Still tweaking my Thanksgiving menu, since it's only two weeks from tomorrow. But after much
consideration (and "
Anticipation") and a survey, I don't think I'll actually be changing much. Check out how everyone finished this sentence, "Thanksgiving won't be Thanksgiving without any _____":
Sis: turkey and gravy and rolls and pumpkin pie
Bud: cranberry sauce
Mama: horseradish cranberry sauce
Me: dressing
Ma: sweet potato casserole
Gong: green bean casserole and pecan pie
[Ooops, we forgot to ask Goo. Will check.]
Which pretty much leaves our traditional menu intact. I can fiddle with the appetizers, but, otherwise, we're all pretty happy with one dish . . .adding up to all of them!! And since my aim is to at least partly please everyone . . . .
Still, I'm considering a few changes, mainly altering the sweet potato casserole (Ma likes the sweet potato part and won't really care about whether it's marshallow or corn flake topping) and the green bean casserole (using a homemade cream sauce instead of cream of mushroom soup.) Mama laughed that I should have a practice weekend, which actually entails making all the dishes that don't make the final cut, like cranberry-upside-down cake, New England Harvest bread or steamed bread (from KAF's latest
Baking Sheet), creamed spinach, chocolatey-nutty Derby Pie, any number of jeweled rice pilafs with nuts and dried fruits, various whole roasted pumpkin dishes (or my big beautiful Hubbard), and other dishes of kale, butternut squash, Brussel sprouts, green beans, or corn.
Hmmm, I wonder if Sis still wants regular mashed potatoes.
I surveyed my FB friends for vegan appetizer ideas, to suit my vegetarianism and Ma and Gong's dairy-free-ness. Pretty much everyone said either olives or hummus. Which just doesn't say Thanksgiving to me (and I hadn't added that neither Mama nor Goo really eat olives. It's always something.) So I'm thinking of a variety of pecans--candied, glazed, or spiced, all from
Saveur--plus a baked brie (one of the only cheeses Ma likes, along with mozzarella.) Mama and I also discussed home-popped popcorn with choose-your-own toppings. Or even just some extra cornbread to nibble on. And I think Ma and Gong are going to bring a green salad and strawberry shortcake and maybe even cheesecake; who knows what Goo will think up--last year it was delicious and difficult scallion pancakes!
So, as usual, we are more than set.
-=-=-=-=-
Sweet Potato Casserole with Crunchy Topping
Potatoes
1 lb sweet potatoes or 29 oz. can, drained
3/4 cup milk
3 teaspoon vanilla
1/4 cup sugar
2 eggs
6 tablespoons butter, melted
Topping
6 tablespoons butter, softened
½ cup chopped pecans
½ cup packed dark brown sugar
¾ cup crushed corn
flakes
Beat together potatoes and next 5 ingredients. Place in an ungreased 1 ½ quart baking
dish. Bake for 45 minutes or until edges
leaves sides of pan. Mix together all
topping ingredients in a bowl until combined. Spread over baked dish. Cook
under broiler for 1 minute or until topping browns.
Gommie Hungry
Somewhat Homemade Green Bean Casserole
2 pounds green beans, trimmed, cut in half, and steamed (8 to 10 minutes or until tender),
6 tablespoons butter
8 ounces mushrooms, diced
2 garlic cloves, minced
4 tablespoons whole wheat flour
½ teaspoon salt
Pepper, to taste
2 ½ cups milk
1 tablespoon soy sauce
French's fried onions
Preheat the oven to 350 degrees F.
In a large sauté pan over medium heat, melt the butter. Add the mushrooms and garlic and cook while stirring for 2 to 3 minutes. Sprinkle in the flour and stir vigorously for 1 to 2 minutes, being careful not to let the flour burn. Stir in the salt and pepper. Carefully whisk in the milk and soy sauce while scraping the brown bits off the bottom of the pan. Bring to a light boil. Whisk and cook until the sauce thickens to the consistency of a really thick soup, about 3 to 4 minutes. Mix the sauce with the green beans and some fried onions in a casserole dish and toss to combine. Bake in the oven until bubbly, about 15 minutes. Remove from oven and top with French's fried onions and bake until brown.
adapted from 100 Days of Real Food (they make their own onions)
A Trio of Pecans from Saveur's article "Southern Belle" by Wendell Brock
Glazed Pecans
¾ cup sugar
¼ cup sour cream
2 cups pecan halves, lightly toasted
¾ tsp. vanilla extract
Line a baking sheet with parchment paper; set aside. Whisk sugar and sour cream in a 4-qt. saucepan until smooth; bring to a boil. Cook, stirring constantly, until mixture is bubbling and thick, about 5 minutes. Remove from heat; stir in pecan halves and vanilla extract until well coated. Spread on prepared baking sheet; let cool completely. Break into bite-size pieces before serving.
Spiced Pecans
- 2 tbsp. packed dark brown sugar
- 2 tbsp. smoked paprika
- 1 tsp. cayenne pepper
- 1 tsp. kosher salt
- ½ tsp. ground coriander
- ¼ tsp. granulated garlic
- ¼ tsp. ground cumin
- ⅛ tsp. ground allspice
- 2 cups pecan halves
- ½ beaten egg white
Heat oven to 300°. Line a baking sheet with parchment paper; set aside. Mix dark brown sugar, paprika, cayenne, salt, coriander, garlic, cumin, and allspice in a bowl. Mix pecan halves and egg white in a bowl until combined. Toss nuts with spice mixture to coat completely. Spread on prepared baking sheet; bake until browned and crisp, 25–30 minutes. Let cool before serving.
Candied Pecans
- 2 cups pecan halves
- ½ cup packed light brown sugar
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- ½ tsp. flake sea salt
Heat oven to 325°. Spread pecan halves on a parchment paper-lined baking sheet. Bake until lightly toasted and fragrant, about 10 minutes; set aside. Boil brown sugar, balsamic vinegar, and olive oil in a 12" skillet over medium-high heat. Cook until mixture is foamy and slightly thickened, 2–3 minutes. Add pecans and cook, stirring constantly, until well coated, about 3 minutes. Spread on prepared baking sheet and sprinkle with sea salt; let cool completely. Break into bite-size pieces before serving.