Anyone Else Planning for Thanksgiving Already?
Here is my current plan -- Still searching for some sides and dessert options.
Crostini -- Cranberry Goat Cheese, Tapenade
Turkey Two Ways
Spinach and Mushrooms
Mom's Potato Rolls Passed Recipe
Stuffing Joy of Cooking
Gravy Joy of Cooking
Mini-Pumpkin Spice Cakes Joy of Cooking
Pumpkin Flan Cooking Light
Caramel Apple Pie Passed Recipe
Chocolate Peanut Butter Tart Passed Recipe
Cranberry and Vanilla Bean Sorbet
Planning? Heck, I'd already started cooking by the time the first post in this thread went up.
(Making root vegetable gnocchi -- they're just as good after a few weeks in the freezer as the day they're made, so I did them ahead of time.)
The ones with asterisks I don't have the Perfect Recipe for -- suggestions welcome. They're traditional-ish foods.
Strudel with Cabbage, Lentils, Butternut Squash, and a zillion other things.
Spinach phyllo spirals (like spanakopita but cute spirals)
Beet, Sweet Potato, and Parsnip Gnocchi in brown-butter-sage sauce with broccoli rabe and roasted garlic
Rolls (awesome local bakery)
*Cranberry/red wine roasted brussel sprouts
*Mushroom-chestnut stuffing (baked in a pan)
Salad, with homemade citronette dressing
*Cranberry sauce -- going to try homemade for the first time
*Goat cheese cheesecake
Something fruity -- probably apple or apple-cranberry crisp
Maybe something chocolate -- I usually do a chocolate silk pie but I might skip it this time or do something else.
I sort of want to make date pudding but there might be a revolt if I remove any old standbys to do it.
And the other half is making a turkey and a summer-squash casserole.
We'll have 8-10 (still waiting on one yes/no) for Thanksgiving, and then reheating for round 2 with more family coming in on Friday. Yes, we will have too much food. All of it except the turkey itself will be vegetarian, as are half the guests and one of the chefs (me!).
You are making a lot!! The cranberry sauce I grew up with was just following the directions on the back of the package.
Here's one I've been making the last few years. I like the regular (off the package) but hubby prefers this one. I leave out the cinnamon and nutmeg and use apricots as the dried fruit. I start with 2/3 cup sugar and add more if it needs it. It also makes a great dessert as a filling in puff pastry or filo dough.
CRANBERRY SAUCE EXTRAORDINAIRE
Ingredients • 1 cup granulated sugar • 1 cup water • 1 (12 ounce) package ocean spray cranberries • 1 orange, supremed (plus I like some zest) • 1 apple, peeled and diced • 1 pear, peeled and diced • 1 cup dried mixed fruit • 1 cup pecans, chopped • 1/2 teaspoon salt • 1 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg
Boil the water and sugar in a medium saucepan until dissolved.
Add the rest of the ingredients and simmer for 30 minutes, stirring occasionally. May take a little longer to get the texture you want. Use your own judgement.
Remove from heat and allow to cool to room temperature before serving or storing.
Re: your cheesecake .. have you tried a Japanese cheesecake? They are very light and very easy to make. There was a thread here on CH where I found the recipe. I made the one with an apricot jam glaze on top and it's really delicious. Don't know if you could use goat cheese instead of cream cheese or maybe half and half.
Not even a little. I'm planning for a dinner party taking place the next week and slightly cursing Thanksgiving for getting in the way and taking up the week when I had actually wanted to schedule it.
Then again almost all of my friends are either vegetarian or going home. I've tried too many times in the past and been consistently unable to find anyone who actually wanted to show up. I'm pretty much the only family-hating carnivore. It's quite unpleasant.
Here's my plan for the big day so far:
Puff pastry and prosciutto wrapped asparagus
Lemon and Poppyseed spinach salad
Whole Roasted Turkey (with grandma's stuffing)
Turketta (with cornbread stuffing), or possibly Ducketta
Sweet potato/Brussel Sprout hash
Deviled Cauliflower Casserole
Moms banana bread
Coffee Ice Cream pie with oreo crust
Chocolate Crinkle Cookies
haha I think there's only going to be 4 of us... but who doesnt love leftovers??
