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Thanksgiving West 2009

nancita — Sun, 29 Nov 2009 18:33:33 -0800

We usually get together with friends in Chicago for Thanksgiving, complete with gourmet menu and mustache competition. But this year, the action relocated to San Francisco, and while the gang was smaller, the food was just as amazing.

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Healthy Holiday Eating Tips for Thanksgiving!

blondeyy — Wed, 14 Oct 2009 06:09:19 -0700

Come Party With Me: Potluck Thanksgiving - Menu

partysugar — Tue, 03 Nov 2009 07:50:39 -0800

Cooking an entire Thanksgiving meal is quite a hefty task. Not only does it require culinary expertise, but it also involves lots of planning. To help shoulder part of the burden and cut the budget, many people like to throw or attend a potluck Thanksgiving.

Usually the person hosting is in charge of the turkey. They should also assign side dishes - that way you won't end up with seven sweet potato casseroles and no cranberry sauce - and coordinate a cooking schedule.

If you're a guest at a potluck on Thanksgiving, be sure to ask the hostess what you should bring.

Select a side dish that can be made almost entirely in advance and put it together the morning of the big day. Communicate with the hostess and explain that your dish needs a certain amount of time in the oven or microwave. To see my recipe suggestions - like herb-roasted turkey, fennel and potato puree, sausage and apple stuffing, and cranberry ginger relish - for hosting and attending a potluck Thanksgiving, read more.

Herb-Roasted Turkey With Maple Gravy
From Food & Wine

Ingredients

One 18-pound turkey
1 head of garlic, halved horizontally
1 medium onion, quartered
20 sage sprigs
20 thyme sprigs
20 parsley sprigs
Salt and freshly ground pepper
3 cups turkey stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons maple syrup

Directions

Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the turkey stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.

Serves 10.

Notes: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. The USDA specifies that cooking poultry to 180° will kill all bacteria that can cause illness. Remove the turkey from the oven when its temperature is 10 degrees lower than desired; the temperature will rise by 5 to 10 degrees as the bird rests.

You’ll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock.

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Yukon Gold and Fennel Puree With Rosemary Butter
From Bon Appétit

Ingredients

3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces
1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt, divided
3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
1/2 cup (1 stick) butter
1 1/2 tablespoons chopped fresh rosemary
1/2 cup crème fraîche

Directions

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper.
Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat.
Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.

Serves 8-10.

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Sausage, Dried Cranberry, and Apple Stuffing
From The Hearty Boys

Ingredients

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Directions

Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Serves 8-10.

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Cranberry-Ginger Relish
From Martha Stewart

Ingredients

1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar

Directions

In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).

Serves 8.

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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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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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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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Come Party With Me: Potluck Thanksgiving - Desserts

partysugar — Wed, 04 Nov 2009 12:50:13 -0800

If you've volunteered (or been assigned) to bring a dessert to a Thanksgiving potluck, don't run to the nearest bakery. You can bake a delicious homemade treat that will impress your friends and family! Start by selecting an unexpected dessert like caramel-walnut pie. It's similar to classic pecan pie, but is made with walnuts instead. Next give yourself plenty of time to make the pie and if necessary, experiment with the recipe. Although the resulting pie, with its rich Fall flavors, is scrumptious, the technique to put it together is wildly simple.

The dough is store bought and the filling requires nothing more than a whisk, measuring cups, and a bowl. To give this easy, yet divine Thanksgiving dessert a try, keep reading.

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 - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Come Party With Me: Bold Flavorful Thanksgiving - The Look

partysugar — Fri, 13 Nov 2009 06:50:16 -0800

When serving a bold and flavorful Thanksgiving dinner, the theme should carry over to the table setting. You don't need a tablecloth to add a sense of formality; a satin and embroidered runner is equally as festive. Set placemats in front of each chair and top with a shiny brown charger and white plate. Arrange the utensils and napkins on the placemats next to the chargers. Add white and red wine glasses to the upper right of the plate. Serve the food on light brown platters and the dessert in individual ramekins. Tea lights in globe candle holders create an illuminating and slightly romantic ambiance. Homemade leaf placecards provide an element of whimsy and a lush bouquet of plum flowers completes the look.