chicken broth to the turkey pan juices when the turkey is done, scraping to collect any bits stuck to the pan.
• Pour into a small saucepan, stir in ½ cup vermouth and ½ cup cream, and bring to a boil.
• Continue to boil while stirring until gravy coats a wooden spoon.
And then watch it disappear - people go nuts for this gravy!
Me neither, but that sure sounds good! I have never added cream to my turkey gravy (hmmm might have to try that), but I definitely use vermouth. What I learned from my mom was to start the neck off early with onion and garlic in water or broth on the stove top. Then add the gizzard and liver. I shred the neck meat and finely chop the parts, it all gets strained, as you know there's a undesirable scum with the gizzard, but then I use the broth. . I usually buy extra necks and gizzards just for the gravy. I take almost everything from the pan after deglazing, then go from there to thicken. (There are as you say, nice bits left there) so they go into the gravy.
My mom used the potato water to thicken her gravy but I haven't tried that yet. I almost forgot, my mom without fail every Thanksgiving and Christmas would have, HAVE to make her rutabagas. We would groan and moan about the smell, but she sure loved them. I've never eaten one and wouldn't no what to expect, I probably should make a couple just because. Any possiblity you have a recipe for French Apple Pie? Not a terribly thick apple pie but the filling perfect, not runny and the top is the crumble type???? We've searche and searched. I finally found the old timey pie pans, there very dark, and there a little metal thing that runs around the bottom to unstick the pies, probably from the 40s.
re: chef chicklet
Rutabagas! Oohh, I love them and I definitely think you should make some. But then, I don't think I ever met a root vegetable I didn't like:) I am, ahem, aware that not everyone else feels the same - but basically if you like turnips you'll like rutabagas. The only odd thing about them other than their size is that they're usually sold coated in wax for some reason.
re: chef chicklet
Yes! I didn't want to get into the minutiae of it, but the way my mom does it, the neck and gizzards are simmered in chicken stock the whole time the turkey is cooking, along with a chopped carrot, chopped celery, and chopped onion. As you said, you do have to skim off the gross stuff occasionally. When basting the turkey, she alternates between using vermouth and the stock - so the pan juices are insanely good.
re: chef chicklet
And I DO actually have a good French Apple Pie recipe (although I don't know how authentically French it really is)!
FRENCH APPLE PIE
1 Single Pie Crust
7 cups cooking apples, thinly sliced
¾ cup granulated sugar
1 t. cinnamon
½ t. nutmeg
zest of 1 lemon
½ cup butter, softened
½ cup brown sugar, firmly packed
1 cup all-purpose flour
½ walnuts, chopped (optional)
• Prepare Pie Crust per recipe.
• Preheat the oven to 400°F.
• Place the sliced apples in a large bowl.
• Add the granulated sugar, cinnamon, nutmeg, and lemon zest. Toss to mix.
• Arrange apple slices in bottom crust. Pour any liquid in the bowl over the top.
• Mix butter, brown sugar, flour, and nuts (if using) until crumbly.
• Spread topping over apples, pressing lightly.
• Bake for 45 minutes, until crust is nicely browned and juice begins to bubble. Monitor topping – if it is getting too brown, place a sheet of foil on top.
• Serve with whipped cream or vanilla ice cream (if desired).
Make 8 servings.
Happy to share! I made this last year for the first time at my husband's request and it got rave reviews. I started with this recipe from Epicurious:
But I changed it a lot. Here's my recipe:
CHOCOLATE PECAN TART
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 large egg yolk
1/8 teaspoon salt
1¼ cups unbleached all purpose flour
3 large eggs
½ cup (packed) golden brown sugar
1 cup dark corn syrup
¼ cup (½ stick) unsalted butter, melted
1/8 teaspoon salt
1½ cups coarsely chopped pecans
1 cup chocolate chips
• Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together.
• Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. Cover and refrigerate.
• Place crust in freezer 30 minutes before filling and baking.
• Preheat oven to 350°F.
• Whisk eggs and brown sugar in medium bowl until well blended. Whisk in corn syrup, melted butter, and salt. Stir in pecans.
• Spread chocolate chips in unbaked crust and bake until chocolate is melted, about three minutes.
• Remove from oven and pour filling into crust. Place tart on rimmed baking sheet.
• Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool.
• Serve with whipped cream or vanilla ice cream (if desired).
Make 8-12 servings.
Note: Crust can be made 1 day ahead and refrigerated. Tart can be made 1 day ahead. Tent loosely with foil after cooled and let stand at room temperature.
Adapted from Bon Appétit (November 2007).
Most chocolate pecan pie recipes I've seen call for mixing the chocolate into the filling, but I actually really like having it as a separate layer - I think it's a more elegant presentation and I like having the flavors stay distinct. A friend from Texas (where they take this dessert seriously, I'm told) taught me to do it this way.
Lentil and mushroom pot pies topped with gouda biscuits
Turkey purchased from Whole Foods for the only non-veg in the house
Either broccoli romanesco or roasted brussels sprouts
Apple crisp with homemade cinnamon or vanilla ice cream
Martinelli's sparkling cider
I'm doing it pretty classic:
Roast turkey with garlic butter
Stuffing of mixed breads, with pancetta
Cranberry sauce with orange zest
Whipped yukon golds
Corn niblets with butter
Cool grean bean salad with truffle oil and walnuts
We might bake off some Pillsbury biscuits, or just get some rolls from the market.
Snacks are chips/dips/pretzels and a cheese plate - I might have to get a hunk of this incredible Comte I picked up the other day.
Dessert is pumpkin cheesecake I made and put in the freezer during Halloween. I might make/buy an apple pie if my in-laws don't bring. Perhaps a small box of artisinal chocolates.
Drinks - Variety of sodas and a bottle of wine from the cellar - I'm thinking I might pull out a dry Rose this year and see how she rolls.
Ok, now I'm getting pumped! Need to replace my broken thermometer and buy a proper roasting pan as well...
I have been loving fresh brussel sprouts with pancetta and carmelized onions. And another good dish would be roasted root veggies like parsnips, carrots, maybe even fennel. You could just throw that in the oven and forget it.
Appetizers, I found a cool idea for figs in a blanket. Figs, blue cheese and arugula in a crescent roll. I love this idea. I also find lots of good ideas at Pillsbury.com, new inventive things to do with their variety of doughs.
Parents and in-laws have retired and moved to warmer climates.
Kids out of the house living in another state, college and another married.
A very small dinner for my wife and I. Hurray! :-)
Turkey breast the rest is still in the works.
Of course, we'll end up with food for 6 to 8 since we haven't learned how to downsize our recipes yet. lol!