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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Wed Nov 21, 2012 9:36 pm 
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Joined: Sat Mar 19, 2011 10:09 am
Posts: 355
Location: Newton, MA
Mary - Martha's roll recipe looks like a good thing!

Just saw Parker House Rolls (yum) on Epicurious and I also see there's a cookbook with their most popular (4 fork) recipes available. That's definitely something to check out of the library.
http://www.epicurious.com/recipes/food/views/Parker-House-Rolls-51122600?mbid=RF


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Thu Nov 22, 2012 3:15 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I have made KA Parker House rolls and they are fantastic. The Martha recipe is the only one that says I can do what I want, make and leave to rise overnight and bake before leaving. We have a 2 hour drive so they will have to be reheated.

Mary


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Thu Nov 22, 2012 12:48 pm 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
I did something different with my cranberry sauce this year. I threw in a tea bag along with water/sugar/orange juice, and added a few whole spices (anise, clove, cardamom and cinnamon). (Don't worry, I fished out the bag and spices after steeping...but I almost forgot the tea bag lol.)It's really, really good.


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Fri Nov 23, 2012 8:29 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
We had:
Turkey (brined and air dried)
Gravy (and I must say, making turkey stock the day before may be the best tip I've ever learned)
Mashed potatoes (riced into a plastic bag and reheated there as recommended here- genius!)
Sweet potatoes mashed with European butter, a dash of maple syrup and several dashes of bourbon
Caramelized brussels sprouts with panchetta and shallots
Corn (canned, for Dad)
Cranberry sauce (canned, for Dad)
Cranberry and Grand Marnier preserves
Caramelized pearl onions with balsamic glaze
Rolls
Peppadews stuffed with goat and cream cheese
Pumpkin Pie

And the turkey is in the stock pot already, on it's way to becoming canned stock.

I hope everyone had a great holiday.


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Sat Nov 24, 2012 10:54 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I know I've linked to this recipe before, but it's worth repeating. Not your average pot pie, and perfect for leftover turkey.

Chicken (Turkey) and Vegetable Pot Pies with Cream Cheese Crust

Amy


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Sat Nov 24, 2012 10:54 am 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
So ...

Nobody took pictures?

_________________
The Fuzzy Chef
Serious Chef iz Serious!


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Sat Nov 24, 2012 1:26 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
TheFuzzy wrote:
So ...
Nobody took pictures?

Completely forgot! Too much laughter, and wine... ;)


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Sat Nov 24, 2012 2:42 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I will try to remember tomorrow.


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Sat Nov 24, 2012 2:52 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
Geekboy did. I'll see what he's got.


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 Post subject: Re: thanksgiving menus - put them here!
PostPosted: Sat Nov 24, 2012 6:05 pm 
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Joined: Tue Nov 20, 2012 7:43 pm
Posts: 7
Appetizers were a cold citrusy crab thing in won-ton cups and a hot cheesy crab dip. Cheese, veggies, crackers, etc.

Turkey was a "Judy bird." My girlfriend had warned me that her oven was strange, but I forgot to bring the oven thermometer from my house and decided to "wing it." (ba-dump ching) When I checked the thigh 45 minutes before it was supposed to come out the temperature was already 200 degrees! Amazingly the breast meat was not completely inedible. My parents actually liked it and no one complained. It was not up to my standards, but I have had worse in restaurants. None of the spongy texture of a wet brine. I think the dry bring techniques is a winner.

Two types of cranberry sauce.

Mashed steamed potatoes. Riced into a plastic bag and largely heated in the same bag. That worked really well. Thanks Amy.

Two types of gravy.

Parker House rolls. (Yummy.)

Cornbread stuffing.

Carrots and root vegetables roasted with a balsamic reduction that they had been marinating in.

Pumpkin and pecan pie.

Prosecco with dinner. Moving on to a Mazzoco Zin (I think Pony, but it might have been Briar.)

All in all it was a great meal. The MIL (we're not actually married, but at some point we got lax about girlfriend/wafe and boyfriend/husband) love me even more :-)

Thanks all, and I hope your holidays were, and continue to be, a delight.


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