[Sca-cooks] Thanksgiving trends

[Karen Lyons-McGann]

My table will have recipes I'm still testing for that Genovese Yule Feast I
asked the list to advise on.  I haven't got round to responding to all of
the posts, but I did make use of them!   I Will report back after the
feast.

Bonne

On Saturday, November 17, 2012, Susan Lin wrote:

> We'll be cooking the turkey in the Big Green Egg.  We've also got a spiral
> ham we'll heat up (have I mentioned that we do not keep a kosher home!)
> Mostly a lot of tradition in the house;
>
> appetizers (quick feed people, they may be hungry when they arrive and
> there might not be enough food!):
> gravlax - it's curring in the refrigerator as we speak
> goat cheese with cranberries
>
>
> dinner:
> cranberry sauce with crystallized ginger (homemade) and crystallized lemon
> peel (also homemade)
> Green Beans (no casserole - no mushroom soup and no fried onions out of a
> can) - probably almondine
> carrots (just steamed)
> salad - someone's bringing it so have no clue what will be in it.
> mashed potatoes with lots of roasted garlic
> cornbread
> sweet potatoes - probably with those little marshmallows but I"m not making
> it and I probably won't be eating it either.
> dressing (we don't stuff the bird so it's not technically stuffing) -
> usually sausage but I might try oyster this year too.
> pie (pumpkin and pecan)
>
> We're pretty laid back around here.  Everything will be buffet style and
> the football games will be on.
>
> Thanksgiving is a co-leader on my list of favorite holidays (along with
> Passover).
>
> Shoshanah
>
> On Sat, Nov 17, 2012 at 11:17 AM, Johnna Holloway <johnnae at mac.com<javascript:;>>
> wrote:
>
> > Time to talk turkey.
> >
> > So what are people doing and what new items or dishes are you making?
> >
> > The New York Times' Dining and Wine endorsed "Jacques Pépin’s
> > Steam-Powered Turkey" on Wednesday.
> >  "So, yes, you’re reading this right: Jacques Pépin wants you to steam
> > your turkey. He wants you to put that bird in that big pot (you can buy
> one
> > for about $40 at a kitchen supply store), where hot vapors will melt off
> > its fat. (If you prefer, use a large covered roasting pan.) Slicing
> deeply
> > at key joints — between the drumsticks and thighs, and between the wings
> > and breast — will help ensure that the meat is cooked through.
> >
> > Then he wants you to roast it, letting the oven burnish its golden
> > surface."
> >
> >
> >
> http://www.nytimes.com/2012/11/14/dining/steamed-turkey-the-jacques-pepin-way.html?ref=dining&_r=0
> >
> > Now where is it that we have seen recipes that simmer and then roast?
> > Everything old is new again.
> >
> > I have also this one link on trends this year.
> >
> >
> >
> http://www.bettycrocker.com/menus-holidays-parties/all-holidays/thanksgiving/newest-thanksgiving-ideas?nicam1=CONTENT_PPC&nichn1=OUTBRAIN&nipkw1={ad_Title}&niseg1=TDCORE_BC&esrc=16664
> >
> > Happy eating
> >
> > Johnnae
> >
> > Sent from my iPad
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