Thanksgiving menu!

[sarkin]

Hi,

Sometimes we play the "what are we eating today" game - I thought I'd post my prospective Thanksgiving menu. (Maybe writing this down will make me realize that I need to drop an item or two!)

For our GF/DF/EF/SF, I'll be making:

*Roast turkey (of course!). It's covered with salt at the moment, and I was considering icing just the breast, according to a suggestion I heard, in order to slow down its cooking so it doesn't dry out. But then someone directed my attention to this excellent essay:

http://life.salon.com/2011/11/21/how_to ... singleton/

I always do enjoy cooking this feast, but still found this advice helpful:

Stop. Take a deep breath, and decide to relax. Here’s how to prepare for, survive, and maybe even have a little fun cooking this year.

*Cauliflower 'couscous' - you just pulse cauliflower florets in the food processor till it looks like couscous, and then cook... mine will be in a little of the stock I made yesterday, with cumin and fine-chopped dried cranberries and maybe pecans, and something green... a neighbor just handed me fresh thyme.

*Salmon fishcakes. I am making this one up, and I'm going to test-drive it for lunch today (I'd better get a move on!). I have both canned and smoked salmon; there will be mashed potatoes and fresh chives involved for sure. I may also involve lemon, onion, celery root, and/or corn flour... and maybe some baking powder. I hope it will be a great first course, or snack/distractor for early arrivers, or something.

*Kale pesto: I have the most beautiful deep purple kale, and I'm going to make a pesto as a dip/spread for the cornbread a friend is bringing.

*Cranberry sorbet: lots of great recipes out there. I was thinking of making it on the tangier side, for a between course palate-cleanser, and then I calmed down about the fancy footwork, and will serve it with dessert.

*Hard syrup maple candies: http://www.slashfood.com/2009/11/11/tha ... rup-candy/ - this is probably the thing I should drop, but it doesn't look that hard, and my neighbor gave me some very cute tiny cookie cutters...

I am *not* making Indian pudding or polenta-cut-in-shapes-and-sauteed, but you know I want to, right? Another neighbor just lent me bigger cookie cutters, which would be great with the polenta. I am also not making a pear tart with a hazelnut crust, which is the only kind of baking I can do without too much of a recipe.

I think that's about 2 things too many, which is about right for holiday fare

Guests are bringing:

S1: A green vegetable, and kid-friendly beverages

K2: Brussels sprouts (I believe bacon is involved)
S2: Cornbread (this fellow has really embraced baking for his GF/DF/EF/SF kids), and chocolate zucchini bread

K1: Figs with honey/olive oil AND baked apples with nuts and another dessert (she's agonizing... I wish she wouldn't, but who am I to talk?)

Come to think of it, since K1 is also having surgery on Friday, I believe I will try to talk her out of the third dessert and make the pear-hazelnut thing! She's also offered to come over with her steam-cleaner tomorrow morning... between jumping tall buildings in a single bound.

I'm going to start the meal with my homemade crabapple wine, and my husband, who's away , bought champagne, which I think we'll have for dessert, when other neighbors may stop by. Or maybe we'll have champagne first? There is also red wine in the house, and maybe someone will bring one. Pondering wine pairings is one of my husband's great talents, and we'll all enjoy that again next time.

And now, truly, I must cook and clean the kitchen. I've never been big on cooking in advance, but I haven't made a meal this elaborate by myself in quite a few years.

I may not eat absolutely everything that folks bring, though I do trust all the cooks involved. It's a lot of dishes and a lot of ingredients. I will probably do "no-thank-you helpings" on at least a couple of items. The other folks with the most food intolerances are 8 and 10 years old, and probably will not eat everything anyway. (I hope young F tries my fish-cakes!)

With much gratitude for your companionship on this MC journey, I wish you all a healthy, joyful, and tasty holiday.

What are you all cooking, eating, planning, thinking?

[Gloria]

Wow, Sara - you're making all of that w/o DH, your partner in the kitchen? I'm impressed!

We're having a quiet meal at home tomorrow. My other daughter is in Austin this week visiting her in-laws in their new winter home. DH wants ham and sweet potatoes for his meal. I'll probably try the ham with corn meal and gravy, a muffin on the side and pudding for dessert. We'll get together with my brothers on Saturday to eat at a buffet. I'll be bringing my own meal, heating it in the microwave in my car. I'm sure DH will be happy to eat at the buffet.


Gloria

[Kari]

Wow Julia - ooops, I mean Sara :),

You certainly are ambitious in the kitchen - wish I could be at your table tomorrow :).

