Thanksgiving 2011: What's on the menu?
I thought I would let you guys know the three recipes we made this TG which were HUGE hits - definitely keepers for the future.
Spiced Cranberry Sauce with Zinfandel (made 5 days ahead)
Ruth's Chris Sweet Potato Casserole (next time I will cut by half the amount of sugar in the sweet potatoes, but the streusel in this recipe is divine
Curried Butternut Squash and Apple Soup (Silver Palate) - garnished with fresh chives and creme fraiche (highly recommended!
New stars of the show this year:
*dark chocolate tart with cranberry topping and a toasty oat crust (thank you, good health gourmet, who gave me her recipe which I adapted it a little and actually made it LESS healthy, ha!) served with whipped cream
*butternut squash gratin with rosemary and white cheddar (epicurious)
roasted chicken (marinated overnight first with olive oil, balsamic vinegar, garlic, Dijon) -- this one stole the show
mashed potatoes, of course
vegetarian -- creamy mushrooms with fresh dill in crispy delightful phyllo dough
*roasted brussels sprouts with S and P and WF olive oil, and I roasted earlier in the day. No vanilla as in River's application -- I wasn't even allowed a squeeze of lemon or a grating of Parmesan. My family was so besotted when I first gave them simply roasted brussels (and converted them) that they refuse any other preparation or any accents.
The meal was amazing!
Here's my menu:
Roast Turkey (Bell & Evans fresh turkey done the "dry-brined" way with sage and bay leaves)
Cranberry Sauce with Cider & Cinnamon
Cherry, Pecan and Mushroom Stuffing
Steamed Green Beans
Roasted Onions Agrodolce
Maple-Pecan Sweet Potatoes
Roasted Sweet Potatoes with Honey, Cumin & Lime
Grilled Potatoes, Sweet Potatoes, Carrots, Onions & Mushrooms
Rutabaga with Mustard & Scallions
Turnips with Crispy Shallots
Red Velvet Cake
Apple Tart Pie (with vanilla ice cream)
Chocolate Cream Pie
All homemade by me except for the last two desserts brought by guests.
My wife took care of the hors d'oeuvre so I haven't listed them.
My mother hosted and my sister came early to cook. We had 10 people.
Cheese, crackers, dried fruit
Olives and artichoke hearts
Lobster and avocado salad
Mushroom and Barley
Roasted turkey (30lbs!) and gravy
Stuffing with dried cranberries
Grilled Brussels sprouts
Green bean casserole (all fresh ingredients, at least!)
Peas sauteed with bacon
Pies: Mincemeat, apple, pecan, cranberry-apple
For wine, I brought a pear wine which was quite popular but my parents provided only Turning Leaf pinot grigio-- blah. Next year we're going to try to convince my mother to cut the menu in half-- there was an ENORMOUS amount of food!
Hainan Chicken Rice, w/ a free range chicken
- Baby bok choy in (the gingered & salted) chicken stock
- Chilli dipping sauce: Fresh grated ginger sauteed in veg oil then quenched w/ Pohon Cabe Sambal Istimewa & Kokita Sambal Bangkok
- Garlic dipping sauce: chopped garlic (1 head) sauteed in oil then quenched w/ Kikkoman & light soy sauce
- Basmati rice cooked w/ chicken fat & stock
Roast bone-in leg of lamb, simple roast w/ sea salt, ground black pepper & fresh rosemary branches
- roast fingerling potatoes
- boiled Chioggia beets
- salad of freshly-picked lettuces (various), stout-stemmed spinach, chiffonaded napa cabbage; tossed w/ Alziari olive oil & 10-year balsamic vinegar, flor de sal & ground black pepper
Chocolate ganache tart (from scratch) w/ cherries vodka
Wisdom & Warter Amontillado sherry
Taylor Fladgate 10 year tawny port (w/ the tart)
Stag's Leap 2009 Viognier
- all drunk alone except the port
The one right here on Chowhound. It's a good one.
[I dumped the chocolate into the hot cream on the stovetop (rather than adding the hot cream to the chocolate in a bowl) and stirred continuously over a very low flame till the mixture was smooth. I also used more vodka for the cherries than the recipe called for and splashed some sherry into it as well then cooked everything down :-) ]
After Thanksgiving dinner:
Deep Fried chả giò chay (Vietnamese spring rolls w/ pork)
Deep fried tofu slices
The chilli dipping sauce from the day before.
Lingham's Hot Sauce.
Nuoc mam pha san
with the chicken rice , chopped roast lamb - both from the day before; and chopped baby kale.
