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Posted by: san j, Tuesday, November 6, 2012, 3:18am
Just watched Iron Chef America - its first program to feature Michael Symon's position there: "The Thanksgiving Challenge".
I was inspired - less by him than by Ricky Moore's creations, frankly.
(Symon featured liver and oysters in two of the four savory dishes, and I felt that was excessive.)
Also, Moore used a couple of important ingredients, one being brussels sprouts, the other being rutabaga, which he used in a 50/50 puree with potatoes, buttered and run painstakingly through a very fine sieve as a cushion for the loin of venison.
Symon presented the dessert I "preferred", however: An apple fennel crisp (covered in crumble), scented with rosemary, and topped with fresh ice cream of Crème Fraîche.
Moore's turkey was prepared two ways. One course was a bed of braised vegetable stew incorporating giblets/dark cut chunks, topped with a cornbread oyster sage stuffing. The other was a hot pepper sauce-marinated turkey, deep fried, served over a cranberry zinfandel reduction.
His soup was - Cream of Pumpkin, garnished with fried pancetta/shiitakes, and fresh snipped chives. Judges said it was the best pumpkin soup they'd ever tasted, and it reminded me of my chef days when my cream of squash soup was such a hit, customers would buy the kitchen's remainder at the end of service and fill pitchers with it. There is simply nothing so combination-comforting-and-warm-and-velvety-and-fragrant as an excellent cream of winter squash soup.
Many of you know brussels sprouts are a fave of mine.

But Enough About Me.
Let's talk turkey, and stuffing and whatever makes Thanksgiving Thanksgiving for you!
Posted by: gulfcoastguy, Tuesday, November 6, 2012, 3:41am; Reply: 1
Well I'll confess that I'm going to use an avoid. for the big extended family get togather on sunday before Thanksgiving. They have allways been onto me about the fact that I haven't been bringing seafood to the such. I'll be making Oyster Rice Dressing for them. a quart of oysters in their juice, 3 cups rice, 4 stems celery, 1 bunch of green onions, 1/2 pound of unsalted butter, Lea & Perrins Natural Worchestshire sauce, salt pepper. It must be cooked in a cast iron dutch oven. Sautee the veggies in the butter, add the rice and sautee it, add the oyster juice and water(a total of 6 cups) and spices, boil covered till it is all must done, fluff it with a fork and mix in the oysters, cook a few more minutes without stirring.I normally cook a agave or vegetable glycerine sweetened dessert but except for the New Orleans cheesecake they are usually passed over for completely uncomplient desserts.
Posted by: Jane, Tuesday, November 6, 2012, 3:38pm; Reply: 2
I'll be in Louisiana at my son's for T'giving this year.  We've already talked about getting a hormone free turkey....there's a market there called Fresh Market that's like a small Whole Foods.  If it's OK with my dil, I'll make my pumpkin pie with a ground pecan crust.  My boys love it and the only non-compliant thing in it for me is the sweetened condensed milk - once or twice a year that's fine.  Maybe I'll also make the almond butter blondies recipe that I got from Elana's pantry....totally compliant and easy to make.  I slightly undercook it so that it's chewy rather than cakey.  If I can get the fresh cranberries there I'll make stuff with them too.  This is the first time in I can't remember how many years that I'm not hosting T'giving.
Posted by: Averno, Tuesday, November 6, 2012, 4:20pm; Reply: 3
Quoted from Jane
I'll be in Louisiana at my son's for T'giving this year. ..  This is the first time in I can't remember how many years that I'm not hosting T'giving.


Holiday changes tend to upset ma a little, so if I may offer this advice: be a leaf in the tide...

Enjoy your adventures.


