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Come Party With Me: Last-Minute Thanksgiving - Menu

partysugar — Tue, 24 Nov 2009 07:50:22 -0800

Thanksgiving is two days away, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back - and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.

Early Bird Turkey
From Every Day With Rachael Ray

Ingredients

Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

Serves 8.

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Sweet-Potato Purée With Smoked Paprika
From Gourmet

Ingredients

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste

Directions

Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
When cool enough to handle, peel, then cut away any eyes or dark spots.
Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Serves 8.

Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.

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Braised Kale
From Food & Wine

Ingredients

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

Directions

In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

Serves 12.

Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.

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How-To: Orchestrate a Last-Minute Thanksgiving Dinner

YumSugar — Wed, 26 Nov 2008 15:00:17 -0800

Still deliberating over what to serve for Thanksgiving?

While it's true that there's less than 24 hours until the biggest meal of the year, don't let the timing deter you from preparing a fabulous feast that's still outrageously indulgent. Unless you reveal your secret, your guests won't know the difference between this meal and one that you spent days preparing. To get our top suggestions if you've only got a couple of hours to put everything together, read more.

Skip the tedious roasting and carving. Serve this 60-minute turkey platter instead.
Need a hasty vegetable side? Heat up frozen creamed spinach, plated with a garnish. Creamed spinach is such an all-around favorite dish, we promise it'll be a winner.
While the turkey's cooking, make stuffing squares with saltines and vegetables on hand.
Punch up frozen mashed potatoes by stirring in chicken broth, half a cup of Parmesan cheese, and a teaspoon of truffle oil. Nobody will know you didn't make it from scratch!
Store-bought, whole-berry cranberry sauce does double duty as a both a condiment as well as a sweet and tart topping for pound cake.
Pour a cocktail made of ingredients you likely have on hand, such as this cranberry mimosa, which simply calls for cranberry juice, orange juice, and sparkling wine.
Still scrambling to get everything together? Employ your guests to help out in the kitchen.

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Thanksgiving Tip: So You're a Procrastinator...

partysugar — Wed, 21 Nov 2007 11:19:39 -0800

So you're a procrastinator who happens to be hosting Thanksgiving dinner. You've done nothing to prepare and Thanksgiving is tomorrow! Don't worry: With help from the store, you can put together an elegant and delicious dinner in just 24 short hours. Here's how:

Take a deep breath. Remember, Thanksgiving is about spending time with loved ones and being thankful, not about being chained to your stove.
Jazz up store brought products. Stove Top stuffing tastes homemade when you add fresh chopped parsley, sage, sauteed mushrooms, and celery.

Enhance boxed mashed potatoes with sour cream, cheese, garlic, or fresh herbs.
Top frozen green beans with sliced almonds, bacon, or chopped roasted red peppers.
Get a reasonably priced, oven-ready, no thaw Jennie-O turkey.
Place canned cranberry and premade/packet gravy in your best serving dishes. This way no one can tell you didn't make it from scratch.
Buy a frozen pie or pick up one from your local bakery.
When all else fails, grab your phone and see if you can get reservations at a restaurant that is serving Thanksgiving dinner. If they're all booked, order Chinese takeout.

Source and Source

A Bobby Flay Thanksgiving

partysugar — Wed, 05 Nov 2008 07:45:04 -0800

At the Food Network NYC Wine and Food Festival last month, my favorite demonstration was Bobby Flay's. Although it was early October, Flay had Thanksgiving on the mind. He loves the food-centric holiday so much that every year, he wakes up at 5 a.m. and cooks a feast for 40 friends and family members. To find out how Flay makes his Thanksgiving a delicious success, read more.

The most important ingredient on Thanksgiving is chicken stock. Make sure to stock up on a good quality, store-bought brand. Flay keeps a pot of it heated on the stove all day and uses it to moisten the stuffing and turkey.
If you can afford it, buy a good, free-range turkey.

Prioritize! Do the cranberry a couple of days before Thanksgiving.
Be sure to put chicken stock in the bottom of the pan. The stock will steam the meat and make for a juicy turkey.
Don't rely on the minutes per pound rule when cooking turkey. The turkey is done when a temperature says 160°F.
Don't stuff the bird. Cook the stuffing outside in a separate dish.
Don't put eggs in the dressing. It doesn't need it.
Avoid cornstarch when making gravy. Flay prefers to make a separate sauce instead of the classic gravy.
Don't be afraid of salt. Flay says he "would rather die from salt than eat bland food."
Season and taste everything. According to Flay, "If you aren't tasting the food, you're not cooking."
After dinner play a girls vs. guys game of Trivial Pursuit!

