Thanksgiving 2010

Here we are, on the eve of another Thanksgiving. Who doesn’t like Thanksgiving? OK, the poor devil that gets stuck cooking everything. I’m not sure why anyone would want to cook everything on the table for Thanksgiving. Even as a professional, I don’t want to be stuck with that much cooking. You can go commercial, buying some of the dinner. I prefer to enlist the help of my friends. I do the turkeys (see last year’s Thanksgiving posts Turkey Brining and Turkey Cooking) and a few other things, which I discuss below. And I let my guests provide the rest. In my house, Thanksgiving is not when I impress folks with my cooking prowess. It’s about sitting down to far too much food, and enjoying what everyone has provided. Kind of like the first Thanksgiving when everyone who attended reportedly brought something to the feast. Can’t say I’ve ever been disappointed in this arrangement. Everyone brings something they are proud of, so everything is delicious.

Besides the usual turkeys, I am making a bunch of new recipes. Yes, I am a crazy woman who tries out new recipes on my guests at Thanksgiving. But, hey, if you can’t try new stuff on your best friends and family, who can you try it out on?
Here’s what I’m making:

From Epicurious.com: Apple-Sausage Stuffing but with my modifications.

From Anne Burrell at the Food Network: Sweet Potato Casserole
From The Pioneer Woman blog: Nantucket Cranberry Pie which was part of a Throwdown with Bobby Flay last week. Not really a pie. More like a cobbler. But, as there are two other pies coming from my guests, I thought I’d try a non pie dessert. I am making vanilla ice cream to go with it. Homemade vanilla ice cream. What can be better than that?

Hope everyone has a very Happy Thanksgiving especially my dear Pamela who will be spending her first Thanksgiving away from home with family in New Jersey and New York. Sweetie, we miss you!

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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

2 thoughts on “Thanksgiving 2010”

  1. Happy Thanksgiving, Sharon! I am planning to contribute to the table I am visiting a melange of multi-colored carrots and tiny white turnips, freshly baked Jenny bread and a bottle of red.

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