Thanksgiving Menus

[DTD Alum]

I haven't figured out how to multiple quote, so here goes:

1. With the exception of ham, turkey is my least favorite meat by far. I too find it dry even when it's been cooked correctly, and I totally agree about the earthy taste (not sure I get the metallic though). I just find the consistency and taste to be so subpar to all my favorite meats (lamb, chicken, steak, duck...hell, everything but chicken/ham!). We always have a duck option at our Thanksgiving as well as the turkey...most have both, but I tend to focus pretty heavily on the duck.

2. Our timing is much more evening. We probably get the appetizers and wine/cheese going at 5:45 (although we always try to shoot for 5:00, my brother and I always have bets on over/under the time the meal will actually start vs. when it was planned). Our meal usually starts 6:30 and goes a couple hours.

[honeychile]

Everytime I see the words "Cranberry Apple Crisp", I am salivating like Pavlov's dogs! Would this be a good recipe to try? If not, does anyone have a better one? I may go out of town, but the very thought of CAC sounds yummy!

Apple cranberry crisp with a topping of oats, brown sugar and butter and flour.

Ingredients:
2 cups cranberries
3 cups sliced peeled tart apples (Granny Smith?)
1 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup light brown sugar, packed
1 cup quick cooking oats
1/2 cup all-purpose flour
5 tablespoons butter, room temperature

Preparation:
Combine cranberries, apples, granulated sugar, lemon juice, and salt; turn into a shallow, buttered 1 1/2 quart baking dish. Combine brown sugar, oats, and flour. cut in butter. Spoon over cranberry-apple mixture. Bake at 325° for 45 minutes to 1 hour, or until topping is crispy and fruit is tender.

[MysticCat]

Originally Posted by DTD Alum

I haven't figured out how to multiple quote. . .

Click on this button in every post you want to respond to, then click on "Quote" in one of the posts or click on "Reply" at the bottom of the page.

Originally Posted by honeychile

Everytime I see the words "Cranberry Apple Crisp", I am salivating like Pavlov's dogs! Would this be a good recipe to try? If not, does anyone have a better one?

That one sound good. I'll see how it compares to our recipe (from Southern Living).

[Gusteau]

Holidays at my Grandmother's (Christmas and Easter) start promptly at 3:00 - so help you God if you're not already at the table at 3:00. Grandma does not mess around.

Thanksgiving is with my Dad's side so it's a little more lax, but generally around the same time.

[LucyKKG]

Originally Posted by carnation

I just roll every time you post that, my family says it like that too!

My mom reads too much FailBlog and LolCats or dogs or whatever. She's the one who got me saying it.

Originally Posted by honeychile

Everytime I see the words "Cranberry Apple Crisp", I am salivating like Pavlov's dogs! Would this be a good recipe to try? If not, does anyone have a better one? I may go out of town, but the very thought of CAC sounds yummy!

Apple cranberry crisp with a topping of oats, brown sugar and butter and flour.

Ingredients:
2 cups cranberries
3 cups sliced peeled tart apples (Granny Smith?)
1 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup light brown sugar, packed
1 cup quick cooking oats
1/2 cup all-purpose flour
5 tablespoons butter, room temperature

Preparation:
Combine cranberries, apples, granulated sugar, lemon juice, and salt; turn into a shallow, buttered 1 1/2 quart baking dish. Combine brown sugar, oats, and flour. cut in butter. Spoon over cranberry-apple mixture. Bake at 325° for 45 minutes to 1 hour, or until topping is crispy and fruit is tender.

This is similar to the one I make every year, but mine has more spices in it. Would you like me to find the recipe?

[LucyKKG]

Cranberry Apple Crisp (a different version)

Topping:
1 C flour
1/2 C oatmeal
1/2 C brown sugar, packed
1 t ground cinnamon
1 pinch salt
1/2 t ground allspice
1/2 C unsalted butter, cut into pieces

Filling:
2 1/2 lb. Granny Smith apple, cut into slices
1 C fresh cranberries
1/3 C sugar
3 T fresh lemon juice
1/2 t cardamom
1 T lemon zest
1/2 t ground nutmeg
3 T Calvados (or lemon juice or brandy)

Topping: Mix together all ingredients except butter in a bowl. Add butter and rub using fingers until mixture begins to clump.

Filling: Butter a 10-in pie dish. Place apples in a large bowl, sprinkle with Calvados, mix in cranberries, sugar, lemon juice, zest, cardamom, and nutmeg. Move all to pie dish.

Sprinkle topping over apples. Bake about 45 minutes at 375 degrees.

