Thanksgiving is coming up in a few weeks. Anybody start planning yet? I was thinking about this as I was looking through this month's Food and Wine issue. Any new recipes you are wanting to try?
Original Post
Bella, even I (a far better cook than you Wink) does not attempt a Thanksgiving dinner. There should be an age limit - You must be over 50 to cook for thanksgiving.

If you don't have a grandma of your own - find one and go there.

Just bring dessert Smile
We hosted our first last year, and will do the same this year. 10 total in attendance (both sets of parents, both sisters and Terra's grandparents). Not sure about appys, but we'll do two turkeys (one fried, one roasted), two types of stuffing (actually, each Mom will bring their own), mashed potatoes, yams, maple-glazed carrots, green beans, sweet corn, cranberry sauce and dinner rolls. Big Grin
"Over the river and through the woods, to Bella's house we go....

We came to feast, but ate a gross beast and vomitted all the way home"
Originally posted by Bella Donna:
I am waiting for wineismylife to buy a turkey fryer so I can use his Big Grin
Once you fry a turkey... you'll never roast one again.
Originally posted by Bella Donna:
That's a lot of oil for a turkey...

I'm looking for new potato recipes...

Maybe bigredforme or LuluVino can bring the red potatos.
Originally posted by Hunter:
"Over the river and through the woods, to Bella's house we go....

We came to feast, but ate a gross beast and vomitted all the way home"

Originally posted by Bella Donna:
That's a lot of oil for a turkey...
I just get the 30 gallon jug of peanut oil from Costco. You can reuse the oil up to 6 times.
Originally posted by Bella Donna:
What else do you want me to fry with 30 gallons of peanut oil? That is a lot of oil...
I know it's a lot of oil. I'm just saying that you don't have to use new oil everytime.

You wasted your 3000th post on 30 gallons of peanut oil? Big Grin Congrats...and now I will keep you in mind everytime I walk by that vat of peanut oil at Costco's Big Grin
Bella, I'll give you a recipe you maost likely can follow without screwing up too badly. No blenders, cars, or flour are necessary. No follow very carefully.

1. Use a teapot, pot, frying pan, or sauce pan.

2. Put water in it. Tap water, bottled water, or water in a can.

3. Put vessel on range.

4. Turn on range.

5. Open package of tea bags.

6. Take out mug, coffee cup, or glass.

7. Put in one tea bag.

8. Leave tag from tea bag sticking out.

9. When water boils, you know it by bubbles spewing forth.

10. Pour boiling water into mug, cup, or glass to about a half inch from rim.

11. Wait til liquid darkens appropriately. If you don't know what appropriately is, start 10 or 15 mindless threads about it asking for help.

12. Remove tea bag. Use tag to remove it.

13. Add appropriate amount of sweetener, lemon, or cream as desired. If determination of appropriately difficult, see #11 above.

14. Sip liquid carefully. It will be hot unless it takes you a long time to progress from step #10 to step #14.

15. Start several threads about your achievement.
This is from November 2005 issue of Food and Wine

Herb-Topped Sweet Potato Biscuits
-1 pound of sweet potatoes
-2 1/2 cups (and a little extrat) all-purpose flour
-3 tbs light brown sugar
-1 tsp baking powder
-1 tsp salt
-1/4 tsp cayenne pepper
-1 stick cold unsalted butter, diced
-1/2 cup whole milk
-1 egg yolk mixed with 1 tbs heavy cream
-30 small herb sprigs

Set oven at 400
Bake the sweet potatoes for 1 hour or until tender
Let sweet potatoes cool, mash
Refrigerate sweet potatoes

Mix the flour, brown sugar, baking powder, salt, and cayenne pepper, and butter

In another bowl mix the chilled sweet potatoes and milk

Mix both bowls together and refrigerate for atleast 15 minutes

Set oven at 425

On a well-floured surface, pat the dough until is is 1/2 inch thick. Using a cookie cutter (or other utensil) stamp out biscuits. Reroll dough and repeat.

Brush biscuits with egg wash and press a small herb sprig into each biscuit

Bake for 20 minutes or until brown
We saw that also and thought it sounded good. We're pushed for time on T-day, so I'm wondering if you can do everything through stamping them out the night before. Then, on T-day baste and press in sprig and bake. Any thoughts?
Bake them while your turkey is resting.

Im sure Food and Wine loves their recipes being typed word for word on the internet too. Wink
It wasn't typed word for word. It is a condensed version. I also credited the source of the recipe.

I'm going to try out the recipe this weekend and let you know how long it takes...I honestly don't think it will take that long.
Originally posted by Bella Donna:
I honestly don't think it will take that long.
It'll take about an hour to roast the yams, then you have to let them cool until you can work with them... say another 15 mins. After you mash, you need to refridgerate until chilled... I'd assume 30 mins minimum. Then, mix together and refridgerate for another 15, finally bake for 20. I'd bet at least 3 hours.
If the only thing you are making and doing at the time are the will take 3 hours. But I usually cook several things at the same time or study in between cooking times.

But you are correct when adding up all of the prep and cook and wait time that it can be 3 hours.

I would throw the sweet potatoes in the oven a day or two ahead while you are baking something else around that temperature.
Originally posted by Flubis:
Im sure Food and Wine loves their recipes being typed word for word on the internet too.

Their recipes are already word for word on the internet.
why cook when you can go out, save your best work for the bedroom - let someone else slave over the stove, oven, etc ... this is from a gourmet cook who's family has tolerated one new dish each week since January 05 - who (?) needs a break
We are having a deep fried turkey (cajun injected I think). Anywone have any pairing recommendations? I am in charge of the wine. I was thinking pinot, but am up for any suggestions. Thanks.
Studious: we do fried turkey every year. T-day is a tough pairing because of all the different types of food. Personally, I've found that pinot works well, as do Cotes-du-Rhones. Zinfandel is another good match... as long as it isn't one of those 15%+ bombs. For whites, we like Riesling or Gewurztraminer.

I'm not sure how spicy your injection is. We use Creole Butter, or the Garlic and Herb marinades. Both are very mild, and go great with the wines. I don't know how my recs would stand up to a spicy marinade.
I am done with Thanksgiving for this year already - decided to try and celebrate early with Canadians. Went very well, and everyone liked the idea of having an extra month for X-Mas shopping.

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