My planning has started too! There will be 22 adults and 5 kids here this year- way more than I am used to. Here's what I've done so far:
Ordered rental china, flatware, glassware and linens
Pulled out serving platters, etc
Pulled out all Thanksgiving tools (remote thermometer, brining bags, etc)
Made a list of needed spices, tools (sage, foil, etc)
Ordered 2 turkeys (free range, Montessori schooled)
Ordered mini apple and mini pumpkin pies- in my freezer tempting me!
Cleaned out both fridges to make extra room
Cleaned out coolers to handle overflow
Cleaned vases for tables
And yesterday I roasted a 13# turkey and used the pieces to make a huge quantity of stock
My menu is pretty traditional
One stuffed, one unstuffed
Make ahead gravy
Cranberry sauce 2 ways
Whipped sweet potatoes with spiced pecans
Parker house rolls
I haven't decided yet about other veggies. I'll see what others offer to bring and go from there.
I do a democratic Thanksving, because I always have trouble deciding and because it's fun for everyone. I e-mail the guests with choices, and the dishes that get the most votes are the ones I make. For example, they'll vote for a mushroom, chestnut, or sweet potato soup; potato parsnip gratin, mashed potatoes, or twice-baked; sausage and fennel stuffing or leek and mushroom stuffing ... etc.
We are cooking but I don't know for how many yet, at least 10 and maybe more.
Our turkey and stuffing CANNOT BE CHANGED per my husband's orders. This is the one day a year that he takes control of the prep and the cooking.
The turkey is an old recipe that I ripped out of a magazine years ago. It has a rub of chili powder, cumin, sage, thyme and a bunch of other stuff.
The stuffing is an apple, sausage, chestnut stuffing. He special orders a combination of bread cubes for it.
My cousin will make an assortment of breads. I will probably do a cheese plate for pre-meal cocktail/wine hour. I might assign dessert duty to my mother, who does good pies and cookies.
Wow, I wish I was related to some of you. These dinners sound amazing. It's just hubby and me this year so we're keeping it simple.
Bourbon glazed sweet potatoes and pears
Beignets for dessert. Probably a pie too, for the hubby.
I'll make refrigerator potato rolls also, but those are mainly for the left overs once we run out of boudin.
re: iL Divo
Try this link for the recipe: http://www.gumbopages.com/food/breakf... If it doesn't work just try gumbopages.com and click on breakfast.
The recipe from the gumbo pages is identical to the beignet recipe from The New Orleans Cookbook by Rima and Richard Collin.
I've never made them before, but since I found the recipe in two places it's the one I'm going with. I'm thinking of freezing the excess dough because it makes a huge batch... Hope that works!
I think we'll be going to my folk's in MN. No kids, they are busy with other things. I think Dad wants me to do a turkey on his big green egg.... yikes, never done that before. Not sure what we'll have with it, regular stuff. But, at last night's Musical Menu class, I made pumpkin gnocchi with a sage/garlic sauce, with hazelnuts and parmesan... yummy! Might try something like that as a side dish. But with squash instead of pumpkin. There is an enzyme in pumpkin that Dad can't tolerate. .... depends on how the drive there goes. If we are on crappy roads for two days, might not want to do extra prep when I get there. I usually do the cooking on Thanksgiving, for our immediate family, sometimes the folks come here. I'm used to doing everything. Kind of having prep withdrawal right now. I may do up some fruitcakes ahead of time, to take with so I don't have to ship them for Christmas. We'll travel Tues. evening/Wednesday. Spend Thursday/Friday, then head back Sat./Sun. Short trip, but they want us to come with our pick-up so we can take some stuff off their hands, they moved into a townhouse... (after several other moves lately), and dad has cancer, mom just had skin cancer removed. They are planning ahead....
Thanksgiving is pretty well set in our family - off to the MIL's house, I bring the cranberry sauce (made with champagne and orange zest, very tasty) and a pecan pie :) I always make some dressing for leftovers at home (not stuffing, no where near a bird), basically a savory bread pudding with carrots and celery and lots and lots and lots of butter :)
appetizers - shrimp cocktail, spiced nuts
soup - butternut squash soup with cider cream (epicurious)
potatoes - mashed and scalloped
dressing - herb dressing (half with oysters, half without)
bread - sister shubert rolls
vegetables - spinach madeleine, Roasted Root Vegetables with Thyme and Marjoram Vinaigrette (epicurious)
turkey - one smoked, one roasted
Holiday salad - strange sweet concoction made by my mother, but the kids demand it
desserts - pecan tassies, buttermilk pecan pie, pumpkin pie, rum balls, bourbon balls, frozen peanut butter pie, black bottom banana cream pie (epicurious)
Oh yea, I have been planning for Thanksgiving. Just made a date to discuss it with my parents who have hosted for the last 60 years. Now I do the cooking and they provide the location. This year we will have 32 guest.
Nibbles- always a tug of war with my mom who does want to ruin appetites but many people travel. So far I have:
crudite and dip
my brother will bring an assortment of artisan cheese from Vermont
Sausage and Chestnut Stuffing
Another vegetarian stuffing- I liked the ideas of the stuffing muffins in the Nov Food & Wine
Brussel Sprouts braised with red wine and garlic
mashed Eastham turnips
sweet potatoes- my dad wants them in half oranges (yikes for 32 people!!!) though maybe I will adapt the Fine Cooking with orange-mint gremolata
a green vegetable
Always a balance between new and old items!
That sounds a lot like our family's thanksgiving, at least the quantity of people. OUr menu is similar, but we don't change up the items because the world would end if there was something different. I tried to make garlic mashed potatoes one year and almost got banned. But I might have to talk them into the brussel sprouts - we're always short on green vegetables.
If the sausage and chestnut stuffing is on the menu most people are content. I can change within the category-ie a different kind of sweet potato but sweet potatoes must make an appearance. One year I made regular mashed potatoes as well but they weren't well received. The good thing about the menu which is constant is that it gets easier each year.
The brussels sprouts I do are a big hit but roasted ones would be good too. Depends upon your oven space.
Oh lordy, yes. Just putting the finishing touches on the "week of" and the 15-minute "day of" schedules! :)
- spicy caramel popcorn
- rosemary spiced cashews
- wonton cups w/avocado and shrimp
- Thai red curry squash soup
- ham and gruyere thumbprints
- dry-brined turkey, plus a separate turkey breast
- honey-glazed ham
- classic herb stuffing
- roasted garlic mashed potatoes
- brussels sprouts hash w/caramelized shallots
- roasted cauliflower
- roasted chipotle sweet potatoes
- green bean salad with pine nuts and a shallot dressing
- bourbon cranberry sauce
- gallons of gravy
- Smitten Kitchen's mushroom bourgignon for my vegetarian guests
Dessert (being made by a friend who is a wonderful baker)
- Boston cream pie
- CI's carrot cake
And I'll probably pick up a couple of fruit pies.
I *love* having U.S. Thanksgiving in Canada!
Sure, it's a Martha Stewart recipe that is essentially a variation on gougeres:
I'm doing a dry run of them this weekend, and plan on playing around with the filling for the "thumbprint" -- I'm going to try a dollop of fig compote and/or some bacon jam. I'll also likely use pancetta or prosciutto cotto instead of black forest (purely for personal preferences). If you try them before I do, I'd love to hear your thoughts on the recipe.
Hi ChrisKC, I just made these and they are very good. As I guessed, they are really just a gougere with a cheesy middle. The happy news is that the cheesy middle is really good. I also added a little fig jam after baking, and this adds a wonderful dimension that really takes the whole thing to another level. It's a keeper for me!
Just a note on the directions -- it says to do the first bake for 25 - 30 minutes. I think that closer to 20 would be better, since there is another 10 minutes after the cheese is added. I found that I pulled it out only 4 minutes after adding the cheese, as they were getting too brown for my taste.
The wonton cups are a variant of this recipe:
Basically just baked wonton skins filled with a wasabi-spiked avocado mixture and topped with chilled shrimp. Easy and tasty. I up most of the ingredients in the recipe and add some cliantro, as it's a bit bland as written. The wonton cups are pretty handy for anything else you want to fill them with, too.
I'd be happy to share (though perhaps a bit embarrassed). The only problem is that my "day of" plan is in excel and has 6 columns (prep/stove/oven 1/oven 2/toaster oven/husband). If I can figure out an easy way to export into plain text and not lose the formatting, I'll post here.
Well, here are 2 pages of my prep plan as screen shots, they were too difficult to convert to plain text. I'm not sure if you'll be able to see any real detail. I'm not including the grocery page where I list out what I need to get from which store. Yes, I am a TOTAL geek. <hangs head>
Ah, to be a Type B personality...
