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Proposed Thanksgiving Menus

post #1 of 72
11/10/11 at 10:37am
Thread Starter 

There are already a few Thanksgiving threads, but I thought this one might synthesize some of what's going on.

 

We're hosting Thanksgiving this year (and for many more to come, I hope.)  The weatherman says we can expect good weather, so we'll be eating on the patio.  As our dining room isn't that big, that makes things a lot easier.  

 

We're expecting 12, including a child and a "tween."  Two of our adult guests are non-drinkers.  Service will be buffet.

 

Our family situation has changed significantly over the past year, and we find ourselves putting together a newly blended group of family and friends.  My goal is to observe some old traditions and create some new ones, by going with a fairly traditional menu (everything from dead scratch except the pita chips, crackers and sourdough),

 

Cutting to the chase, I'm asking for your reactions to my menu -- any suggestions or improvements -- as well as asking about your own plans.

 

 

Proposed Thanksgiving Menu

 

Cocktails:

Choice of sparkling apple/cranberry juice or (shaken) Manhattans


Appetizers:
“Marcona” style almonds, cheese, grapes, terrine of chicken liver pate with cognac and truffles (grilled slices of sourdough baguette)
Spinach and Artichoke dip, with pita chips
Spiced cheese with “Stoned Wheat Thins”

Salads:
Cole slaw (sweetened rice vinegar/onion dressing), dried cranberries,  blue cheese and pecans    
Sliced avocado, lime juice, salt.

Bread Basket:
Onion-dill rolls

Sourdough bread

Pumpkernickel rolls

Main:
Smoked Turkey
Cornbread-pecan dressing
Giblet gravy (with smoked drippings)
Cranberry relish
Green Beans in beurre noisette with almonds
Mashed potatoes
Glazed yams    
 

Beverages:
Schramsberg Mirabelle Brut (NV)
Sparkling Cider
 

Dessert:
Pumpkin pie with bourbon and pecans, served with Chantilly

 

Coffee service:  
Espresso, cappuccino, latte, mocha or Mexican hot chocolate.

 

So?

 

BDL

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post #2 of 72
11/10/11 at 11:15am

OH!  Stoned wheat thins!!!!!!!  How i miss them!

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post #3 of 72
11/10/11 at 12:54pm

What do you do with your smoked turkey BDL? I've not smoked one of my own, but a lot of the ones I've eaten came out more like a turkey ham after the brine and smoking. What  do you do to avoid that?

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post #4 of 72
11/10/11 at 1:40pm

Sounds great!! The only concern I have is with serving green beans with almonds, when you already serve almonds as an app. Personally I wouldn't add almonds to the beans. Chop up some garlic and parsley, and add them to your beurre noisette haricots verts during the last mn of cooking. Add some freshly squeezed lemon just before serving, or better yet, serve with lemon wedges. 

 

Do you prepare glazed yams the same you would glazed carrots? Never tried that...

 

And what is a cranberry relish? You've aroused my curiosity. 

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post #5 of 72
11/10/11 at 1:45pm

BDL,

 

Very nice...count me in for a Manhattan to start...

 

The terrine sounds incredible.  I've been itching to make a chicken liver pate, and your decadent terrine inclusion really will start the meal off nicely.  Would love a picture of this and some of the other items, btw.  I like the traditional but "spiked" menu theme.  Good list of items that are ok for the less adventurous palate, but some really interesting options for those looking to be "wowed."  I am trying to look for something to add...and the only thing that I would consider is a different dessert option...I have two family members that won't touch pumpkin pie, so we always have some different desserts.  A homemade chocolate creme pie has been a hit the past few years at our gig, and I see you have the Mexican hot chocolate to satisfy the choco-holics.  Nice.

 

I really like the slaw/smoked turkey pairing.  I am imagining a "round 2" episode of smoked turkey breast and slaw on homemade pumpernickel at, oh, 9pm?

 

I expect that your menu will be a crowd-pleaser.  It looks like a "fun" one to cook too, not mundane, not too intensive, good selection of items you can make well in advance.  I get an odd feeling that this isn't your first shindig...smile.gif

 

Thanks for sharing...and FYI, being in Upstate NY, our T-day will definitely NOT be on my outdoor patio...enjoy!

