Wednesday, November 23, 2011

Getting Fired Up for Thanksgiving.


The day before Thanksgiving is one of my favorite days of the year . . . a day for venturing out into the world to shop for some last-minute brainstorms, finalizing cooking plans, and starting things in motion well before the guests arrive and, as host, the social part of the program begins.

On this year's menu:

Grilled/Smoked Turkey. This year I'm going to test out the Weber Smokey Mountain (WSM) in lieu of the Big Green Egg (BGE). I'll let you know how it goes. I still love the BGE for turkey and those looking for tips should check our past posts and make their way to the Naked Whiz site and the BGE Form. Hopefully, the users in the WSM community are just as inspiring.

Oven Turkey. We're contemplating using Michael Ruhlman's Roast/Braise Method, which looks like it may help us crack the code on perfectly cooking the white and dark meat while maximizing moistness.

Mashed Potatoes, aka DezMo's Holiday Potatoes.

Gravy. Already got a jump on this by preparing our turkey stock earlier this week. Again, thanks for the tip from Ruhlman.

My Grandma's Cranberry Relish.

Cranberry Gelatin in turkey shaped tins.

Butternut Squash Soup in shot glasses, got the idea to serve in shot form last night celebrating Lauren's birthday at Va de Vi Bistro and Wine Bar.

Pear Cranberry Pie.

Pumpkin Blondies.

Cheese Assortment for early arriving guests.

And that's what we're making! Our unstoppable guests will be bringing the dressing, shrimp salad, antipasto, sweet potatoes, green beans, and cheesecakes (one pumpkin)!

Just writing this I feel almost full, but there's that shopping to do . . . Happy Thanksgiving!

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