;D just noticed the typographical error, and I'm leavin' it in.
Posted by: san j, Tuesday, November 6, 2012, 7:13pm; Reply: 4
Quoted from gulfcoastguy
but except for the New Orleans cheesecake

Um, Excuse me? You mention this en passant?
Enquiring minds wanna know...more.  ;)
Posted by: gulfcoastguy, Tuesday, November 6, 2012, 10:36pm; Reply: 5
Quoted from san j

Um, Excuse me? You mention this en passant?
Enquiring minds wanna know...more.  ;)


I put it in the recipebase 3 or 4 years ago along with my almond/oatmeal piecrust and my Faux graham cracker cheescake crust. It's Emeril's recipe from foodnetwork.com tweaked to use vegetable glycerine for the pie and agave in the crust. It has 2 lbs of Neuchaftel cheese, 12 ounces of Chevre, I think a cup of sour cream, lime juice, eggs and I can't remember if it has real vanilla extract or not. It is most definitely a hit but also expensive to make.
Posted by: san j, Tuesday, November 6, 2012, 11:36pm; Reply: 6
Thanks - found the squash cheesecake you entered at Typebase.  ;)
Posted by: honeybee, Wednesday, November 7, 2012, 4:29am; Reply: 7
We don't do TG here, but I have just put up a Christmas cake for the fam - it is one of those ones you 'feed' with alcohol every week... the alcohol is obvs an avoid but I have always wanted to attempt one of these rich boozy traditionales. Used Spelt flour & almond meal too.

I used a mix of cranberries, dates, currants, apricots, prunes & currants marinated in Scot Whisky.

We are going to crack into it Dec 1st for my ma's birthday as it is an experiment, then shall make another that week in prep for the Xmas holidays tweaking if necessary...

It weighs a tonne!
Posted by: san j, Wednesday, November 7, 2012, 5:12am; Reply: 8
Quoted from honeybee
We don't do TG here, but I have just put up a Christmas cake for the fam - it is one of those ones you 'feed' with alcohol every week... the alcohol is obvs an avoid but I have always wanted to attempt one of these rich boozy traditionales. Used Spelt flour & almond meal too.

I used a mix of cranberries, dates, currants, apricots, prunes & currants marinated in Scot Whisky.

We are going to crack into it Dec 1st for my ma's birthday as it is an experiment, then shall make another that week in prep for the Xmas holidays tweaking if necessary...

It weighs a tonne!

glug-glug-glug!  :D

Posted by: BHealthy, Wednesday, November 7, 2012, 6:56am; Reply: 9
For starters we serve kale chips and rosemary popcorn.

I've never liked turkey but fix it for everyone else.  I buy an extra breast and cook it the day before so that 1) we'll have leftovers for sandwiches, and 2) I can make the au jus gravy ahead of time.  

With the turkey we serve a caramelized onion and sage gravy made with beef and veal demiglace and a touch of cognac.  

DH always wants a ham, which I serve with a jalapeno-honey-mango cream, and mashed potatoes.

I've also never like sweetened sweet potatoes so I puree ours with salt, garlic, butter and ancho chile and sprinkle with chopped pecans.

For veggies I always make brussles sprouts in a mustard cream sauce, yardlong beans with aleppo pepper, and garlic thyme mushrooms.  This year, DH as asked me to fix salsify.  

Last year my MIL made the stuffing but she won't be in town this year so I'll kluge something together using wild rice instead of bread.    

I don't eat ham or potatoes so the avoids for me are the popcorn, brussles sprouts, mushrooms, and cream sauces.  I will eschew all but the cream since the cream we use is super high-fat.

Our guests bring the desserts, since I don't eat them, which we serve with coffee and whipped cream.
Posted by: Munchkin76, Wednesday, November 7, 2012, 7:38am; Reply: 10
Unfortunately, we don't do TG here. However, over the last two weeks I have started my Christmas cake production. They are completely on diet (except a small amount of sherry to soak the fruit in initially) and everyone loves them. I started making them for gifts a few years back and they went down a treat. Honeybee, they do weigh a tonne right! Mine have got nearly a kilo of fruit in them!

I'll probably also make some preserves - chilli/cranberry jam, cranberry sauce, pear butter and sweets. Again, I'll package these as gifts. I love Christmas!

Happy Thanksgiving to everyone too!