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post #6 of 72
11/10/11 at 4:25pm
Thread Starter 

Phatch wrote:

What do you do with your smoked turkey BDL? I've not smoked one of my own, but a lot of the ones I've eaten came out more like a turkey ham after the brine and smoking. What  do you do to avoid that?

 

A few things.  I don't burn smokewood throughout the duration of the smoke, but only during the first half.  I use lighter woods -- no hickory, no mesquite, no walnut.  Pecan, fruitwood, alder, pecan and fruitwood in combination, or fruitwood mixed with oak are the best choices; this bird will be cooked over two splits of peach and one of oak.  I cook at moderate (as opposed to low and slow) temperatures, usually around 275F (not 225F) .  The first two things are the most important to controlling smoke taste, and the third helps quite a bit.   

 

Citrus and herbs help cut the smoke flavor.  Sometimes I use my "All Citrus Brine" made from bottled orange juice, bottled grapefruit juice, commercial lemonade, commercial limeade, onions and salt; but most Thanksgivings use a kosher bird instead of doing my own brining.  Either way I stuff the cavity with whole rosemary branches, sprigs of thyme and a variety of citrus.  Rubbing butter and herbs between skin and meat helps control the taste of the breast, as well as keeping it rich and moist.  I may add truffle slices as well, but am not promising.

 

Glazing the bird with something which has a definite flavor also helps.  For Thanksgiving, I go maple/black pepper -- the same glaze I use for Christmas salmon.  Maple syrup (real), butter, fresh cracked pepper, splash of bourbon, pinch of attitude. 

 

The worst thing about smoking turkey is the pitiful quality of the skin.  I tighten it up with a torch after the bird is out of the smoker and before it goes in the cooler for resting; it helps, but the skin is still a little flabby.  Fortunately, the only places where the skin is important are the legs and wings. 

 

_____________________

 

French Fries said:

The only concern I have is with serving green beans with almonds, when you already serve almonds as an app. Personally I wouldn't add almonds to the beans.


Echoing flavors during a big meal helps tie things together.  Haricot vert almondine is something of a classic and a chance to work some garlic into the menu, but your suggestion looks at least as good.

 

BDL

 

 


Edited by boar_d_laze - 11/10/11 at 6:45pm
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post #7 of 72
11/10/11 at 6:46pm

Quote:
Originally Posted by boar_d_laze View Post

French Fries said:


Echoing flavors during a big meal helps tie things together.  Haricot vert almondine is something of a classic and a chance to work some garlic into the menu, but your suggestion looks at least as good.

 

BDL

 

I hear you. It's a concern, not a problem. I'd never heard of haricots verts amandine before this post. 

 

So what about that cranberry relish? And glazed sweet potatoes? Care to share what they are/how they're made? I'm curious!! :)

 

Thanks BDL. 

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post #8 of 72
11/10/11 at 6:59pm
Thread Starter 

Cranberry relish is much the same as cranberry sauce, but chunkier and not as liquid.  Basically just cranberries cooked in a sweet liquid, with the liquid either reduced or otherwise thickened at the end.  I'll most likely use orange juice, but am still in the "roughing in" planning phase and remain open.   

 

Glazed yams:  Bake the yams until just done (but not mushy); peel if desired; slice about 1" thick, place in a single layer in a baking dish, cover generously with a glazing sauce.  Here, I'll probably use a sauce made from honey, molasses, butter and bourbon or cognac.  Just enough booze for complexity, not enough to make the yams taste funny to the kids or tee-totalers (four of our twelve).

 

BDL

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post #9 of 72
11/10/11 at 7:49pm
Quote:
Originally Posted by boar_d_laze View Post

Cranberry relish is much the same as cranberry sauce, but chunkier and not as liquid. 

 

I see. I suppose Cranberry relish is what I've always been making without knowing it then. smile.gif

 

 

 

 

Quote:
Originally Posted by boar_d_laze View Post

Glazed yams:  Bake the yams until just done (but not mushy); peel if desired; slice about 1" thick, place in a single layer in a baking dish, cover generously with a glazing sauce.  Here, I'll probably use a sauce made from honey, molasses, butter and bourbon or cognac.  Just enough booze for complexity, not enough to make the yams taste funny to the kids or tee-totalers (four of our twelve).

 

Wow that sounds really interesting, and here again, something I've never heard of. Something I'll have to try! 

