Author
|
Topic: Thanksgiving
|
YoursTrulyAlways Knowflake Posts: 6493 From: Registered: Oct 2011
|
posted November 12, 2013 03:37 PM
I've been planning my Thankgiving menu. It's always a mismash of French, Italian, Southern, New York and Chinese.- Mixed green salad with balsamic vinaigrette - Insalata Caprese (Mozzarella, slice tomoatoes, basil and olive oil) - Tuna and salmon Sashimi - Roasted Butternut squash soup with maple syrup. - Small 10-14 lb. Turkey with rosemary, tarragon, thyme, salt, pepper, lemon zest. - Magret de Canard da l'Orange (duck breast) - Two small (<2.5 lb) lobsters, steamed then lightly grilled, served with melted butter - Filet mignon - Sweet potato casserole with marshmellows - Brussel sprouts with Bernaise sauce - Fettucini Alfredo with proscuitto, Italian sausage and Portabella mushrooms. - Shrimp Fried Rice with lobster and scallops - Macaroni and cheese casserole, Southern style - Pumpkin Pie (I make) and Southern Pecan Pie (bought) - New York Cheesecake (I make) - Ice cream and chocolates and Tiramisu (bought) - Expresso and coffee and usual booze As you can see, the family doesn't eat petite during the holidays. IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 12, 2013 05:03 PM
I just made a butternut squash pie and I sweetened it with Maple Syrup last week!Not sure I toasted it right when I cooked the squash, it wasn't nearly as good as my Great-Grandmother's was... Maple Syrup was my idea. Or so I thought... Real Maple Syrup? (You drink, YTA?) IP: Logged |
YoursTrulyAlways Knowflake Posts: 6493 From: Registered: Oct 2011
|
posted November 12, 2013 05:21 PM
Not really. Just Bordeaux red wine and Reims champagne. Kahlua with my coffee. That's it. Won't say no to Chateau Petrus or anything like that. IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 12, 2013 07:44 PM
Well, it's not a crime or anything, I just never heard you mention it before.There is much to be Thankful for, and a Celebration in the Jovial Spirit is not to be lightly cast aside... Wouldn't mind having you in My Kitchen either... IP: Logged |
YoursTrulyAlways Knowflake Posts: 6493 From: Registered: Oct 2011
|
posted November 13, 2013 08:27 AM
quote: Originally posted by Ellynlvx: Wouldn't mind having you in My Kitchen either...
To eat? Just joking
IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 13, 2013 08:39 AM
Besame, Besame Mucho...I'm not! IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 13, 2013 08:46 AM
Like a Violin bow across my Spine.It's eerie. IP: Logged |
juniperb Moderator Posts: 7733 From: Blue Star Kachina Registered: Apr 2009
|
posted November 13, 2013 01:59 PM
I am behind and my menu isn`t complete yet. My ham is smoking and I have ordered two 12 lb turkeys from a local farmer this year. Usually I have a 20-22 lb one but want to try a different approach with two different stuffings. I always try to incorporate my home grown and local offerings into the festive meal. Pumpkin and sweet potato pie for certain! Thanksgiving is my favorite holiday of the year. ------------------ Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. Rumi IP: Logged |
Padre35 Knowflake Posts: 2854 From: Asheville, NC, US Registered: Jul 2012
|
posted November 14, 2013 12:32 AM
Smoked Cornish Game Hens Broccoli with a Bearnaise sauce Stuffing made with organic bread and basil and chive oil Smashed, roasted garlic potatoesAppetizers Bruschetta with baby spinach and tomatoes on top of mushrooms Shredded melted cheese and garlic rollups Desert: Pumpkin pie To drink: Homemade Apple Pie Brandy Coffee w/homemade mocha creamer and whiskey
IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 14, 2013 05:07 AM
Homemade Apple Pie Brandy?I make Kahlua, and it makes a very welcome Celebratory Gift, but I don't think it's quite in league with that. Juni, a smaller bird is usually a tasty one, so moist and tender... Gosh, YTA's sounds SO GOOD! I have a friend who uses much of the same spice for chicken and it is out of this world! The thought of using ones own harvest is SO in keeping with the Seasonal Celebration... You Guys are COOL!!! Cheesecake...
IP: Logged |
juniperb Moderator Posts: 7733 From: Blue Star Kachina Registered: Apr 2009
|
posted November 21, 2013 08:56 AM
Any new or unusual recipes to share for the holiday season? I would like a new side dish for Thanksgiving and can`t make up my mind . Ellx, 2 birds will be juggling my oven with the ham and such but I enjoy a kitchen challenge, ------------------ Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. Rumi IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 21, 2013 09:11 AM
That's why I devised a way to do ham in a pot.Unique, and obsessively desired in my family... I now have two ovens (Wonderful!) but I still have to make it the old-fashioned way or I'd get skinned!
