Dinner For Dudes: Thanksgiving 2019

Well, I am way behind on my blogging, but since this is really only for me and my children one day when I am gone I try to keep it up with some of the best recipes. This Thansgiving garnered rave reviews. The boys said that three years in a row the turkey was hands down the best they ever had. I doubt I will ever do another one (or at least if I do two at a time, this will always be one of them). I have blogged it before, but am including the recipe for reference again here. What makes it so good???? It is super moist and full of flavor bursting with fresh herbs! Not just old dry boring turkey! You have to do all the steps....brine, air dry in the refrigerator, use fresh herbs.....but the results are so worth it! The skin is amazingly crispy and flavorful (if you, like me, like to eat it) and the meat is succulent and juicy. I figured the first time it was good, the second time just a fluke (?), but the third time was the charm. I must admit that I could buy the Kroger .99/lb turkey, but I splurge and go for the organic free range $3.99/lb Earthfare turkey which is very flavorful in and of itself. No chincing here...!!!!

Second, the Irish mashed potatoes, yum! I must say the beauty of these is that you can make them a day or two ahead of time and just put them in the fridge where the flavors all meld together. I HATE making mashed potatoes with a bunch of people sitting around waiting to eat, you are trying to keep them hot and get everything else out hot at the same time. A perfect solution for the Thanksgiving dinner. AND you don't have a big mess to clean up along with everything else when you have a kitchen full of folks.

Next...let's talk about sweet potatoes...Now, I am not one to do the traditional sweet potato casserole with the marshmallows on top. (I know it is a southern dish, but honestly, WHO came up with this? Sugar overload!). I choose to do a lovely butternut squash souffle. It is made with organic butternut squash and just a few other ingredients. Super smooth and yummy. I will never go back to sweet potatoes! (And, much better for you, as if that really matters for this meal!).

At the holidays I always ask my children if they have any special requests. In the past few years I have consistently had the request for farrow succotash. I must agree it is delicious, and quite appropriate with the turkey and fixings. It is always a big hit.

Then, of course, is the gravy and the stuffing. I make the same gravy every year, but the boys raved about it this year (I think they just forget because I don't do it except at the holidays). I am convinced it is this good because of the wine you add to deglaze the pan. WHO doesn't love wine, right????!!! It just gives it a depth of silkiness and undertones that make this gravy rich and comforting. The stuffing I am still working on perfecting and try every year to do something a bit different. This recipe was good and I made two batches this year, one with the sausage and sour cherries and one vegetarian version.

Having a vegetarian daughter in law who cannot digest any kind of mammal enzymes very well I have to consider everything I cook. She cannot do much dairy, no meat or seafood, and has to work around some food allergies to boot. The potato latkes are all for her. Her family is British so she loves this kind of subtle not overly flavored food. Served with either sour cream or homemade applesauce they are quite delicious.

Every holiday gathering I pull out the cookbooks and attempt to make a few new dishes for everyone to try. This year it was Grapefruit Granita as a palette cleanser which was interesting and very refreshing. I believe I will be making lots of granitas in the summer time as they are so light and refreshing. This recipe came from a friend of mine who uses star anise to lightly flavor the granita. It was a very sophisticated version and did the trick.

Secondly, I pulled out my favorite chef's recipe book and made a delightful Israeli dessert...Meringue Roulade with Rose Petals and Fresh Raspberries. It did not disappoint. As I knew someone else would bring filling pumpkin pie, I aspired to have a light dessert for those of us that just wanted something light and a little brisk. Having never cooked with edible rose petals or rose water before I must say I was blown away at the added subtle flavors imposed by these new ingredients. I am so fortunate to have access to amazing stores to get the freshest ingredients and guidance from many ethnic folks. I realize these are cultivated relationships that not everyone has access to, but I am forever grateful to these folks who guide me down new paths as I expand my cooking endeavors.

I also tried a simple Baked Brie en Croute. While you can purchase these in the finer stores it is not that uncommon of an appetizer, but I liked being able to gauge the freshness of the brie and to choose the preserves I put on top. I used an orange fig compote which paired beautifully with the meal. It made a nice presentation.

Paired with all the lovely additions others brought (authentic Thai coconut lemongrass shrimp soup, roasted root vegetables, Yorkshire pudding, assorted cranberry salads both hot and cold, pumpkin pies, etc.) we certainly covered a miriad of different foods culturally. (Who says Thanksgiving has to be all about American food???!!! We are a melting pot, right???!!!). I will be eating leftovers for weeks. Hugs to all our family and friends who came together to celebrate; we love you all. Blessings abundant over all the earth!

Recipes from Cooks Illustrated 2010 Holiday Entertaining:

Baked Brie en Croute:
1 8 oz wheel of semi-ripe Brie, one that has a white rind with no hint of coloration that springs back when lightly pressed
1 9.5" square of frozen puff pastry, thawed
2 large eggs, slightly beaten
1/4 cup preserves, marmalade or hot pepper jelly. Nearly any flavor of preserves may be used.

Adjust oven rack to the middle position and preheat to 400 degrees. Line bottom of pie dish with parchment paper. Place Brie in freezer until firm, 30-60 minutes. Roll puff pastry into 12 inch square on lightly floured surface and trim to 9" circle. Brush edge of pastry with beaten egg. Place Brie in center of circle and wrap Brie as shown below. Brush edge of pastry circle with beaten egg. Put cheese in prepared pie dish and bake until golden brown, 30-35 minutes. Remove from oven and let sit to cool for 15 minutes. Put preserves into exposed center of Brie while it is cooling. Serve with crackers.

http://www.saltandserenity.com/tag/cooks-illustrated-potato-latkes/

https://www.npr.org/2011/11/23/142528496/thanksgiving-secrets-cooks-tips-from-chris-kimball Turkey

Roasted Turkey Gravy:

Grapefruit Granita:
2 cups fresh squeezed grapefruit juice
1/1 simple sugar (1 cup sugar dissolved in 1 cup water and then cooled)
2 Tablespoons of vodka
2 star anise

Combine all ingredients and put into a 9x12 baking dish. Put into freezer and stir every 45 minutes or so until it becomes icy. Then "rake" it with a large fork turning it into ice crystals. Serve a small quantity between a heavy meal and a dessert as a palette cleanser.