 

Thanks a lot for sharing. 

 


 

 

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post #10 of 72
11/10/11 at 8:00pm

great menu and a wonderful time will had by all for sure .  i'm sure that you and linda are fabulous hosts, and what fun it will be to sit on your patio for the feast in sunny california....if you're really asking for opinions and not just approval i have a few...as a woeful woman who worries about ounces turning into pounds it would be nice to have a few fresh baby vegetables as an appetizer(sugar snaps, radishes, jicama,either with your green goddess dressing, or you could also serve them alongside your pita chips and the spinach dip...just something fresh and crunchy ..then another just simple straight unadorned vegetable...no sauce, no butter(well, maybe a smidgen), no crumbs...just beautifully and simply roasted or peas and pearl onions would be retro enough for you wouldn't it.?.dessert...only one kind of pie pie...hmmmm. a rustic apple tart  or pecan pie perhaps?...nice thing about pumpkin pie is that you don't have to even chew...it just slides right down!

 

for a cranberry relish...i think i pretty much take mine off the bag of canberries with a  twist or two or i think it's martha's...the cranberriers are not cooked...just process(pulsed) with some orange zest,pecans if you like and a splash of grandmarnier or whatever orange liqueur you have on hand and cinnamom or clove...it's a wonderfully tart relish and takes 5 minutes....don't think you should replace your relish... maybe serve two types...a sauce and a relish

wine...no red...what about a cava dry rose.?....just a thought.......no port with dessert?

are you making those breads migo...nice.......just a truly nice and special day you'll have.....i do dishes!!!

joey

p.s. and what music will you be listening to?


Edited by durangojo - 11/11/11 at 7:29am
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post #11 of 72
11/10/11 at 8:11pm
Quote:
Originally Posted by boar_d_laze View Post

Cranberry relish is much the same as cranberry sauce, but chunkier and not as liquid.  Basically just cranberries cooked in a sweet liquid, with the liquid either reduced or otherwise thickened at the end.  I'll most likely use orange juice, but am still in the "roughing in" planning phase and remain open.   

 

Glazed yams:  Bake the yams until just done (but not mushy); peel if desired; slice about 1" thick, place in a single layer in a baking dish, cover generously with a glazing sauce.  Here, I'll probably use a sauce made from honey, molasses, butter and bourbon or cognac.  Just enough booze for complexity, not enough to make the yams taste funny to the kids or tee-totalers (four of our twelve).

 

BDL


My wife makes a kick a$$ cranberry relish, for two years now.  She has been modifying it a little each year, but I think the jist is cranberries (cooked in liquid like BDL notes--just until they start to pop), apples, orange zest, walnuts, and a little gelatin to hold it together...not so much that it becomes JELLO, but it helps give it a nice consistency.  I am probably butchering her recipe...but we love it.  A nice twist on cranberry sauce and SO good...

 

Glazed yams sound nice...

 

LOVING this Thanksgiving chat, BTW.

 

Mr. Tailgate
 

 

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post #12 of 72
11/11/11 at 3:10am

BDL  Nice Menu

 

My 2011 sweet potato 3 sweets boiled al dente cool then peel cut in 1 inch dice

 SWEET KABOBS

1 can pineapple chunks  

1 can  comstock cooked sliced apples

Marashinno cherries or any ther peeled pitted cherry

pitted prunes or spiced apple rings

about 8 bamboo skewers  Soaked in water for 1/2 hour

  Alternate all of the above on skewers ,put in baking dish

top with your favorite glaze and bake till glaze sticks or save all juices and reduce with some spice to make a glaze(I add some maple syrup)

Reason I like these is you don't have to figure amounts it's 1 per person and its neat and clean

 

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post #13 of 72
11/11/11 at 3:26am

aPALM BEACH TROPICS. CRANBERRY RELISH

 

2 Pkg (24 ounces fresh crans.

1 can Pineapple tidbits or chunks

1 large orange peeled de veined and seeded

8 -10 marischino cherries rinsed

1 1/2 cups sugar

1 apple peeled

1/2 cup orange juice

Pulse pine, cherries, orange , apple till chopped  coarsly

 

     Cook berries in juice from pineapple, and whatever juice comes out of orange and  1 cup water   and the 1/2 cup OJ and sugar. Bring to simmer add everything else and bring to boil stir well  and cook  4-5 min.,let stand in pot a while till room temp or warm ,then cool in fridge.