IP: Logged |
Padre35 Knowflake Posts: 2854 From: Asheville, NC, US Registered: Jul 2012
|
posted November 21, 2013 09:35 AM
quote: Originally posted by juniperb: Any new or unusual recipes to share for the holiday season? I would like a new side dish for Thanksgiving and can`t make up my mind . Ellx, 2 birds will be juggling my oven with the ham and such but I enjoy a kitchen challenge,
Going to make a big breakfast in the croc pot: http://www.cdkitchen.com/recipes/recs/749/make-ahead-egg-casserole149301.shtml IP: Logged |
Randall Webmaster Posts: 35249 From: Saturn next to Charmainec Registered: Apr 2009
|
posted November 22, 2013 11:35 AM
My Mom is cooking a feast, and then it's off to the movies.IP: Logged |
juniperb Moderator Posts: 7733 From: Blue Star Kachina Registered: Apr 2009
|
posted November 23, 2013 11:12 AM
Thanks Padre, I have a similar make ahead dish we call Christmas Casserole. I know not very inventive name but I family)only makes it for Christmas morn so it is a special traditional family dish handed down over the generations. Christmas Casserole
3 eggs minced onion to taste 1 cup milk 1/2 cup grated cheddar cheese 1 tsp dry mustard 3 slices bread decrusted and chunked 1/2 tsp salt 1/2 green pepper diced 1/2 cup mushrooms 1/2 lb sausage (Sub. bacon if liked better) Brown sausage & onion. Let cool beat eggs, add milk,salt & mustard stir in bread, cheese, sausage, peppers and mushrooms.
Dump in greased 8x12 aking dish Refridgerate over night or up to 2 days to enhance flavor. Bake at 350 for 45 minutes until highly puffed and golden brown. This serves 3-5 and is easily doubled. Copied just as Granny wrote it out ------------------ Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. Rumi IP: Logged |
Randall Webmaster Posts: 35249 From: Saturn next to Charmainec Registered: Apr 2009
|
posted November 23, 2013 02:27 PM
My mom has something similar. Delicious!IP: Logged |
Randall Webmaster Posts: 35249 From: Saturn next to Charmainec Registered: Apr 2009
|
posted November 24, 2013 12:42 PM
It's called the same thing also. I think it has more eggs, though.IP: Logged |
YoursTrulyAlways Knowflake Posts: 6493 From: Registered: Oct 2011
|
posted November 24, 2013 09:29 PM
Step 16. Order Chinese takeout. IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 25, 2013 12:20 PM
Ha.When do you guys pull out your turkey? Is today National Put Your Turkey in the Fridge day, or do you wait? I have been having a debate with someone about this, and it's time we got it out in the open for a REAL ANSWER!!! (Oh, and do you think the Restaurants will do Take-Out on a Holiday?) IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 25, 2013 12:52 PM
And is tomorrow official Pie Making Day?The next day Making Stock out of the Giblets Night? I can hardly wait hehehe IP: Logged |
juniperb Moderator Posts: 7733 From: Blue Star Kachina Registered: Apr 2009
|
posted November 25, 2013 01:11 PM
quote: Originally posted by Ellynlvx: Ha.When do you guys pull out your turkey? Is today National Put Your Turkey in the Fridge day, or do you wait? I have been having a debate with someone about this, and it's time we got it out in the open for a REAL ANSWER!!! (Oh, and do you think the Restaurants will do Take-Out on a Holiday?)
I order a fresh bird from the farm so no defrosting. When I was in the city and couldn`t, I let it slowly thaw in lowest shelf in fridge for 3 days. Oh my pie! Everyday is national pie day ------------------ Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. Rumi IP: Logged |
YoursTrulyAlways Knowflake Posts: 6493 From: Registered: Oct 2011
|
posted November 25, 2013 01:18 PM
Mine's a fresh heritage turkey. Delivered on Tuesday afternoon. I brine on Tuesday night (a bit long, but I have no time on Wednesday morning before work) with kosher salt, black pepper, granulated sugar, sage, oregano, thyme, basil, cloves, cinnamon, lemon, garlic and bay leaves. I stuff on Thursday morning. And Chinese takeout is open everyday, including New Years, July 4th, Thanksgiving and Christmas, and closed for three days only during Lunar New Year. IP: Logged |
Ellynlvx Knowflake Posts: 2231 From: Mountain Gate Registered: Aug 2013
|
posted November 25, 2013 01:43 PM
OH Boy Oh Boy Oh Boy!What kinds of pie? Cherry and Lemon and Pumpkin and Chocolate and Butterscotch and Osgood (Was good) YUM!!! I can hardly wait! IP: Logged |
juniperb Moderator Posts: 7733 From: Blue Star Kachina Registered: Apr 2009
|
posted November 25, 2013 05:32 PM
I have been looking around and finding many chefs say the best way to cook your bird is up side down. I cook mine the traditional way, feet in the air and belly up. Tis said roasting it breast down gives a tastier and juicier breast meat. So, I will do one bird up, one bird down and let guests be the judge. Trying too figure how to not loose my stuffing tho...... maybe a foil wrap on the stuffed cavity? ------------------ Christian, Jew, Muslim, Shaman, Zoroastrian, stone, ground, mountain, river, each has a secret way of being with the Mystery, unique and not to be judged. Rumi IP: Logged |
YoursTrulyAlways Knowflake Posts: 6493 From: Registered: Oct 2011
|
posted November 26, 2013 08:55 AM
Roasting with breast down tends to not dry out the breast. It's a common problem with cooking birds. First of all, folks cook their birds way too long. I much prefer a shorter time with some water at the bottom of the pan for steam cooking, and then turn to quick broil at the end for some brown color. Otherwise, I like my birds moist, especially the breast. Sometimes when I eat out, even chicken breast seems like eating carpet. You must excuse me because I'm East Asian. Where I'm from, people actually throw away the breast and eat only the dark meat because the breast is considered less desirable and for "poor people." Since coming to America and given the focus on a more healthy lifestyle, I've developed a strong appreciation for quality breast meat.IP: Logged |