Tuesday, November 25, 2008


The first shot of Thanksgiving has been fired: The stock that we’ll be using as a base for the turkey gravy is simmering away happily on Darth Stover.

Most of the advance work will kick off tomorrow. She Who Must Be Obeyed doesn’t like a last-minute frantic rush in the kitchen, so she will be doing most of the Heavy Lifting tomorrow...as much as possible, anyway.

What’s on the menu? Let’s take a look:

The Main Event will be an Apple-Scented Roast Turkey with Cider-Calvados Gravy. We tried this recipe last year and it went over well, with moist white meat perfumed with layered flavors of apples and ancho chiles.

We’ll try something old: the traditional Green Bean Casserole familiar to millions...except ours will be made from scratch with fresh green beans and mushrooms. No canned Cream o’ Mushroom Soup.

And something new: Roasted Brussels sprouts and parsnips. Roasted root vegetables are a fine seasonal choice.

The Missus likes to make two different types of dressing (AKA stuffing). One is a Sausage-Rice Stuffing with Golden Raisins and Pine Nuts, a family favorite for the past 26 years; the other is a more traditional version made with focaccia croutons, herbs, and celery. Both are seriously yummy.

Not enough starch? There’s more. Corn Pudding...and Sweet Potato Pudding “Gary,” hand made by Gary hizzownself. Still more: Carrot soufflé. Baked acorn squash.

Oh - and the usual assortment of Cranberry-Related Condiments.

In years past (as though one could actually cram a dessert into one’s cake-hole after such an over-the-top feast), we’ve served an assortment of pies, including the infamous Greenwood’s Holy Shit Chocolate By Gawd Cream Pie. But we have not, as yet, decided upon a dessert.

Perhaps a Bromo-Seltzer.

The best news? The Mistress of Sarcasm and Gilad are on their way. They’ll be here tonight (keyn ayin hara) instead of tomorrow. Joy!

Update: The kids arrived safely at about 12:30 a.m. The turkey is now sitting in the brine, where it will remain until tomorrow morning. The Roasted Cranberry Sauce (with jalapeño, cardamom, orange zest, and port) is done...and just for good measure, SWMBO is whipping up a batch of broccoli soup.

No comments: