I’ve been cooking up a storm the past couple of days, and I imagine that you have been too. I love to spend five days cooking for Thanksgiving, the vexing problem being that we only have one fridge in our new house, so there’s a lot of strategizing involved, not to mention freezing and thawing and putting stuff outdoors, even though it’s above 40° in the middle of the day.
The cranberries turned into Spiked Cranberry Relish, made with a generous pour of Grand Marnier and awaiting a last-minute dose of toasted pecans.
Turkey parts and various aromatics turned into Michael Ruhlman’s heavenly turkey stock, which takes forever to make but is no work at all. The ferry threw itself into the photo for free, but it makes my stock look oh-so-Northwest.
I’ve made, blind baked, and frozen
pie crusts for pumpkin and Nutmeg Maple Cream pies, and for a pecan tart that is one invariable part of our holiday. It’s funny about those pies. Although I don’t even taste them, I really wanted to try something new this year, just for the fun of making a new pie, hence the addition of the nutmeg maple concoction. It sounds like you couldn’t go wrong with that combination, so I’m keeping my fingers crossed.
The turkey is spatchcocked and dry brined and resting hugely in my not-gargantuan fridge. I’ve also made and frozen the base for Roasted Cauliflower Soup with Aged White Cheddar (Cougar Gold 3 year aged, the best!), and made the cornbread for my famous Family Harmony Stuffing, the one stuffing that finally ended the “but my Mom didn’t make it like that” wars. And I made a beautiful little porcini sauce for the low carb and vegetarian eaters who shun my normal gravy. And toasted a lot of nuts, but that probably doesn’t count.
I haven’t decided yet whether to include these gorgeous peppers in our Thanksgiving meal, or whether to let them be part of the holiday decor and then turn them into lecso, to lighten things up a bit after the feasting in done.
So whew, and back at it again tomorrow and the next day. I hope you’re having as much fun in the kitchen as I am – cooking, it’s something for which I can really be thankful.Posts Containing Recipes, Thanksgiving Countdown comment below, or link to this permanent URL from your own site.