11.22.2010

Thanksgiving Menu!

thanksgiving recipes (blogged)
Thanksgiving recipes (see links below for recipes and photo credits)

This time of year, I love spending hours belly down on the living room carpet, propped up on my elbows, pouring over the Thanksgiving issues of my favorite cooking magazines. I'm entranced, brow furrowed, scribbling down Thanksgiving menu ideas and grocery lists, only to be distracted by my mug of coffee or Harold, who likes to press his wet nose to my cheek and paw at my hands whenever he realizes I'm interested in something that does not involve petting him.

This year I'm just cooking for Kurt and I, but that didn't stop me from ordering a small local turkey and planning an ambitious menu. Here are the recipes I want to try this year:

(Pictured from top, left) pancetta sage turkey and gravy, wild rice dressing with apples, sausage and chestnuts, potato pumpkin puree, sauteed kale with crispy shallots and cider gastrique, bubble-top brioche, cranberry orange relish, maple pecan macarons, browned butter and vanilla bean macarons {not pictured} and pumpkin caramel profiteroles.

Are you cooking for Thanksgiving? What are you making?

6 comments:

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. Due to a random last minute offer on my part, this year I'm cooking for my mom's nuclear family. I'm not ambitious or anything; I'm a one trick pony when it comes to this holiday. My dad's side has a special family dish called Mostaciollis that they eat at Thanksgiving... I obtained the secret recipe for them and my mom pretty much only wants me to cook so she can get some again. So I'm making a ton of Mostaciollis and a Pear, Fig, and Walnut pie.

    I've already made the Mostaciolli sauce and froze it, so I'm feeling pretty easy-breezy about the whole thing. How early do you start prepping for the whole traditional menu?

    ReplyDelete
  3. Yum, is mostaciolli like baked ziti?

    I started prepping yesterday. I set out my egg whites to age for the macarons and made a pot of stock for a gravy base. Tonight, I have to pick up our turkey and make the cranberry relish. The night before Thanksgiving, I always like to stay up late drinking coffee and baking desserts. I'll also make the brioche dough tomorrow so it can rest overnight. I really like the week-long process of creating a meal like this. I feel pretty accomplished and savy for having the foresight to plan, and it's exciting to see everything come together. With anything that doesn't involve food, I'm a huge procrastinator, so this must be where I find balance.

    ReplyDelete
  4. everything looks delicious. i can't wait to hear how the macarons turn out!

    ReplyDelete
  5. You know though, with food the payoff for all the planning and careful timing is very elemental and obvious. If you get good at what you're doing, you get better food. There are very few other tasks in life that are that self-rewarding to me.

    And it feels really good to be competent in such a basic life skill. I remember you cooking the graham crackers, thinking about being able to make s'mores after the zombie apocalypse; while that may be slightly hyperbolic, it's not that far off, ya know? No matter what happens, if you are still a live human on this Earth, fixing (tasty) food from scratch will be a useful ability to have.

    You do sound really on the ball with this meal. The desserts alone sound pretty ridiculously awesome... macaroons at Thanksgiving! The decadence!

    As for Mostaciollis, it is like baked ziti in concept, but not in flavor. It's a tomato and beef based mushroom sauce but the spice profile is more Northern European than Italian. Allspice and parsley are the tastes that really define the flavor of it for me. Oh, and the swiss cheese that it gets baked with. And the Dixie Rye I sop up the sauce with. Nom. It's hard to have one and a half gallons of the sauce on hand and not be eating it!

    ReplyDelete

Speak your mind.