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What is everyone making for thanksgiving? - Page 3

post #61 of 76
11/15/07 at 10:10am
oldschool, you mentioned some other things on the menu "for the kids" if I recall. I don't know how many kids or their age, but one thing I like to do when I have kids over is do "make your own pizza." Each kid gets a hunk of dough, then I have out a big pretty tray of toppings arranged in colorful stripes on a tray, and they put their own together, then we bake them.

They seem to love it, or if they don't you just tell them "talk to the cook!"

Don't know if that works with what you've got going on, but just an idea to pass on. I've done it with very young kids too.
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post #62 of 76
11/15/07 at 12:05pm

thanksgiving

Everyone puts in their requests in my family - and it ends up the same every year... I think my family & shrooms are related! Sister (her house) is roasting turkey; my hubby is smoking 1 cause her's won't feed and leave leftovers.

Fairly traditional stuffing, but some made out of the bird so us veggies can eat!

There will be homemade cran sauce, but my hubby won't eat it so there will be the canned jellied stuff for him

mashed tatoes & sweets (separate)

some green veggie

Creamed canned corn (again guess who that's for? Can I really be married to him???)

hmm I am forgetting some stuff I know~
And all that is after the apps of knishes, chopped herring and chopped liver

Then I am responsible for dessert:
Requested Pecan, lemon Meringue, choc cream, fruit (apple?) and pumpkin pies
Gluten free pumpkin cheese cake
Fudgy Brownies
GF Apple Cran Torte
In past years that has meant 8 pies (2 each) for 20.. + the other desserts
This year it will have to serve 30, but I added the apple cran - oh well

Ben, I thought you were a he too... so sorry!
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post #63 of 76
11/16/07 at 11:12am
hey, inthekitchen, bon appetit nov 1006 issue has a wonderful recipe for a pumpkin tiramisu, in case you're feeling real saucy!..check it out at epicurious.com and do a search under the title, if you like
joey
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post #64 of 76
11/16/07 at 6:55pm
Thread Starter 
Hotbrowns
Apple, chestnut, and mushroom stuffing
Plantain stuffing
cranberries cooked in port and grand marnier
prickely pear panna cotta (prickley pears are in season)
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post #65 of 76
11/17/07 at 5:03am
Hotbrowns????? That's what we're having for dinner tonight! Our local Kroger had a special on Boarshead Meats so........

BTW has anyone noticed how expensive fresh turkeys (or turkeys in general) are. I think we paid $2.89lb. Really noticeable when ya purchase a 25 and up bird..:eek:
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post #66 of 76
11/17/07 at 5:12am
What are "hotbrowns?" Never heard of them.

shel
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post #67 of 76
11/17/07 at 5:39am
oldschool....fresh turkey's brined and not at Trader Joe's are $1.69#

wow, $70 bird and not a local one at that.....wow......
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post #68 of 76
11/17/07 at 6:34am
Shel,

Hot Browns are an open-faced sandwich first offered by the Brown Hotel, in Louisville, KY in the late '20s or early '30s. You find them menu listed as Hot Browns, Kentucky Hot Browns, and Louisville Hot Browns.

Originally made with poached chicken on toasted light bread, covered with Mornay sauce, accented with bacon slices and carved mushrooms and broiled, it was later adapted to use turkey as well. Traditionally two pieces of bread are used, one kept square the other cut in triangles, flanking the center piece, and the chicken/turkey slices piled up on the bread.

Nowadays there are all sorts of versions. Most have replaced the mushrooms with tomato slices. And the've taken it quite a distance. There even are versions that use country ham and turkey, in a cheddar sauce. Makes an interesting sandwhich, but a real long ways from the true gelt.
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post #69 of 76
11/17/07 at 7:00am
Doersn't sound very appealing. Probably more a mid-western thing than a coastal dish. In all my years I've never come across the item ... thanks for the info.

shel
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post #70 of 76
11/17/07 at 7:15am
I only encountered it recently myself. I gave it a try a couple of weeks ago and it was pretty good. Definitely worth a shot and it makes a great dish for someone cooking for just one.
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post #71 of 76
11/17/07 at 3:48pm
I gotta admit I about choked when I saw it (paying for it was even worse).

As far as the hotbrowns it's a variation of the original that was served in Georgia. Turkey, country ham, crumbled bacon, mornay sauce and reggiano open face on a biscuit version. They were also moved to next week when we have some leftovers. (Company for lunch and the dinner menu didn't get explaind to the DW:suprise:)
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post #72 of 76
11/17/07 at 4:26pm
Checked prices at one market I visited today - proces ranged from $2.29 - $2.89
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post #73 of 76
11/17/07 at 9:03pm
Thread Starter 
Not a coastal dish? They are the best selling item for breakfast and lunch at Bobby Flay's New York Bar Americain.
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post #74 of 76
11/21/07 at 8:08pm

T day menu?

Just asked the host (my sis)... she said all the usual - then said "not making chopped liver, cheese & crackers instead (but will still be chopped herring). Lots of veggies - done crisp the way we eat them every day - I am thinking "I don't want my usual healthy on TDAY!!! didn't say that to my sis who thought she was being so nice to me! She never metioned cran sauce.

Ok - I made the 2 pecan pies, the 2 pumpkin (one from can 1 from a pumpkin to see what they say...), 2 choc cream (last time some preferred the pudding mix to the yummy dark choc - TRADITION!!! - so I made 1 of each), brownies In th morning I will make 2 lemon meringues and an apple cranberry gluten free torte...

Who needs the dinner?
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post #75 of 76
11/21/07 at 10:51pm
Kind of along the same lines of this thread...how do you guys who are cooking (who also cook professionally) work with your family who really wants to help, but you'd really just rather do it yourself? They mean well, but I want things done a certain way, and have little time to do it, so I'd rather just do it myself than teach someone. This is aside from the fact that home cooks generally don't know much about proper sanitation. Also, what about the people who think they know more than you because they've been cooking for 50 years? And the people who ONLY want the same thing they've been having for thanksgiving for the last 70 years. I've already learned my lessons about cooking in other people's kitchens. The way I feel is that if you want me to make a menu for thanksgiving, get all the groceries, then do it myself, why can't you just leave me alone and let me do it my way?
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post #76 of 76
11/22/07 at 7:00am
Thread Starter 
Either give them something easy to make, or make it yourself also, worst case senario you have more leftovers. My aunt is making a turkey and she isn't exactly Rachel Ray, so I am bringing a turkey too.
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