Andy
Posted by: Seraffa, Friday, November 9, 2012, 4:42am; Reply: 11
I have a $25 "Restaurant.com" gift certificate that I want to use with a good friend or *blush* DATE. I would make my stuff as I did last year, but I'm working too freaking hard right now on other things.....and Mom won't go to the relatives, and the relatives are crying and think she wants to stay home and "die"..... (which she doesn't - she's just being mean in a dementia-kind-of-way.) Its hard for them to listen to me sometimes. She just wants to be left alone with the food she buys, or....something. Unless she changes her mind at the last minute.....

People are going to start wierding out left and right soon. This bird will fly away very far if need be.

GOBBLE GOBBLE  :)
Posted by: san j, Friday, November 9, 2012, 5:58am; Reply: 12
Quoted from Munchkin76
Unfortunately, we don't do TG here. However, over the last two weeks I have started my Christmas cake production. They are completely on diet (except a small amount of sherry to soak the fruit in initially) and everyone loves them. I started making them for gifts a few years back and they went down a treat. Honeybee, they do weigh a tonne right! Mine have got nearly a kilo of fruit in them!

I'll probably also make some preserves - chilli/cranberry jam, cranberry sauce, pear butter and sweets. Again, I'll package these as gifts. I love Christmas!

Happy Thanksgiving to everyone too!

Andy


Recipe, please!

Posted by: san j, Saturday, November 17, 2012, 3:29am; Reply: 13
Okay. There've gotta be s'more TG dishes in mind around here... ::)
Posted by: BHealthy, Saturday, November 17, 2012, 7:14am; Reply: 14
Well...green beans and almonds are a great combination so how about making a 'cream' sauce using almond butter instead of the ubiquitous mushroom soup and serving them sprinkled with caramelized onions?  If you cook onions quickly on med-high until they're dark and then drain them on paper towels, they get nice and crunchy without any breading.  

Parsnips are wonderful mashed with garlic and brown butter and the leftovers can be 'breaded' with nut flour and made into croquettes.
Posted by: Drea, Saturday, November 17, 2012, 1:57pm; Reply: 15
Not traditional fare, but I'm taking roasted root veggies and a green bean dish (thanks to the inspirations of BHealthy) to a T-Day pot luck.
Posted by: RedLilac, Saturday, November 17, 2012, 2:27pm; Reply: 16
I’m invited to my boyfriend’s brother’s house for Thanksgiving.  They are getting the complete Boston Market Turkey dinner for 12.  I’ll bring wine.  I figure I can eat the turkey and mashed potatoes.  Anything else is suspect for corn.  

Last year I bought a fresh turkey from Whole Foods and my son cooked it up.  Of course everything was made for us B’s.
Posted by: C_Sharp, Sunday, November 18, 2012, 4:39am; Reply: 17
Boston Markets Loaded Mashed Potatoes contain corn starch.

Their regular mashed potatoes contain soybean oil.

Depending on how sensitive you are to minor ingredients you might be able to ignore these once a year.
Posted by: RedLilac, Sunday, November 18, 2012, 4:16pm; Reply: 18
Soy only bothers me if I have a lot of it over a long period of time like pre-BTD in my late 40’s when my period was slowing down & I was on a soy craze.  Luckily I discovered BTD when I was 50.

Corn stuffs me up for 3 days.  I don’t like it, but I can handle that.  

I think the mashed potatoes are regular.  I’ll skip the gravy. There is vegetable stuffing & Cranberry Walnut Relish.   I won’t eat the pies.  I’ll eat the rolls.  I can’t remember what the vegetable was, it might be green beans.  I looked on line when my boyfriend informed me, but now the complete turkey dinner menu is offline.  I guess because it is past the ordering time.

This will be the 1st holiday meal with his family I’ll be attending.  I’ve met his family 4 times Mother’s day (restaurant with my son), His mother’s 89th birthday (restaurant), summer home on Fox Lake, & niece’s open house.  This will be my son’s 2nd encounter.

The other issue I might face is religion.  My son & I will just be polite and silent during grace.  But at other gatherings they’ve talked about church.  My boyfriend only goes on X-mas and knows Darryl & I are Atheists.  At some point somebody is going to ask me point blank.  My relatives survived the news, but to them family is family no matter what.

