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Posts Tagged ‘Gourmet Magazine’

I know, I know. It’s really late to be posting about Thanksgiving dinner.  I’m lame. And lazy. But c’mon, it’s the holidays and everyone’s swamped and slightly miserable.  Well now, since some people do a Thanksgiving-style dinner for their Christmas dinner (not my cup of tea, but to each her own) I thought I’d go ahead and share in a very tardy fashion.

As the November 2009 issue was (sigh…) the very last Gourmet magazine ever, my own little tribute was to prepare as many recipes from the final issue as possible. Below is the menu with links to recipes:

Cider Glazed Turkey (Gourmet)

My Grandmother’s Turkey Dressing (top secret)

Kale with Panfried Walnuts [and Pancetta, my addition] (Gourmet)

Mashed Potatoes with Turkey Gravy (family standards)

Roasted Carrot (from the Rooftop Farm, see previous post), Parsnip, Parsley root, Golden Beet, Sweet Potato and Shallot (you don’t really need a recipe for this)

Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette (Gourmet)

Mama Stamberg’s Craberry Relish (of NPR Fame, THE BEST, it’s spiked with horseradish)

Bourbon Pumpkin Pie (Gourmet)

Here are some quick notes on the recipes:  For the cider glazed turkey, I only used the glaze portion of the recipe and it was tasty, but it didn’t impart a tremendous amount of flavor into the skin. I also stuffed butter and fresh herbs under the skin which may not have allowed the sweet cider flavor to come through. (Note: My mother and I are morally obligated make to my grandmother’s turkey dressing (that’s what she called it, but it’s a fairly standard sausage stuffing). We are also now obligated to torture unsuspecting family members with a slap to the face with a very phallic raw turkey neck as we make said turkey dressing. They finally retaliated this year and it was all out turkey neck war. My brother-in-law remains twitchy even today.) For the turkey, the key is getting the right bird. Every year I haul (actually, my husband hauls) a fresh turkey on the train to Connecticut from my Saturday farmers market (Dipaola is the purveyor) because it’s really just that good (free-range, all natural and certified organic). The NPR cranberry relish is, in my opinion, essential as well.

The kale was alright, but it was really just a token “healthy” dish at the table, something to push the rest of the food through. The shaved bitter green salad was delicious, but I 86’d the garlic vinaigrette and substituted a warm maple dressing (fry up 4 slices of bacon and remove from the skillet, keep about 4 tbsps of bacon fat in the pan and whisk in 1 tbsp of Dijon mustard and 6 tsps of red wine vinegar, add salt and pepper to taste. Use warm for hearty greens like escarole, otherwise allow it to come to room temperature for other salads) and added blue cheese to the mix. Finally, the triumph of the night was the bourbon pumpkin pie – the recipe is perfect “as is” and has just the right amount of booziness.  I served it with a righteous calvados whipped cream, but I must admit it was a little much with the bourbon in the pie.  It would be perfect for baked apples or any other fall pie.

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