Friday, November 28, 2008

Thanksgiving Dinner

I know, most people post about holiday food before the holiday. But not me. I'm posting about it after. So there. Thanksgiving is my favorite holiday. It's much less stressful than Christmas (especially for me since I don't host it, heh) and involves a great deal of pie. I love pie. I go to my brothers in the morning, help cook, sometimes help clean and generally try to be of use (although this year I got in the way more than helped, trying to take pictures). My sister in law does the majority of the cooking, all of it fantastic. Various family shows up around one and we start at it. Here is what we had (I don't have the recipes right now, but will update when I do. If anyone is interested in anything in particular let me know and I will get it to you). Turkey, of course. It's brined using Alton Browns method, which I can't recommend enough. The turkey always comes out moist and flavorful, it's just the best. That goes into the oven in the morning. We also baste it in butter, chicken broth and this year some sage leaves. Basting is one of my jobs. There are also sides. A small mountain of mashed potatoes, creamed onions, corn, squash (ugh, sorry about the pic. That was the best one.), stuffing (in the bird and out), gravy, cranberry sauce and rolls. Not to mention dessert. Apple pie, mince meat pie, pumpkin pudding with meringue, chocolate mouse pie and apple pecan cheesecake. Yeah.

But we start with crackers, cheese, chips and dip. This is a sun dried tomato, pesto, goat cheese (I think) torte. It is awesome. Then we sit down at the table. Which has food on it. And we eat. Good times.

22 comments:

RecipeGirl said...

Wow, that spread looks absolutely fabulous. Hope it was a good one!

The Brutal Gourmet said...

We do the brine with Alton's recipe, but as you mentioned we did some stuffing in the bird, so no (other) aromatics in the cavity. The apple pie is the same one we did together a little while ago, but one dessert recipe which should never be lost is the mousse in the chocolate mousse pie:

1 pkg (12 oz) bittersweet chocolate chips
4 eggs, separated
1 pint whipping cream
1 tsp vanilla
¼ c sugar

Beat egg whites until stiff. Slowly add sugar. Beat for 5 minutes.
Beat cream until stiff.
Melt chocolate in a large pan with 1 ½ Tbs water. Add egg yolks, one at a time. Remove from heat, add vanilla. Fold egg whites into chocolate. Fold whipped cream into chocolate. Refrigerate for 12 hours.

Bob said...

RecipeGirl: Thanks, it was! Hope yours was good as well.

Brutal: Too true, that is the best mousse ever.

Reeni said...

What a whole bunch of delicious food. Creamed onions? I'm intriqued. I love onions and am not familiar with this dish. Yummy desserts, mmmm apple pecan cheesecake!

Bob said...

Reeni: I'll get the recipe for the creamed onions and post it. I really like the flavor of them, but they are wicked squishy, which is a turn off for me.

Jo said...

yummmmmmmmmy! looks wonderful :)

Clumbsy Cookie said...

What a wonderful meal!!! Look at those gorgeous desserts!

Bob said...

Jo & Clumbsy: Heh, it was wonderful, my sister in law does a great job. And I didn't even post about the wine! :)

Food Lover said...

The turkey looks good ha!

Jenny said...

Wow Bob,
You've outdone yourself, your table looks just beautiful! Great post!

Bob said...

Thanks Food Lover and Jenny! I can't really take credit for it, my sister in law did most of the work.

Sara said...

Your thanksgiving looks amazing!

Michele said...

What a beautiful spread!!!

Bob said...

Thanks Sara and Michele! I'm sending my sister in law a link to these comments, it will make her happy. :)

Emily said...

Wow, what a feast!

You had mince meat pie? I've never tasted that before.

Bob said...

Emily: Mince meat pie is... not my thing, personally. Lots of raisins. Don't let the name fool you, there isn't any meat in it (well, not usually. Anymore, at least). It's a spiced (cinnamon, cloves, etc) taste, lots of dried fruit and things. Kinda gooey. If you like dried fruit and such you should try it, you might like it.

kaje said...

Thanks for all the nice comments! I love cooking up Thanksgiving dinner, despite the manic frenzy during and exhaustion after! Plus, it is 1 of maybe 3-4 times a year I can justify pulling out the good dishes and stuff (they look so pretty in the picture, thanks Bob!) The creamed onions are very simple.
1. Peel as many small white boiling onions as you want
2. Cover with water and boil until soft
3. Drain
4. Return onions to the stove with butter and heavy cream
5. Boil to thicken a little.
6. Season with salt & pepper.
I don't have any specific amounts that I use, as this is a recipe handed down from many generations back. It is also very forgiving - as long as you don't completely undercook or overseason, it comes out fine! They are especially good leftovers - pile them on top of a bowl of mashed potatoes... yummmmm :)

Zesty Cook said...

Bob - This looks fantastic. WHat a spread. great post.

zesty

bakingblonde said...

Wow, what a spread! I love the photos, it makes me want Thanksgiving all over again!!

Bob said...

Thanks Zesty and Bakingblonde! Heh, it doesn't take much to make me want Thanksgiving again. :)

Gina Kadlec said...

Looks yummy!!! I always brine with Altons recipe and I agree, It's the best and always turns out perfect. Happy Thanksgiving!

Bob said...

Happy Thanksgiving to you too Gina! Hope yours went smoothly, what with the new baby. :)

LinkWithin

Blog Widget by LinkWithin