I just picked up the turkey, and believe this is the second time in my life I will cook one. I saw a neat video with an Italian Chef the other day, and I plan to take his advise, which was not to stuff the bird, as it tends to draw moisture from it. Instead, I will place lots of fresh herbs (sage, rosemary and thyme) in the cavity, together with fresh lemon slices and fresh garlic (his advise). He also said to rub the turkey with EVOO, as that will seal in the moisture - I have already tried this with baked chicken, and it works. The only seasonings I will put on it, are celtic salt and freshly ground pepper. The fresh herbs are supposed to flavor it beautifully .

The only slightly unusual dish I'm preparing (besides standard T-day fare) is a mashed potato/rutabaga/cheddar cheese bake. I use 50/50 potatoes and rutabaga mashed together (w/butter and milk), then I layer it with cheddar cheese in a baking dish, making sure to add a top layer of cheese for crusting (no, I cannot have this myself :)).

I will make a gluten free chocolate cake (Pamela's mix) with fresh raspberries, as the kids love it.

Well, like you, I have lots to do to start preparing for tomorrow.

Wishing you and all PP family members a wonderful Thanksgiving with some tasty gluten free fare.

Love,
Kari

[nancyl]

I hope you all have a great Thanksgiving Day and enjoy those meals.

I am lucky because our two oldest grandchildren have been watching the Food Network since high school and love to cook. They will brine the turkey today and make a lot of traditional and non traditional foods. I never know what we'll be eating. We will eat at my daughter's house. I am making my own mashed potatoes, but should be able to eat the veggies, and of course the turkey. I think what I will miss most is the hot rolls, but that's OK, I will survive. I am bringing my own dessert.

There will be about 14 of us, all adults. When dinner is done we all play the game Taboo. Lots of fun. I will be feeding all these people at Christmas so you can all feel sorry for me on that holiday.

Hugs to all my PP friends,
Nancy

[Martha]

Sara, I am impressed!

We are having friends come over, for a total of 12 people. One friend always volunteers to bring the turkey, which she is being careful to make gluten free, with the stuffing cooked outside the bird. She will also bring a cherry pie and cranberry sauce.

Another friend is bringing his signature sweet potato casserole. I asked him to use olive oil instead of butter, so I hope he remembers, because it is delicious! His wife has fibromyalgia, and just did MRT testing. She is on an elimination diet, and will bring all her own food.

I baked one gluten-filled, dairy-filled pumpkin pie yesterday, and I have a gluten-free, dairy-free pumpkin pie in the oven now. I didn't dare bake them together lest the evil gluten and milk contaminate my safe pie! I will also do green beans, broccoli, and mashed potatoes (made with almond milk). Since I'm the only gluten-free person (except for friend 1's non-compliant celiac dad) I will also bake crescent rolls, and let them eat real butter with it.

Since none of us are wine drinkers, I'm going to give them all water to drink. If they are really nice to me, I might just be induced to give them ice cubes with their water.

My son and his family, including little Abigail, spend Thanksgiving with DIL's family. They may stop in to say hi, though, since they know all our friends who are coming, and don't get to see them often.

I am looking forward to a pleasant day, without much stress. I'm not doing anything complicated. Oh, and for the first time, I don't have to borrow silverware to have enough. I finally got my other set of wedding flatware out of my in-laws' attic, where it has been stored for 35 years!

Happy Thanksgiving to all my Potty People friends. I do give thanks for you, and for the much encouragement and advice and fun I find on this board.

Love,
Martha

[Lesley]

Sara - that is ambitious, but sounds wonderful. As soon as I am well enough to cross states in a single bound again I am coming to your house to eat.

The best turkey I have ever made was one I brined, and cooked on a rotisserie. I am not a turkey fan, though the methods I see here have me drooling (Kari- good luck!) but that one I really enjoyed. 6 of us and no left overs!

Have a tasty and happy Thanksgiving everyone.

[MBombardier]

Martha, LOL. I am not a big ice water fan. If I come to your house, I will request no ice cubes. That might be a possibility next September if I go to a writer's conference there. Today is my grand-daughter's first birthday, and my son and his family are doing her birthday and Thanksgiving at my daughter-in-law's parents' home in Mansfield. I am just a little melancholy...

Sara, all that sounds wonderful!! We are going to a friend's house who is having 22 people over. I just went to the store and bought fresh asparagus on impulse for tomorrow. It was on sale for $1.99--how could I resist? So I am going to look up asparagus recipes now. Maybe roasted?

Kari, the rutabaga dish sounds so good! But, like you, I could not have it.

I hope everyone has a wonderful Thanksgiving!!!

[sarkin]

Marliss,

I love roasted asparagus - or grilled... a little olive oil? Happy birthday to your granddaughter! What a happy milestone.

