Monthly Cooking Thread, Thanksgiving Edition, November 2019

[Jamestown1630]

I originally began this cooking thread because – during my many years as a ‘lurker’ here before signing up – I greatly enjoyed the annual Thanksgiving cooking threads that I would see. (Somewhere on my hard drive, I’m sure I have many Freeper recipes that were posted over the years before I officially arrived on the scene.)

Now, the holiday season is getting into gear, and Thanksgiving is on the near horizon once again. Please share with us your family favorites, traditions, and your memories of this very American of holidays.

We’ve noted many times before that people really don’t like Thanksgiving to ‘change’ - we enjoy, and enjoy looking forward to, the traditional family specialties that we have always relished on that day. But I encountered a potato recipe that some of you might find interesting as a slight change-up to your annual fare - (and who said you can have only one kind of potato dish, anyway?)

Here, Chef John of Food Wishes, presents his rendition of Potatoes Romanoff:

https://foodwishes.blogspot.com/2019/10/potatoes-romanoff-this-didnt-stay-in.html

My husband and I were thrilled with the first wet-brined turkey that we made many years ago – but that was before we discovered dry-brining. We have used the Russ Parsons method for several years now, and it results in the best turkeys that we’ve roasted.

Here is the Parsons Method (also known as 'The Judy Bird'):

https://www.kcrw.com/culture/shows/good-food/recipe-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird

*****************************************************

I recently lost a very stubborn 15 pounds that always seem to creep up on me over time, by following a very low-carb diet. One of my favorite dishes for Thanksgiving is the ubiquitous Green Bean Casserole, and we found this recipe from 'Dot2Trot' for a low-carb version. Haven’t tried it yet, but it looks more promising than a lot of others we have seen. (As of the last time she posted the numbers, Dot had lost 145 pounds on the low-carb diet, and her website and YouTube channel have a lot of really good recipes):

https://www.youtube.com/watch?v=FP_lTI7Ji2I

(The painting at the start of this post is entitled ‘Home for Thanksgiving', and was painted by Anna Mary Robertson - “Grandma’ - Moses):

https://en.wikipedia.org/wiki/Grandma_Moses

-JT

[Liz]

That’s an unusual recipe.....taste must depend on the type cheddar and beer used.

Neat idea using pie crust mix.

[MayflowerMadam]

“Actually the alcohol content cooks off.”

LOL! Oh, for sure. I was just kidding. I had to prove the alcohol cooks out to my mom when she saw me splashing wine in spaghetti sauce once. I don’t give her rum balls, though. Or martinis. ;)

[MayflowerMadam]

I expect you’re right. I haven’t made it since the ‘80s, and used whatever I had on hand.

[Liz]

One of the most loved desserts onboard cruise ships---the perfect indulgence
to conclude an elegant dinner...will delight guests. The special vanilla sauce,
maybe chocolate sauce and vanilla gelato---are all delicious accompaniments!

Chocolate Soufflé / Disney Cruise Line / Serves 6

METHOD Melt 6 tb butter over med. Add 3 tb ea flour/cocoa; whisk til smooth, paste-like.
Reduce heat; cook a min. Slowly add cup hot milk, whisking smooth, then blend in 2/3 c semi
or bitter melted chocolate; cool 5 min, then stir in 4 egg yolks. Stir in heaping spoonful
4 stiff/sugared egg whites to lighten, then fold in rest whites; just combine.

FINAL Pour into 6-4 oz buttered/sugared soufflé cups. Bake in bain w/ boiling water halfway up sides 350 deg 20 min.

SERVE immediately, topped with scoop of vanilla gelato, warm vanilla sauce, chocolate sauce in tiny pitchers.

PREP WHITES Beat 4 egg whites frothy. Slowly add 6 tb sugar, tablespoon at a time, til stiff, glossy peaks form.

