Wednesday, November 23, 2011

T(hanksgiving)-1: Appetizers and Appointments - November 23rd, 2011


Dressing - I finally found something that balances my craving of packaged stuffing with a desire for more "grown up" flavor. This recipe was an aside in this year's Thanksgiving Bon Appetite. I'm doing the assembly a day ahead and will bake it tomorrow.


Turkey - I brine my turkey. But I haven't settled on a recipe - I like to try something new every year. My fiancee is from India, so I was exited to try a Tandoori Turkey. Sadly, she grew up in the Midwest, so I had to stick with something more traditional. This recipe seemed like a good compromise and I love the idea of anise and cider. I put the turkey into brine this morning - it will sit for about 24 hours.


Pimiento Cheese - My grandmother gave me her recipe for this favorite of mine, I was surprised that it had a ton of Velveeta in it. I stick with about 8 ounces of sharp white and yellow cheese and a cup of mayo. Add some jarred red peppers and some cayenne. That's it. It needs to sit in the refrigerator overnight to set. I did avail myself of my grandmother's cocktail sauce approach: ketchup, lemon, a bit of chili sauce and horseradish to taste. This also can sit.


Fry the shallots for homemade green bean casserole. Slice them thin on a mandoline and toss them in a sturdy pan and barley cover them with oil. Turn the heat to high and WATCH and stir carefully about 12-15 minutes until golden brown. Dry very well.

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