So Don’s relatives will realize he’s been dating a fussy eater & a heathen for a year.  I t was a year November 12.  I didn’t go to his family Thanksgiving or X-mas last year because it was too soon to meet the family although he had been at my son’s house several time plus my friend’s homes.  
Posted by: san j, Sunday, November 18, 2012, 9:08pm; Reply: 19
Quoted from RedLilac
I’m invited to my boyfriend’s brother’s house for Thanksgiving.  They are getting the complete Boston Market Turkey dinner for 12.  I’ll bring wine.  I figure I can eat the turkey and mashed potatoes.  Anything else is suspect for corn.  

Last year I bought a fresh turkey from Whole Foods and my son cooked it up.  Of course everything was made for us B’s.


Your post led me to look up Boston Market on the web. There used to be a Boston Market 3 blocks from my home, but it's been a Japanese restaurant for, like, 15 years?
The turkey looks pretty good - likewise the cranberry/walnut relish, the steamed vegetables and the green beans, and the garlic/dill new potatoes - as pretty clean fare for most.
The other dishes are probably okay for most on a once/year basis, too.

Catered Thanksgiving dinners are nothing to be ashamed of. The holiday can be stressful even without having to cook for it. And/or it's good to have some catered dishes as "back-up", lest anything go wrong or be omitted/forgotten otherwise...

Have fun!

Posted by: Brighid45, Sunday, November 18, 2012, 10:45pm; Reply: 20
We'll do a turkey stuffed with rosemary, lemons and garlic, with sides of homemade cranberry sauce, homemade ginger applesauce, stuffing (for my housemates, I'm not even tempted by it anymore), roasted asparagus, slow cooker sweet potatoes and caramelized onions, green beans with sauteed mushroom sauce, potato dinner rolls (also for the housemates), and pinot noir. Desserts will be mini pecan pies with almond-oatmeal crust (courtesy Gulfcoastguy's recipe), pumpkin pie and spice cake trifle with real whipped cream. I'm also hoping to get a box of locally made chocolates for later on, and some pinot grigio.
Posted by: san j, Monday, November 19, 2012, 12:02am; Reply: 21
Quoted from Brighid45
We'll do a turkey stuffed with rosemary, lemons and garlic, with sides of homemade cranberry sauce, homemade ginger applesauce, stuffing (for my housemates, I'm not even tempted by it anymore), roasted asparagus, slow cooker sweet potatoes and caramelized onions, green beans with sauteed mushroom sauce, potato dinner rolls (also for the housemates), and pinot noir. Desserts will be mini pecan pies with almond-oatmeal crust (courtesy Gulfcoastguy's recipe), pumpkin pie and spice cake trifle with real whipped cream. I'm also hoping to get a box of locally made chocolates for later on, and some pinot grigio.

Oh, dear! The roasted turkey's got me salivating. Likewise, a large spoonful of the sweet potatoes with onions would interest me. I'll settle for those green beans, since there are no....brussels sprouts to be had.  :D
Like you, I'm not tempted by the stuffing, either.
But...more information (and make it very, very descriptive, please) about that spice cake trifle is sought by yours truly, friend.
Posted by: alwaysVev, Monday, November 19, 2012, 12:42am; Reply: 22
My menu is pretty basic

Turkey
Mashed Sweet Potatoes
Cranberry Sauce w/ agave
Collard Greens prepared with ghee and smoked turkey wing
Gravy
Posted by: ruthiegirl, Monday, November 19, 2012, 5:52pm; Reply: 23
I'll be having just the immediate family. My kids' father may or may not join us.

I plan to make the same things I made last year:

Turkey stuffed with brown rice (plus spices, celery, etc.)
Whole baked sweet potatoes and white potatoes(individually wrapped in foil and squished in the oven around the turkey- who has space for another whole dish?)
pumpkin pie
apple pie (maybe)
cranberry sauce(whole cranberries and pineapple juice)
green beans(cooked with olive oil and spices- no unhealthy casseroles)
turkey gravy (made from the liquid in the bottom of the turkey pan and white rice flour.)