What do you think of Bobby's tips? Do you have plenty of chicken stock on hand when making Thanksgiving dinner?

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All the News That's Fit to Eat - Nov. 19, 2008

YumSugar — Wed, 19 Nov 2008 12:30:37 -0800

How novices can put together a successful Thanksgiving. - Boston Globe
This year, give your guests something to talk about: unusual wines. - The Oregonian
At home with chef Tyler Florence in his new Mill Valley digs.- San Francisco Chronicle
For last-minute holiday help, consider calling one of these hotlines. - Chicago Tribune
What's the science to roasting a (nearly) perfect turkey? - Washington Post
The supporting star of Thanksgiving is the gravy; how to get it right. - New York Times
Pay a pretty penny for the newest wave of refrigerators, which claim to keep food fresh for longer. - Wall Street Journal
The US Department of Agriculture is finalizing parameters for organic milk. - USA Today
As a Thanksgiving guest, think of the host when considering which sides to bring. - Los Angeles Times

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Thanksgiving Tip: Stock Up Early

YumSugar — Mon, 17 Nov 2008 15:00:46 -0800

If you're hosting Thanksgiving at your house, then hopefully you've started planning your menu. Once you've decided on the menu lineup, don't wait to stock up on seasonal essentials. Three days before, shop for herbs, spices, seasonings, and other specialty Thanksgiving ingredients, as they'll be the first to go out of stock at the store. These include items such as:

Fresh cranberries
Herbs such as rosemary, thyme, and sage

To see other items I suggest stockpiling, read more.

Canned pumpkin and cranberry
Mixes for stuffing, cornbread, and mashed potatoes
Spices such as pumpkin pie spice, allspice, and cumin

One Thanksgiving, I waited until the last minute to obtain ingredients, and I visited three supermarkets before locating fresh thyme! Taking inventory on these items early guarantees that you'll have one less thing to worry about amidst the chaos of preparing the meal. What ingredients do you plan to shop for ahead of time?

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All the News That's Fit to Eat - Nov. 21

YumSugar — Wed, 21 Nov 2007 14:43:33 -0800

This unconventional step makes carving a bird easier. Plus is Sam Mason's new restaurant Tailor living up to the hype? - The New York Times
Who says you have to have pumpkin pie on Thanksgiving? Why not celebrate with other sweet tastes of autumn? - Chicago Tribune
Looking for some last-minute Thanksgiving ideas that are simple and elegant? Plus, are frozen apple pies worth it? - San Francisco Chronicle
Some people love Thanksgiving dinner, while others love Thanksgiving leftovers. - Boston Globe
Learn how to order wine at a restaurant. - Seattle Times
Michelin just launched their Los Angeles guide book, but is it really accurate? - Los Angeles Times
If your Thanksgiving falls apart, don't worry you're not alone. Here are some great stories of Thanksgivings gone awry. - Houston Chronicle

Thanksgiving Tip: What Are You Waiting For? Cook Now!

partysugar — Mon, 19 Nov 2007 12:13:33 -0800

Don't wait until Thanksgiving day to do all the cooking; start today and reduce tomorrow's stress. Here's how you can get the prep work for Thanksgiving dinner done in advance:

Make desserts one to two days before Thanksgiving. Or break it up over the course of two days. Make the pie dough on Tuesday and the filling on Wednesday. Be sure to bake the dessert the day before Thanksgiving. Everything bakes at different temperatures so this will free up the oven. Also the dessert will have plenty of time to set.
Make rolls, breads, or cornbread for stuffing/dressing the day before. These can be reheated last minute while the turkey is resting.
Peel potatoes on Wednesday. To prevent oxidization, place in a bowl of water in the fridge.
Thaw the turkey. Take it out of the freezer now; the last thing you want is for the bird to be half frozen when you stick it in the oven.
Chop the vegetables the day before. This will give you lots of free time on Thanksgiving. Place in bowls covered with plastic wrap or sealed plastic baggies in the vegetable drawer of your fridge.
Depending on the appetizers you are serving, prep or make these the day before as well.

Got a great tip about how to prepare a dish before Thursday? Please share with us below!

