Kevin's Watch

That time approaches. For those of us who put out an unholy spread of l-tryptophan inducing foods, it is the anticipatory planning of wowing our guests once again that drives us to that pinnacle of overabundance.

...OK, OK...so I'm laying it on a bit thick here...

What do you do for Thanksgiving? Is the menu a family tradition, set in stone? Or do you mix it up and try a different menu every year?

My menu has finally been pretty much set since 2004, although I always try at least one new item, if I come across a recipe that strikes my fancy. If it's a flop, there's plenty of favorites to compensate. If it's a hit, it finds a place on my ever expanding menu.

My basic menu for the four of us (including FIL) is as follows:

Appetizers:
(served towards the end of the Macy's parade)
Brie with Hot Pecan Caramel Sauce
Tortilla chips with nacho sauce and salsa
Various nuts and pickles

Dinner usually starts about 4:00 pm

Soup:
Curried Pumpkin Soup

Main Course:
Good Eats Roasted Turkey
first brined a la Emeril

Side Dishes:
Vanilla Glazed Sweet Potatoes
Slow Cooker Stuffing
Corn Pudding
Green Bean Casserole (for Hyperception)
Southern-style Green Beans
Carrot Souffle
Garlic Mashed Potatoes
Ocean Spray Cranberry Orange Relish for Chicken
Fresh made Cranberry Orange Relish from recipe on bag of cranberries
The Pink Stuff
Cooked Whole Cranberry Sauce
Jellied Cranberry Sauce (canned)

We're not big on bread here, and with everything else, we'll skip rolls or bread

Dessert served about 9:30:
(all home made)
Pumpkin Pie (from fresh pumpkin meat)
Coconut Layer Cake with Coconut Cream Cheese Frosting
Key Lime Pie

Oops...

Forgot to mention the home made gravy made from the pan drippings.

*triple post, sorry*

For Fist...

...ask and perhaps you will eventually receive...

The poster on AOL that I got this from had originally told me this could only be shared privately; that she had promised the chef that gave it to her that it would never be published anywhere, either in print or on the web.

So when I posted my menu before, and you requested the corn pudding recipe, I responded that I would be happy to PM it to you. But then you never asked for it that way.

Today she posted that the chef had left the restaurant, and that the recipe has since been published in her local newpaper. So she has said we are free to share it wherever we like. My first thought was of your request. So...here it is, just for you.

Clancy O'Haras Corn Pudding
(Kevin at Clancy O’Haras Posted by Nan)

2 16 oz cans creamed corn
1/2 cup butter, melted
1 cup flour
3 eggs, beaten
1 teaspoon salt
1 cup sugar
1/2 cup milk

Mix all ingredients and beat until smooth. Pour into a 9”x12” baking pan. Bake at 350˚F for 35 to 40 minutes or until golden brown and center is firm to touch.

Nan's Notes: Mom finds this too sweet, and uses only half a cup of sugar. I like it as is. I think it depends on what brand of creamed sweet corn you use. Some have more sugar than others.

Thanks!!! Gotta try it!!

Just give me a damn turkey and a bib, caveman Thanksgiving!

*chuckle*

Oven roasted or deep fried, SBG? If I do say so myself, I have both methods down pretty good.

I believe in making a modest, un-Wagnerian Thanksgiving. These are the essentials:

Turkey (or honey baked ham)
Dressing and giblet gravy
Sweet potato casserole
Cornbread
Pecan pie

My grandmother usually overdoes it and adds banana pudding and/or green bean casserole.

I'll post a finalized menu later.

Lord Foul wrote:I believe in making a modest, un-Wagnerian Thanksgiving.

OMGs...

...considering my surname is now Wagner...

Now that's a coincidence! I meant Richard Wagner, the German composer. Heh.

Menolly wrote:*chuckle*

Oven roasted or deep fried, SBG? If I do say so myself, I have both methods down pretty good.

As long as it does not dry out my mouth and stop up my throat I'm good with it.

Seriously, I might make the corn pudding, would it mess it up if I added some cheese?