For Shabbos, I'll reheat some turkey and side dishes, make more veggies and/or cranberry sauce if needed, plus turkey soup.
Posted by: san j, Monday, November 19, 2012, 6:17pm; Reply: 24
Quoted from ruthiegirl
I'll be having just the immediate family. My kids' father may or may not join us.

I plan to make the same things I made last year:

Turkey stuffed with brown rice (plus spices, celery, etc.)
Whole baked sweet potatoes and white potatoes(individually wrapped in foil and squished in the oven around the turkey- who has space for another whole dish?)
pumpkin pie
apple pie (maybe)
cranberry sauce(whole cranberries and pineapple juice)
green beans(cooked with olive oil and spices- no unhealthy casseroles)
turkey gravy (made from the liquid in the bottom of the turkey pan and white rice flour.)

For Shabbos, I'll reheat some turkey and side dishes, make more veggies and/or cranberry sauce if needed, plus turkey soup.

This is refreshingly simple, ruthiegirl. To the point. Less labor before and after.
Have a happy holiday!  :K)

Posted by: Seraffa, Tuesday, November 20, 2012, 2:08am; Reply: 25
Ok....mom's finally relented to going to the Aunt's, at the last minute.

My Aunt does NOT make turkey so we can expect chicken mixed with stuffing, canned peas, corn and mashed potatoes and those store bought pies, black coffee, black tea.

I only picked out the chicken from the stuffing last year, and ate a ton of peas. Presented my relatives with a conventional Gingerbread House for a holiday present.

I think I want CRISPY MORROCCAN TURKEY LEGS
so I can run fast away from my Mom after I take her home...........

And I'm giving hand-crocheted Christmas ornaments this year, in protest against conventional wheat in Gingerbread Houses (mad) The world deserves better!
Posted by: ruthiegirl, Tuesday, November 20, 2012, 6:30pm; Reply: 26
I wish I could invite you to join us at our table Seraffa, but you're much too far away. I don't think there's anything on my menu that would be harmful for an A (except for the white potatoes that are just for the Bs.)
Posted by: Brighid45, Wednesday, November 21, 2012, 1:38am; Reply: 27
Spice cake trifle: very, very simple, and you can have fun playing with it to suit your own tastes. I start off with a spice cake made with gluten-free or spelt flour and plenty of pumpkin pie spice. I usually bake it just a bit dry, then cut it into two inch cubes.

After that it's just a question of what you'd like to use for layers. I make homemade butterscotch pudding, and layer it with the cake cubes and whipped cream. Some chopped dried apricots soaked in brandy are a nice addition. It's fun to add a little sprinkle of white wine or brandy if you like to lighten up the rich flavors. Chopped roasted nuts are good on top too. This is quite a production and very calorie dense of course, so I make a small trifle--a little goes a long way. Extra yummy with a drizzle of melted dark chocolate and a sprinkle of coarse sea salt on top when served, too. :)
Posted by: Jane, Tuesday, November 27, 2012, 8:38pm; Reply: 28
I was in Louisiana at my son's.  We bought an all natural fresh turkey (18 pounds) and my DIL did a beautiful job with it.  I made mashed sweet potatoes and added just a pinch of turbinado sugar and butter.  I also made fresh cranberry sauce.  My son made a green bean casserole that I didn't try and some other casserole.  There were white potatoes with sour cream too and asparagus, peas, corn and rolls.  I made a pumpkin pie with a pecan crust for dessert and my DIL made a gluten free chocolate cake that was so rich it tasted like ganache....OMG.  The weather was beautiful and we ate outdoors on the patio.  All in all a great day.  I was leaving the next morning early and wouldn't get to eat until late that evening so I had a turkey and cranberry sauce sandwich on toasted millet/rice bread for breakfast becfore leaving for the airport.  That carried me though with nothing else but a Unibar until I got home at around 7:30.
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