    You can serve individual in a hollowed out scalloped orange or just in a serving dish garnished with orange slices.

I have also added yellow plumped raisins and sprinkled the top with chopped pecans,but some people do not like raisins and are allergic to nuts

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post #14 of 72
11/11/11 at 4:08am

Chef BDL,,

 

Your proposed meal sounds terrific. I would not change a thing. You have every item paired just nicely, as someone who pays attention to detail , you have it well covered.

 

So that is my reaction. If I had lived closer to you, I would have loved to have chopped beside you. You will have a lovely dinner party.


Edited by petalsandcoco - 11/11/11 at 4:45am
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post #15 of 72
11/11/11 at 8:55am
Thread Starter 

Durangojo -- You're a tough boss.  I love your suggestions, but they add a lot of work.  Don't forget, I'm lazy.

 

I love the chile gravy recipe.  I'll make it. but not for this meal.  It's pull to a different sensibility is too strong, and it would be a complication on a plate which already has a lot of things.  The next time I do brisket, or maybe for the "extra" turkey (I'll make two).

 

If I were going to add another sauce, it would probably be a mushroom cream, probably a mix of chantrelles, crimnini, miyataki, oyster and shitake.  If the main could use anything it's more vegetables, and mushrooms are like a vegetable.  Right?   We suffered through my sister's horrible version for years, and there would be a certain schadenfreude in doing it right.   How she managed to screw it up is beyond me.   However the gravy made with smoked drippings has a constituency of people who try to bathe in it, and might be enough.

 

Choice of cranberries, eh?  Maybe.  I could make both on Tuesday, so not overwhelming.  I'll make the bread doughs Tuesday evening let them "retarded" rise overnight, and bake on Wednesday. 

 

The chocolate bourbon pie is a good idea but I'm already baking two different breads and scratch making two bourbon/pecan pumpkin pies on Wednesday.  Plus doing a lot of other stuff, not counting the things Linda will invent.  Plus, plus I need something without booze for the kids and non-drinkers.  Maybe pull the bourbon from the pie and make a Mexican chocolate mousse with rum?    Maybe leave the bourbon in the pie and make a pineapple flan? (H/t Ed.) Whatever it is, it needs to be easy.  Wednesday is a lot of work so Thursday doesn't have to be.

 

I'm always amazed at how similar our approaches are but how we land in different places. 

 

Chef Petals -- Thank you.  It means a lot coming from you. We also have similar approaches and cooking philosophies.  I'd love to share a kitchen with you and Durangojo both. 

 

Chef Ed -- You like lots of pineapple my friend.  Who doesn't?  Interesting connection with pineapple and traditional American foods.  Maybe KY will talk about it.

 

Tailgate -- You have high standards, so the compliments mean a lot coming from you as well.   

 

Thank you to everyone for the feedback, keep it coming.  You're helping fill in the blanks. 

 

BDL

 

 

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post #16 of 72
11/11/11 at 9:12am

Mmmm save me a seat I've never had smoked turkey sounds like my kind of meal.  I usually skip the turkey and head straight for the ham so this might be even better and more fitting. 

 

When I think of Thanksgiving I'm envisioning a fall harvest and like to include ingredients like leeks and mushrooms as well.  Your avocado salad is throwing me for a loop, what's in it and are avocados in season in California?

 

Pumpkin pie goes without saying but I can't tolerate just one dessert.  I want apple pie too :)

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post #17 of 72
11/11/11 at 9:45am
Thread Starter 

Avocado season here runs from January 30 to January 29.  Avocados; thin sliced (soaked in ice water) red onions, fresh lime juice, best olive oil, salt, chile de arbol. 

 

OK, you guys are beating me down.  I'll think about apple pie, apple tart, or tarte tatin.  It means doubling the dough recipe on Tuesday night, for a Wednesday assembly, roll-out and bake; but otherwise it's just slicing apples, and not exactly the end of the world.  FWIW, I make over-filled, high-rise apple pie, if you like that sort of thing.  A tart or tarte tatin would look prettier on the sideboard but not as homey.  Creme anglaise from scratch, or "lazy man's?"  Hmmm.