Cybermonday late lunch/early dinner:
Brunoise of white onion, shallots, red onions, sauteed in veg oil till well caramelized
Roast lamb, chopped into smallish chunks, sauteed w/ the onions
Heinz 57 tomato ketchup
Remainder of canned whole tomatoes w/ juices (ex sour mustard soup - see above)
Finely chopped celery
Splash of light soy sauce
Well-smashed garlic (2 cloves), finely chopped
Water, Bay Leaves, generous rice vinegar
Dollop of Sambal Terasi
Mushroom stems & pieces
Simmer 2+ hours, break up lamb, etc.
Gernerous dash of dried thyme towards the end.
Fresh red-leaf lettuce
Steamed broccoli florets
Cipriani Egg Noodle Tagliarelle
Going to brothers house, here's what I think the menu is
Spinach and cheese stuffed mushrooms
Goat cheese and sun-dried tomato spread with crackers
Gluten free stuffing
Brussel sprouts prepared some way
Green beans with brie and walnuts
Crustless quiche (for me, the veggie)
Homemade apple cranberry sauce
Gluten free squash pie
Pumpkin cheesecake pie
Cherry cheesecake pie
@Jpan99 - would really appreciate a recipe for the gluten free stuffing. I was trying to help out one of my co-workers yesterday with ideas on how to do that.
To everyone - I have so enjoyed reading all your amazing menus - I am not American, but love reading about TDay menus - and poach ideas for Christmas dinner...
How was the pumpkin soup? Pumpkin and squash soups are personal favorites in chilly weather... I usually roast the squash/pumpkin and transform it into a creamy puree with shallots/onion, garlic, homemade broth, and something like rosemary. Toasted squash or pumpkin seeds to adorn :)
Everyone at the dinner table has some Italian genes, from 25% to 100%, except me. If you know anything about an Italian holiday meal, you know that there are several courses served in a particular order. After the antipasto comes 'il primo piatto', the 1st course...pasta. I will not partake of pasta when there is stuffing (dressing) to be had. I see pasta so often during the year. Stuffing is on the menu only once a year.
BTW, I made fresh cranberry relish without water. The liquid used was pomegranate cranberry juice and Marsala.
Buon giorno ringraziamento tutti! Happy Thanksgiving everyone!
A mix carnivore/vegetarian thanksgiving so hopefully something for everyone. All the dishes except for the real turkey and its gravy are vegetarian.
Parsnip soup with caramalized apples
Lemon roasted green beans with Marcona almonds
Brussel sprouts with red wine vinegar and candied pepitas
Dry brined heritage turkey
Gravy from chicken stock fortified with turkey drippings
Homemade unturkey with its own gravy and stuffing
Biscuits with compound butters
Candied mandarin oranges
Maple pecan pie
Chocolate cream pie
This year we are hosting my husband's family for the first time in our new home. We spent years traveling to be with far away family on the holidays and are pleased to finally be able to host. On the menu:
Free Range Turkey brined in Alton Brown's veggie stock concoction, then dried and rubbed with herbed butter (sage, rosemary & thyme) amplified with a bit of truffle oil -- massaged under the breast skin and on the skin elsewhere.
my attempt at recreating my Mom's sausage apple stuffing
mashed potatoes made with a bit of roasted garlic
whipped maple sweet potatoes
green beans with bacon/shallots
gravy made from 16hr slow simmered turkey stock
fresh cranberry/orange relish
Apple ginger pie
It's Thanksgiving weekend for us this year. Going out tomorrow with friends for steaks but we had a mini-Thanksgiving tonight (and will bring leftovers in a cooler for the friends).
Turkey liver pate (my first time! and fab!) on water crackers
12# turkey (in stages, in small convection oven)
Stuffing with cashews
Steamed sweet potato rounds
Gravy with shallots and mushrooms
Ginger poof (chocolate wafer/whipped cream log recipe)
Pumpkin pie and whipped cream
Later this weekend (Thu-Sun):
Butter tarts (Canadian style)
Goat cheese/tomato tarts
Am cooking for husband, in-laws, my parents, my brother and his wife plus niece so here's the menu (no apps as everyone wants to just do heavy damage to the main meal):
Honey maple pork roast with bacon
Herbe des provence roast turkey
Apricot cranberry sauce
Roast caramelized carrots and zucchini
Arugula salad with lemon dressing
Garlic and rosemary roast potatoes
Twice baked sweet potato mash
Herbed shallot stuffing
double crust apple pie
vanilla ice cream
chocolate ice cream
fresh homemade custard
all washed down with numerous bottles of wine and cocktails (sparkling apple juice for the niece)
It's just me and my boyfriend this year, and possibly a neighbour and maybe another friend. Nevertheless...
warm sourdough bread
home cured olives
oil and balsamic for dipping
a 20lb turkey (we're looking forward to the leftovers)
cranberry sauce with orange, pomegranate and cinnamon
sweet potatoes with maple syrup and chipotle
green beans with bacon
creamed corn with peppers and onions
pear pie with maple and ginger
If other people come, they might bring something as well.
