This week: Anything/Everything Thanksgiving - favorite recipes, memories, thoughts about the holiay - So post away!
I’m going to be booked solid and frazzled for the next couple of weeks, so this will be a ‘free-for-all’ thread, and will run for the next two weeks. Weekly thread will be back after T-Day!
(If you would like to be on or off of this weekly cooking-thread ping-list, please send a private message.)
-JT
Love that golden corn with the name on it!
I will be spending it alone ... again. I wish the Freeper chapters would have Thanksgiving and Christmas Dinners!!!
Just an aside gleaned from my French training, turkey is considered game (not withstanding the new breeds in the market that are almost entirely white meat) and consequently calls for red wine. I recommend a pinot noir.
We were talking about cranberry sauce last week, and today’s Parade Magazine had a lot of recipes for cranberries, including this Balsamic-Cranberry-Fig compote:
https://parade.com/608959/alison-ashton/balsamic-cranberry-fig-compote/
We happened to see this YouTube video today, about Thanksgiving in the 1950s; it’s kind of interesting and features a smaller, ‘Beltsville’ turkey that the USDA facility here in Beltsville, Maryland, had developed. I was kind of surprised that there was barely mention at all of kitchen hygiene with regard to poultry; but I guess I don’t remember anyone talking about that until much later anyway. (Video is kind of long, but interesting. I was tickled to see the family dressed as for church, as they sat down to Thanksgiving dinner; and there’s a nice ‘pinwheel’ type recipe for leftover turkey):
https://www.youtube.com/watch?v=_Cg0TjoEkt0
Easy appetizer:
http://www.delish.com/cooking/recipe-ideas/recipes/a56610/cranberry-brie-bites-recipe/