 

BDL

 

 

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post #18 of 72
11/11/11 at 9:49am

I never celebrated Thanksgiving since I moved away,  and it was never a holiday i enjoyed as a kid (no presents, no tree, no candles, it was just the annoying drone of football games, a ton of dishes for me to wash, and all the men of the house sleeping on the couch in a cloud of cigar smoke!).  Coming to Italy, it was just another thursday and whole turkeys were unavailable and not having ever liked the holiday i never missed it.  But, BDL, your menu would make even jaded, cynical me hope for an invitation. 

 

Your menu sounds superb, of course.  I just got stuck at the stoned wheat thins, which are one of the few things (along with thomas english muffins and the possibility of getting a large cup of american coffee to go) that i sorely miss living here.  There is no substitute for stoned wheat thins.

 

But for feedback, the only thing that seems strange to me is the cole slaw.  It feels too summery to me (though I know you;re in California).  In any case, in a heavy meal like that, i would appreciate a nice mixed salad at the end of it, to sort of clear things up, cutting the richness with something sharp and crispy. 

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post #19 of 72
11/11/11 at 9:50am

sorry bdl,

 i rewrote my post without telling you so your post will look disconnected. after thinking about your very long list of things to shop for, prep and cook, i didn't want to add any more work for you. are you farming any of this out or are you and linda doing it all? yo, you have a busy few weeks ahead of you....the cranberry sauce you could make today if you like...it freezes well....  the relish has to be made day of or day before as it gets soggy, but the good news is that it only takes a few minutes...takes longer to clean the fp than to make it, if that helps...me say no to the creamy mushrooms and yes to something green...how hard can peas and pearl onions be?  s&p and a bit of butter, dry vermouth...thyme? mint? classic retro pearl onions are creamy as you know, but i like them unadulterated.... please, no pineapple...sorry chefed i think that pineapple has no place on a plate, especially a thanksgiving one....

just a thought...maybe make one of the pumpkin pies w/o the booze for the little ones...sorry pineapple flan sounds awful...do kids even like pineapple?...kids like ice cream....sounds like a weird question, but what kind of china...formal? just curious, that's all...

joey

just as a total aside and a different way to skin the cat, what about a plated salad?...baby greens, pears, apples, cranberries, spiced pecans... roastsed raspberry vinaigrette....that kind of thing...it's a little more work on the outside, but it's so nice to sit down to a beautiful plated salad with some wonderful fresh breads...as guests are done with their salads they can get up for the main....as i said, just a thought.....


Edited by durangojo - 11/11/11 at 10:06am
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post #20 of 72
11/11/11 at 10:52am
Thread Starter 

China?  Good question.  Besides the everyday stuff, we have 8 settings of Villeroy and Boch Basket which I bought 30 years ago and like tremendously.

VilleroyandBochBasket.jpg

Also, we recently inherited (not quite) 10 settings of (my mother's) Royal Doulton Adrian,

royal_doulton_adrian_dinner_plate_P0000080462S0013T2.jpg

and that's Linda's favorite. 

 

We can't do 12 with just one pattern, so we'll mix those two along with a lot of motley wood, porcelain, china, stainless, plate and silver serving pieces.  A lot of that stuff is in the garage, so organizing that is in the plans for next week.

 

As of the moment, Linda intends to do the stuffing and maybe something else; but the road to hell is paved with good intentions.  I usually end end up doing all the prep according to her instructions, or just doing it all.  She's a lot better than me at set up, making the house inviting and all that stuff, so it evens out.  The trick is nailing down who's doing what enough ahead so there aren't last minute surprises.  

 

Minted peas is a good idea, and very easy.   We have beaucoup mint plants in the back yard, they scent the patio.  Yes to that. 

 

Cole slaw is admittedly unusual, but Linda wants it.   Boar only pawn in game of life.  Besides, it will go very well preceding the smoked turkey along with the onion dill rolls.

 

BDL


Edited by boar_d_laze - 11/11/11 at 4:04pm
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post #21 of 72
11/11/11 at 3:36pm

Durangojo 

Since Hawaii is a part of United States, It is fitting I got the idea when I was  there, and since Florida is hot and tropical, pineapple goes here anytime. I realize Colorodo may be a bit colder but there is room for Pineapple at thanksgiving at least here.

