<p>I usually host Thanksgiving and we usually have a crowd like snowball. There have been little kids at the table for years, and we served on paper plates, but not this year! This year we are having a smaller gathering, and no small children. This year we will eat on china (yeah)!</p>
<p>theanalyst, Thanks. I assumed that it could be done the day before. Also, I have a double oven, so I have room for side dishes. I don’t stuff my bird. I do something people aren’t supposed to do, but nobody has gotten ill and I have done it for years. I take my side dishes out to warm to something closer to room temperature. I find that when the dishes are heated in the oven they come out hot in the center. I find that taking them out of the fridge and then heating in an oven leads to dried out food, or food that is not heated through in the center. My mother has done this for years too, and nobody has gotten sick.</p>
<p>We will have a big Thanksgiving party at our house, maybe 30-35. I’m starting to think about logistics with my small German oven, but at least there is a second one in the “pizza kitchen” (the house was designed with a apartment, but we rented the whole thing so we have a very small extra kitchen downstairs). So, I have two small ovens, eight burners, one small American fridge and two German fridges that are the size you would find in an average dorm room. </p>
<p>I have someone bringing a ham, but think I will still need two turkeys, and I’m thinking about putting one in each oven, timed to be done about 1-1.5 hours before serving time, then I could (provided they fit) hold them on the gas grill set on the lowest heat. That should give enough time for everything else that will need to go in the oven. I’ll do pies (apple, sweet potato, and pecan) the afternoon before, and I’m also going to make “weenie’s pumpkin cake.” I think something very chocolate and delicious would also be nice. I’d like something that can be made a day and that isn’t too complicated, and room temperature storage would be a bonus…any suggestions?</p>
<p>I’m going to a big family Thanksgiving involving many cousins, second and third cousins. I’ve been assigned appetizers - I’m guessing for about 50. I have to admit I never think of Thanksgiving as an appetizer-y sort of meal. I think my Mom might have provided crudites, but that seems a bit dull! Constraint is that I’ll be driving to New Hampshire Wednesday evening and then back to Boston suburbs (about 1.5 hours on Thursday). I can put things in an ice chest, but they will be on the road for a bit. </p>
<p>One possiblity is to get some good cheese, I have a gift certificate to an excellent cheese shop that needs redeeming. But I’d like to make something as well.</p>
<p>Our menu consists of turkey, sprial-sliced ham, dressing, green bean casserole, sweet potato casserole, fluffy fruit salad, baked macaroni and cheese, yeast rolls, assorted drinks, and assorted desserts. On Wednesday evening, we’ll share Thanksgiving dinner at the home of our best friends. On Thursday, my husband’s family (8) will come to our house and on Friday, my family (15) will come to our house. I have a feeling I won’t want to see turkey again till … next Thanksgiving!</p>
<p>mathmom, I think that a cheese and cracker assortment with some grapes would be lovely. You could also do a smoked trout pate’ This year I’m going to do a baked Brie cheese that I encrust in a flaky pastry crust. After taking it out of the oven, you pour seedless raspberry jam over it and serve it with watertable crackers. My family LOVES this recipe. Let me know and I’ll give you the crust recipe.</p>
<p>sarahsmom, please post this recipe. I’d like to try it another time, but not for this Thanksgiving. I have had melted Brie with some other flavored fruit spread on it, and we have had melted Brie served with pear slices. I’d like to try your recipe.</p>
<p>mathmom, one easy dish that won’t require an icechest would be a dried fruit and nut platter. This can get expensive. We have a wholesaler near us, so I can this at discount.</p>
<p>I agree witht the thought about who cares about the food since my S will be home for the first time in months. But he cares…so, there will be turkey, dressing, mashed sweet potatoes with a little bourbon and pecans, sauted green beans with vinagarette,mushrooms,tossed salad, rolls, cranberry relish, pumpkin pie and pecan pie. Then extended family members will add something interesting in jello.</p>
<p>That baked brie sounds yummy, please do post! I wonder if a cranberry jelly/sauce (instead of the raspberry) might be nice for the occasion?</p>
<p>Northeastmom, I think I still have a Costco membership, so nuts and fruit is a definite possibility. In fact I should probably look to see if they have smoked trout too.</p>
<p>Alumother, I was shocked to discover that around here for many lasagna is a standard part of Thanksgiving. I’m afraid I grew up with a bunch of boring WASPs!</p>
<p>1/2 cup flour
4 Tbsp unsalted butter, softened
2 oz. cream cheese, softened
pinch of salt</p>
<p>1 wheel (5-7 inch diameter) Brie
1 cup Seedless Red raspberry jam or Apricot Preserves
1/4 cup Slivered Almonds</p>
<p>1 Egg yolk
1 Tbsp milk</p>
<p>In medium bowl, on medium speed, beat together the flour, butter,cream cheese and salt. (I use a food processor with reg. blade and pulse) Wrap 1/3 of the dough in plastic wrap;flatten slightly. Repeat with remaining 2/3 of the dough and chill for 1-2 hrs.