Thanksgiving is pretty set in stone around my family - like the past 8 years, I'll be in charge of mashed potatoes and wine. But, that just means that i"m starting my Christmas planning instead :)
Although my annual party is up in the air this year, which depresses me, because I've had one for the past 20 years (since high school). Yet this year, my husband's schedule means he's working the two Saturdays before Christmas so I either have to do it without him, or find another date.
Yes, partially? Our eldest daughter likes to have Thanksgiving dinner at her house because it is her favorite holiday. This is a tradition since her adult kids were toddlers and she didn't want to travel to in-laws on that day.
I make the fresh cranberry relish with orange juice and some alcoholic libation. Friday after is my day to prepare turkey stock from the carcasses of the turkey and a turkey breast. This is also a tradition. I do not season the stock until it is used to prepare a meal. That way I don't need to remember what herbs and/or spices were used. The stock is often used for risotto with some leftover turkey meat. I like to play with my food so the risotto ingredients may vary from time to time.
Did I mention that I wear my cookbook? It's an apron with the statement "I don't need a recipe...I'M ITALIAN." I'm IBM, Italian By Marriage.
Vivi, ama, ridi e mangia bene! (Live, love, laugh and eat well!)
Buon Ringraziamento (Happy Thanksgiving)
Of course! My favorite holiday of the year and since I am now the "keeper" of the Turkey Plates, I host.
Invitations have been sent, menu is being reviewed, and for the first time, I am allowing three people to bring some food.
shrimp with cocktail sauce [brought by friend]
Gravlax with cheese spread on rye toasts or on cucumbers
roasted, spiced pecans
the rest is more New England Traditional
Turkey smoked with cherry wood
sausage and apple stuffing [but not in the bird since it is on a spit]
steamed green beans with lemon and butter
apple pie with either cheese or whipped cream
walnut praline cookies [sister is bringing]
served with local cider and not local wines
But this is subject to change of course. However the basic menu does remain similar from year to year.
funny, my friend who is doing dinner for our group this year just called with our assignment( perhaps because a blizzard is on the way). We are assigned veggies, usually three, one orange and two green. I will make shredded brussels sprouts with maple pecans, wild mushroom packages and a raw butternut squash salad. I always make cranberry orange relish, too.Others will supply traditional roast turkey with stuffing cooked INSIDE, baked sweet potatoes, mashed potatoes,apple/pear pie and sweet potato pie. good red wine and we are set.
My phone's going to ring any minute now with that inevitable "what are we doing for Thanksgiving" question.
This will be year #6 with the same wonderful group of people I love; details to be discussed. I have a few new dessert ideas to try this year, a kabocha squash pie with lime graham cracker crust and an apricot sticky toffee pudding.
Generally, the song remains the same as in past years, roast turkey, herb gravy, cornbread stuffing, mashed potatoes, scalloped potatoes, pernil, rice and peas, glazed sweet potatoes, my favorite pear cranberry chutney, something green, probably green beans with shallot herb butter and/or roasted broccoli, possibly roasted cauliflower, a major assortment of pies, a pumpkin cheesecake, yada.
Hopefully we can stop with that, seems like plenty.
re: Terrie H.
I don't remember where this recipe came from, I believe it may have come from a restaurant, and I think I found it here on CH:
Apricot Sticky Toffee Pudding
Pudding base :
- 200 g dried apricots, pitted and quartered (I used small diced)
- 1 tsp baking soda
- 1 C boiling water or lightly brewed tea
- 2 Tbsp (30 g) butter, softened
- 1 C packed (200 g) brown sugar
- 2 large eggs
- 1 1/2 C (180g) flour
- 2 tsp baking powder
- 1/2 tsp salt
- I/2 teaspoon almond extract, optional, or use vanilla
Toffee sauce :
- 1 C (200 g) brown sugar
- 3/4 C (20 cl) whipping cream
- 1/2 tsp vanilla extract
- 2Tbsp (30 g) butter
Preheat the oven to 180°C (360°F), and lightly butter a 7'' (18 cm) square or round cake pan.
Combine the apricots and the baking soda in a heatproof bowl. Add the boiling water or tea, stir, and leave to stand.