     Me I hate Pumpkin. and here we don't have enough room for salad on thanksgiving, either in our stomachs or on our table. A relish tray  on table yes, salad no.

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post #22 of 72
11/11/11 at 4:17pm
Thread Starter 

This is the story (only better told) I was hoping KY would recount.  Unfortunately, you get stuck with me.

 

Pineapple is native to Central and South America, not Hawaii.  It spread through the Caribbean before Columbus.  Pineapple was cultivated in "Triangle Trade" islands.  However, as fresh fruit, it needed the fastest ships of the era to transport... like slavers.  It was available, but at the same time rare; consequently expensive, it became a status symbol in Colonial era, Eastern-seaboard North America.  Synonymous with 18th and 19th Century, elegant home dinners, it was perfect for Thanksgiving (and Christmas) dinners where abundance and opulence were thematic.  Our holiday recipes preserve the tradition even if we aren't aware of the history.   

 

BDL


Edited by boar_d_laze - 11/11/11 at 10:20pm
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post #23 of 72
11/12/11 at 2:37am

BDL  I was always under impressian Pineapple  was born in Costa Rica, I recall reading this a long time ago. Puerto Rico also has pines, but unlike Hawian ones the leaves are spiny and almost thorny as are ones from Chili. Pineapple is from the Bromiliad Plant Family I have grown them here in Florida but it takes at least 6 monthes and they are watered from the top down filling up their center leaves.

 

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post #24 of 72
11/12/11 at 3:31am

BDL your menu sounds amazing and the only thing I would change is instead of pumpkin pies for dessert I'd do one pumpkin and one apple.  Thanksgiving here was last month and we went to the inlaws for it.  They do a buffet and everyone brings something... I brought lasagne.  I wasn't happy with it but they loved it... apparently they have no tastebuds...lol

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post #25 of 72
11/12/11 at 3:49am

Actually, with that many guests, BDL, i think you need more deserts.  It's the reason to get to the end of a meal - that there is a desert waiting - and if you don't happen to like one desert, it's always nice to have another.  Also how are you going to feed twelve people with one pie???  What about some sort of gingerbread with whipped cream, or, as Leeniek says, apple pie - both traditional i think.  Then do whatever variation you like on it. 

 

 

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post #26 of 72
11/12/11 at 7:08am
Thread Starter 

Not one pie.  Never one pie.  Fie.  Fie.  For shame.  I was thinking about four pies of one type (would have two left over, one to pick on later, and one to give away), but that was obviously a mistake.  It will either be two types of pie, two pies and a large tart, pies and flan (can't believe you guys never heard of pudín de piña), or pie and mousse. 

 

Remember, there will also be fancy-shmancy mocha and hot chocolate service as part of the happy ending.   Or shouldn't I be relying on that to satisfy anyone's sweet tooth?  One thing's for sure I don't want to pop up and down every five minutes to make coffee or hot chocolate.  Hmmm.   

 

BDL

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post #27 of 72
11/12/11 at 1:44pm

bdl, 

sorry...dongeless again for a few more days... so short and sweet here....should all be okay by tuesday when we reach our final destination for the winter....

mmmmmm  brussel sprouts.....i do think if you're gonna do the peas you should add the pearl onions.....

scratch creme fraiche or lazyman's....not really any more work to do it the real one...but less than chantilly...personally i would prefer the lighter chantilly...flavored? canton?

soo, what kind of turkeys do you buy? natural? free range? fresh? kosher? frozen generic? does it matter?

speaking of turkey's and i know squat about smoking them, but would brushing them with something like kitchen bouquet 1/2 way or 3/4 way through help with anything (flimsy, flappy skin) other than color?

do you have more than one fridge?

if i didn't have to work myself, i'd love to slice and dice and cook beside you and petals....but a girl's gotta eat!

more later on down the road......

joey

oh, just wanted to add that it's good you know who's boss...coleslaw rocks!!

 

 

 


Edited by durangojo - 11/12/11 at 2:06pm
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post #28 of 72
11/12/11 at 5:44pm
Thread Starter 

For those who don't know, lazyman's creme anglaise is melted french-vanilla ice cream, which has been passed through a fine sieve to force the bubbles out and make it silken.

