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Spinach gratin sounds great and I will now do a kale gratin up here. I'm thinking: - High roast turkey with a compound butter rub TBD. - Pumpkin pie with maple syrup - Small bowl of Glasgow punch - Kale gratin - Cold roast beets cooked a few days ahead and spritzed with vinegar and sliced pickled onion. - Roast squash. May or may not be forced to mash them by my wife. - Parker house rolls if I have time and energy, buttermilk biscuits if not. - Stuffing prepped the day before, details TBD - Whole cranberry sauce for me, smooth for my wife and most of the other guests. - Homemade cultured butter for everything - Gravy from the turkey drippings and giblets. - Chunky mashed potatoes with sour cream, garlic, and plenty of freshly chopped chive. - My father will surely bring a salad and green bean casserole. Cranberry sauces, pie, roasting of beets and squash will surely be done beforehand. Suggestions welcome.
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Nov 12, 2014 16:43
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My never ending move from hell refuses to let up, so some menu shuffling is in order.Butch Cassidy posted:- High roast turkey with a compound butter rub TBD. I am definitely taking Thanksgiving-Eve as a vacation day, next year to lay out more of what I want on my own and defer most stress to a lazy kitchen day before turkey time. E: Speaking of Christmas, I'm thinking Eggs Benedict for brunch with homemade hollandaise/English muffins and a prefab tourtière to stick in the oven and take it easy until dinner. Some simple roast veg. sides and Parker House rolls. Any good ideas for a tourtière that will freeze okay beforehand and not be bland Canadachow? As for New Year's Eve: Beef stew, no-knead bread bowls, bubbly, Three Stooges marathon. Butch Cassidy fucked around with this message at 19:20 on Nov 25, 2014 |
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Nov 25, 2014 19:14
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d3rt posted:Buy a kitchen fire extinguisher if you're worried. Everyone should have one anyway. I just ripped my grandmother's off the wall that has been in the red for years to replace with a new one. Now to get it recharged and stuck upstairs to have one on each floor. Butch Cassidy fucked around with this message at 22:00 on Dec 6, 2014 |
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Dec 6, 2014 21:58
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I'm leaning toward using the King Arthur tourtière recipe as a base for Christmas supper with a cold water dough. Any better suggestions before I prep a couple to freeze tonight? The full meal will be simple with the meat pies, a bread puddin with rumnsauce to top, gravy, brown sauce, turnip or rutebega, and mulled mead. E: Filling ready to pack into a brace of pies once the dough is rolled.  Added some fresh ground allspice to the recipe and ground whole cloves/thyme in the trusty mortar while at it. And bloomed the spices in the meat drippings before sweating the onion/celery.  And glamour shot of Boston butt grindery in the end of the kitchen still in need of final zoning. 
Butch Cassidy fucked around with this message at 18:29 on Dec 15, 2014 |
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Dec 14, 2014 20:07
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