Thanksgiving Dinner

Piffka wrote:

Quebec sugar pie? Well.... tell us, please!

Try this:

1/2 cup maple sugar
1/2 cup brown sugar
2 Tablespoons flour
1 9-inch unbaked pie shell
1/3 cup heavy (whipping) cream

PREPARATION:

Preheat oven to 350.

1. In a large bowl, stir together the sugars and flour.

2. Spread the sugar mixture evenly over the pie shell.

3. Pour the cream over the sugar and place in the oven.

4. Bake 30-40 minutes until golden. Serve warm or room temperature.

In a pinch, you can use all brown sugar. This recipe has a million variations.

0 Replies

Re: Thanksgiving Dinner

Piffka wrote:

Thanksgiving Menu Planning - November 25, 2004 - 7pm
Dinner for nine

Shrimp/Cream Cheese w/ Crackers
Crudite Platter - Celery, Tomatoes, cucumber pickles, olives, etc.
.... Steve B's white wine - Blue bottle, $$ -- at least 2 bottles
Clear onion Soup w/ croutons
.... Red Wine - Cabernet - something good $$ -- 4 bottles
Roast Turkey & Gravy
.... Italian Stuffing
.... Mashed Potatoes
.... Fresh Cranberry Sauce
Waldorf Salad
.... Fancy Bread & Butter
Green Beans w/ bacon & vinagrette
Candied Yams
Seared Brussels Sprouts
Pumpkin Pecan & Apple Pies
.... Coffee, Liqueur, Whiskey
.... Mixed Nuts, Chocolate, Mixed dried Fruit

Uhmmm... still not sure about the clear onion soup. I'd like to have one, even though that is the worst time for me, as cook, to sit down, as hostess, and get everyone started. Maybe I should drop it?

That looks like a LOT of food! Shocked

But of course, it IS a feast...

0 Replies

We're eating at my best friend's house, so she will be cooking the bird and whipping the potatoes, making her mom's stuffing from scratch...

I will be making pear pie and pumpkin pie, since *I* am the pie maker in our circle of friends... I'll also bring whipped cream (for the pumpkin pie) and vanilla ice cream (for the pear pie.) I'll also bring a can of the cranberry jelly already made in the can b/c I LOVE that stuff!!!

Beyond that, I think we're having salad, peas &/or corn, rice (both wild and white.)

We'll have beer, champagne, and white wine- but my friend prefers the Citra brand ones, so probably one of those unless her sister visiting from Nebraska picks a wine, then it'll be something else, I'm sure... Probably sparkling apple cider for the kiddies and tea totalers in the group...

0 Replies

I wonder if I'm the only one on A2K that will be having Thanksgiving dinner at the mission?

Again.

0 Replies

gustavratzenhofer wrote:

I wonder if I'm the only one on A2K that will be having Thanksgiving dinner at the mission?

Again.

Nope. I'm Canadian. We already had our Thanksgiving. I just go to the mission for fun.

0 Replies

What is the Canadian version of Thanksgiving?

0 Replies

gustavratzenhofer wrote:

What is the Canadian version of Thanksgiving?

Same thing, different government, and pretty money.

0 Replies

Oh, and full on nudie bars, no pasties.

0 Replies

Well, at least you have something to be thankful for.

0 Replies

I've heard fresh sage leaves quick fried in olive oil are really good....

0 Replies

Recipe for Pear Sorbet by BumbleBeeBoogie
This is one of my favorite holiday desserts. I like it because it is so refreshing after a heavy meal. It also very easy to make and not expensive. I use two kinds of pears, Bartlett for flavor and Anjou or Bosc for texture. ---BBB

Recipe - Pear Sorbet
By BumbleBeeBoogie

A wonderfully refreshing sorbet made with a subtle hint of cinnamon.

2 pounds pears, (1-1/2 pound soft Bartlett for flavor and 1/2 pound firm Anjou or Bosc for texture)
1-1/2 cups simple syrup (recipe follows)
Juice of 1 lemon
1/2 teaspoon ground cinnamon

Peel and core the pears and cut into small chunks. Puree the pears in a food processor or blender. Pour the puree into a bowl and stir in the simple syrup, lemon juice and cinnamon. Taste and adjust to taste. Freeze in an ice cream maker using the manufacturer's instructions.