 

We had brunch with the in laws today, and when I asked what family Thanksgiving traditions were important for them to have with our new, blended family, they said, "sweet potato pie."  So dessert is officially out of my hands.  I will provide regular Chanitlly and creme fraiche sweetened with maple and flavored with Canton as garnish.  But other than that, nada.  Good.  I've got enough baking to do anyway. 

 

With sweet potato pie on the menu, it might be a good idea to serve the yams simply baked with butter, salt and pepper rather than candying them.  Something to think about. 

 

Usually when I smoke turkeys, I buy a live bird from a local fresh poultry place, and brine it in my "all citrus brine."  But the slaughterers get crazy around the holidays, certain people get squeamish about live birds, and two large-ish birds is a lot to brine at a time.  For Thanksgiving, I usually buy kosher birds from Trader Joe's, and figure that koshering was enough brining.  But, I'm prepared for hiccups and open to change. 

 

Brushing the skin with Kitchen Bouquet doesn't help.  It's really only seasoned, caramel coloring.  Brining is some help, but not much; and usually not on the Thanksgiving dance card.  A "mop" with a lot of acid might help; but (a) I'm not a big fan of mopping, and (b) don't want to put a lot of acid on the skin anyway.  The only thing which really makes a difference is torching the bird before it goes in the cooler to rest.  (You've seen pictures of one of my post-cook, torched, barbecued chickens, right?) So, that's what I do.  When I carve, if I'm not feeling time pressure, I'll hit the wings and legs with the torch again -- they're the only pieces with significant amounts of skin anyway. 

 

Two fridges.

 

Coleslaw rocks, indeed -- especially with smoked foods on the menu. 

 

BDL

 

PS:

 

ALL CITRUS TURKEY BRINE

 

Ingredients:

3 onions

4 garlic cloves, smashed but not chopped

4 bay leaves

2 cups water

10 lbs of ice

1 cup non-iodized table salt

1 quart cold fresh orange juice

1 quart cold grapefruit juice

1 quart cold lemonade

1 quart cold limeade

Variety of fruit, cut in sections, peel on (optional)

 

Technique:

Rough cut the onions and put them in a large kettle.  Add the garlic, bay leaves, water and salt.  Bring to a boil.  When the water boils and the salt completely dissolves, remove from heat.  Allow to cool for 10 minutes. 

 

Add 2 cups of ice cubes, fruit juices, and fruit sections (if using).   

 

Put your turkeys in a scrupulously clean, insulated cooler.  Add enough brine to submerge them completely.  Place a pan, just small enough to fit flat in the coolers, on top of the turkeys. Put the remaining ice in a bag (a clean garbage bag is fine), secure the top so it cannot leak, and put the ice on top of the turkeys.  Close the cooler tightly, and brine overnight. 

 

PPS.  The usual.  This recipe is original with me.  If you want to copy and share it, please attribute it to me, Boar D. Laze.  

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post #29 of 72
11/12/11 at 6:59pm

 

Chef BDL,

 

 

Are you a fan of fruit ? Peaches ? I realize that your desserts may be decided upon but I just thought maybe for future ideas you might concider the humble and sweet Georgia peach ….

This is a fruit that many might not concider for a dessert but they can be done ahead of time and with the right flavorings / plating , can be elegant too.

 

Just a few ideas :

 

Poached peaches with vanilla zabaglione, honey poached peaches,peaches in a fragrant syrup of white wine and sugar, spiced peaches, poached peaches with frosted (sugar coated ) almonds and mint ice cream, peaches and ginger, poached peaches with ice cream and raspberry coulis, Hungarian poached peaches,

 

rosemary, basil and lavender are flavors that pair well.

 

Yes, I happen to love them, that does not mean everyone else .

 

One does a whole painting for one peach and people think just the opposite- that particular peach is but a detail .

Pablo Picasso

 

ps. the dishes are very stylish.

 

Tart of Les Desmoiselles Tatin....

 

I just saw your post , well I guess that is it for the dessert....please , do not mind my rambling. I think a citrus brine gives alot of flavor, thank you for posting it, I wonder if tossing in the zest would matter ?

 

a very nice thread.

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post #30 of 72
11/12/11 at 11:10pm

Well, i would assume a fruit bowl would be sort of part of the table at desert time. 

I still would go for more than one type of desert - holidays are special and what is more special than a choice of deserts?

And as you say BDL, you get to eat the leftovers.

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