Thanksgiving 2011: What's on the menu?
It's "that time of year," as the cliche goes. What's on your menu for this Thanksgiving?
I will spending it at my parents. Here is the menu:
cheese & crackers
Roasted turkey with gravy
Classic Herb stuffing
Green bean casserole
Roasted butternut squash with pears & cranberries
*Can you believe we are having (3) types of potatoes?! Gotta please everyone...lol!
Chocolate caramel pie
A variety of wines. I am brings a couple of bottles of Pinot Noir (Erath and Wild Horse)
Here you go!
Roasted Butternut Squash, Pears, and Cranberries
~8-10 side servings
2 tablespoons packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
2 pinches of kosher salt
4 cups butternut squash chunks (roughly 1″ cubes)
3 cups pear (Bosc) chunks (roughly 1″ cubes)
1/2 cup dried sweetened cranberries
2 tablespoons melted unsalted butter
1. Preheat oven to 350 degrees.
2. In a small bowl, stir together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
3. In a large bowl, toss together butternut squash, pears, and dried cranberries. Pour butter over it and sprinkle with sugar/spice mix. Toss until well distributed.
4. Spread into a 9×13 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Check seasoning and serve hot.
This dish can easily be made ahead of time, cooled, and stored in an air-tight container in the fridge. When you want to serve it, heat it up in a 375 degree oven for 15 to 20 minutes, or until hot.
Heading up to our cabin after work today…….
Nice cheese plate along with some outstanding smoked meats
Seared woodcock breast on a crustini with fresh goat cheese and mushrooms
Dinner (nice and simple):
Stuffing with apple and sausage
Brussels Sprouts with bacon and vanilla
Boatloads of Gravy
Crescent Rolls (my wife loves these) and homemade bread
Corn in butter sauce for my friends who are on the fence on sprouts
A few good growlers of beer…..plus some bottles of wine available….
Dessert is whatever our friends bring…….
Word is about 6-10” of snow today up there, wood is stacked and ready for the woodstove. Tomorrow will consist of a nice morning hunt with the dogs, cooking, football, beverages and a nice fire in the woodstove……….sounds perfect to me.
Roasted the sprouts in the morning in olive oil S&P like we normally eat them, then before dinner I cooked down some bacon and then scraped in some fresh vanilla and a drop or two of extract.........damn good. Go light with the vanilla as it can quickly overpower things. The little amount was perfect, worked well with the saltiness of the bacon. Will do again.
I had done something like this about 10years ago with greens and it turned out alright but I was too heavy on the sweet and abandoned the idea. I have come a long way since then in the kitchen and I recently saw something Flay did with the same types of flavors and it reminded me of my semi-successful attempt. So I busted out the idea again for Thanksgiving.
Since I roasted the sprouts ahead of time, I was able to chuck one in a bowl and drop a touch of vanilla in to see if the flavors worked as well as I thought they would. It also allowed me to figure out what a light touch with the vanilla was necessary, you can always add.
The bacon’s saltiness was a perfect complement to the sweet.
I’ll do it again sometime…..came out well.
One of the best appetizers my wife and I ever had was an excellent execution of fresh lobster meat with a vanilla crème fresh served on the side……..sometimes vanilla and flavors similar to that can be a great accent. I’ve used a lavender powder as well before with decent results. Not sure where I scored that stuff, but it was cool to use……gone now….
hmmm…well…the vanilla is possibly doable and i shall consider it next time i create a shellfish dish. i cannot do lavender, however, even though i love it in other applications -- just not my food. my first experience with lavender in food was a lavender creme brulee in the napa valley grill in yountville, ca, several years ago.
i just two weeks ago bought some nice salami with an herbs de provence rub, but had to be sure that it didn't have lavender in that version. (delicious salmi, by the way, and for locals, i got it at arrowine in arlington).
Hosting it at my house for the first time this year! Here is our menu:
Brie en Croute with Apples
Honey Baked Ham
Spaghetti w/ Marinara (my husband won't eat ham or turkey)
Salad with pear, pecans, and gorgonzola
White Cheddar Mashed Potatoes
Apple and Sweet Potato Roast
Roasted Brussels Sprouts
Parker House Rolls
Speaking of, I guess I better get off of Chowhound and on to my prep work. Happy Thanksgiving!
We're going to friends
not sure of the apps, but they will be minimal as we are all turkey focused.
Turkey with oyster stuffing and giblet gravy
Sweet and sour cippolini onions
Sauteed brussies with candied pecans
Garlic mashed potatoes
Several kinds of cranberry sauce
pumpkin/sweet potato pie
Cranberry tart with shortbread crust and a layer of dark chocolate
We will be having mykids, my ex-husband and his girlfriend for over for dinner. Fiance's daughter, husband and child will be on hand for dessert.
Onion & Mushroom confit with Goat Cheese Tartlets
Spinach and Artichoke Dip with crackers and crudites
Good Old Trashy Pigs in a Blanket.
Green Bean Casserole
Chowhound's Butternut Squash/Celery Root Gratin
Brussels Sprouts, sauteed and topped with Candied Bacon
Jellied Cranberry Sauce
Brie with Grand Marnier and Citrus
Stilson with Cranberry
Brie with Cranberry
Lots of good, "tastes like dirt" red wine,
We have the super extended family gathering as well. My parents who have been divorced for 30 years will be there with their respective spouses. Also, my Uncle's ex wife will be joining us my Aunt's house. Just one big happy family. I think its awesome.
The onion mushroom tart sounds just wonderful.