Simple Syrup:

4 cups water
4 cups sugar

Stir water and sugar into a saucepan; place over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a lidded glass jar.

NOTE: To make pear sorbet when fresh pears are not in season, a large can of pears in heavy syrup may be substituted for the pears and simple syrup. Add the lemon juice and cinnamon and proceed as directed above. The texture will not be as good, but it is still delicious and refreshing.

0 Replies

cavfancier wrote:

Quebec sugar pie?
Try this:

1/2 cup maple sugar
1/2 cup brown sugar
2 Tablespoons flour
1 9-inch unbaked pie shell
1/3 cup heavy (whipping) cream

PREPARATION:

Preheat oven to 350.

1. In a large bowl, stir together the sugars and flour.

2. Spread the sugar mixture evenly over the pie shell.

3. Pour the cream over the sugar and place in the oven.

4. Bake 30-40 minutes until golden. Serve warm or room temperature.

In a pinch, you can use all brown sugar. This recipe has a million variations.

Wow. No eggs? No cooking before it goes into the oven? It just seems extraordinary that it would all turn into a pie... now I want to try it though.

Thanks!

0 Replies

Re: Thanksgiving Dinner

princesspupule wrote:

That looks like a LOT of food! But of course, it IS a feast...

Yep, it's supposed to be a feast, but it seems like standard trimmings to me... there's no ham or beef roast, no fancy fowl and no fish except for a small appetizer. The four vegies include the ubiquitous mashed potatoes and I'm dropping the soup.

Am I overdoing it? I'm worried I'm not doing enough.

0 Replies

gustavratzenhofer wrote:

I wonder if I'm the only one on A2K that will be having Thanksgiving dinner at the mission?

Again.

Arrrgh... I'll bet you're going to the mission to help serve food, you sweetie. Now that's really enjoying Thanksgiving and what I should do. Instead I'll be feeding friends and my elderly neighbor... if you were around, Gus, I'd set another place for you.

In fact, that used to be a tradition in my house when I was growing up. We set an extra place for the "stranger at the door"... it was my mother's idea and done every night, not just Thanksgiving. Funny how often somebody would stop in and decide to have "just a bite."

0 Replies

Re: Recipe for Pear Sorbet by BumbleBeeBoogie

BumbleBeeBoogie wrote:

This is one of my favorite holiday desserts. I like it because it is so refreshing after a heavy meal. It also very easy to make and not expensive. I use two kinds of pears, Bartlett for flavor and Anjou or Bosc for texture. ---BBB

Recipe - Pear Sorbet
By BumbleBeeBoogie

Omigosh, this sounds soooooooo good! I adore pears. I'd never considered which ones had the best flavor and which the best texture before.

Do you think that would be enough for nine people, or would I need to double that recipe? I know I have a lot to do, but I think that would be delicious.

0 Replies

I am pear wary, as they need to be right... and I thing you get to know what is right by practice... but once you get it (it tastes good raw, perhaps?) it works easily.

0 Replies

Piffka wrote:

(there) '...used to be a tradition in my house when I was growing up. We set an extra place for the "stranger at the door"... it was my mother's idea and done every night, not just Thanksgiving. Funny how often somebody would stop in and decide to have "just a bite."

What a wonderful idea!

BBB

The pear sorbet sounds super!

0 Replies

Piffka, I think it sounds like you may have leftover brussel sprouts unless someone actually likes those things at your table. I'd also probably have all the nuts and dried fruits on hand so not a problem to put them out, but who has room to actually eat them at the end of a gigantic meal, kwim?

0 Replies

No worries, the entire family loves Brussels sprouts... I don't understand what's not to like.

Just as we would ease into a meal with appetizers, it is good to ease out of it with coffee and tiny snacks...

0 Replies

What is not to like is what my mother, and many others did, which was to cook them to death. I like them raw, sliced in salads (I swear to this day, I have never seen anyone elsebut me doing that, watch for it in the NYTimes....

the thing was, in my midwestern childhood period, probably fortified by my mother's boston heritage, fortified by her irish, etc.... they boiled everything to death.

I gotta ask, Eva, what is with the long time and the beans? Trying to stamp out every last vitamin? Are you boiling down water there? Not to put you on the spot, but that is a difference in the way you and I cook...
I don't want to win, I just want to talk about it..

0 Replies

Thanksgiving Dinner

Related Topics

Quick Links

My Account

able2know