[AOIIalum]

Originally Posted by AZ-AlphaXi

Also for using leftover turkey .. HOT BROWNS (receipe from the Brown Hotel in Louisville, KY)

open face turkey sandwich

toast
layer of turkey (and/or ham)
layer of turkey gravy
layer of cheese sause
layer of bacon (partially cooked)

grill until bacon is crisp ..serve hot

YUM YUM .. would almost rather have Hot Browns than the Turkey-Day dinner

Our tradition is to have Hot Browns for dinner on Black Friday! FYI, your toast should be cheap ole white bread, cheese sauce should be white and preferably homemade (no cheddar sauces, PLEASE) and stick that baby under the broiler until bubbly and browned.

This is the first year that our oldest will not be home for Thanksgiving, due to his school's basketball travel schedule. The joys of being a team manager, ugh. Hubby is going to their away game next Wednesday and flying home Thanksgiving day, so we're postponing the big meal until Friday afternoon.

He grills the turkey and it's awesome that way. He also handles the homemade gravy, stuffing (out of the bird, please) and mashed potatoes. I handle the shopping, but since it's just the four of us this year I'm not sure what size turkey to get? I prepare the casseroles (green bean, baked mac & cheese and some type of sweet potato), other veggies, desserts (pumpkin pie and chocolate chip banana bread). There's always that canned cranberry sauce too. Say what you will, but delicious on leftovers. The boys all swear it's not Thanksgiving without Crescent Rolls. I don't get it but if it makes them happy I can deal.

[ree-Xi]

All I need with my Turkey is mashed taters, corn nibblets, crescent rolls with buttahhhh, raw carrots, Kosher dill pickles.

On a healthy day, I WILL stuff my face with turkey. Hoping my appetite returns soon, since I am invited to two different turkey celebrations at my sisters' houses.

[AGDLynn]

I wanna go to y'all's house!!

[AlphaFrog]

I found out my guests are early afternoon meal people. It's fine...I'll just gain 10lbs.

Ok, so now that I have a menu and a time, I've started thinking about plating design. I've got some nice fall-colored China to use, and since I found chargers, I can go ahead and serve the plates already prepared instead of having to go get them off the set table (or having a bare table).

I want to try serving the stuffing topped with the duck from a (baked) mini pumpkin in the center of the plate, and surrounding the pumpkin with the green beans, potatoes, etc. And before the Thanksgiving Killer comments, yes, you CAN eat the pumpkin, but being that it's mainly decorative, you could opt out. However, I did find out that my guests ARE pumpkin people.

[MysticCat]

Originally Posted by AlphaFrog

And before the Thanksgiving Killer comments, yes, you CAN eat the pumpkin, but being that it's mainly decorative, you could opt out. However, I did find out that my guests ARE pumpkin people.

All is well!

[LucyKKG]

Re: cranberry sauce vs. canned cranberries: how do you usually make the cranberry sauce? I swear, I made some last year with orange zest and some spices in it, but I can't find the recipe for the life of me. My dad, aka Head Chef, doesn't know what I'm talking about.

He found this recipe on epicurious.com:
Best Cranberry Relish
16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Thoughts?

[DrPhil]

Originally Posted by LucyKKG

Re: cranberry sauce vs. canned cranberries: how do you usually make the cranberry sauce? I swear, I made some last year with orange zest and some spices in it, but I can't find the recipe for the life of me. My dad, aka Head Chef, doesn't know what I'm talking about.

He found this recipe on epicurious.com:
Best Cranberry Relish
16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest

Thoughts?

I stick to canned. Keep it simple and we can get it as cranberry relish or chop it up ourselves.

I eat cranberry sauce a few times throughout the year and not just during the holidays.

*********************

Since we're roadtripping instead of cooking ourselves this year, we're eating at my family's house @ 11:30am and his family's house @ 2:30.

That's perfect because holiday meals have to match my regular eating times. I'm not one of those people who starves herself in anticipation for a special meal. That's the recipe for disaster: lightheadedness and overeating when you finally get to the meal. Give me a late breakfast and a lunch and I'm happy.

[ForeverRoses]

Has anyone ever tried the cranberry relish that is featured on NPR every year by Susan Stamberg? I never have, but I have to admit I'm curious...

Mama Stamberg's Cranberry Relish (from NPR.org)

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1-1/2 pints.

[MysticCat]

Originally Posted by ForeverRoses

Has anyone ever tried the cranberry relish that is featured on NPR every year by Susan Stamberg? I never have, but I have to admit I'm curious...

Like I said above

Originally Posted by MysticCat

And yes, I'll admit that I love to make Mama Stamberg's cranberry relish.

It's declicious.