Post Thanksgiving Update
By posting her planned menu, Laura inspired me to post my own Thanksgiving menu. Sat and Yulia joined Lizz and me for a southern themed turkey day in our NYC apartment. The menu:
- Shallow-fried, breaded turkey cutlets (riff on this fried chicken recipe), and a pan gravy
- Traditional mashed potatoes
- Cranberry dipping sauce
- Greens cooked with a smoked turkey leg
- Corn bread dressing
- Bourbon pecan-pumpkin pie
- Maker’s Mark whisky
Everything but the potatoes were a new recipe for me, so there are a few adjustments I’d make if I did them again, but overall everything was great, and went perfectly well with a fine bourbon.
November 26th, 2005 at 2:35 pm
That gravy looks thick and fantastic! Nice labeling feature on the picture, by the way.
November 26th, 2005 at 3:04 pm
I had a lot of trouble with the gravy — I used too much oil to make the roux to start, so I lost some flavor when I had to remove a lot of it. And I tried to thin the gravy out a bit, but it thickened up a little much after cooling, but it was still definitely edible!
The flickr “add a note” feature rocks. Check out Erica and Chris’ cookbook shelf.
November 27th, 2005 at 11:09 pm
I think the gravy looks delicious! If you started with a roux, you pretty much can’t go wrong. Your whole menu is making my mouth water. Sounds like you treated your friends to a lovely dinner!
December 9th, 2005 at 11:54 pm
that pie recipe, specifically the last paragraph (”Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil), remove from heat, ignite, and pour over pie.”), sounds like a waste of good bourbon. . . . . my mother makes a chocolate bourbon pecan pie, but the bourbon is in not flambéed. . . .
December 10th, 2005 at 11:17 am
Heh. I’m willing to sacrafice a *little* bourbon for the sake of some fire.