No cooking for me! Will be dining out for Thanksgiving!
glenda_al
5 years ago
Will enjoy all the fixings with two friends. Have reservations for noon.
Thanksgiving 2018 Menu at Grille 29
Butternut Squash Soup
Crème Fraiche
~
Beet & Goat Cheese Salad
Arugula, Fennel, Mixed Greens, Spiced Pecans, Tomatoes,
Goat Cheese and Citrus Vinaigrette
Entree
Roasted Turkey or Glazed Ham
Garlic Mashed Potatoes, Cornbread Dressing, Green Bean Casserole,
Cranberry Chutney and Old-Fashioned Gravy
Dessert (Choice of)
Pumpkin Cheesecake
White Chocolate Ganache and
Whipped Cream
Sweet Potato Bread Pudding
Brown Butter Sauce and
Vanilla Bean Ice Cream
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It's that time again! I'm going to cook Thanksgiving dinner
Comments (15)I'll be thinking of you all tomorrow. Our T-day is going to be on Friday this year, because of various travel schedules, not to mention the several people who wanted to have dinner at their in-laws AND wanted to have dinner at DD's. I'm actually pleased ~~ for once, I won't be rushing home from work to start the prep for all the veggie dishes. Five vegs this year: cream-cheese/chili corn, harvard beets, gingered carrots & pears, snap peas (a change from the spinach squares), and a broccoli/cauliflower dish that has a nutmeg/cheddar sauce. Tried this last year and it was a success. 1 big bag of baby carrots, thoroughly rinsed, and the fat ones cut in half lengthwise. Dump in big pot of lightly salted boiling water, let boil for 10 minutes. While the carrots are cooking, open and drain a can of sliced pears -- this year, I'll have to slice halves, no pre-sliced in stock at the store. Put about ½ cup of pear jelly [or pear jam or apple jelly] in a small bowl and nuke just until warm and mostly melted. Stir ½ teaspoon ground ginger OR 1 teaspoon finely grated fresh ginger into the melted jelly. Taste jelly and add more ginger if needed (you should be able to clearly taste the ginger). Depending on how many carrots, you may need to double the gingered jelly. Drain the carrots and dump into a large bowl. Pour the gingered jelly over and stir until all carrots are coated. Fold in the pear slices. For the dinner, it does very well on a warming tray, not going mushy. Have a good day, and may all your Thanksgiving dishes be wonderful....See MoreHelp me get my dining room ready for Thanksgiving (pics)
Comments (34)Your table is screaming for a tablecloth. As others have said, the room has a very formal, elegant feel. (I like that). Follow that feel with your table and everything will look great Worry less about the walls and windows... focus your attention where your guests I will be! A book I heartily recommend to anyone: "The Art of the Table, a Complete Guide to Table Setting, Table Manners, and Tableware" by Suzanne von Drachenfels c. 2000, Simon & Schuster. This book explains it all, with great good humor, and tells you how to "make do" when you don't have all the proper "stuff" and/or are unsure about how to pull it all together. I see a lovely tablecloth (over a hushcloth, to deaden the table noise), with napkins to either "match" or provide a SUBTLE contrast. A simple centrepiece (a cornucopia with some fruit?) or NOT, depending on the available space on your table; maybe a discreet pair of candlesticks? Your "best" china and flatware; OR whatever you HAVE but sparkling clean and laid with care as to how far from the table's edge, everything in alignment, napkins crisply pressed and neatly folded THE SAME WAY AT EVERY PLACE. The most important thing is that you pay attention to detail. You can mix and match to your heart's content, but beautiful tables begin and end with attention to detail. All the rest is up to the company and the food... good fun conquers the oversights (be a love and pass the wine, won't you, dear?). ;) Here's what the basic white tablecloth can do with some imagination; even the "everyday stuff" looks fancier: I was pleased with the centrepiece in the first shot above, here are some others I liked, too:...See MoreCook turkey the weekend before Thanksgiving?
Comments (8)That is a great idea. All about the do-aheads for a crowd larger than 12. Having that weekend ahead of time to cook another bird, carve, makes a nice rich stock for the gravy, freeze both. Lay the carvings in a stainless baking dish like a lasagna pan so somewhat shallow, or a sheet pan/ cookie sheet with at least an inch high sides. Make a stock immediately with a couple onions, carrots, celery, bay leaves, etc. The tray of turkey slices needs to cool quickly, then fridge a bit. A 1/2cup of the stock, chilled, even interrupted while simmering, added to the slices with a few pats of butter...freeze that all ready for the oven. Parchment/ foil. You will have nice stock for your stuffing/dressing and even a do-ahead gravy. Even a quart or two of stock for a soup day or two after. (i freeze in 1/2 pints for easy thaw). My MIL has always roasted at least 4, sometimes 6 extra turkey legs with the bird. The boys like the legs. Pretty common as turkey legs are hard to come by near the holiday so she plans ahead and freezes what she can find. Adds them to the roasting bird around the side an hour into cooking. Lots of tricks for more than a dozen guests. I've done a few times for 25-30 and kinda like the challenge. We used the smoker for the extra turkey and a friend did a brisket on the grill...kept the boys occupied outside. The last big family holiday a few years ago with a three day stay flying in from everywhere, we had beds prepped, trays of snacks prepped, breakfasts prepped, the main meal prepped...even the table prepped...well ahead of the first car arrival. Less stress. And still nuts. Yet the kitchen was clean and all was ready for the oven timed easily....See MoreThanksgiving Cooking Mistake
Comments (44)I've been making my own hummus for many years, and it is similar to the one that Dawn posted, but I definitely never add cumin (which that recipe says is optional). For me, cumin ruins the other flavors. I use fresh Meyer lemons from my tree, and that makes a big difference, but I've not yet made my own tahini paste. However, since I do not, I add toasted sesame oil to it. We've decided to have Thanksgiving dinner tomorrow, although I've already made parts of it today. Today we are having turkey breast (cooked previously for sandwiches) with a mushroom sauce, plus cornbread stuffing, and some green beans that I already made. Today I made a Torta di Mele Al Burro, to use up some apples and in place of apple pie. I'm roasting the duck tomorrow, and I want to get a fairly early start, since it takes many hours. Our orange tree (the one that came with the house) finally has ripe oranges on it, and so I can use that in the sauce....See Moreglenda_al
5 years agoglenda_al
5 years ago
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