[Sca-cooks] Thanksgiving trends

[Susan Lin]

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> 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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