Thanksgiving for one here, so I'm deboning a turkey thigh and will butterfly it and stuff & roll it. I'll braise the bone in the oven with some carrot, celery & onion and that will be the base for my gravy.
Sides will be a pureed sweet potato with chiles en adobo, a cauliflower, mushroom, goat cheese casserole, and a crisp, green salad with dried cranberries, bleu cheese & balsamic will start the meal.
Not very exciting, but I really need to lose some weight and I can only eat so much. I'm trying to incorporate all of the "flavors of the season" and also keep a tight budget.
Just six of us at my place:
Champagne brandy cocktail
Wild mushrooom and parsnip soup
Uncured ham with molasses bourbon glaze
Sausage fennel stuffing
Spiced cranberry sauce
Thomas Keller's green bean casserole
Pumpkin bread pudding
Secret treat I don't know about
Apple Cider Sangria
Cheese Plate-three cheeses, fig spread, crackers, grapes and pears
Puff Pastry Cups with Mushroom Duxelles
Turkey with Gravy
Sweet Potatoes with Marshmallow Brulee
Chocolate Cream Pie
Pumpkin Whoopie Pies
i'm keeping it uncharacteristically simple this year as it's only 3 of us instead of the usual army:
- herbed roasted turkey breast
- garlic green beans
- spiced cranberry compote/relish
- turnip souffle
- baked sweet potatoes
- pumpkin custard
- apple pie (the only thing i'm not making - Mom requested her fave from Balthazar Bakery)
Apps: crab legs and shrimp w/ cocktail sauce & cilantro garlic sauce
Dinner: Dry brined turkey with some kind of apple cider glaze (on the Weber if no rain)
Cornbread, chorizo, roasted corn dressing
Sweet Potato souffle w/ chipotle and bacon
Cranberry & Pineapple sauce with jalapenos and cilantro
Shredded brussel sprouts w/ shallots
Gallons of Gravy
Dessert: whatever someone brings
Champagne & Pinot Noir to drink
It will be a spicy thanksgiving at my house.
And I too want the pumpkin martini recipe!!
Another vote for the pumpkin martooni recipe, please!
Menu for us:
Football game appetizers:
relish tray: gherkies, dill pickles, deviled eggs, pickled okra, pickled tomatoes, pickled cauliflower, black olives, green olives
cranberry orange sauce
Paula Deen's green bean casserole
sweet potato bake
seasoned sauerkraut (Baltimore tradition)
pumpkin pie with pecan/hazelnut crust
cranberry apple crisp
pecan pie bites (figs stuffed with pecans)
It is just my family of 5 - so a small celebration.
Queso and chips
Spinach dip and carrots
Cheese, sausage, slice apple and crackers
Brined and fried turkey
Cornbread dressing with chorizo
Mashed sweet potatoes with marshmallows and chili pecans on top
Brussels sprouts gratin
Cranberry sauce with cilantro, green onions, and jalapeno
Cherry Coke salad
Pillsbury crescent rolls
Costco Pumpkin pie with homemade whipped cream
Cherry Coke Salad: http://allrecipes.com/Recipe/Bing-Che... . This is a recipe my MIL has always made so I make it for my husband and kids.
The brussels sprouts gratin recipe is one I got from a friend. I'm not sure the origin. Here it is in the original form she gave me:
2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs or Panko
1/2 cup grated Gruyère cheese
1-1/4 cups heavy cream
Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (I use a big, high-lipped cookie sheet). Toss with 2 Tbs. of the melted butter, 3/4 tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.
When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the oven (because I roast them on a cookie sheet, at this point, I put them in a 9x13 or casserole dish).
Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes. Makes 8 side dish servings.
