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What are you cooking for Thanksgiving this year?
Posted: 17 November 2007 10:15 AM   [ Ignore ]   [ # 16 ]
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Kathy - 17 November 2007 03:55 AM

It looks like I’m the only one cooking for just two smile

We’ll have a small turkey that I’ll use Ina Garten’s recipe for - she uses lemon and garlic and I love the effect it has on the skin.  I also use her recipe for gravy, you slowly brown some onions in butter before adding the flour and broth. 

Dressing made with challah bread that I’ll be baking this weekend.  I add the usual suspects to the dressing as well as some Jimmy Dean cooked sausage and some dried chestnuts.  Italian dinner rolls from Carol Field’s Italian Bread book. Sweet potato casserole, some simple petit pois peas and for dessert a pear croustade topped with some homemade vanilla ice cream.

More than enough to feel both festive and thankful smile

I’m a big Ina fan!  I just love her show, and every recipe of hers I’ve tried has been wonderful.

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Posted: 18 November 2007 12:59 AM   [ Ignore ]   [ # 17 ]
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We don’t celebrate Thanksgiving in Australia, but I am giving a small Thanksgiving themed dinner this year. We are going into summer, and it is quite hot, so dinner will not be traditional cold weather fare. We will have a roast turkey breast with a mango and macadamia glaze, tiny roast potatoes and asparagus. There will also be a leafy salad of some sort. I’ll make Rose’s butter dipped rolls, but made with the dough from her sweet potato bread. This bread is such a beautiful colour and will suit the occasion, I think. Dessert will be Rose’s Pecan Pie with Vanilla Bean Ice-Cream, as not many Aussies are game to try Pumpkin Pie. May I wish you all a very happy holiday.

Susan

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Posted: 18 November 2007 09:37 AM   [ Ignore ]   [ # 18 ]
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Hi, everyone ... happy holidays!

We are a “traditional” family - my dad and my partner are not very adventurous when it comes to holiday meals, so Mom and I keep it plain and simple. So, per our usual, the Thanksgiving menu at my house this year will include:

- Roast turkey
- Stuffing
- Mashed potatoes
- Gravy
- Greens beans braised with bacon and onion
- Smashed sweet potato casserole with pecan streusel topping
- Buttered corn
- Tossed salad
- Buttermilk biscuits
- Pumpkin pie
- Chocolate caramel walnut tart (a CI recipe)

It will only be the four of us this year, so I will endeavor not to have too many leftovers!

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Posted: 18 November 2007 12:00 PM   [ Ignore ]   [ # 19 ]
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I’m another one that’s only cooking for two. However, we are having our main Thanksgiving Feast on Wednesday, because, well, I have to work on Thursday night (we’ll have leftovers on Thursday). Anyone who is a professional baker will know that Wednesday will be the Day From Hell (it’s our biggest sales day of the year). I’ll be working at least a 12 hour shift from 8pm Tuesday night until whenever I finish up on Wednesday morning. My husband is in full charge of the turkey, and once I resurface from my exhaustion induced coma that afternoon, I’ll throw together some sides. Here’s the tentative menu:

“Good Eats” Brined Turkey
pan gravy (this I will actually start the day before by making turkey stock)
smashed potatoes
bourbon whipped sweet potatoes
traditional turkey dressing (my mom’s recipe which includes raisins, apples, celery, onion, garlic, and herbs)
some sort of veggie side dish (green beans or butter-fried corn w/ pearl onions)

I usually include homemade cranberry sauce, but I’m usually the only one that eats it, and last year I threw half of it away, so I’m skipping that this year

Dessert will probably be pumpkin pie

I’ll be bringing home bread from the bakery to go with dinner both nights

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Posted: 19 November 2007 03:54 AM   [ Ignore ]   [ # 20 ]
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I’m going classic almost all the way, since it’s mostly about old favorites.  Turkey, mashed potatoes, stuffing, roasted squash, cranberry sauce, batter-fried shrimp (sounds weird but it’s a family tradition, similar to a fish-n-chips batter, and eagerly awaited throughout the year by all), and pumpkin pie!

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Posted: 19 November 2007 09:37 PM   [ Ignore ]   [ # 21 ]
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I am the designated dessert maker in my family.  This year, my sister will do the dinner (15 people) and I will bake my buttermilk biscuits shaped like maple leaves, butter dinner rolls, a pumpkin-maple pie with an interesting triple ginger crust, and by request, a Chocolate Hazelnut Cheesecake with fresh raspberries on top.  Lorraine

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Posted: 20 November 2007 09:47 AM   [ Ignore ]   [ # 22 ]
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Lorrainesfav - 20 November 2007 01:37 AM

I am the designated dessert maker in my family.  This year, my sister will do the dinner (15 people) and I will bake my buttermilk biscuits shaped like maple leaves, butter dinner rolls, a pumpkin-maple pie with an interesting triple ginger crust, and by request, a Chocolate Hazelnut Cheesecake with fresh raspberries on top.  Lorraine

Your biscuits sound so festive, and save me a piece of that Chocolate Hazelnut Cheesecake w/Raspberries - WOW!!!

