What Will You Serve For Thanksgiving?
Dressing or stuffing
Some of you don’t celebrate Thanksgiving but here in the US this is probably the biggest food holiday of them all, it’s also a time to remember how much we have to be thankful for. For me the Thanksgiving meal is steeped in tradition. Every year I make the same meal, I have tried adding something different but in the end, the best is always the tried and true recipes.
Do you try new recipes or stick to the tried and true?
Is it Potluck or do you do all the cooking?
What do you make, or do you go to someone else’s house for the meal?
I bake pies for friends, this year I am making apple, pumpkin and pecan for both my table and for my friends. I have will have 6-8 people over, family and friends.
How many will be around your table?
Photo by James Ransom
Thanksgiving 2014
Butter and herb roast turkey– compound butter under the skin and steam roasted
Dressing– cornbread and bread with a lot of other things. My signature dish.
Mashed potatoes- Yukon gold, sour cream and butter. I like super creamy smooth potatoes so I use a food mill.
Corn
Brussels Sprouts- I am going to make this recipe this year from my friend Bevi, it’s a Food52 contest winner
Gravy
Cranberry orange sauce (see recipe below)
Just out of the oven
Pecan Pie
For Dessert
Pumpkin Pie
Apple pie right out of the oven
Cranberry Orange Sauce
Ingredients
1 cup sugar
1 cup freshly squeezed orange juice + 1 tsp orange zest
1 12-ounce package Fresh or Frozen Cranberries ( I always buy Ocean Spray)
Combine sugar and juice in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups. Optional- add the zest of 1 orange for a stronger orange flavor. I always make a double batch because I must have it for the leftovers.
The Wine
Can’t forget the wine, this year I have a magnum of Christian Bernard Select Black Gamay (A beaujolais), I also have Rioja, 2001 R. Lopez de Heredia Vina Tondonia, Pernand-Vergelesses 2008, premier Cru Sous Fretille (Grand Vin du Bourgogne) I’ll pop the bubbly with dessert and serve coffee too. What are you drinking?
apuginthekitchen 