Tag Archives: Thanksgiving

Thanksgiving Round-Up

November 27, 2009

Filed Under : EAT - RECIPES

Today I’m feeling tired and sluggish because I’m suffering from a massive food hangover. I don’t hold back when it comes to Thanksgiving and this year was no exception. And now, I’m dealing with the consequences. But nonetheless, the evening was a success and I’d like to share my menu with you:

  1. Butternut Squash Chowder: I’ve made this recipe the last several years using Williams-Sonoma’s jar of butternut squash puree. The chowder is thick and creamy and serves as a perfect first course.
  2. Turkey: To prepare, we first massaged globs of butter under the skin. Then we rubbed olive oil over the entire bird and sprinkled it heavily with kosher salt, pepper, and thyme. We filled the cavity with 1 onion chopped in fourths, 1 whole garlic chopped in half, kosher salt, pepper, and thyme. After roasting for several hours, the skin turned out crispy just how I like it.
  3. Cranberry sauce: We made a very simple cranberry sauce with hints of orange and spice.
  4. Buttermilk-Parmesan Mashed Potatoes: I found this recipe in the November Cooking Light and when I saw that it called for Parmigiano-Reggiano cheese, I knew I had to include it on the TG menu. The sharp, yet buttery bite of the Parmigiano really added to the potatoes. One of my faves.
  5. My Mom’s Famous Sweet Potatoes: Sorry people, no recipe here. It’s my mother’s secret recipe and even I don’t know what it is. All I know is that she uses 10 lbs. of sweet potatoes because if we ever ran out, we would have some very angry Thanksgiving eaters.
  6. Dried Apricot and Sausage Stuffing: Sorry, I couldn’t even find this recipe online because it’s from Sunset Magazine’s 1995 November issue. We love adding a vintage recipe into the mix and this one’s an old fave.
  7. Brussels Sprouts Gratin with Caramelized Shallots: I blogged about this recipe a few weeks ago and let me tell you, it did not disappoint. The brussels sprouts were tender and delicious in the cheesy gratin. I feel like anything covered in cheese would taste good. The recipe calls for 1 jar of caramelized shallots from Williams-Sonoma but they were having a major shortage and we couldn’t find the jar at any location. So I made my own caramelized shallots using red wine vinegar, brown sugar, salt, and pepper. Holy crap, they were delish.
  8. Sauteed Carrots with Sage: Simple, yet elegant and delicious.
  9. Turkey Gravy: Purchased from our local butcher, Green Acres.
  10. Desserts: Meyer Lemon-Cranberry Bundt Cake, Pumpkin Cheesecake (made by my wonderful aunt), 2 Pumpkin Pies, and Red Velvet Cupcakes (made by my wonderful cousin).

Like I said before, we do it right or we don’t do it at all. And now, it’s time to prepare the leftovers…

Red Sunflowers

November 24, 2009

Filed Under : EAT

Who says Thanksgiving can’t be a chic occasion? With these red sunflowers I found at Trader Joe’s today, the Thanksgiving table will not only reflect the beautiful colors of fall, but will look chic doing it. Adding a simple, yet bright color will jazz up any table and serve as a stunning background for the turkey feast. Happy Chic Thanksgiving!

The Enigma of the Brussels Sprout

November 15, 2009

Filed Under : EAT - RECIPES

brussels sprouts

I apologize for not writing about food in a long time. I guess I just haven’t been hungry lately! That’s a lie. Anyways, I’m going to recommence my food conversation by examining the brussels sprout. What the hell is it? I’m not totally sure but the closest thing I can compare it to is a miniature-sized cabbage. If you know me at all, then you are fully aware of the fact that I love anything miniature – mini water bottles, mini ketchup bottles, mini cupcakes, etc. And therefore, I loved the brussels sprout before even trying it.

Brussels sprouts are pretty common in fall cooking, especially Thanksgiving, but for some reason, Sir Sprout and I have never crossed paths until a few weeks ago. I wasn’t surprised when we became fast friends because the taste reminded me so much of bok choy, which is one of my favorites. And they are so adorable so that’s always a plus in my book. After much deliberation and consideration, my mother and I decided to add brussels sprouts to our Thanksgiving menu.

Now you might think this is no big deal but we take our Thanksgiving menu very seriously so this was quite the decision. We do the holiday right or we don’t do it at ALL! So after sorting through every single food website and November cooking magazine, we decided upon the Brussels Sprouts Gratin with Caramelized Shallots from Williams-Sonomas’ Thanksgiving pamphlet. Welcome, dearest brussels sprout, to our holiday menu.