Thanksgiving Dinner - Notes and Links
This year our guests had a wide range of dietary needs (no dairy, gluten-free, vegan, etc.) so I ended up making smaller quantities of more dishes than I usually attempt. All of them were tasty, so I wanted to note the recipes for future reference.
Various Nosh - baguette, an assortment of crackers, mousse truffee, lemon artichoke pesto, white anchovies, olives, cornichons, cheeses (Cremont, Belton, Beemster) and a couple of kinds of Qs Nuts.
Turkey Breast - Rather than do a whole turkey, I just roasted the largest breast I could find (8.2 lbs.), rubbed with herbed lard. That was a bit of an adventure--last year I tried and failed to find lard, eventually ending up with a jar of duck fat from Dave's Fresh Pasta, which was extremely tasty. I noticed the jars on their shelf a couple of months ago, but when I went to pick one up, they'd discontinued it. So I bought half a pound of lardo (a quarter-pound would have been enough), rendered it over low heat, combined the liquid fat with sage, rosemary, thyme, garlic, salt and pepper, and left it to re-congeal overnight. I threw the remaining chitlins into the stuffing--it was that or just stand around eating them straight. I think the lard worked well, but if I found duck fat again, or accumulate some in a timely fashion, I would go with that. I roasted the breast over a cup of chicken stock at 350 for just over two hours, covering the skin when it started to get dark and blister. The drippings were especially wonderful.
Slow-Cooker Stuffing - The crust that this recipe promised never developed, but since I wasn't sure that would be a good thing, that was fine. I made it with 20 oz. of mixed breads (some ciabatta, some Italian white, some regular white, some whole wheat--I missed the rye I sometimes add), onions, carrots, celery, sage, rosemary, thyme, garlic, salt and pepper, in addition to the aforementioned chitlins and some of the drippings from the turkey. This was a very nice way to free up some space in the oven and it made wonderfully moist dressing.
Turkey Gravy - Making the gravy ahead of time is my big discovery this year. I made this on Wednesday morning, then reheated it with added drippings just before serving. It was easily the best--and smoothest--gravy I've ever accomplished.
Mushroom Gravy - A vegan and gluten-free alternative gravy, it was tasty, but I think will be much better with beef than with turkey.
Mashed Potatoes - I quite liked these mashed potatoes made with margarine and almond milk. But when I realized that I needed to use two bowls, and I needed to warm another batch of liquid, I went ahead and made the other bowl with butter and cream, and those were tasty, too. I put chives in the vegan ones and cracked black pepper in the dairy ones and that made it easy to keep them straight on the table.
Vegan Green Bean Casserole - This came out very well and disappeared, so I guess other people liked it, too.
Brussels Sprouts Salad - Made with quinoa, cranberries, and pecans with an orange vinaigrette, it was a really delightful mix of textures and flavors.
Beet Salad - Another great combination of flavors and textures. We served the goat cheese and vinaigrette on the side.
Anne's Famous Cloved Yams - This year's version was vegan and gluten-free butternut squash with apples and cinnamon.
Brian's Pumpkin Bread - We got to sample this a couple of weeks ago and I think this loaf was even better--so light and tasty!
Lynne's Apple Butter - We have the best neighbors and this was delicious on the pumpkin bread.
Truffled Lobster Mac & Cheese - Alice has never been fond of any of the traditional Thanksgiving foods and that bothers me more than perhaps it should. So this year I said that I had noticed and would really like to make something special that she would be excited about. She liked that idea and suggested this. I was a little nervous--I've only made mac & cheese from scratch once before and this required a lot of attention just at the crazy "getting it all on the table" part of the process. But it worked really well and Alice and ate two servings and couldn't stop telling me how much she loved it.
Winter Fruit Compote - This is really easy and very tasty. It would work really well mixed with oatmeal. The one thing I would change is to cut the liquid to about a quarter of what's called for in the recipe.
Whipped Coconut Cream - Today's didn't work out as well as when I followed this recipe precisely, but it's delicious and you should do as they say.
Petsi's Pies - Beckie brought pecan and pumpkin pies and they were both really yummy.
Whipped Dairy Cream - sweetened with maple syrup!
Brian's Wonderful Fudge - because he loves us and wants us to be happy.
I did a lot of prep over the past couple of days and had a lot of help, both preparing the food and table, and cleaning up afterward. In some ways this felt like one of the easiest Thanksgivings I've ever done. There's one more load of dishes for the dishwasher, but otherwise the kitchen is clean and I'm thinking I'll turn in early, feeling extremely thankful.