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Red Pepper Cheese Crostini Is Easy, Fast, and Delicious App

partysugar — Thu, 27 Nov 2008 03:00:08 -0800

I'm not from the South, but I have always considered pimento cheese to be an oddly glamorous appetizer. The ingredients are simple, but the flavor combination sublime. When I saw sausage master Bruce Aidells's sophisticated makeover of this Southern classic in the December issue of Bon Appétit magazine, I knew I had to make it. I spent most of yesterday in the kitchen prepping for today's feast, and this crostini made a delightful snack to munch on. It's not too rich, cheesy but spicy, and easy to put together, making it a great last-minute Thanksgiving appetizer. To get the recipe, read more.

Piquillo Pepper Cheese Crostini
From Bon Appétit

Ingredients

1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup chopped green onions (green part only)
2 teaspoons drained capers
2 teaspoons sweet or hot smoked Spanish paprika*
1 garlic clove, peeled
1 cup whole-milk ricotta cheese
4 ounces cream cheese, room temperature (about 1/2 cup)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil plus additional for brushing
1 baguette, cut into 1/2-inch-thick rounds

Directions

Combine first 5 ingredients in processor. Blend until almost smooth.
Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper.
Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. Place bowl with cheese spread in center of platter. Surround with toasts.

Serves 10.

Make ahead: The cheese pimento mixture can be made 2 days ahead. Cover and chill. The crostini can be made 6 hours ahead. Let stand at room temperature.

* Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled “smoked paprika”) can be found at some supermarkets.

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Pumpkin Cake = Perfect Alternative to Pumpkin Pie

partysugar — Mon, 10 Nov 2008 10:15:43 -0800

Last week I was asked to make a sweet contribution to BabySugar's baby shower. Since the shower was a surprise, I decided what kind of cake to make. Filled with Fall flavors, this pumpkin cake with pecan brittle and whipped cream-cheese frosting is to die for. The cake is moist, rich, and delicious. The crisp pecan brittle provides a snappy texture while the creamy frosting is not overly sugary. This cake was a huge success at the party and it was devoured in mere minutes. On a Thanksgiving table it would be a festive alternative to the classic pumpkin pie. To look at the recipe, read more.

Pumpkin Cake With Pecan Brittle and Whipped Cream Cheese Frosting
From Everyday with Rachael Ray

Ingredients

3 cups granulated sugar
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin puree
1 8-ounce package of cream cheese, at room temperature
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract

Directions

Line a baking sheet with parchment paper. Butter two 8-x-2-inch round cake pans. Line the bottoms of the pans with parchment paper and butter the parchment. Flour the pans.*
In a large skillet, melt 2 cups granulated sugar over medium-high heat until light amber, about 7 minutes.
Reduce the heat to low, add the pecans and quickly stir to coat. Transfer the pecans to the prepared baking sheet and, using a metal spatula, spread in a single layer to cool completely.
Place the praline in a sturdy resealable plastic bag and crush into pieces; set aside.
Preheat the oven to 350°F. In a bowl, sift together the flour, pumpkin pie spice, salt, baking powder and baking soda.
Using an electric mixer, beat together the butter, 1/2 cup brown sugar and the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until combined.
Beat in the flour mixture in 3 parts alternately with the milk and orange zest on low speed until just combined.
Add the pumpkin puree and beat until just combined.
Divide the batter evenly between the 2 prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the cake layers to a rack to cool, about 10 minutes. Remove the cakes from the pans, invert and peel off the parchment paper. Let the cakes cool completely on the rack, about 45 minutes.
Meanwhile, make the frosting. Using a standing mixer with a whisk attachment, whip the cream cheese and cream on medium speed until soft peaks form, 2 to 3 minutes.
On low speed, gradually beat in the remaining 1 1/2 cups brown sugar and the vanilla until stiff peaks form. Cover and refrigerate until ready to use.
Assemble the cake: halve each cake layer horizontally with a serrated knife. Place 1 cake layer on a platter. Spread the whipped cream frosting on top about 1/4 inch thick; sprinkle with about 1/2 cup crushed pecan praline. Repeat with three more layers, saving enough frosting for the cake sides and reserving the last layer of praline. Spread the remaining frosting evenly on the sides of the cake and sprinkle the reserved pecan praline on top. Refrigerate the cake for at least 1 hour before serving.

Makes 1 cake.

*Inspired by Tyler Florence, I decided to make a three-layer, long, rectangular cake.

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