Cream together the cup of brown sugar and 2 tablespoons of butter. Add the eggs one by one, mixing well after each addition. Add in the flour (sifted if you're hand-mixing), baking powder and salt, mix well. Add the apricots and their water, and mix again thoroughly.
Pour the batter into the cake pan, and bake for 30 to 40 minutes, until puffed and golden. Jill recommends using a skewer to test the cake for doneness. A few moist crumbs on the tester is good.
To make the sauce, combine the sauce ingredients in a medium saucepan, large enough to allow the mixture to rise when it boils. Bring to a boil, stirring until the sugar is dissolved. Simmer for five minutes, without stirring, until thick and golden brown. Set aside, and reheat just before serving.
The pudding and the sauce should be served warm. Glaze the whole pudding with the sauce, or cut the pudding into slices or squares and pour the sauce over each serving. I am told sticky toffee pudding is often served with custard, fresh cream, ice-cream or yogurt, but it's also fine as is, washed down with a cup of good tea.
You're a person after my own heart. I start thinking about Thanksgiving three weeks ago. Here's my menu:
Brined turkey with a clementine peel rub
Two potato gratin
Fig and sausage stuffing (from Barefoot Contessa)
Frisee salad with homemade croutons and lardons
Cauliflower and parsnip puree
Chocolate ganache tart
Ginger cake with a sticky toffee sauce
Pear and cardamom tarte tatin
Yes, I am starting to plan for Thanksgiving; haven't made any hard and fast decisions yet, but ....turkey, stuffing, mashed potatoes, sweet potatoes, scalloped oysters, broccoli casserole, butternut squash soup, homemade cranberry sauce, some sort of homemade bread, pumpkin pie and/or cheesecake, apple pie, are definitely on the menu. Not sure what recipes I will use yet, and not sure how many people I'm cooking for. Am sure that the weekend after, my friend and I will start making fruitcakes, and Christmas cookies.
So far below is what I have planned. Haven't worked out the specific of what actual recipes I will use yet. Trying to keep it much simpler this year.
Turkey Breast Cooked in Wine
Mashed Russet Potatoes
Mashed Sweet Potatoes
Sweet and Sour Herbed Green Beans
Old Fashioned Yeast Rolls
Pumpkin Cake with Burnt Sugar Frosting
Glad to, alitria. The Pumpkin Cake recipe is something I am playing around with to try to duplicate a cake my mom used to make. I think the recipe she used was from the back of a shortening can - I think it was Spry; it was called Golden Harvest Cake. I can find a Golden Harvest Cake recipe on the Internet, but is nothing like the cake she made, and she always frosted it with Burnt Sugar Icing. I have even queried Uncle Phaedrus and he could find nothing. We all loved the cake. I am so hoping this will taste like the one she made.
Spiced Pumpkin Cake hoping this is very similar to the Golden Harvest Cake Mom made
2 sticks butter, softened
3 cups AP flour
2 tsp. baking powder
2 t soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground mace
1/2 teaspoon ground cardamom
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs or 3 eggs
1 can pumpkin purée, preferably Libby's
1/4 cup milk or 1/3 cup
1 tsp. vanilla extract
Heat oven to 375° or 350. Grease and flour two 8" round cake pans lined with parchment paper cut to fit; set aside. In a bowl, whisk together dry ingredients and set aside.
In the bowl of a stand mixer fitted with a paddle, beat butter and and sugars on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions.
Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30-40 minutes. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.
Can be made 1 day ahead. Wrap cakes in plastic and store at room temperate.
Burnt Sugar Frosting
Burnt Sugar: Melt 1/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into an amber-colored liquid. Turn off heat, and very carefully add 1/4 cup boiling water. Mixture will spatter at first. Return the caramel to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth. Set aside to cool to room temperature.
Frosting: Cream 1/4 cup unsalted butter until light and fluffy. Gradually beat in 1 pound (1 box) powdered sugar, sifted with 1/4 teaspoon salt, 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla until creamy smooth and spreadable. If mixture is stiff, add water, a teaspoon at a time.
WOW! Does that cake sound GOOD! Thank you Wtg2Retire! T-Day here is probably going to be a mish-mash - I want to re-do a dresser drawer that needs to be stripped and re-painted so I'll probably do a mix of appetizers on Thursday and if I finish the dresser by Saturday, it'll be the full fixing's on Sunday.