Various Nosh - baguette, an assortment of crackers, mousse truffee, lemon artichoke pesto, white anchovies, olives, cornichons, cheeses (Cremont, Belton, Beemster) and a couple of kinds of Qs Nuts.
Turkey Breast - Rather than do a whole turkey, I just roasted the largest breast I could find (8.2 lbs.), rubbed with herbed lard. That was a bit of an adventure--last year I tried and failed to find lard, eventually ending up with a jar of duck fat from Dave's Fresh Pasta, which was extremely tasty. I noticed the jars on their shelf a couple of months ago, but when I went to pick one up, they'd discontinued it. So I bought half a pound of lardo (a quarter-pound would have been enough), rendered it over low heat, combined the liquid fat with sage, rosemary, thyme, garlic, salt and pepper, and left it to re-congeal overnight. I threw the remaining chitlins into the stuffing--it was that or just stand around eating them straight. I think the lard worked well, but if I found duck fat again, or accumulate some in a timely fashion, I would go with that. I roasted the breast over a cup of chicken stock at 350 for just over two hours, covering the skin when it started to get dark and blister. The drippings were especially wonderful.
Slow-Cooker Stuffing - The crust that this recipe promised never developed, but since I wasn't sure that would be a good thing, that was fine. I made it with 20 oz. of mixed breads (some ciabatta, some Italian white, some regular white, some whole wheat--I missed the rye I sometimes add), onions, carrots, celery, sage, rosemary, thyme, garlic, salt and pepper, in addition to the aforementioned chitlins and some of the drippings from the turkey. This was a very nice way to free up some space in the oven and it made wonderfully moist dressing.
Turkey Gravy - Making the gravy ahead of time is my big discovery this year. I made this on Wednesday morning, then reheated it with added drippings just before serving. It was easily the best--and smoothest--gravy I've ever accomplished.
Mushroom Gravy - A vegan and gluten-free alternative gravy, it was tasty, but I think will be much better with beef than with turkey.
Mashed Potatoes - I quite liked these mashed potatoes made with margarine and almond milk. But when I realized that I needed to use two bowls, and I needed to warm another batch of liquid, I went ahead and made the other bowl with butter and cream, and those were tasty, too. I put chives in the vegan ones and cracked black pepper in the dairy ones and that made it easy to keep them straight on the table.
Vegan Green Bean Casserole - This came out very well and disappeared, so I guess other people liked it, too.
Brussels Sprouts Salad - Made with quinoa, cranberries, and pecans with an orange vinaigrette, it was a really delightful mix of textures and flavors.
Beet Salad - Another great combination of flavors and textures. We served the goat cheese and vinaigrette on the side.
Anne's Famous Cloved Yams - This year's version was vegan and gluten-free butternut squash with apples and cinnamon.
Brian's Pumpkin Bread - We got to sample this a couple of weeks ago and I think this loaf was even better--so light and tasty!
Lynne's Apple Butter - We have the best neighbors and this was delicious on the pumpkin bread.
Truffled Lobster Mac & Cheese - Alice has never been fond of any of the traditional Thanksgiving foods and that bothers me more than perhaps it should. So this year I said that I had noticed and would really like to make something special that she would be excited about. She liked that idea and suggested this. I was a little nervous--I've only made mac & cheese from scratch once before and this required a lot of attention just at the crazy "getting it all on the table" part of the process. But it worked really well and Alice and ate two servings and couldn't stop telling me how much she loved it.
Winter Fruit Compote - This is really easy and very tasty. It would work really well mixed with oatmeal. The one thing I would change is to cut the liquid to about a quarter of what's called for in the recipe.
Whipped Coconut Cream - Today's didn't work out as well as when I followed this recipe precisely, but it's delicious and you should do as they say.
Petsi's Pies - Beckie brought pecan and pumpkin pies and they were both really yummy.
Whipped Dairy Cream - sweetened with maple syrup!
Brian's Wonderful Fudge - because he loves us and wants us to be happy.
I did a lot of prep over the past couple of days and had a lot of help, both preparing the food and table, and cleaning up afterward. In some ways this felt like one of the easiest Thanksgivings I've ever done. There's one more load of dishes for the dishwasher, but otherwise the kitchen is clean and I'm thinking I'll turn in early, feeling extremely thankful.