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Canned Cranberry: Love It or Hate It?

partysugar — Sat, 21 Nov 2009 04:00:41 -0800

When I was growing up, canned cranberry jelly was a part of our menu every Thanksgiving. With it's rich color, cylindrical shape, and smooth coolness, it was one of my favorite parts of the meal. I have since learned to love a more sophisticated homemade fresh cranberry sauce, but the canned cranberry holds a special place in my heart. It's ideal for making leftover sandwiches. How do you feel about it?

Source: Flickr User busbeytheelder

Come Party With Me: Almost Meatless Thanksgiving - The Look

partysugar — Fri, 20 Nov 2009 08:00:31 -0800

When done properly, a table runner and tablecloth can both be used to create a harmonious and gorgeous table setting. Think of it like you would clothing: if one is patterned and textured, the other should be simple and plain. Here, a rich brown-velvet runner is placed on top of an elegant white cloth. Golden beaded chargers serve as accents and white serving ware - plates and bowls - let the food be the focal point. Fill glass bottles with the orange wine and fresh water. Candles and flowers are essential to achieve a festive and celebratory mood.

How do you plan on decorating your Thanksgiving table? Share your ideas below!

Come Party With Me: Almost Meatless Thanksgiving - Drinks

partysugar — Thu, 19 Nov 2009 15:00:06 -0800

Kick-start your Thanksgiving meal with a refreshing sangria-style glass of white wine. Made a day in advance, this wine is infused with oranges, Grand Marnier, and Pernod. Bay leaves and whole cloves give it an herbaceous, aromatic appeal that's sure to pair perfectly with baked brie and walnuts.

For the main course, select a versatile wine varietal that can support a lot of flavors. An affordable Chardonnay or light red are great options. Chat with your local wine shop owner for more suggestions. Tell him what you plan on serving and your budget, and he's sure to provide you with lots of ideas. For the orange wine recipe - this would also make a great Thanksgiving hostess gift! - read more.

Spiced Orange Wine
From Gourmet

Ingredients

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves
2 navel oranges

Directions

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Makes 2 (750-ml) bottles.

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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Thanksgiving Tip: Refill Your Ice Trays

YumSugar — Thu, 19 Nov 2009 07:50:35 -0800

Before a party or a big feast like Thanksgiving, there are a couple of minor - yet impactful - things I always make sure to do. One is to empty the dishwasher; another is to refill my ice trays completely with fresh water. There's nothing more annoying than reaching for ice to go with water, punch, or cocktails, only to find that there's one cube left.

Add a note to your Thanksgiving planner: The morning of the big dinner, fill your trays with distilled water, which will prevent ice from appearing cloudy in the center. When guests arrive, you'll be able to serve them drinks with a just-made batch of ice. What little tasks help you stay on top of all the Thanksgiving mania?

13 Under $20 Wines Perfect For Hostess Gifts

partysugar — Wed, 18 Nov 2009 16:15:34 -0800

Do you have an iPhone? Then stop what you're doing right now and download the Nirvino (my preferred online drinking community) wine ratings guide. With over one million wines listed by name, price, grape varietal, flavor profile, region, and producer, the wine application is an amazing resource to always have at your fingertips.

Not only does it provide food pairing suggestions, but there's also lots of fun lists to browse. Food Network's Aida Mollenkamp shares her favorite wines to drink while cooking, Sommelier Mark Bright rounded up his top bottles from Whole Foods, and yours truly has even created a list!

I headed to Safeway to pick out the best wines - all of which are under $20 - for hostess gifts. I've tasted and enjoyed these wines and would bring them to a party. Be it a birthday bash at Hog Island oyster farm, an intimate Thanksgiving dinner, or an upcoming holiday soirée, there's a bottle for every occasion. To check out my list, keep reading.

Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites - like a turkey roulade instead of a whole roasted turkey, for instance.

Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.

But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading

Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

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Thanksgiving Tip: Have Extra Place Settings Ready

partysugar — Wed, 18 Nov 2009 04:00:11 -0800

Besides setting the table early - a couple of days before Thanksgiving - I also put aside several extra place settings. I'll stack two to three plates, chargers, napkins, and utensils in a hidden spot in the dining room.

My Thanksgiving is a "the more, the merrier" type of event, so if someone shows up with an unexpected friend or family member, all I have to do is grab the extra place setting that's ready and add another chair to the table.

It's one less thing to worry about, and will ensure that you don't have to go digging into your China cabinet looking for extra plates on the big night. Got a great Thanksgiving tip? Please share it with us below!

You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.