[Jamestown1630]

We aren’t doing ‘The Bird’ this year - we bought a ham. But for those of you who are doing turkey, Chef John of ‘Food Wishes’ recently posted an interesting way of roasting a turkey:

http://www.youtube.com/watch?v=zTvdmgLEXpk

This interested us because once, when we did a dry-brined turkey and it was supposed to go into a very hot oven for only 30 minutes, with the temp reduced for the rest of the time - my husband forgot, and baked it at the high temp for two hours.

We were afraid that it was ruined - but it turned out to be excellent!

I hope that everyone enjoys a very happy Thanksgiving!

[Liz]

Go ahead and cheat w/ this rich holiday dessert. You won't feel deprived with this goodie.

Cranberry Mousse / Cranberry Jelly cubes

Make a box of sugar-free cranberry jello (or use raspberry). Pour it into a sheetpan.
While still ungelled but syrupy, mix 1-2 tb with tbl lo-fat cream cheese.

MOUSSE Fold the cr/cheese into a tub of s/f cool-whip. Swirl into our best dessert dishes. Chill.

When the jello is gelled, cut into small cubes. Serve mousse topped w/ cubes of cranberry jelly.

[Jamestown1630]

Sugar free jello with whipped cream is a great treat on a low-carb diet.

[MomwithHope]

Would love your popover recipe. Hubby still remembers the fresh hot popovers after school. It’s been on my bucket list to bake some someday.

[Diana in Wisconsin]

Popovers! So easy and impressive! This recipe makes 6.

Set your oven to 450 degrees. Place your popover pan (or a muffin tin - you will use 6 alternating spaces in a 12-muffin tin) in the oven to get hot while you’re mixing up the batter. Putting the batter into a hot pan makes the bottom of the popover stick, which facilitates the rising.

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 tsp. salt

In a medium bowl, beat eggs slightly. Beat in flour, milk and salt just until smooth. Don’t over-mix. (I use a whisk.)

Carefully take your hot pan out of the oven, and spray it with non-stick spray. Fill cups 1/2 full.

Bake at 450 degrees for 20 minutes. Lower temp to 350 degrees and bake for 20 minutes more. Remove from oven, remove from pans and serve piping hot.

[Diana in Wisconsin]

I’m not roasting a Turkey this year. I’m making Bridget and Julia’s Cider-Braised Pork Roast.

(Of course I’ll BUY a turkey for later this winter; silly not to when I can get one for 48 cents a pound this time of year!)

I’ve made this roast using wild hog that Beau got in Texas winter before last, so I’m excited to do it with a domestic pork roast.

Video. About 10 minutes. The recipe requires you to sign up for all of their stuff, so just take copious notes if interested!

https://www.youtube.com/watch?v=mGXz3Rrytg8

[Diana in Wisconsin]

[MomwithHope]

Thanks, that sounds easy. I think I will surprise him he has no clue I ever thought about making them.

[kalee]

https://www.epicurious.com/recipes/member/views/popovers-from-neiman-marcus-52471431

I do these from the Neiman Marcus Zodiac Room. Make sure you serve with the strawberry butter! Divine!

[Liz]

So cute.......

[Jamestown1630]

LOL! Very clever idea :-)

[Trump Girl Kit Cat]

Jim I think Costco now has the turkey, stuffing and cranberry sauce in the prepared foods section you just put the metal pan right into the oven!!! Sorry you are on your own, HAPPY THANKSGIVING!!!!

[Jim W N]

Sorry you are on your own

Thanks but I'm not. my pastor said recently that the cure to loneliness is spending time alone with Jesus. I have that opportunity now and it's pretty nice.

God bless.

[Trump Girl Kit Cat]

Your pastor is a very wise man, AND absolutely correct NEVER alone with God in your life!!!

[sockmonkey]

I am not the World’s best at gravy/roux making. With All Purpose Flour, it often seemed gritty, like the flour never got soft or smooth.

I switched to using cake flour for roux and gravy. I thought that since is a “soft” flour, it might absorb liquids better. Whatever the reason, I now can make gravy that is smooth, and creamy. Thank you Cake Flour.

[Diana in Wisconsin]

Never forget - you have all of your FReeper Friends, too!