[Sca-cooks] Thanksgiving trends

[Jim and Andi Houston]

I cooked 6 turkeys for my pre-contact Mayan feast a few weeks ago by cutting
them in half and braising them in fat chicken broth that chiles had been
rehydrated in. The turkeys were crazy good- moist and flavorful- so I might
do it that way again, or I might stick with my traditional brine & roast,
liberally stuffing & basting with butter, herbs, and apples. A woman in my
Barony raised a small flock of heritage breed free-range turkeys this year
and I was lucky enough to get one, so I'm going to give my turkey the royal
treatment, either way.

I'm also making giblet gravy, a small home-cured ham, creamed chard gratin,
whipped sweet potatoes with sorghum molasses and butter, home-grown butter
beans with smoked ham hocks, and a fancy cheesecake. My second job is at the
farmer's market so I'm hyper-aware of seasonal produce and I'm using that
knowledge to the fullest for the holiday. My parents are bringing mashed
potatoes, a couple other veggie sides, and several pies. 

We will feast like kings!

Madhavi

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Johnna Holloway
Sent: Saturday, November 17, 2012 1:18 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Thanksgiving trends

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-wa
y.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_Tit
le}&niseg1=TDCORE_BC&esrc=16664

Happy eating

Johnnae

Sent from my iPad
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