After a long hiatus from the kitchen (and Seattle for that matter), I'm back just in time for Thanksgiving preparations. Today starts day 1 of the turkey-thawing process. I had Brent place the bird in our refrigerator, because I had forgotten to do so before I met my friends for brunch and the bird really needs to begin thawing today if it's going to be marinated and ready for Thanksgiving (T minus five days). (Thank you Brent for that, even though you have already stated that Thanksgiving for men means sports and eating; no involvement in the cooking process whatsoever.)
For those who care, I believe I have finalized my Thanksgiving day menu (at least the part that I'm preparing). So here it is:
- Roasted Turkey prepared in a mix between Zuni Cafe's (San Francisco) and Julia Childs's recipe
- Southwestern Corn on the Cob - Try-Foods International
- Orange Spice Pumpkin Pie - Cooking Pleasures (Oct./Nov.07)
- Apple Pie
- Maple Pumpkin Butter - Parade (Nov. 16, 2008)
- Sweet and Spicy Pecans - Parade (Nov. 16, 2008)
- Scalloped Potatoes with Cheese
- Green Bean Casserole
- Mashed Potatoes
- Chewy Ginger Molasses Cookies - Martha Stewart's The Original Classics (2007)
- Cardamom Sugar Cookies - Cooking Pleasures (Dec.07/Jan.08)
- Homemade Whole Cranberry Sauce
So it's time to start Thanksgiving Dinner preparations. This means preparing pie crusts, cranberry sauce and cookies. Why so early? If you're asking me this, you must have never prepared a turkey-related holiday meal from scratch before with no help. Trust me it's time to start the prep work. And if you've got a frozen turkey to thaw and season, put the bird in the fridge today, else scrap the frozen bird altogether and get a fresh one. I'm going to post full recipes for items and update them as I'm making them, just in case you (whoever you are) feel the urge to include this in your to-make list.
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