What's Cooking for Thanksgiving?

[rps]

2 hours ago, Smalls21 said:

i will be having thanksgiving at my parents, i am going to bake a ham.( just gotta find a good glaze to use)

Try a blend of maple syrup or honey with molasses, stone ground mustard, and your choice of cinnamon or Chinese five spice. I adjust the amounts to get a sweet tangy blend.

 

[ramman123]

ill do turkey with stuffing Real sweet potatoes or acorn squash, brussel sprout augraten, corn on cob and homemade pumpkin pies 

 

[Flysmallie]

33 minutes ago, Smalls21 said:

gonna do honey for sure, but not sure what seasonings mix with the honey

I like sweet and spicy that's why I've always stuck with Bad Byron. And it's not too spicy. 

[jpb2187]

2 hours ago, Smalls21 said:

gonna do honey for sure, but not sure what seasonings mix with the honey

Grandma's simple but delicious glaze. Just warm in the oven, then coat with yellow mustard and push on brown sugar as it bakes. Simple but delish.

[rps]

Nancy and I will host one daughter and our niece and her family. Bet the grand niece's squeeze comes too. That would make 7 of us, total.

Some items are assured for the main meal -> home made dressing, queso, and a citrus salad with avocado and sweet onion vinaigrette. The other items, like green vegetables and potatoes, I vary from year to year. Thinking I might do a Brussels sprout with pecans and a Worcestershire dressing as one item and a piebald mash of white and sweet potatoes. We will do a fudge pie and a pumpkin cheesecake for sweets.

The main event will be a spatchcocked free range turkey roasted on a bed of onion, celery, and carrot. It roasts more evenly and more rapidly and once you remove the used veg, the juices make a fantastic gravy.

[rps]

Modern Fruit Salad with Sweet and Sour Onion Vinaigrette

 

Ingredients:

• 6 or 7 single serving containers of red grapefruit in juice or very light syrup, well drained. Del Monte is one brand and comes in plastic cups. We buy ours at Sam’s.
• 6 or 7 oranges, peeled and cut into supremes.  I find the canned oranges are not nearly as good, so I peel and cut these myself.
• One peeled and chunked Slimcado. (I prefer two real avocados, but I was trying to cut back on fat for the guests.)
• 1/2 cup diced small white or yellow onion.
• 1 teaspoon Dijon mustard.
• 3 Tablespoons red wine vinegar.(champagne or sherry works too)
• 1 rounded Tablespoon (packed) brown sugar.
• 1 teaspoon salt.
• Ground white pepper to taste.
• 1/2 to 2/3 cup extra virgin olive oil

 

Method

Chunk the onion and place in small food processor. Add the salt and pepper. Process until the onions is almost a paste. Add the Dijon mustard, sugar, and vinegar. Process until blended.

Wipe down the sides of the processor.

With processor running, slowly pour in the oil. Check after adding most of the oil.

Add more if too sharp.

Mix fruit and avocado in bowl and add dressing. Mix with vinaigrette to cover and serve immediately.

 

[rps]

Creamed Leeks

 

Ingredients

Four to six medium leeks

1 pint cream

1 cup chicken stock

1 tbs. olive oil

Salt and pepper

 

Method

 

Heat the olive oil over medium low heat in a sauce pan.

Cut the root and green off the leeks and cut stalk in half top to bottom.

Make sure all dirt is out of leek.

Slice each half in quarter inch rings against the grain.

Sauté the rings in the olive oil until almost tender.

Add chicken stock and simmer 5 minutes.

Add cream and simmer until thickens.

Taste and add salt and pepper.

[Terrierman]

I just made a batch of spiced pecans for pre snacking.  4 C pecan halves, 1/2 tsp curry powder, 1 tsp salt, 1/2 tsp granulated garlic, 1/4 tsp cumin, 1/4 tsp ground ginger, 1/4 tsp cinnamon, 1 tbsp. Worcestershire (Lea and Perrins only!) 1 tsp Louisiana hot sauce, 3 tbsp. butter.  Melt the butter and add all the spices and sauces in a small sauce pan, let it meld for a few minutes, not too hot.  Put the pecans in a large bowl and add the spice butter mixture, stir gently to coat the pecans.  Put the pecans in a single layer on a large cookie sheet.  Bake 30-40 minutes at 325 stirring about every five minutes.  The pecans will get darker brown when they are done.  Cool and then put in an airtight container.  Trust me guys, those babies are good.

[rps]

34 minutes ago, Terrierman said:

I just made a batch of spiced pecans for pre snacking.  4 C pecan halves, 1/2 tsp curry powder, 1 tsp salt, 1/2 tsp granulated garlic, 1/4 tsp cumin, 1/4 tsp ground ginger, 1/4 tsp cinnamon, 1 tbsp. Worcestershire (Lea and Perrins only!) 1 tsp Louisiana hot sauce, 3 tbsp. butter.  Melt the butter and add all the spices and sauces in a small sauce pan, let it meld for a few minutes, not too hot.  Put the pecans in a large bowl and add the spice butter mixture, stir gently to coat the pecans.  Put the pecans in a single layer on a large cookie sheet.  Bake 30-40 minutes at 325 stirring about every five minutes.  The pecans will get darker brown when they are done.  Cool and then put in an airtight container.  Trust me guys, those babies are good.

I absolutely believe you. Sometime, order the Col. Pabst Worcestershire sauce from Zingerman's. It converted this long time Lea and Perrins fan on the first taste.

[rps]

Piebald Potato Mash

• 3 russet potatoes
• 2 large sweet potatoes
• 1 stick unsalted butter, divided plus additional
• 1/2 cup half and half, divided
• salt and pepper

Roast all potatoes in a 400 degree oven for 1 hour. Remove from the oven and allow to cool to the point you can hold them with a dry towel. Peel all potatoes and divide into white and orange bowls. Add 1/2 stick of butter to each and 1/4 cup half and half to each color. Generously salt and pepper each color. Mash the white potatoes first and the orange potatoes second. Combine but do not blend the mash. Dot the mash with additional butter and garnish with chives.

Oddly, the roasting tends to caramelize the sugars in the potatoes and adds no water. The result is a more intense flavor.