Thanksgiving Dinner, 2010
  Re: (...)
I suppose I'll change my mind 100 times between now and Thanksgiving, but this is what I'm thinking of right now.

Right after pumpkin pie, I like this holiday dessert –


1 1/2 c Wesson oil
2 c sugar
3 eggs
3 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 tsps cinnamon
3 c coarsley chopped Granny Smith apples, UNPEELED
1 c walnuts
2 tsps vanilla
1 c butter
2 c light brown sugar
1 c heavy cream

Preheat oven to 325°.
Butter & flour a 10" Bundt pan.
Using an electric mixer, blend together the oil & sugar in a large bowl.
Add eggs, 1 at a time, beating well after each addition.

Sift flour, soda, nutmeg & cinnamon into egg mixture, beating thoroughly.
The batter will be very stiff.
Fold the apples & walnuts into the batter with a spatula, then stir in the vanilla.
Spoon batter into prepared pan.

Bake for 1 1/4 hours, or till a pick inserted in cake comes out clean.
Place pan on a rack; let cool for about 1 hour.

Melt butter in a heavy-bottomed saucepan set over medium heat.
Stir in brown sugar.
When sugar dissolves, add the cream, whisking to form an emulsion.

Gently turn cake out onto a plate.
Pour about 1/2 cup of the warm sauce over the cake to form a glaze.
Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely.

The sauce keeps well in frig, but it should be reheated before serving.

For a change of pace for the entrée – I think I’ll make this instead of ham or turkey (we’ve been eating so much poultry)

2 medium onions -- sliced thinly
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic -- minced
½ pound spicy sausage -- cut into ½ inch slices (a Chorizo sausage will work in this dish also)
¼ pound prosciutto or smoked ham -- chopped finely
1 whole chicken breast -- skinned, boned and cut in 1-inch pieces
1 1/2 cups tomato pulp (seed and juice or use canned tomatoes)
½ cup minced Italian parsley
1 tablespoon minced fresh oregano
1 small bay leaf
1 jalapeno pepper -- seeded and minced
½ cup dry white wine
1 teaspoon paprika
Salt and pepper to taste
3 pounds steamer clams

1. Sauté onion in butter and olive oil over medium heat in large skillet until lightly colored, 8-10 minutes. Add garlic and sauté 1-2 minutes. Stir in all other ingredients except clams. Simmer 10 minutes, stirring occasionally, to cook chicken and evaporate most of liquid.

2. Place clams on top of mixture, cover, raise heat to high and steam until clams open, 5-7 minutes. (Discard clams that don't open.) Serve in warm bowls.
Serves 4-6

I love this one served over fried rice. With lots of crusty bread.

I picked up calamari rings at Central Market yesterday, so may keep these little goodies for a Thanksgiving hors.

What's everyone else thinking of??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Thanksgiving Dinner, 2010 by cjs (I suppose I'll chang...)
I haven't thought of anything yet - but I did see a recipe in F&W for a Sweet Potato Pie with bleu cheese and a bacon lattice. That could be a side dish and dessert!!!
You only live once . . . but if you do it right once should be enough!
  Re: Re: Thanksgiving Dinner, 2010 by Harborwitch (I haven't thought of...)
We're having Thanksgiving at Southport this year. Mom's brother and his daughter and sons are coming up from Oklahoma for a visit. They want to move back to NC, so they will be here for a couple of days, scouting for a place to move.

ANYWAY, we haven't talked yet about the menu, but I'll post it here when it gets finalized. We will probably have a traditional menu, but I'm going to make the Tiramisu on the thread brought to the top the other day as one of the desserts.
Keep your mind wide open.
  Re: Re: Thanksgiving Dinner, 2010 by Gourmet_Mom (We're having Thanksg...)
Well, all I know so far is that we will be making Thanksgiving dinner at home this year. We usually have a pretty traditional menu, but (I am) open to trying a few new side dishes. The turkey and dressing absolutely cannot change! Ron looks forward to that all year and I wouldn't think of changing that! And, of course, pumpkin pie is a must.