Roll out 1/3 of the dough. Unwrap the Brie and place wheel in center of the circle. Trim dough so that there is about an inch of dough on all sides of the cheese wheel. Stir the preserves to soften and pour over the cheese. Top with almonds.
Roll out remaining dough; place over the cheese. Pinch the edges of the dough together at base; seal tightly. Beat egg yolk with milk; brush over the top and sides of the cheese. If desired, decorate top with remaining bits and chill for 1 hr. *
Preheat the oven to 350. Place cheese on ungreased baking sheet. Bake for 45 min. or until the crust is golden brown. Serve with Carr’s watertable crackers, grapes and strawberries.</p>
<p>*Freezes well! Sometimes I make several, wrap them tightly in plastic wrap and store in freezer for up to one month. When needed, place the FROZEN wheel, unwrapped on a baking sheet and back for an hour at 350
This is a great have on hand for impromtu cocktails after a game or play!</p>
<p>2 medium sized smoked trout, boned & skinned
1 cup sour cream
juice of half of a lemon
1/2 small onion chopped
2 Tbsp. horseradish (found in the refrig. section near the pickles)
pinch of pepper
2 Tbsp butter, softend</p>
<p>Skin and bone the trout. I can often find it boneless. Place the trout and everything else in the food processer or blender and blend. I like to double this recipe and then serve it in a hollowed out pumpernickle bread round. Use the bread for dipping. Yum!</p>
<p>mathmom, the cranberries would be good with the Brie!</p>
<p>This is not a big ground-breaking recipe, but a tradition in our family is that we always get a bottle of Godiva chocolate liqueur around Thanksgiving. My parents usually give us a bottle as a gift. We don’t actually “drink” it- we pour it over vanilla ice cream as a chocolate syrup substitute. I use this as a “gourmet dessert” when we have unexpected guests, or just to make our everyday after-dinners special. We only do this from Thanksgiving through New Years holidays. I guess it kind of makes it special when you only eat something during a certain time of the year.</p>
<p>2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, softened
1/2 cup orange juice
1 1/2 tsp. grated orange peel
2 eggs, beaten
1 1/2 cups coursely chopped cranberries (food process, pulse!)
1/2 cup chopped nuts</p>
<p>Mix the first 5 ingred. together. Cut in the butter with a pastry blender or two knives. Combine the O.J., peel, and eggs and stir them into the flour/butter mixture. Add the cranberries and nuts. Place in a greased loaf pan and bake at 350 for approx. 55 min. </p>
<p>This is a huge hit w/my fam. on both Thanksgiving and Christmas mornings and also makes a great hostess gift. At Thanksgiving, we often make this and pumpkin bread and serve it sliced up, alternating the two breads on a decorative platter.
OK, I’m gettting carried away here! Must serve dinner!</p>
<p>Ok, maybe I’m a killjoy… but after many years of slaving for a week, cooking everything from scratch… while having young kids… a few years ago, I realized that no one really cares! I can bring in the appetizers, sides, the breads, the desserts… and just make the turkey & dressing… and cranberry sauce (because its so easy to make, its a crime to pay for it). By the time I do all the shopping, and setting up and serving, I’m still exhausted. But I get to enjoy part of the day. No one noticed, no one cared. Until anyone else offers to sponsor it… its my call!</p>
<p>nymom,
I don’t mind the cooking, but I hate the cleaning. I always get lots of help though, and it gets done in no time flat. </p>
<p>The great payoff with Thanksgiving- no cooking for the next two/three days! (If you cook enough.) We have leftover turkey, ham, roast beef, some cheeses and breads (for sandwiches), gravy and sides (for hot microwaved meals) and some chopped up and freezer bagged meats for soups/stews later that week. Not to mention tons of desserts and snacks. Oh yeah- breakfasts- lots of fodder for omelette making. Over the course of several days/nights, the prep isn’t really so bad.</p>
<p>What a wonderful thread! So many different plans, but they all sound good. Thanksgiving is hands down my favorite holiday.</p>
<p>Absolutely flummoxed as to what we’ll be doing this year: Our contractor just told us that he’s finally ready to start our kitchen demolition. TOMORROW. :D</p>
<p>Thank you for posting those recipes! Yummy!</p>
<p>Harriet, good luck!</p>
<p>NYmom, you have my mother’s attitude. We used to actually eat out for Thanksgiving for years! After many years we ate at home, but my mother brought in all of the food. My grandmother baked all of the dessert cakes. I cannot remember my mother cooking one holiday meal. She always set the table beautifully, but never cooked. My immediate family appreciates my cooking, so I enjoy doing it for them. My son went over the menu a month ago with me! He wanted to ensure that mashed potatoes were on the list. My other son likes sweet potatoes, so I have not always made mashed potatoes too. I guess I am this year!</p>