Posted on 11/17/2016 4:35:04 PM PST by Jamestown1630
Especially at this time of year, I’m a fan of ‘finger food’ that can be made ahead, frozen, and ready in just minutes in the event of impromptu visitors. Nothing fits this bill better than the Gougere, a light savory ‘puff’ of cheesy pastry that goes wonderfully with cocktails and freezes very well. There are many variations on the Gougere, but this one is basic and classic:
http://chezbonnefemme.com/recipes/gougeres/
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Last Thanksgiving, I took the advice of Freeper ‘boatbums’, and we dry-brined our turkey for the first time; it really was the best turkey we’ve had, even though we made the mistake of letting it go at 450 degrees for nearly the entire cooking time! So I thought I’d post again the link to the instructions we used. I’ve never eaten turkey breast meat that turned out as moist and succulent as last year’s turkey did, so we’re going to do it again this year:
http://articles.latimes.com/2009/nov/18/food/fo-calcook18"
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Lastly, a recipe I found today and haven’t tried, but which looks like another very interesting ‘finger food’ for parties, and perfect for Thanksgiving: ROSEMARY PECAN GOAT CHEESE TRUFFLES, from thecafesucrefarine.com, a really nice husband-wife cooking blog:
thecafesucrefarine.com/2016/03/rosemary-pecan-goat-cheese-truffles/
I hope that everyone enjoys a very happy and meaningful Thanksgiving. We have a lot to be grateful for this year.
-JT
Raw makes for a moist turkey.
Or 350. Can cut the time down to 15 mins per pound for those in the 20 lb range. Unstuffed.
Cute.
You could do a whole cake like that, with the right pan or a little engineering.
You could....but I kinda like the idea of each guest having their own “ear of corn” to munch on.
You could....but I kinda like the idea of each guest having their own “ear of corn” to munch on.
That sounds delicious. I could always try it with beef.
definitely a female wood duck.
That is gorgeous, takes more skill piping than I could ever have.
Practice makes perfect.
True and that one looks perfect.
I’d think mine was too pretty to eat.
All of these ‘ephemera’ fascinate me. We work so hard to create something beautiful, and then - it goes down someone’s gullet ;-)
For those who have one oven and freak out over trying to make Thanksgiving and Christmas dinner. It’s all in the timing and is really no fuss.
Wednesday, the day before:
Bake pies
Bake the cornbread for dressing
Turkey Day dinner for noonish so you aren’t interrupting the college game:
7 am - Turn on the oven. Get the giblet bag out. Put the bird in a pan and covered with foil. Put the bird, as is (he’s salty enough from processing), in the oven.
Put the giblets in a small pot with water and let them cook slowly over the NOT turned on back burner that the heat comes out of.
10:30 - Check the bird and remove the foil to crisp the skin. Remove broth for the gravy and dressing. Prep the sides.
11 to 11:30 - Take the bird out of the oven and cover with foil so he stays warm. Put the sides and dressing into the oven. As soon as there’s room in the oven, put in the rolls.
Set the table.
People are eating no later than 12:30.
You’ll never look at a frosted cupcake again, without thinking what you could pipe onto it.
A cherry pie cupcake....'nough said.
When we have had bigger crowds and did both a turkey and ham, I sometimes had to borrow a neighbor’s oven.
Now I have one of those Nesco countertop roasters. I wouldn’t do a turkey in it, but it works great for a ham.
They usually go on sale at this time of year - I think I saw one advertised the other day for about $30.00
Beau Monde seasoning is always confusing to me. It’s hard to find these days, so I’ve looked for recipes. They’re all so different, with some being made mostly of celery salt and onion; and others containing spices.
This is similar to what I’m used to:
http://www.food.com/recipe/beau-monde-seasoning-closer-to-the-real-thing-253767
And here is a ‘spiced-up’ one:
http://allrecipes.com/recipe/17713/almost-beau-monde-seasoning/
“Raw meat, that’s the stuff.”
I grew up in Milwaukee. ‘Cannibal Sandwiches’ were served at EVERY get-together.
Raw, ground steak
Sliced White Onions
Dark Rye Bread rounds
Salt & Pepper
Loved those as a kid! I also took liverwurst sandwiches to school for lunch. No one EVER wanted to trade with me, And, GOOD! We were a bunch of Bohunks back then; we didn’t know any different. :)
This past spring, into summer, we had a male Ring-Neck Pheasant living in our north tree line. I named him, ‘Grover’ and he called ALL DAY LONG looking for a girlfriend.
He must’ve moved on, but I heard him or his brother calling the other day!
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