The First Thanksgiving, Jennie Augusta Brownscombe, 1914 Posted on 10/31/2018 4:36:00 PM PDT by Jamestown1630
The First Thanksgiving, Jennie Augusta Brownscombe, 1914
When we were first married and hosting our first Thanksgiving dinner together, my husband and I salt-water brined our first Thanksgiving turkey. We were very pleased with the difference this made, and continued to do it. However, a few years ago we learned about the ‘Judy Bird’ - named after Judy Rodgers of the Zuni Cafe in San Francisco, who used the technique for chicken. This involves dry-brining the turkey in salt, and does away with the need to fill your refrigerator with a giant container of water right when you need that space the most. And it turned out amazing – the breast meat had the texture that chicken thigh meat usually does – and we have settled on this as our permanent approach.
Most brining instructions indicate that you should not do this with a Kosher or other pre-seasoned turkey; but I believe that in the past, some of the Freepers have indicated that they have brined Kosher turkeys with good results. I haven’t done it myself, but here, from ‘The Joy of Kosher’ is an article about it:
https://www.joyofkosher.com/holidays/how-to-brine-a-kosher-turkey/
and the link to Food52 for the ‘Judy Bird’ instructions:
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
A recent King Arthur Flour newsletter featured pretty little brandied mince-meat tartlets; I love mince-meat pie, but if you aren't into it, I think you could do these easily with any pie-filling:
https://www.kingarthurflour.com/recipes/christmas-brandied-mince-tarts-recipe
Chef John of Food Wishes makes a cheddar/spring onion biscuit using the kind of folding technique used for puff pastry; and the biscuits look very good:
https://foodwishes.blogspot.com/2017/03/irish-cheddar-spring-onion-biscuits.html
-JT
I hope you’re all having fun with the little ghosties and ghoulies tonight, and looking forward to a great election, and a very Happy Holiday Season. We have a lot to be thankful for.
Please post your favorite Thanksgiving recipes, traditions, memories!
-JT
I’m just so excited to see you & this thread! Yippee! After a Halloween day at an elementary school it’s nice to curl up with adults. ; )
This morning when my husband dropped me off at work, I suddenly realized that I wasn’t wearing anything at all to celebrate Hallowe’en.
Husband said, “You’re dressed exactly like a serial killer - they always appear perfectly normal”.
For Halloween my lady is in the kitchen right now cooking a pork tenderloin and scalloped potatoes. My Arsenic And Old Lace dvd is cued up and waiting for dinner and a movie.
I grew up darn near in Canada, but we always had this as a side dish..
https://www.geniuskitchen.com/recipe/moms-oyster-casserole-242628
Love that film!
May I offer you some Elderberry wine?
We watch it every Halloween...tradition. I would love some Elderberry wine but I’d probably get sick after the three beers I’ve had...oh, and the O’Mara’s Itish Cream!
SWEET POTATO TOTS / CHIPOTLE MAYO DIP
ING • large sweet potato, peeled •1 egg •¼ cup flour •¼ teaspoon sea salt
•¼ teaspoon paprika •¼ teaspoon garlic powder •3 cups peanut oil, for deep frying
METHOD Fork/combine par-boiled shredded potato and egg. Add combined flour, salt, paprika, gar/powder; stir to combine.
Form inch balls. Batch-fry in 375 deg oil, do not overcrowd pan. Fry 3 min, then lift out to drain. Sprinkle w/ K/s.
Repeat with rest; let oil come back to temp between batches. Can bake 400 deg 30 min.
SERVE hot w/ chipotle mayo
That looks very good, and different!
Irish cream never set well with Mortimer or the DR.
Now, Johnny could drink a bucket of gasoline.
“Oh I feel a bit queasy Johnny”.. LOL
A triple decker Thanksgiving turkey club.
Buttered toast, layers and layers of turkey, cranberry sauce
tomato slices, lettuce leaves, smothered in mayo, 2-3 crisp bacon slices. Add those leftover brussels sprouts, too.
I never make demands on Thanksgiving.
It is all good!
You’re exactly right. Especially for the cook who can finally relax ;-)
We ought to post our favorite leftover recipes, too.
My Friends Mother still melts when I tell her she makes the best corn chowder I have ever had.
Of course it is the Only corn chowder I have ever had LoL
Amen Liz!
Explain parboil for a sweet potato please & what is the K you’re sprinkling on?
Your husband has a great sense of humor!
I’ve always heard about that play/movie but never seen it, and will have to look for it.
(Love scalloped potatoes but husband doesn’t. I learned that the first time I ever cooked for him :-(
lol Good one!
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