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Posted: 20 November 2007 11:13 AM   [ Ignore ]   [ # 23 ]
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Kathy - 17 November 2007 03:55 AM

It looks like I’m the only one cooking for just two smile

We’ll have a small turkey that I’ll use Ina Garten’s recipe for - she uses lemon and garlic and I love the effect it has on the skin.  I also use her recipe for gravy, you slowly brown some onions in butter before adding the flour and broth. 

Dressing made with challah bread that I’ll be baking this weekend.  I add the usual suspects to the dressing as well as some Jimmy Dean cooked sausage and some dried chestnuts.  Italian dinner rolls from Carol Field’s Italian Bread book. Sweet potato casserole, some simple petit pois peas and for dessert a pear croustade topped with some homemade vanilla ice cream.

More than enough to feel both festive and thankful smile

Thanks for the gravy recipe suggestion.  I tried it on Sunday, and I thought it was quite nice—the cognac and wine add a lot of depth.

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Posted: 21 November 2007 07:31 PM   [ Ignore ]   [ # 24 ]
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I’m bringing Chocolate fudge cupcakes with mouselline buttercream, napoleons, and a coconut cake (not one of Rose’s recipies…sorry Rose)

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Posted: 21 November 2007 08:16 PM   [ Ignore ]   [ # 25 ]
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Hi Bill - I’m just writing to see what will happen when I make my 100th post (yikes, I need a life).  Oh by the way, I’ll take a piece of that coconut cake thank you.

Happy Thanksgiving everyone!

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Posted: 22 November 2007 06:20 AM   [ Ignore ]   [ # 26 ]
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EVERYTHING from Rose’s Celebrations Thanksgiving.  Thread here:

http://www.realbakingwithrose.com/2006/11/great_tip_for_your_thanksgivin.html#comment-70941

Tonight is down to the hair wire.  Dissected the turkey, removing the breast and breast bone, stitch the breast skin back.  Rolled the Rick Rodger’s breasts (pancetta from Italy, picture to come soon on the above link).  Something tells me that turkey dissection isn’t for everyone, but I look forward to taste the results from this method of bird handling.

Saturday I have a big family reunion, and will make Turkey Peruvian style, my Mom’s recipe she developed before I was born and now has transfered to me.  Basically you marinade your turkey for 2 nights, has no stuffing, and you only roast it ‘al dente’ (breast done just right, and legs undercooked).

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Posted: 24 November 2007 10:36 PM   [ Ignore ]   [ # 27 ]
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I also was cooking for two. I was the main chef, with Jim the chopper / dishwasher / table setter.
We had:
Roast Chicken (brined, more or less according to Cooks’ Illustrated recipes, can’t quite recall which one)
Mashed Yukon Gold Potatoes
Steamed Broccoli
Gravy with Mushrooms
Cranberry-Orange Relish (home-made, of course. This year I used two tiny Satsuma madarin oranges.)
Apple Pie—Rose’s recipe with the Cream Cheese pie crust. I used Fuji apples.

Usually we make a “stuffing” but don’t cook it inside the bird. This year I made a pilaf instead - equal parts brown rice and wild rice, with shallots, carrots, celery, dried cranberries, toasted walnuts and lots of fresh parsley.

It was all very good! And we were thankful!

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Posted: 26 November 2007 04:12 PM   [ Ignore ]   [ # 28 ]
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Here it is, what I cooked.  Hope you enjoy it.

http://www.realbakingwithrose.com/2006/11/great_tip_for_your_thanksgivin.html#comment-75145

(Matthew, the strong lemony taste of the cran-raspberry sauce really subdued into a nice clean and multidimensional taste, this after near 1 month of refrigerated vacuum packed storage, I recommend if you add the full lemon quantity on the recipe, to make this sauce ahead of time!)

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Posted: 27 November 2007 06:06 AM   [ Ignore ]   [ # 29 ]
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Bill, which coconut cake recipe did you make?

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Posted: 27 November 2007 09:53 AM   [ Ignore ]   [ # 30 ]
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hectorwong - 26 November 2007 08:12 PM

Here it is, what I cooked.  Hope you enjoy it.

http://www.realbakingwithrose.com/2006/11/great_tip_for_your_thanksgivin.html#comment-75145

(Matthew, the strong lemony taste of the cran-raspberry sauce really subdued into a nice clean and multidimensional taste, this after near 1 month of refrigerated vacuum packed storage, I recommend if you add the full lemon quantity on the recipe, to make this sauce ahead of time!)

Hector,
    I’ve enjoyed seeing all of your lovely Thanksgiving photos.  Do you have one of the stuffing by itself?  The molded ice was a very clever idea.

I did make the cranberry sauce, and I liked it so much that it will now be my regular sauce.  I only added juice—no zest—and we loved it.  Next year, I will try a batch with the zest.

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