Will be looking forward to all of the suggestions and recipes that will be posted in the next few weeks.

"Drink your tea slowly and reverently..."
  Re: Re: Thanksgiving Dinner, 2010 by Mare749 (Well, all I know so ...)
Just so it doesn't get lost, I thought I'd post the Tiramisu recipe in this thread.

1 10.5 oz. package frozen pound cake -- thawed & cut
into 9 slices
3/4 cup coffee -- strong
1 cup sugar
1/2 cup chocolate-flavored syrup
8 ounces cream cheese -- softened
2 cups heavy whipping cream
2 bars chocolate-covered toffee candy -- -- (1.4 each)

Arrange cake slices in rectangular baking dish, 11X7X1/2", cutting cake
slices if necessary to cover bottom of dish.
Drizzle coffee over cake.

Beat sugar, chocolate syrup & cream cheese in large bowl w/electric
mixer on medium speed till smooth.
Add whipping cream. Beat on med. speed till light & fluffy.
Spread over cake.
Sprinkle with candy.

Cover and refrigerate at least 1 hour, but no longer than 24 hours.

NOTES : This dessert freezes beautifully.

Recipe By :from Betty Crocker, first made in Sept. 1997
Serving Size : 12
Empress for Life
  Re: Re: Thanksgiving Dinner, 2010 by farnfam (Just so it doesn't g...)
We will be having our dinner on Thanksgiving day at the retirement home. It will be either be better than expected, or worse beyond belief...

But DH and I will have "our" Thanksgiving dinner on Saturday with the mostly-traditional menu of turkey, cornbread & chestnut stuffing, gravy, mashed potatoes, vanilla sweet potatoes, roasted Brussel sprouts with hazelnuts, my Gram's cranberry salad, cranberry-pear sauce, and pumpkin pie with a gingersnap crust. Not exactly high cuisine, but it's a nice, comforting meal.

my cooking adventures
  Re: Re: Thanksgiving Dinner, 2010 by foodfiend (We will be having ou...)
Speaking of great ideas! Anon was looking at this thread, and I thought it needed to be added here: Vicci needs ideas

There are just too many great ideas here!
Keep your mind wide open.
  Re: Re: Thanksgiving Dinner, 2010 by Gourmet_Mom (Speaking of great id...)
I remember that thread - glad its here again for us.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Thanksgiving Dinner, 2010 by cjs (I remember that thre...)
I've made this every year since the recipe appeared in Cooking Light:

I boil the potatoes instead of microwaving them, though. And I use butter. Darn it, it's a holiday!!!

Vanilla Sweet Potatoes

Yield: 6 servings (serving size: 2/3 cup)

2 pounds sweet potatoes
3/4 cup 1% low-fat milk
1/4 cup packed brown sugar
2 tablespoons vanilla extract
2 tablespoons butter or stick margarine, softened

Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until tender, rearranging potatoes after 5 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potatoes. Combine with milk and remaining ingredients.

Place in a 1-quart casserole; cover and microwave on MEDIUM for 7 minutes or until thoroughly heated.

CALORIES 241 (17% from fat); FAT 4.6g (sat 2.7g,mono 1.2g,poly 0.4g); IRON 1mg; CHOLESTEROL 12mg; CALCIUM 78mg; CARBOHYDRATE 44.6g; SODIUM 77mg; PROTEIN 3.5g; FIBER 4.5g

Cooking Light, NOVEMBER 2000

my cooking adventures
  Re: Re: Thanksgiving Dinner, 2010 by foodfiend (I've made this every...)
I still am unsure as to what we are doing. We might even be doing T-Day the day after for some family and going out on T-Day.

So far all I know is I want to make a Jewish Apple Cake. It's really great with a cup of coffee or tea for breakfast as well as dessert.

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