Thanksgiving Countdown

I can't believe it, but it's here.  We are facing down the last weekend before Thanksgiving.  If you are anything like me, you're staring at the calendar in shock and asking "How did that HAPPEN?"  Year in and year out, I'm always suprised by how fast Thanksgiving creeps up on me. 

Whether you're rocking back in forth in a corner, terrified because you are hosting Thanksgiving and feel underprepared; or you're feeling glum and unspired by your Thanksgiving routine, take heart my dears; I've gathered some of my favorite things for Thanksgiving and scattered them below.  I hope you find inspiration if you're in need of it, or simply a fun diversion if you don't.  

Let's talk Turkey:

For anyone still trying to think about what to make, or for people like me who have to work right up to Thanksgiving day, I have below three delicious recipies that can be made this weekend and frozen: an hor d'ouevre and two side dishes. But before I go there, I HAVE to share the BEST turkey EVER. (Seriously, those caps are neccessary.)

If you haven't tried brining a turkey before and are up for a little change, do yourself a solid and check out Nigella Lawson's Spiced and Super Juicy Roast Turkey.  I have been using this recipe for the past three years, and it always turns out the most amazing, juicy bird with swoon-inducing gravy.

Brining involes submerging the bird in heavily salted water for up to 12 hours.  The salt forces its way into the muscle fibers, pushing them apart and letting the flavors of other aromatics in the water - spices, oranges, parsley, etc, - get right into that bird.  Don't worry about the turkey turning out salty, through some mysterious magic, it doesn't.  Promise.  Oh, and by the way, I brine my turkey every year in a (clean) Homer Bucket from Home Depot.  They're cheap, and you can always find a use for them over the course of the year.

 

Okay, now onto the stuff that you can make ahead and freeze:

 

Spicy Cheddar Cheese Crackers:  Make these crackers in advance , freeze them, then defrost them in the fridge the day before you want to make them, slice them and bake.  Presto!  They are great for whetting the appetite (and go great with Old Fashioneds - see below).  This recipe is adapted from the Barefoot Contessa's Stilton and Walnut Crackers. 

 

• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces sharp cheddar, grated and at room temperature
• ½ teaspoon cracked red pepper flakes (adjust for your spice preference, this amount gives a nice kick)
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg beaten with 1 tablespoon water for egg wash

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cheddar together for 1 minute, or until smooth. With the mixer on low speed, add the flour, crushed red pepper, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. (If you want to freeze the dough, be sure to defrost it overnight in the fridge.)

Meanwhile, preheat the oven to 350 degrees F. Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. Makes about 24 crackers.

 These next two side dish recipies are from my mama.  She brought them down last weekend, pre-made and frozen, and gently reheated them in a 350 degree oven.  They were delicious and you never would have known they had been frozen solid.  As with the crackers, it's best to defrost these overnight in the fridge:

Photo: A Cooking Life

Creamed Onions (serves 8-10) 

 

4 cups frozen pearl onions (do not thaw before cooking)

1 cup low-sodium chicken broth

1/4 cup dry sherry

1 teaspoon minced fresh thyme

1 bay leaf

11/2 teaspoons cornstarch

1 cup whole milk

1 cup heavy cream

Salt and pepper

1/4 cup minced fresh chives

2 teaspoons lemon juice

Pinch nutmeg

Bring onions, broth, sherry, thyme, and bay leaf to boil in 12-inch nonstick skillet over high heat. Reduce heat to medium and simmer until liquid evaporates, 12 to 15 minutes.

Whisk cornstarch and 1 tablespoon milk together in small bowl until combined. Stir cream, remaining milk, cornstarch mixture, 1 teaspoon salt, and 1/2 teaspoon pepper into onions and bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened and onions are tender when pierced with tip of paring knife, 8 to 10 minutes.

Off heat, stir in 2 tablespoons chives, lemon juice, and nutmeg. Remove bay leaf. Season with salt and pepper to taste. Transfer to serving bowl. Sprinkle with remaining 2 tablespoons chives. Serve. Note: can be made ahead of time and frozen. Thaw overnight in refrigerator and reheat in 350 oven. 

 

Carrot and Parsnip Mash (serves 8-10 people)

Photo: Recipes to Nourish

1lb carrots

1lb parsnips

2 pieces fresh ginger, peeled

1 tablespoon butter

1 tablespoon heavy cream

Salt and pepper

Peel and chop carrots and parsnips and steam separately (parsnips take longer to cook). Add a piece of ginger to each steamer basket (discard when vegetables are tender).

Starting with parsnips, puree to a smooth mash in food processor. If dry, add a little butter. Then add carrots to processor and puree until smooth and blended with parsnips. Add remaining butter and cream, adding salt and pepper to taste. Serve or freeze, thaw in refrigerator overnight, and then re-heat in covered saucepan on top of stove.

 

Something to Wet your Whistle:

 

From top: the classic Old Fashioned (photo by Beth Hontzas);
Martha Stewart's Apple Cider Cranberry and Ginger Punch.



I love having seasonal cocktails at holiday meals. My family is a big fan of the Old Fashioned cocktail, and it wouldn't be Easter, Thanksgiving, or Christmas without one of these in my hand. Old Fashioneds are whiskey-based drinks, garnished with orange slices and cherries.  Don't they look tres festive?  Here's a handy dandy recipe - but be warned, it's hard to just have one.  

 

For those of you who would prefer to keep your beverages non-alcoholic, Martha Stewart has a wonderful Apple Cider Cranberry and Ginger punch (try saying that three times fast) that is truly, evocatively, delicious. If you can find Goya Ginger Beer, I would recommend using it for this recipe - it has a gingery peppery kick that stands up to the other flavors.



 Serving Pieces to Suit the Day:

 

I love using simple white serving pieces to show off my Thanksgiving spread.  Since the Thanksgiving menus already include a riot of red, orange, yellow, and bronzed brown colors,  I get out of the food's way and let it shine center stage. 

You can get great white serving ware at places like Target.  They have a great collection of basic white serving pieces at very reasonable prices. 



I love this Patch Feather Serving Tray from Target!



 

World Market also has great serving pieces, like this whimsical turkey platter and the divided serving bowl - perfect for your side dishes!

 

 

World Market's white serving pieces are both clever and practical - with prices that are hard to beat!

 



You look pretty, Pilgrim

 

Last but not least, I love this time of year, because you can wear orange with impunity.  I've worn the same tangerine wrap dress for the last three years to Thanksgiving, and I always get compliments on it.  If you haven't given any thought to what you're going to wear come Thursday, check out these great dresses:  



Upper row, left to right:  Devotedly orange dresses for the 20, 30, 40 and 50 something sets.
Lower row:  Dresses for those who have an orange crush, but aren't ready to go steady, for 20s to 50 somethings.

So there you have my assorted thoughts on items and recipes I can't do without on Thanksgiving day.  Hopefully you've been inspired, reassured or just entertained. And really, for those of you still rocking back and forth in stress, take heart - it's just one day, and every little thing will be all right.  Especially if you make enough Old Fashioneds.
 
I hope you all have a restful weekend, and I will see you Monday, bright and early.
 
Gobble, gobble my darlings!
xoxo,
MF