Lesley, come on over - I thought of you today (because, for a change, I made a few things that you and I can BOTH eat!). My husband usually does the turkey sort of spatchcocked / kind of like chicken al mattone. I can't lift the bird and two cast-iron pans in and out of the oven.

Kari, I had a very satisfying experience serving my first turkey. I put it in the oven (yes, with some effort), and then I took it out, put it on a platter, and brought it to the table, and everyone kind of ooohed and aahed. Since then I've also had good luck with EVOO, and I love the fresh herbs/lemon flavor and simplicity. That's pretty much my plan for tomorrow. For a while I used to make a turkey with tahini on the outside, mixed with lots of garlic, both for flavor and moisture. Inside, I'd put onions and apples and celery, for moisture. Tomorrow, your turkey and mine will be very similar...

Martha, enjoy setting the table with your silver! I believe the silver will be happy to be out and socializing, because that's its purpose. I am impressed that you are making gluten-y things. I am not there yet! (No ice for me, either...)

Nancy, your day sounds great - I'm going to look into Taboo. I love games, and we don't play them nearly enough.

Gloria, enjoy your quiet meal and sociable Saturday... and though my DH isn't helping in the kitchen, my dear neighbor stopped by with her steam cleaner and really made the kitchen rug look like a whole new color! And my nephew arrived from college, and has been great at pitching in to vanquish kitchen chaos. He'll either help with the maple candy tomorrow, or he may make a Swedish rotmos - mashed root veg... or maybe one of the other things I've crossed off my list. But first, of course, he has to oversleep, being a college kid and all.

Much love to all, and bon appetit,

Sara

[mbeezie]

Sara, love the idea of cranberry sorbet. Bon Appetit!

We are eating later in the day so we are having a few snacks first: fig/walnut/olive tapenade with goat cheese and crackers, spiced pecans, cinnamon sweet potato chips, assorted meats and crackers etc. I am making some pomegranate/cranberry martinis as well.

For dinner we are making a beer can turkey, similar to beer can chicken. For those of you unfamiliar with this technique, it is cooked on the grill. You take a can of Foster's beer (the only can big enough for the turkey) and dump out the beer and replace it with some cranberry juice. I made a spice rub for the turkey. You set the turkey upright by placing the can in the cavity. You cook the turkey with indirect heat on the grill. The cranberry juice helps to steam it and keep it moist. As it cooks we baste it with a cranberry orange glaze. It's deeelish!

We are also having GF cornbread/sausage stuffing, mashed potatoes, roasted carrots with sage, sauteed Br. sprouts, GF rosemary foccacia, spiced pears and cranberries.

And for dessert I made Maple Gingerbread Pots de Creme and an apple cranberry pie. We will have dessert while we watch the final Aggie/Longhorns game . . . . the end of an era.

Happy Thanksgiving my PP friends.



Mary Beth

[sarkin]

Mary Beth, the cranberry sorbet was a keeper - I will definitely do it again!

The kale pesto/tapenade was also really tasty. And the turkey was the easiest version I have ever done, and one of the absolute best. It was in Saveur magazine; I heard about it on NPR, and then followed their plan without obsessing or worrying too much. I'll be doing that again next year, for sure.

The cauliflower "couscous" also exceeded expectations, and was really easy I used turmeric and garlic, and chopped up pistachios, and was about to get all fancy with adding additional ingredients (chopped dried cranberries, more herbs...), but my neighbor came over to borrow some coconut oil for the dessert she was going to bring. She tasted it and told me to just stop and leave it just as it was.

I didn't get around to the maple candies, but we did use the cute little cookie cutters to cut beet slices - my friend roasted beets, and did the greens on the stovetop, and it made a great combo dish. I think I'm going to make a pear-hazelnut tart later in the weekend, too. Your desserts sound amazing! I'd love to know more about those pots de creme. YUM.

Oh, and I'm proud to say that my salmon-loving 8yo guest liked the salmon fishcakes ;) My 22yo nephew had some good suggestions after our test run, and he cooked them on the stovetop as guests were arriving - they were golden and yummy, and I served them with a cashew cream flavored with chives and parsley, and squeezed out of a pastry bag (!) - also my nephew's idea. (Well, his idea was more like sour cream - but it made a huge difference in the dish.)

Mmm, hungry for lunch now!

Love,
Sara

[Lesley]

That sounds SO delicious. Next year, maybe, Sara. When I can eat again!

[MaggieRedwings]

Great menu Sara but I had to be less ambitious when travelling. Had dinner reservations at a wonderful restaurant but cancelled since they could not make them later and got back from birding too late. I made an oyster and scallop stew and we had tuna melts on GF bread with it and I was very thankful and it was great.

Love, Maggie