Thanksgiving bump!
Posted on 11/06/2003 12:08:33 PM PST by carlo3b
The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!To-Do's, to make your Holiday brighter..
1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock. The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this are you? OK go buy BIG BIRD.. whatever..:)3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..
4) Don't be afraid to ask your guests to bring along something for the meal. Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.
5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.
7) Decorating the house, yard, and most important, your table! Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL. Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.
8) Frozen items are not a sin.., well, ok but not a mortal sin! I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!
11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...
Bless your heart, have some fun.. Chef Carlo
Country Bumkin Pumpkin and Praline Pie
Filling:
Praline:
Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.
LowCarb Pumpkin Pecan Pie
Blend all ingredients in blender. Bake in deep 9" pie dish that has been sprayed with Pam.
350 degrees for 50 minutes. Allow to cool completely before cutting.
1 pie equals 8 servings
Approx. 5 carbs per slice
LowCarb Gourmet Pumpkin Pie
- 1 pk Gelatin, unflavored
- 1/2 tps Salt
- 1/2 tps Nutmeg
- 1/2 tps Cinnamon
- 1/4 tps Ginger
- 1/2 cup Cold water
- 2 lg. Egg yolks, slightly beaten
- 1 cup heavy whipping Cream
- 1 1/2 cup Pumpkin, canned
- 2 Tbsp Brown sugar substitute
- 2 Egg whites
- Prepare pie crust (see Post #68 for a neat pie crust. ).
1) Blend gelatin, salt and spices. Add 1/4 Cup water. Stir.
2) Mix egg yolks with the heavy cream, 1/4 cup water and pumpkin in the top of a double boiler. Add gelatin mixture.
Cook over boiling water for 10 minutes, stirring constantly.
Refrigerate until as thick as unbeaten egg whites. Stir occasionally.
3) Add brown sugar substitute to taste.
4) Beat egg whites until stiff. Fold chilled pumpkin mixture into egg whites. Careful not to break down volume of egg whites.
Place in pie shell. Refrigerate.
My sister, always paddle your own canoe, sent me this link the other day.
SHE Shouldn'ts of the Holidays... Part 1: The Turkey (Who knew a bird could cause so much trouble?) #22
SHE Shouldn'ts of the Holidays - Part 2: Pumpkin Pie, Trees, Gifts, Parties, and More
I spent the night reading all the stories, laughing and saying "Thank goodness that none of them had ever happened to us!"
Fly lady is a great site.
Our son will thank you, too :o)
Whoo! That one caught my eye! If I want to use real sugar instead of a 1/2 cup of Splenda, how much would I use? Thanks!
That one looks good, too. It calls for 1/2 cup of Splenda brown sugar. If I want to use real brown sugar, how much would I use? How much Splenda = how much sugar? Is there a difference between white sugar and brown sugar? Is the conversion still the same? Thanks, Carlo!
Splenda granular is measure for measure meaning that it would be the same amount. That wouldn't be the case if the Splenda packets are called for.
1 cup Splenda (granular)
1 Tablespoon molasses --can add an extra teaspoon if needed.
Mix together and use soon or it will clump and harden. Can still be used but is difficult.
The recipe is also on another thread along with a recipe for sweetened condensed milk made with Splenda.
Because they put fillers in the Splenda granular it can be used in the same amounts as you would use sugar.
So if a recipe you like calls for Splenda you can use regular sugar or replace sugar with the granular Splenda.
Here is a link to how to bake and cook with Splenda.
I place mine next to the sink with the little spout sticking over the edge into the sink. So easy, just flip it open and presto!
Past Thanksgiving thread; reference.
TRADITIONAL THANKSGIVING RECIPES
How to bake the perfect TURKEY, and Gravy..
Every year I post a series of recipes that create the Traditional Thanksgiving Day Table.. This year I’m going to post the websites that elaborate the recipes, with videos, and the step by step directions..
First and foremost is the preparation of the TURKEY itself and the baking process..
http://www.epicurious.com/articlesguides/howtocook/primers/turkey
Next is the quick guide to time and temperatures..
http://homecooking.about.com/library/archive/blturkey7.htm
Keep a sharp eye for the additional recipes from my table and yours.. PLEASE POST YOUR FAVORITE HOLIDAY RECIPES
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