Looks like I get the shortest menu this year! Because our family gathering is down to five, and Mrs. O has gone veggie on us, I decided that only the bird itself should be non-vegetarian. We will have a baked bread dressing with no critters or sausage in it, the potatoes (since there's no gravy) will be a sort of gratin Dauphinois with a layer of marinated artichokes between the two layers of potatoes and cheese. Brussels sprouts will be steamed, then cooked in a gratin dish with plenty of butter, and since Mom can't handle corn, and has hated any kind of squash soup since having to eat it during WW2, the other veg will be haricots verts, also with almost enough butter. Sorbet for dessert. No cranberries, no oysters, no pie. Plenty of wine, though!
re: Will Owen
I loove turkey gravy. I think making the stock this year will be the most time intensive part of the meal. I'll be cooking for my parents at their home, and none of us like dark meat turkey, so I butterflied the turkey and lopped off the legs and wings and roasted those pieces before simmering with veggies for around 8 hours. Honestly, if I had stuffing, mashed potatoes and good gravy, I probably wouldn't even care if I had turkey.
To all who have expressed concern, please note: nobody missed gravy (or if they did they were too polite to mention it), but gravy IS in the offing. This stunning tiny Diestel bird had giblets to die for, and left really good goop on the floor of the roaster, which got carefully scraped out into the gallon Zip that the carcass went into. All of these things will make a nice batch of gravy, which will be used to make a big batch of my beloved turkey hash (gravy, dressing and chopped meat). This will be parcelled out, labelled and frozen, so that whenever I'm feeling sorry for myself I can thaw some, pat it into a cake and fry it, then top it with an egg, and be all better right away.
The potato thing did not turn out as well-organized as it was supposed to, coming out of the oven as a pan of potato cream soup. I just shovelled the solids and some cream out into a bowl, and it was delicious and well received. And of course it seems I put twice as much food back into the refrigerator(s) as I'd spent the day cooking, as always.
Here's the scoop chez moi:
No-Knead Bread and Anchor butter
Cheese ball/crudites/hummus (brought by a guest)
Roasted Dry-Brined Turkey
Roasted Shallot, Fennel and Sausage Stuffing
Potato Gratin with Gruyere and Caramelized Onions
Sauteed Shredded Brussels Sprouts
Cranberry Sauce with Port and Figs
Butternut Squash and Kale with Olive Vinaigrette
Sweet Potato Casserole with Pecan Streusel (another guest contribution)
Sour Cherry Pie
Bourbon Pumpkin Pie
Chocolate-Salted Caramel Cake (guest contribution)
I've got pretty much everything prepped - all I have left to do is bake the pies tonight, then I'll assemble and bake/reheat most everything else tomorrow. In addition, we're having a "leftover" Thanksgiving on Saturday to include a friend who will be out of town on Thursday, and she's bringing Maple-Balsamic Brussels Sprouts, Creamed Onions and Chicken Liver Pate. I'm almost more excited about Saturday than I am about tomorrow!
I always host, I love to and the ladies in my family were happy to pass the torch.
Goat cheese roll, rolled in smoked paprika
Variety of water crackers
Grapes, apples and pears
Homemade Ranch dressing for dipping
Artichoke and jalapeño dip
Cornbread dressing with apple sausage and pecans
Salad with cranberries, feta cheese and pecans
Steamed green beans
Mashed potatoes, trying Yukons instead of red this year
Real whipped cream
Asstd. Merlots and Chardonnays
Asstd. Italian Sodas and waters
I think that is it, but I probably forgot something.
I should be shopping right now instead of sitting on CH. There's only going to be 5 of us though I keep trying to find "strays" to join us. Going very traditional this year!
Cheese plate - haven't decided which yet. I have a small cheese shop and will bring home some of what doesn't sell today. Brillat Savarin will definitely be one of them (not because it hasn't sold - because it's a treat).
Great local salami
Roasted Dry-Brined Turkey
Artichoke Parmesan Sourdough Dressing (have made every year for about 8 years- love it)
Cranberry Sauce - haven't decided on recipe yet
Shredded Brussels Sprouts with Pancetta
Gravy (made turkey stock last night for the gravy - a first for me)
Winter Fruit Salad (apples, pears, dried cranberries, romaine, cashews, poppyseed dressing)
Dried Apple Tart - (another family favorite and makes the house smell amazing)
Mud Pie (mom's bringing)
Lots of wine!
Sushiqueen -- You might like this butternut squash gratin -- based on your comment about the crusty bread. I caramelized the squash per the recipe, used my own homemade broth, and roasted all of that on Thanksgiving Eve. Then yesterday I added the topping: rosemary bread (cut into 1/2-inch cubes and toasted in the oven until crunchy) and white cheddar cheese and some dried thyme. It was a HUGE hit and just one of those dishes where the result is a transformation of all of the individual ingredients.
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.
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
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!
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).
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.