Lord Foul wrote:Now that's a coincidence! I meant Richard Wagner, the German composer. Heh.

Yeah...I realised that.

Especially since FIL is named Richard Wagner and is a profesional first clarinetist with several orchestras in the tri-county area of south east Florida.

Sunbaneglasses wrote:

Menolly wrote:*chuckle*

Oven roasted or deep fried, SBG? If I do say so myself, I have both methods down pretty good.

As long as it does not dry out my mouth and stop up my throat I'm good with it.

*nod*

Excellent...let me know if you ever want to head this way for Thanksgiving and I'll buy two turkeys and make one of each.

Sunbaneglasses wrote:Seriously, I might make the corn pudding, would it mess it up if I added some cheese?

Hmm...it is quite sweet. Are you the type that likes a slice of cheddar on apple pie? Maybe some marscapone or ricotta would work mixed in, but a slicing cheese I would add on top only towards the end, if the idea appealed to me.

Seriously have my fingers crossed on a venison roast. Until we know whether we've got Bambi or not, won't decide on anything else!

I'm a gonna make pie for Thanksgiving. An apple and an pumpkin. From scratch. of course.

I'm going to gather my family and friends, "discover" an Indian casino, set up my own government, and "relocate" the indigenous Indians so that my people have enough space.

To All Our Family and Friends:

Just a note to let you know we are hoping to see you Thanksgiving Day. But….
Martha Stewart will not be dining with us this Thanksgiving. I’m telling you in
advance, so don’t act surprised.
Since Ms. Stewart won’t be coming, I’ve made a few small changes:

Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make. Instead, I’ve gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.

The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper.
The artist assures me it is a turkey.

We will be dining fashionably late. The children will entertain you while you wait. I’m sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 a.m. upon discovering that the turkey
was still hard enough to cut diamonds.

As accompaniment to the children’s recital, I will play a recording of tribal drumming. If the children should mention that I don’t own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We’ve also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door.

Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner.
For safety reasons, the turkey will be carved in a private ceremony. I stress “private” meaning: Do not, under any circumstances, enter the kitchen to laugh
at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will
eventually win. When I do, we will eat.

I would like to take this opportunity to remind my young diners that “passing the rolls” is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread.

Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce.
If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance. Cheese Sauce stains.

Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin
pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.

I hope you aren’t too disappointed that Martha
Stewart will not be dining with us this Thanksgiving. She probably won’t come next year either.

Happy Thanksgiving Everyone!!

..just in case you don't visit Gen Dis...

Happy Thanskgiving to all.

Key lime pie?!! Thats one of my favorites. I dont have it often that way I dont spoil myself with it. Where do you get your keylimes this time of year?

We got up early and got the Turkey in the oven. We are making pumpkin pie, cherry pie and a pumpkin roll. Candied Yams, sweetpotatoes, cornbread dressing, giblet gravy, mashed potatoes, fresh home made bread, cranberry sauce... etc etc..

We are eating early (about 1ish) because my kids are eating twice today. Once here and then again at their mothers this evening. Usually I get them for the day but its their mothers birthday so Im giving special dispensation this year.

I'm heading over to my brother's place at noon. We'll eat after the first football game is over, about 2:30. He usually has a turkey out on the grill and one that's smoked. My sister-in-law is a good cook so she usually has interesting sides. We'll have desert after the second game.

I bring the wine.

SoulBiter wrote:Key lime pie?!! Thats one of my favorites. I dont have it often that way I dont spoil myself with it. Where do you get your keylimes this time of year?

I do cheat and use the Nelly and Joe's bottled key lime juice. If I can find ripe yellow-skinned key limes, I will buy one per pie, zest it with my microplane and juice it, then add the bottled juice to make 1/2 cup juice per pie. Once the custard is made with the juice and egg yolks, I add the zest.

Lady Tam and I saw what was marked as key limes at the Wal-Mart SuperCenter we shopped at, but they were green, green, green so I passed on them and made the pies at elohimfest only with the bottled juice.

I think most attendees would say they were still awesome.